White Chocolate Candy Cane Cake Recipe

Okay, this cake? It’s holiday magic in every bite. Sweet white chocolate and cool peppermint come together like a winter dream.

I made it last Christmas, and wow—it was the star of the table. The cake is soft and rich, and those crushed candy canes on top? Total perfection. Everyone kept asking for the recipe.

It’s not hard at all. Just mix, bake, and make it pretty. Trust me, if you love cozy desserts, you need this cake.

Why You’ll Love This Recipe

• Perfect for the Holidays: The combination of white chocolate and peppermint is a timeless holiday classic. This cake not only tastes amazing but also gives your dessert table a beautiful, festive touch.
• Show-Stopping Presentation: The striking red and white design of this cake, paired with a sprinkle of crushed candy canes and glossy white chocolate curls, makes it a showstopper at any celebration.
• Velvety Cake Texture: The white chocolate cake is moist, tender, and fluffy, while the Swiss meringue buttercream is smooth, buttery, and perfectly sweet.
• Minty Fresh Flavor: Peppermint extract and crushed candy canes lend a refreshing coolness that balances the richness of the white chocolate, making each bite a perfect treat.
• Customizable: You can play around with the flavor intensity of peppermint and chocolate according to your preferences, adjusting the amount of peppermint extract or even experimenting with other festive candy for decoration.

Required Kitchen Tools

To bring this cake to life, you’ll need a few essential tools:

• Stand Mixer or Hand Mixer: For making the cake batter and the Swiss meringue buttercream.
• Cake Pans: You’ll need two 8-inch round cake pans for the cake layers.
• Spatula: For frosting and spreading the buttercream evenly.
• Cooling Racks: Allow the cake layers to cool properly before assembling.
• Whisk: To beat the egg whites for the Swiss meringue buttercream.
• Bowl Scraper or Offset Spatula: For achieving smooth buttercream coverage.
• Candy Melts: Red and white candy melts will be used for decorative touches and drizzling.
• Candy Canes: For that signature peppermint crunch to be sprinkled or crushed as a topping.
• Piping Bags (Optional): If you want to pipe the buttercream for extra decoration.

Ingredients

Here’s what you’ll need to create this scrumptious dessert (exact measurements are listed in the recipe card below):

For the White Chocolate Cake:

• White Chocolate: Use chopped white chocolate or high-quality white chocolate chips for the best flavor.
• Milk: Room temperature milk will help achieve the ideal batter consistency.
• All-Purpose Flour: This is the base of your cake batter.
• Baking Powder: Provides the lift to keep your cake light and fluffy.
• Salt: A pinch of salt will balance the sweetness and enhance the flavor of the white chocolate.
• Unsalted Butter: The butter should be at room temperature to create the perfect smooth batter.
• Granulated Sugar: Sweetens the cake while helping create a light, tender crumb.
• Eggs: Two large eggs at room temperature to bind the ingredients together.
• Vanilla Extract: Adds depth to the flavor profile.
• Peppermint Extract: The secret ingredient for that fresh, minty flavor we all crave during the holidays.

For the White Chocolate Swiss Meringue Buttercream:

• Large Egg Whites: The base for the meringue buttercream, which gives it that light and airy texture.
• Granulated Sugar: Helps stabilize the meringue while adding sweetness.
• Unsalted Butter: Should be at room temperature for the smoothest buttercream texture.
• White Chocolate: Melted, cooled white chocolate will be folded into the buttercream for extra richness and flavor.
• Vanilla Extract or Peppermint Extract: You can go for a vanilla flavor or enhance the minty notes with a touch of peppermint extract.
• Red Gel Food Coloring: For creating festive swirls in your buttercream (optional).

For Assembly and Decoration:

• Bright White Candy Melts: These candy melts will be used to coat the cake for a glossy finish.
• Red Candy Melts: The red candy melts will create a contrast with the white, making your cake look even more festive.
• White Chocolate Curls: These are the perfect elegant garnish for topping the cake.
• Candy Canes: Crushed candy canes for that signature peppermint crunch and festive flair.

Variations for White Chocolate Candy Cane Cake

• Switch Up the Cake Flavor: If you’re not the biggest fan of white chocolate, you can try using a classic vanilla cake base, though I highly recommend keeping the peppermint notes intact for that holiday vibe.
• Peppermint Frosting: If you prefer a more pronounced peppermint flavor in the frosting, simply increase the amount of peppermint extract in the Swiss meringue buttercream.
• Decorative Swirls: Get creative with your cake decoration by using different shades of red, white, or even green for a more personalized touch.
• Substitute the Candy: Experiment with other holiday-themed treats like crushed gingerbread cookies, sprinkles, or mini marshmallows for decoration.
• Make it a Cupcake: Instead of a cake, transform this recipe into cupcakes for a bite-sized version of this delicious dessert.

Step-by-Step Instructions for Making the Cake

1. Prepare the White Chocolate Cake Layers

Melt the White Chocolate: Begin by gently melting the chopped white chocolate in the microwave or using a double boiler. Stir occasionally to avoid overheating and burning. Once melted, set the white chocolate aside to cool slightly.

Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure that the dry ingredients are evenly distributed before incorporating them into the wet ingredients.

Cream the Butter and Sugar: In the bowl of a stand mixer, beat the unsalted butter and granulated sugar together on medium-high speed for 3-5 minutes until the mixture is light and fluffy. This step is key to achieving a tender cake crumb.

Add the Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and peppermint extract. The peppermint extract is what really gives this cake that irresistible holiday flavor.

