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Candy Cane Sheet Cake with Peppermint Buttercream Recipe

ByCaroline
Jump to Recipe· 4.8 from 23 reviews

If you’re in the mood for a festive treat that hits all the right notes, you’re going to love this Candy Cane Sheet Cake with Peppermint Buttercream Recipe. It’s the kind of dessert that feels like a warm holiday hug, but in cake form. Light, fluffy, and bursting with peppermint goodness, this cake combines a tender vanilla base with crushed candy cane for that magical holiday crunch—and topped off with a silky peppermint buttercream that makes it unforgettable. Trust me, once you try this, it’ll become your go-to for holiday parties or any day you need a little extra cheer.

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Why This Recipe Works

  • Perfect Texture: The mix of sour cream and egg whites gives the cake a moist, tender crumb that isn’t too dense or heavy.
  • Peppermint Punch: Crushed candy canes folded *and* swirled into the batter add bursts of minty flavor and fun, crunchy texture.
  • Buttery, Fluffy Frosting: Peppermint buttercream made with real butter and just the right amount of milk creates a silky, scoopable topping that’s not too sweet.
  • Sheet Cake Convenience: Baked in a large pan, it’s easy to slice and serve to a crowd for holiday gatherings or festive office parties.
Candy Cane Sheet Cake with Peppermint Buttercream, festive holiday cake, peppermint holiday dessert, Christmas sheet cake, peppermint candy cane cake - The image shows a rectangular metal baking pan lined with brown parchment paper. Inside the pan is a smooth, thick, pale white batter layer that fills the bottom. A woman's hand is pouring finely crushed red and white candy pieces evenly over the batter from a clear glass container. The pan is placed on a white marbled surface with visible gray veins. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe comes together with ingredients you probably already have in your pantry, but a few special ones like crushed candy canes and sour cream make all the difference. Each ingredient is chosen to balance flavor and texture, ensuring your cake is tender, flavorful, and festive.

Candy Cane Sheet Cake with Peppermint Buttercream, festive holiday cake, peppermint holiday dessert, Christmas sheet cake, peppermint candy cane cake - Flat lay of whole fresh unsalted butter sticks, a small white ceramic bowl of granulated sugar, uncracked whole egg whites with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl of sour cream, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of peppermint extract, a small white ceramic bowl of crushed red and white candy cane pieces, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of baking powder, and a small white ceramic bowl of sifted confectioners sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Vanilla: Adds a warm, classic base flavor that complements the peppermint without overpowering it.
  • Salt: Enhances all the other flavors—never skip it!
  • Crushed Candy Cane: Gives that joyful crunch and peppermint flavor in both batter and frosting garnish.
  • Whole Milk: Adds richness and moisture to make the cake tender.
  • Granulated Sugar: Sweetens the cake perfectly without making it cloying.
  • Unsalted Butter: For a creamy, rich cake and frosting—room temperature for easy creaming.
  • Sour Cream: Adds moisture and a slight tang that brightens the sweetness and keeps the cake from being dry.
  • Egg Whites: Whisked into the batter for extra lightness and lift in the crumb.
  • All-Purpose Flour: The sturdy base for your cake’s crumb structure.
  • Baking Powder: Gives the cake its rise and a fluffy texture.
  • Confectioners Sugar: For that silky smooth buttercream frosting texture.
  • Peppermint Extract: Key for that unmistakable candy cane flavor in the frosting.
  • Milk (for frosting): Helps thin out the buttercream to the right consistency for spreading or piping.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Candy Cane Sheet Cake with Peppermint Buttercream Recipe my own by tweaking the amount of peppermint or even the texture of the frosting. Don’t hesitate to adjust it to your taste or dietary needs—this cake is forgiving and super adaptable!

  • Less Sweet Frosting: I sometimes swap out the classic American buttercream for a Swiss meringue buttercream when I want a lighter, less sugary topping—it’s smoother and less cloying, perfect if you’re not crazy about super-sweet frostings.
  • Dairy Alternative: I’ve replaced the sour cream with whole milk yogurt several times and honestly can’t tell the difference; plus, it’s great if you want a slightly tangier note.
  • Extra Peppermint Kick: If you love peppermint like I do, feel free to add a little more peppermint extract to the frosting or sprinkle crushed candy cane more generously—it won’t disappoint.
  • Gluten-Free Version: I recommend a 1-to-1 gluten-free flour blend if you want to make this cake gluten-free; the texture stays moist thanks to the sour cream, so you won’t miss a beat.

Step-by-Step: How I Make Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Step 1: Prep Your Baking Space and Ingredients

Start by preheating your oven to 350°F (175°C). Line your sheet pan with parchment paper—this makes it way easier to remove the cake after baking and helps avoid any sticking mishaps. Gather all your ingredients, and make sure your unsalted butter is at room temperature; this helps it cream beautifully with the sugar later.

