This Candy Cane Cake is the perfect holiday treat, combining sweet vanilla, cool peppermint, and crunchy candy canes. With its bright red-and-white swirls, it’s a fun and festive dessert for Christmas parties or a cozy night at home!

Looking for more Christmas dishes? Try my Christmas Tree Shortbread Cookies, Gingerbread Men Cookies, or my Easy Eggnog Cookies.

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Substituions
Variations
Storage
Ingredients
FAQ
Candy Cane Cake

Substituions

Granulated Sugar:
- Coconut Sugar: For a lower glycemic index and slight caramel flavor.
- Maple Syrup: For a liquid sweetener with a rich flavor (reduce liquid in the recipe slightly).
- Brown Sugar: For a deeper, molasses-like taste.
Unsweetened Cocoa Powder:
- Dutch-Processed Cocoa: For a smoother, less acidic flavor.
- Carob Powder: For a caffeine-free, slightly sweeter alternative.
Vegetable Oil:
- Coconut Oil: For a plant-based alternative with a coconut flavor.
- Olive Oil: For a healthier option with a distinct taste.
- Applesauce: For a low-fat alternative.
Vanilla Extract:
- Almond Extract: For a nutty flavor (use sparingly).
- Maple Syrup: For a sweet and rich flavor.
- Vanilla Bean Paste: For a stronger, more authentic vanilla flavor.
Boiling Water:
- Hot Coffee: To enhance the chocolate flavor.
- Hot Milk: For a richer, creamier batter.
Whipped Topping:
- Coconut Whipped Cream: For a dairy-free alternative.
- Homemade Whipped Cream: Made with heavy cream or a dairy-free substitute.
- Greek Yogurt: For a tangy, healthier topping.
Crushed Candy Canes:
- Crushed Peppermint Candies: For a similar minty crunch.
- White Chocolate Shavings: For a sweet, non-minty topping.
- Sprinkles: For a colorful, festive alternative.

Variations

Mint Chocolate Cake

Ingredients: Add 1 teaspoon of peppermint extract to the batter and garnish with extra crushed candy canes or mint leaves.
Flavors: A refreshing twist that pairs perfectly with the chocolate base.

Mocha Chocolate Cake

Ingredients: Replace the boiling water with hot coffee and add 1 teaspoon of espresso powder to the dry ingredients.
Flavors: Enhances the chocolate flavor with a rich coffee undertone.

Storage

At Room Temperature:
- Store the candy cane cake in an airtight container or cover it tightly with plastic wrap.
- Keep it in a cool, dry place for up to 2 days to maintain freshness.
In the Refrigerator:
- If you need to store the cake longer, place it in an airtight container or wrap it securely with plastic wrap and aluminum foil.
- Refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
In the Freezer:
- For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped cake in a freezer-safe bag or container.
- Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Ingredients

granulated sugar
all-purpose flour
salt
baking soda
baking powder
unsweetened cocoa powder
large eggs
milk
vegetable oil
vanilla extract
boiling water
whipped topping
crushed candy canes

Ingredients

Preheat your oven to 350°F. Gather all your ingredients and lay them out. This will save you time and make sure you have everything ready.

Grease two 9-inch round cake pans, then line them with parchment paper.

In a large bowl, combine the sugar, flour, salt, baking soda, baking powder, and cocoa powder. Stir until everything is mixed together:

Make a well in the center of the dry ingredients. Add the eggs, milk, oil, and vanilla extract. Mix well until the batter is smooth and lump-free:

adding the eggs and oil to the dry ingredients pf candy cane cake

Slowly pour in the boiling water while mixing. The batter will thin out, but that’s normal. Keep mixing until it’s fully combined:

adding hot water to the batter of candy cane cake

Divide the cake batter evenly between the two pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean:

Once baked, take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely for 30-45 minutes:

Carefully slice each cake layer in half horizontally. Spread whipped topping between each layer and on top of the cake. Sprinkle crushed candy canes on top for a festive touch:

Chill the cake in the fridge before serving for the best flavor:

a slice of candy cane cake from the layer

I really hope you will make this cake and serve to your family and friends <3

More Holiday Recipes:

FAQ

Can I use a different size cake pan?

Yes, but you may need to adjust the baking time. For example, smaller pans might need less time, while larger pans could require a bit more. Always check with a toothpick to ensure the cake is fully baked.

Do I have to use parchment paper?

Parchment paper makes it easier to remove the cake from the pans without breaking, but you can also just grease the pans well if you don’t have parchment paper.

What is the best way to crush peppermint candies?

Place the peppermint candies in a sealed plastic bag, then use a rolling pin or heavy pan to crush them to your desired size. For finer pieces, you can pulse them briefly in a food processor.

What if I don’t have whipped topping?

You can use homemade whipped cream or buttercream frosting as a substitute. Cream cheese frosting also works great for a richer flavor.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the fridge. Add the whipped topping and candy canes just before serving.

I cannot believe I started making Christmas desserts already and it's not even Thanksgiving! I actually blame my brother and sisters because they have been playing Christmas music ALL DAY LONG! I'm just kidding, I actually wanted to start baking Christmas desserts weeks ago, but I thought it was too soon. And since Thanksgiving is less than a week away, I thought why not?

The combination of the candy canes, chocolate cake, and whipped topping is VERY delightful! The peppermint gives a holiday taste, at the same time it's not very strong because the chocolate cake balances it. I look forward to baking more holiday desserts. If you do make any of my recreation, please #SBholidaybaking!