Peppermint Swirl Cake

Unveiling the Ultimate Christmas Candy Cane Cake

As the festive season draws near, the anticipation for heartwarming gatherings and delectable treats begins to build. This year, allow us to introduce you to a show-stopping dessert that promises to captivate every guest: the Candy Cane Cake. More than just a cake, it’s a culinary masterpiece designed to infuse your Christmas dinner with unparalleled charm and a burst of peppermint delight. Imagine layers of moist, tender cake, infused with pure peppermint extract, artfully divided and tinted half red and half pristine white to mimic the iconic stripes of a candy cane. Each vibrant layer is then generously enrobed in a luscious, cloud-like marshmallow buttercream, also kissed with peppermint, creating a harmonious blend of flavors and textures that is simply divine.

From the moment you lay eyes on its striking presentation to the very first forkful, this cake is an experience. Its beauty is evident both on the outside, with its cheerful holiday decor, and within, where the festive red and white layers create a stunning visual. The taste is equally enchanting – a perfect balance of sweet and refreshing peppermint. If you are a true enthusiast of all things peppermint, this cake is not merely a recommendation; it’s a must-try. It embodies the very spirit of Christmas in every delicious bite, promising to be a memorable addition to your holiday dessert spread. Prepare to fall in love with its irresistible charm and sensational flavor profile!

Capturing the Essence of Peppermint: Picture Perfect & Deliciously Festive

There’s an undeniable charm to peppermint during the holiday season. It’s a flavor that instantly evokes images of glistening snow, cozy firesides, and festive cheer. For me, peppermint isn’t just a taste; it’s a staple, a beloved essence that I eagerly incorporate into countless holiday recipes. From classic Candy Cane Cookies, with their delightful crispness, to the indulgent richness of Peppermint White Chocolate Pudding Cookies, and the irresistible crunch of my Chocolate Peppermint Crunch cookies, I am always seeking innovative ways to feature this refreshing ingredient on my holiday menu.

This Candy Cane Cake is the latest and arguably one of the most spectacular additions to my peppermint repertoire. It is as visually stunning as it is bursting with that beloved peppermint flavor – truly picture-perfect and delightfully pepperminty! The vibrant red and white layers, combined with the smooth marshmallow buttercream and the festive garnish of crushed candy canes, make it an absolute showstopper. Every detail, from its striking appearance to its refreshing taste, is crafted to deliver a truly memorable dessert experience. I am beyond excited for you to bake and savor this incredible creation; it’s guaranteed to become a new favorite holiday tradition in your home.

Essential Ingredients and Supplies for Your Candy Cane Cake

Embarking on this festive baking adventure requires a few key ingredients and tools to ensure your Candy Cane Cake turns out perfectly. Below is a comprehensive list, but for precise measurements and additional details, please refer to the detailed recipe card located at the very bottom of this post. For those eager to deepen their understanding of baking science and the role each ingredient plays, I highly recommend consulting my Complete Guide to Baking Ingredients.

Key Ingredients You’ll Need:

• Unsalted Butter: Ensure it’s softened to room temperature for optimal creaming and a smooth cake batter.
• Granulated Sugar: Provides sweetness and helps create a tender crumb in the cake.
• Powdered Sugar: The secret to our silky-smooth marshmallow buttercream.
• Eggs: Large eggs, added one at a time, contribute to the cake’s structure and richness.
• Peppermint Extract: The star flavor! Choose a good quality extract for the best taste.
• All-Purpose Flour: The foundational dry ingredient for our cake layers.
• Baking Powder: A leavening agent that helps the cake rise beautifully.
• Kosher Salt: Enhances all the flavors in both the cake and frosting.
• Whole Milk: Adds moisture and richness to the cake batter.
• Red Food Coloring: Essential for achieving that striking candy cane red layer. Gel food coloring provides the best vibrant color.
• Marshmallow Crème: The magic ingredient for our fluffy, dreamy buttercream.
• Peppermint Candy Sticks: Perfect for garnishing and adding an extra festive touch.

Essential Baking Supplies:

• Two 8-inch Round Cake Pans: The perfect size for creating impressive layers.
• Parchment Rounds: Prevent sticking and ensure your cake layers release easily.
• Candy Cane Cake Stand: A festive touch to present your finished masterpiece.
• An electric mixer (stand mixer or hand mixer) for effortless batter and frosting preparation.
• Mixing bowls, spatulas, and a wire cooling rack will also be indispensable.

Crafting Your Festive Masterpiece: A Step-by-Step Guide to the Candy Cane Cake

Creating this stunning Candy Cane Cake is a delightful process that yields impressive results. Follow these detailed steps to ensure your cake is not only beautiful but incredibly delicious.