Step 2: Cream Butter and Sugar for That Fluffy Base

In your stand mixer with the paddle attachment, beat the butter until it’s nice and smooth, then gradually add the granulated sugar. Mix until it’s creamy and fluffy—this step traps air in your batter, key for that perfect texture. Don’t rush it; I usually go about 3-4 minutes on medium speed.

Step 3: Combine Your Wet and Dry Ingredients

Whisk the milk and sour cream together in a separate bowl. In another, sift your flour alongside baking powder—sifting helps prevent lumps and keeps your cake airy. Add the vanilla and salt to your creamed butter and sugar, then mix in the egg whites one at a time on medium speed until combined.

Next, alternate adding the milk mixture and the dry ingredients to your mixer—start and end with the dry. Mix each addition just until incorporated; overmixing can make your cake dense. My trick? Set your mixer on low when adding powders to avoid a flour cloud!

Step 4: Fold in the Crushed Candy Cane and Swirl

Gently fold 1/3 of your crushed candy cane into the batter with a spatula—don’t go crazy mixing, or you might lose those lovely peppermint pockets. Pour the batter into your prepared pan, then sprinkle another 1/3 of the crushed candy cane on top. Use a spatula to lightly swirl those peppermint bits into the batter for a festive marbled effect.

Step 5: Bake and Cool

Pop your pan into the oven and bake for about 30 minutes, or until the center springs back when lightly pressed. I like to check with a toothpick—it should come out clean or with just a few moist crumbs, but no wet batter. Once baked, let it cool completely in the pan before frosting. Patience here will make your frosting easier to spread.

Step 6: Whip Up That Peppermint Buttercream

Using a clean mixer paddle attachment, beat the softened butter until creamy. Slowly add the sifted confectioners sugar on low speed to avoid a sugar cloud everywhere. Then, drizzle in the milk, peppermint extract, and vanilla while mixing. Beat everything until the frosting is fluffy and spreadable. Don’t be surprised if it seems a bit stiff at first—keep beating; it will smooth out beautifully.

Step 7: Assemble and Decorate

Using an ice cream scoop makes frosting the cake a breeze—you’ll get even coverage and the right amount in each scoop. Spread the frosting smoothly with an offset spatula, then sprinkle the remaining crushed candy cane over the top for a final festive touch. This last bit adds a beautiful crunch and makes your cake look like a snow-kissed holiday wonder.

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Tips from My Kitchen

  • Room Temperature Butter: Always use softened butter for both cake and frosting—it creams easier and leads to a better texture.
  • Don’t Overmix: When folding in the candy cane, a light touch keeps the peppermint pieces intact and visually appealing.
  • Warm Milk & Sour Cream: If your buttercream looks curdled at first, warming the milk and sour cream slightly before mixing helps everything blend smoothly.
  • Sharp Knife Trick: To get clean slices and keep your cake looking pretty, trim the edges of the cake with a serrated knife before cutting.

How to Serve Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Candy Cane Sheet Cake with Peppermint Buttercream Recipe - Serving Suggestion

Garnishes

I love to keep the garnishes simple but festive—more crushed candy cane sprinkled on top is my favorite for that extra crunch and classic look. Sometimes, I add a few whole mini candy canes on the side or a light dusting of edible glitter for a magical holiday sparkle.

Side Dishes

This cake pairs wonderfully with a warm cup of peppermint tea or rich hot chocolate. For a holiday brunch, I’ll serve it alongside fruit salad or a light citrusy yogurt parfait to balance all that peppermint sweetness.

Creative Ways to Present

If I’m bringing this cake to a party, I sometimes frost it directly on the pan for easy transport and presentation—no risk of breakage. Another fun idea is to cut it into squares and place each on a pretty holiday plate with a drizzle of chocolate sauce or a sprig of fresh mint for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container in the fridge. It keeps well for 3-4 days, and I always make sure to bring it back to room temperature before serving—it tastes just as fresh as day one that way.

Freezing

This cake freezes beautifully! I wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the fridge and let it sit at room temperature before eating. The peppermint flavor stays bright and the texture holds up incredibly well.

Reheating

Because this is a buttercream-topped sheet cake, I prefer to serve leftovers at room temperature rather than reheating. If you want a slightly warm slice, a quick 10-second zap in the microwave (without the frosting) can soften the cake, then add frosting after if desired.

FAQs

  1. Can I use peppermint oil instead of peppermint extract in the Candy Cane Sheet Cake with Peppermint Buttercream Recipe?

    Yes, you can use peppermint oil, but be very careful with the amount since it’s much more concentrated than extract. Start with just a drop and taste as you go to avoid overpowering the frosting or cake.

