Candy Cane Cake

Candy Cane Cake

This Candy Cane Cake looks and tastes just like the holiday season. It’s even has a sweet candy cane filling and fluffy peppermint frosting!

Candy Cane Cake
Makes 1 (9-inch) cake
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Ingredients
  1. 1 1/2 cups butter, softened
  2. 2 cups sugar
  3. 2 large eggs
  4. 4 egg whites
  5. 1 tablespoon vanilla extract
  6. 3 1/2 cups all-purpose flour
  7. 1 tablespoon baking powder
  8. 1/2 teaspoon salt
  9. 1 1/2 cups whole milk
  10. 6 (1-ounce) squares white chocolate, melted and cooled slightly
  11. Candy Cane Filling (recipe follows)
  12. Fluffy Peppermint Frosting (recipe follows)
  13. Garnish: assorted peppermint candy*, fresh mint
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs and egg whites, one at a time, beating well after each addition. Beat in vanilla.
  3. In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate. Spread batter into prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 23 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Candy Cane Filling between layers. Spread Fluffy Peppermint Frosting on top and sides of cake. Garnish with candy and mint, if desired. Cover and refrigerate for up to 3 days.
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Candy Cane Filling
Makes about 2 cups
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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 6 ounces cream cheese, softened
  3. 2 cups confectioners’ sugar
  4. 1⁄8 teaspoon peppermint extract
  5. 3/4 cup crushed peppermint candy
Instructions
  1. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy, about 2 minutes, stopping occasionally to scrape sides of bowl. Gradually add confectioners’ sugar, beating until smooth. Beat in extract. Stir in candy just until combined.
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Fluffy Peppermint Frosting
Makes about 5 cups
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Ingredients
  1. 6 large egg whites, room temperature
  2. 1/4 teaspoon cream of tartar
  3. 2 cups sugar
  4. 1/2 cup water
  5. 1⁄8 teaspoon peppermint extract
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until tripled in volume. Meanwhile, in a medium saucepan, cook sugar and 1/2 cup water over medium-high heat until a candy thermometer registers 240°.
  2. Reduce speed to low, and slowly pour hot sugar mixture into egg whites. Add extract, increase speed to high, and beat until mixture is thick, white, and glossy, about 6 minutes. Use immediately.
Notes
  1. .*We used Colombina Jumbo Mint Balls.
Paula Deen Magazine https://www.pauladeenmagazine.com/

 From 10th Anniversary Christmas with Paula Deen cwpd_10thannivchristmas-s