Hamdi Saidani Christmas Candy Cane Cake is a festive treat made with a moist peppermint-flavored cake and topped with a creamy candy cane frosting it serves 6 and takes about 1 hour and 30 minutes to prepare and bake.
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💗 🎄Why You’ll Love This Christmas Candy Cane Cake Recipe:
- Festive Flavors: Peppermint and candy cane flavor create a perfect Christmas treat.
- Moist Texture: The cake is moist and tender with a creamy frosting.
- Eye-Catching: Garnished with candy canes, it looks great on any holiday table.
- Easy to Make: Straightforward recipe with simple ingredients.
❓ 🎅 What Is Christmas Candy Cane Cake Recipe?
Christmas Candy Cane Cake is a peppermint-flavored cake topped with a creamy candy cane frosting it’s decorated with crushed candy canes, making it a festive dessert ideal for holiday celebrations.
🥚 Christmas Candy Cane Cake Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp peppermint extract
- ¼ cup crushed candy canes
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp peppermint extract
- ¼ cup crushed candy canes
- Additional crushed candy canes for garnish
🍰 How To Make Christmas Candy Cane Cake
- Set oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Beat in eggs one at a time, then mix in peppermint extract.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Stir in crushed candy canes.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add milk and peppermint extract; beat until fluffy. Stir in crushed candy canes.
- Once cake is completely cooled, spread frosting evenly over top and sides. Garnish with additional crushed candy canes.
⛄ Recipe Tips ⛄:
- Proper Measurement: Ensure accurate measurement of flour by spooning it into the measuring cup and leveling it off.
- Room Temperature Ingredients: Use room temperature butter and eggs for better mixing.
- Cooling Cake: Allow the cake to cool completely before frosting to prevent melting.
☕ What To Serve With Christmas Candy Cane Cake?
Serve Christmas Candy Cane Cake with a hot cup of White Hot Chocolate or a festive Chocolate Kiss Cocktail for a cozy holiday treat. Fresh berries or a light fruit salad can also complement the rich, sweet flavors of the cake.
🎚 How To Store Leftovers Christmas Candy Cane Cake?
- Room Temperature: Store covered leftovers christmas candy cane cake at room temperature for up to 3 days.
- Refrigerator: Keep in the refrigerator leftovers christmas candy cane cake for up to 1 week, covered to prevent drying out.
🥵 How To Reheat Leftovers Christmas Candy Cane Cake?
- In The Microwave: Heat a slice of leftovers christmas candy cane cake in the microwave for 10-15 seconds on low power.
- In The Oven: Warm slices of leftovers christmas candy cane cake in a preheated oven at 300°F (150°C) for about 3-5 minutes.
FAQ’S
Can I make Christmas Candy Cane Cake ahead of time?
Yes, you can make Christmas Candy Cane Cake ahead of time bake the cake a few days in advance and store it as described above. Frost the cake closer to the serving time to prevent the frosting from becoming too soft. If you need to prepare it even further in advance, you can freeze the unfrosted cake and thaw it before adding the frosting.
What are some alternative flavors I can use in place of peppermint for Christmas Candy Cane Cake?
If you prefer a different flavor, you can substitute peppermint extract with vanilla, almond, or even orange extract in the Christmas Candy Cane Cake. For a fruity flavor, consider using almond extract combined with a bit of orange zest for a different holiday taste.
Can I add more crushed candy canes to the Christmas Candy Cane Cake?
Yes, you can add more crushed candy canes to the Christmas Candy Cane Cake you can mix additional crushed candy canes into the batter or sprinkle them on top of the frosting for extra texture and a more pronounced peppermint flavor. Just be sure not to overdo it, as too many candy canes can affect the cake’s texture.
How do I know when Christmas Candy Cane Cake is done baking?
To check if Christmas Candy Cane Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
Can I adjust the amount of peppermint extract in the Christmas Candy Cane Cake recipe?
Yes, you can adjust the amount of peppermint extract to suit your taste. If you prefer a milder flavor, use less extract, or if you want a stronger peppermint taste, add a bit more. Start with a small amount and taste the batter before adding more extract.
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Christmas Candy Cane Cake Nutrition Facts
Serving Size: 1 Slice
- Calories: 374
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 65mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
Christmas Candy Cane Cake
Description
Christmas Candy Cane Cake is a festive treat made with a moist peppermint-flavored cake and topped with a creamy candy cane frosting it serves 6 and takes about 1 hour and 30 minutes to prepare and bake.
Ingredients
For the Cake:
For the Frosting:
Instructions
- Set oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Beat in eggs one at a time, then mix in peppermint extract.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Stir in crushed candy canes.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add milk and peppermint extract; beat until fluffy. Stir in crushed candy canes.
- Once cake is completely cooled, spread frosting evenly over top and sides. Garnish with additional crushed candy canes.
Notes
- Proper Measurement: Ensure accurate measurement of flour by spooning it into the measuring cup and leveling it off.
Room Temperature Ingredients: Use room temperature butter and eggs for better mixing.
Cooling Cake: Allow the cake to cool completely before frosting to prevent melting.