  2. What’s the best way to crush candy canes for this recipe?

    I like to place candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Be sure not to crush too finely—you want a mix of small chunks and finer bits for texture and visual appeal.

  3. Can I make the Candy Cane Sheet Cake with Peppermint Buttercream Recipe ahead of time?

    Absolutely! You can bake the cake a day ahead and refrigerate it uncovered (to set the crust), then frost just before serving. The flavors actually deepen overnight, making it taste even better.

  4. How do I avoid the buttercream from becoming too runny?

    Make sure your butter is room temperature but not melting. Add milk slowly and mix thoroughly. If the frosting is too soft, chill it briefly before spreading, or add a little more confectioners’ sugar to thicken.

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe is a festive crowd-pleaser that feels both nostalgic and fancy all at once. It’s one of those recipes I reach for every holiday season because it’s easy to make, slices beautifully, and brings smiles with every bite. Whether you’re baking for family, a party, or just to treat yourself, I truly hope it becomes a yearly tradition in your kitchen like it has in mine. You deserve a slice of peppermint heaven—go ahead and make this cake your new holiday favorite!

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Candy Cane Sheet Cake with Peppermint Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This festive Candy Cane Sheet Cake combines a moist vanilla cake with crushed candy canes swirled throughout and topped with peppermint buttercream frosting. Perfectly balanced sweetness and a refreshing peppermint flavor make it an ideal holiday dessert.

Ingredients

For the Cake:

  • 1 tablespoon vanilla (5 mL)
  • ¼ teaspoon salt (1 g)
  • ⅔ cup crushed candy cane (divided: ⅓ in batter, ⅓ sprinkled and swirled on top, ⅓ for decoration)
  • 1 ¼ cups whole milk (300 mL)
  • 1 ½ cups granulated sugar (300 g)
  • ¾ cup unsalted butter (255 g), room temperature
  • ½ cup sour cream
  • 6 egg whites
  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder

For the Buttercream:

  • 3 sticks unsalted butter (340 g), room temperature
  • 1 pound confectioners sugar, sifted
  • 1 teaspoon vanilla (5 mL)
  • ½ teaspoon peppermint extract (2 mL)
  • ¼ cup milk (60 mL)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a sheet cake pan with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: Using a stand mixer with a paddle attachment, cream the unsalted butter until smooth, then add the granulated sugar and continue mixing until the mixture is creamy and fluffy.
  3. Add Vanilla and Salt: Mix in the vanilla extract and salt with the creamed butter and sugar until fully combined.
  4. Mix Milk and Sour Cream: In a separate bowl, whisk together the whole milk and sour cream until smooth.
  5. Sift Dry Ingredients: In another bowl, sift together the all-purpose flour and baking powder for even distribution.
  6. Add Egg Whites: Add the egg whites to the stand mixer bowl, mixing on medium speed until fully combined with the wet ingredients.
  7. Alternate Adding Milk Mixture and Dry Ingredients: Gradually add the milk and sour cream mixture alternating with the sifted dry ingredients, mixing just until the batter is fully combined to avoid overmixing.
  8. Fold in Candy Cane: Gently fold 1/3 of the crushed candy cane into the batter to maintain the candy pieces’ texture.
  9. Fill the Pan and Swirl Candy Cane: Pour the batter into the prepared sheet cake pan. Sprinkle another 1/3 of crushed candy cane evenly over the batter and use a spatula to swirl it throughout the top.
  10. Bake: Bake in the preheated oven for about 30 minutes or until the center of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
  11. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
  12. Prepare Buttercream Frosting: In a stand mixer fitted with the paddle attachment, cream the unsalted butter until smooth. Gradually add the sifted confectioners sugar on low speed to avoid a sugar cloud.
  13. Add Flavorings and Milk: Slowly pour in the milk, peppermint extract, and vanilla. Increase the mixer speed and beat until the frosting is light, fluffy, and fully combined.
  14. Frost the Cake: Use an ice cream scoop to distribute the frosting evenly over the cooled cake. Smooth the surface with an offset spatula for a uniform finish.
  15. Decorate: Sprinkle the remaining crushed candy cane on top of the frosted cake as a festive garnish.

Notes

  • If you see little clumps of butter after mixing wet ingredients, don’t worry; it will smooth out once dry ingredients are incorporated.
  • You can substitute whole milk yogurt for sour cream if desired without noticeable difference.
  • If American buttercream is too sweet, consider making Swiss or Italian meringue buttercream for a lighter alternative.
  • For clean edges, use a sharp serrated knife to trim about ¼ inch off each side after baking.
  • To prevent candy cane pieces from sinking, fold them gently and avoid overmixing the batter.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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