• Prepare Your Baking Environment: Begin by preheating your oven to a steady 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, promoting even baking. Take two 8-inch round cake pans and line the bottom of each with a perfectly cut piece of parchment paper. This crucial step prevents sticking and makes for easy cake release. Then, lightly grease and flour both pans, tapping out any excess flour. Set them aside, ready for the batter.
• Creaming the Foundation: In the spacious bowl of your electric mixer, combine the softened unsalted butter and granulated sugar. Beat them together on medium speed until the mixture is light, fluffy, and visibly pale. This creaming process incorporates air, which is vital for a tender cake crumb.
• Adding Eggs and Flavor: Gradually add the eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Once the eggs are in, beat in the vibrant peppermint extract, filling your kitchen with its delightful aroma.
• Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed throughout the batter.

• Alternating Wet and Dry: With your electric mixer set to a low speed, begin to alternate adding the flour mixture and the whole milk to the wet ingredients. Start and end with the flour mixture, mixing just until everything is well combined and the batter appears smooth. Be careful not to overmix, as this can lead to a tough cake.
• Dividing and Coloring the Batter: Carefully measure out 1 and 3/4 cups of the plain white batter and spread it evenly into one of the prepared cake pans. This will form your first white layer. To the remaining batter in the mixer bowl, add the red food coloring. Beat on low speed until the batter achieves a bright, festive red hue. Don’t hesitate to add a little more food coloring if needed to reach your desired vibrancy. Once colored, spread this red batter evenly into the second prepared cake pan.

• Layering the Cake: Once your cake layers have completely cooled, it’s time to create those signature stripes. Using a long, sharp serrated knife or a dedicated cake leveler, carefully cut each cooled cake in half horizontally, yielding four thinner layers in total (two white and two red). This step ensures even layers for a professional finish.
• Preparing the Peppermint Marshmallow Buttercream: In the bowl of your electric mixer, combine the softened butter and marshmallow crème. Beat them together on medium-high speed until the mixture is beautifully smooth and well combined. This is the base for your incredibly fluffy frosting. Next, beat in the peppermint extract, adding that refreshing kick. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated after each addition. Once all the sugar is in, increase the mixer speed to medium-high and beat the frosting for several minutes until it becomes wonderfully light and fluffy. If you find the frosting is too thin, gradually add a little more powdered sugar, a tablespoon at a time, until it reaches your desired spreading consistency.
• Assembling Your Candy Cane Creation: Place one half of a white cake layer on the bottom of your chosen cake stand or serving plate. Spread a thin, even layer of the peppermint marshmallow buttercream over the top. Next, gently place one half of a red cake layer on top of the frosting, and spread another thin layer of frosting. Continue this process, alternating white and red cake layers with thin layers of frosting, until all four cake halves are stacked.

• The Final Frosting Flourish: Once your cake is stacked, use the remaining buttercream to generously cover the entire top and sides of the cake. Aim for a smooth, even finish, or create decorative swirls with an offset spatula for a charming homemade look.

Storage Tips to Keep Your Candy Cane Cake Fresh

Ensuring your delicious Candy Cane Cake stays fresh and delightful for as long as possible is key to enjoying every last crumb. Here’s how to properly store and freeze your festive creation:

Storing Leftover Cake: For short-term enjoyment, cover your cake with a cake dome or plastic wrap and store it at room temperature for up to 2 days. This keeps the cake moist and the frosting fresh. After two days, to extend its freshness, transfer any remaining cake to the refrigerator, where it can be stored for an additional 3 days. Always ensure it’s well-covered to prevent it from drying out or absorbing refrigerator odors.

Freezing Leftovers for Future Indulgence: If you find yourself with more cake than you can eat (a rare occurrence!), freezing is an excellent option. Once the cake has been frosted and decorated, carefully slice it into individual portions. Wrap each slice tightly in plastic wrap, or use a press-and-seal plastic film, ensuring there are no air gaps. Then, place these wrapped slices into a freezer-safe container or a heavy-duty freezer bag. For an extra layer of protection against freezer burn, you can also wrap the individual slices in aluminum foil before placing them in a container. Stored properly, frozen cake slices can last for up to 1-2 months.

Defrosting Frozen Cake: When you’re ready to enjoy a slice of frozen Candy Cane Cake, simply remove it from its container or baggie/foil. While still wrapped in its plastic wrap, let it defrost overnight in the refrigerator. This slow thawing process helps maintain the cake’s moisture and texture. Once thawed, unwrap and bring to room temperature before serving for the best flavor and consistency.

Making This Cake in Advance: For stress-free holiday entertaining, you can absolutely bake the cake layers ahead of time. Once the cake layers have completely cooled, wrap each individual layer tightly in plastic wrap (or press-and-seal film). For superior protection against freezer burn, place the wrapped layers into a freezer-safe baggie, a rigid container, or wrap them again in aluminum foil. Frozen cake layers can be stored for up to 2-3 months.

To prepare for serving, remove the cake layers from the freezer (and their container/baggie/foil) the day before you plan to serve the cake. Allow them to thaw overnight in the refrigerator, still wrapped. You can also allow them to thaw loosely covered at room temperature for a few hours, but be mindful that this carries a slight risk of them drying out if left too long. Once thawed, proceed with frosting and decorating your beautiful Candy Cane Cake according to the directions above. This advance preparation allows you to enjoy the baking process without last-minute rush, ensuring a fresh, delightful dessert when it’s time to celebrate.