Incorporate the Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix at this stage to prevent a dense cake.

Add the Milk and Melted White Chocolate: Incorporate the milk and melted white chocolate into the batter, mixing until smooth. The batter should have a lovely creamy consistency.

2. Bake the Cake Layers

Prepare the Cake Pans: Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper to ensure the cakes come out easily once baked.

Divide and Bake: Evenly divide the cake batter between the two prepared pans, smoothing the tops with a spatula. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake Layers: Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to cooling racks. Let them cool completely before frosting.

3. Prepare the White Chocolate Swiss Meringue Buttercream

Make the Meringue: In the bowl of a stand mixer, whisk the egg whites and granulated sugar together over a double boiler until the sugar dissolves and the mixture reaches 160°F (71°C). Transfer the bowl to the stand mixer and beat on high speed until stiff peaks form and the meringue is glossy.

Add Butter and White Chocolate: Once the meringue is ready, begin adding the room-temperature butter one tablespoon at a time, mixing until smooth. Then, fold in the melted, cooled white chocolate and vanilla or peppermint extract. Beat until the buttercream is silky and smooth.

4. Assemble the Cake

Frost the Layers: Once the cake layers have cooled completely, place the first layer on a cake stand or serving plate. Spread a generous layer of white chocolate Swiss meringue buttercream over the top. Place the second cake layer on top and cover the entire cake with a smooth layer of frosting.

Decorate with Candy Melts and Crushed Candy Canes: Melt the white and red candy melts separately and drizzle them over the top of the cake in a decorative pattern. You can also dip a spoon in the melted candy and splatter it on the cake for a fun, artistic look. Finish by sprinkling crushed candy canes all over the top of the cake and adding white chocolate curls for an elegant touch.

5. Chill and Set the Cake

Allow the Cake to Set: After decorating your cake with the candy melts and crushed candy canes, I recommend placing the cake in the refrigerator for about 30 minutes to 1 hour. This will help the buttercream firm up slightly and set the decorations in place. It also makes slicing the cake much easier!

Optional – Add More Decoration: If you’re feeling extra festive, you can decorate the edges of the cake with additional crushed candy canes or even a few whole candy canes standing upright around the perimeter of the cake. You can also pipe some extra white chocolate Swiss meringue buttercream along the base of the cake for a beautiful border. The more decoration, the merrier!

6. Slice and Serve

Perfect Slices: Once the cake has set, it’s time to slice into this beauty. Use a sharp knife to cut through the layers of soft, moist white chocolate cake, buttercream, and crushed candy canes. The cake should come apart easily, revealing all the layers of creamy goodness.

Serving Ideas: This cake is so rich and flavorful, you may want to serve it with a small scoop of vanilla ice cream or a cup of hot cocoa for the ultimate indulgent experience. If you’re hosting a holiday party, this cake will be a showstopper on your dessert table, and it’s sure to impress guests with both its looks and flavor.

How to Serve White Chocolate Candy Cane Cake

Here are some fun and festive ways to serve this cake:

• Holiday Parties: Serve slices of the cake on a beautiful cake stand alongside other holiday treats like gingerbread cookies, spiced cider, or eggnog. The peppermint theme pairs wonderfully with the wintery holiday vibes.
• Gift It: This cake makes a perfect homemade gift for loved ones. Wrap slices in festive packaging or offer a whole cake to share the holiday joy!
• In Cake Jars: For a fun twist, make individual portions by layering pieces of cake, buttercream, and crushed candy canes in mason jars. They’re great for parties and easy to hand out as individual gifts.

Storing White Chocolate Candy Cane Cake

You can enjoy this cake fresh, but if you have leftovers (which can happen because this cake is so delicious!), here’s how to store it:

• Unfrosted Cake Layers: If you plan to make the cake ahead of time or store it for later use, you can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to frost, just thaw the layers in the fridge overnight.
• Frosted Cake: Store leftover frosted cake in an airtight container in the refrigerator for up to 3-4 days. The cake can be enjoyed chilled, or you can let it come to room temperature for a softer buttercream texture before serving.
• Freezing Slices: To freeze slices, place individual pieces of cake on a baking sheet and freeze for 2 hours until firm. Then wrap each slice tightly in plastic wrap and foil, and store in the freezer for up to 1-2 months. Thaw before serving.

Nutrition Information

While this cake is undeniably indulgent, it’s definitely a treat to be enjoyed in moderation. Here’s an approximate breakdown of the nutritional content per serving (based on 12 servings):

Nutrient	Amount per Serving
Calories	~ 500 kcal
Protein	4g
Carbohydrates	70g
Sugars	55g
Fat	25g
Saturated Fat	12g
Cholesterol	65mg
Sodium	80mg
Fiber	1g

Conclusion

There you have it! This White Chocolate Candy Cane Cake is everything you could ask for in a holiday dessert. With its creamy white chocolate cake layers, velvety Swiss meringue buttercream, and the festive crunch of candy canes, this cake is sure to be a hit wherever you serve it. Whether you’re hosting a holiday gathering or just want to treat yourself and your loved ones to something special, this cake will bring smiles and satisfaction with every bite.

It’s easy to make but looks and tastes like something you’d find at a fancy bakery. The combination of peppermint and white chocolate is always a crowd-pleaser, and the bright red and white decorations make it a perfect centerpiece for any occasion. So, preheat your oven, grab your mixing bowls, and get ready to make this stunning cake that will fill your home with the warmth and joy of the holiday season.