Our Candy Cane Cake Is Red, White & Everything Right

Speshyl Smith
·2 min read

Yields: 14-16 servings

Prep Time: 40 mins

Total Time: 3 hours

Ingredients

Cake

  • Cooking spray

  • 5 c.

    (600 g.) all-purpose flour

  • 3 tsp.

    baking powder

  • 1 1/2 tsp.

    kosher salt

  • 3/4 tsp.

    baking soda

  • 3 c.

    (600 g.) granulated sugar

  • 1 c.

    plus 2 Tbsp. (2 1/4 sticks) unsalted butter, softened

  • 7

    large egg whites, room temperature

  • 1 tbsp.

    pure vanilla extract

  • 2 c.

    whole milk, room temperature

  • Red food coloring

Peppermint Frosting

  • 4 c.

    (8 sticks) unsalted butter

  • 6 1/2 c.

    (750 g.) confectioners' sugar

  • 3 tsp.

    peppermint extract

  • 2 tbsp.

    heavy cream

  • Pinch of kosher salt

  • Red food coloring

  • Peppermint candies, for decorating

Directions

Cake

  1. Arrange a rack in center of oven, preheat to 350°. Grease 4 (8") round cake pans with cooking spray. Line with parchment. In a large bowl, whisk flour, baking powder, salt, and baking soda.

  2. In the large bowl of a stand mixer f itted with the whisk attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg whites and vanilla and beat until combined. Beat in milk. Reduce mixer speed to medium-low. Add dry ingredients; beat until just combined.

  3. Transfer half of batter (about 4 c.) to a large bowl. Add 1 drop food coloring and stir, adding more food coloring until desired color is reached. Divide white batter between 2 prepared pans. Divide red batter between 2 remaining pans.

  4. Bake cakes until a tester inserted into the center comes out clean, about 25 minutes. Let cool 15 minutes, then invert onto wire racks and let cool completely.

Peppermint Frosting

  1. In the large bowl of stand mixer fitted with the whisk attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add confectioners’ sugar, cream, peppermint extract, and a pinch of salt. Beat until incorporated and increased in volume, 5 to 6 minutes.

  2. Transfer 1 1/2 c. frosting to a medium bowl. Add 1 drop food coloring and stir, adding more food coloring until desired color is reached.

  3. Slice cake layers in half parallel to work surface to create 4 white and 4 red layers. Arrange a white layer on a platter; spread 3/4 c. white frosting on top. Place a red layer on top; spread 3/4 c. white frosting on top. Repeat, alternating layers. On top layer, spread 1 1/2 c. white frosting on top and sides to create a crumb coat. Refrigerate until set, about 30 minutes.

  4. Transfer red frosting and remaining white frosting to 2 separate piping or plastic bags. Snip off a corner of each bag. Pipe red and white stripes around the outside of cake. Smooth out stripes with a tall bench scraper. Top cake with peppermints.

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