Candy Cane Sheet Cake with Peppermint Frosting Recipe

Hey there! If you’re craving something festive, fresh, and downright delicious this season, you’ve *got* to try this Candy Cane Sheet Cake with Peppermint Frosting Recipe. Trust me, it’s more than just a holiday treat—it’s a full-on celebration in every bite. The soft, tender cake swirled with bits of crushed candy canes, topped with a creamy peppermint frosting, makes this sheet cake an instant crowd-pleaser. Let me walk you through my favorite way to bring this festive dessert to life in your kitchen.

this …

Ingredients & Why They Work

Each element in this Candy Cane Sheet Cake with Peppermint Frosting Recipe plays a special role—whether it’s flavor, texture, or decoration. I always recommend fresh ingredients, especially when it comes to dairy and vanilla, to make sure your cake tastes as bright and festive as it looks.

• Vanilla: Adds warmth and depth, balancing the minty notes from the peppermint.
• Crushed candy canes: Gives that crunchy peppermint pop—don’t add them all at once to keep some texture on top.
• Whole milk: Adds moisture and richness to the cake batter.
• Granulated sugar: Sweetens the cake and helps create a tender crumb.
• Unsalted butter: For both the cake and frosting, it gives a creamy, luscious texture—be sure it’s room temp for easy mixing.
• Sour cream: Keeps the cake incredibly moist and tender without any sour taste.
• Egg whites: Provide lift and lightness for a fluffy texture.
• All-purpose flour: Builds the structure without weighing down the cake.
• Baking powder: The leavening agent that helps the cake rise perfectly.
• Confectioners sugar: For the frosting’s smooth sweetness—be sure to sift it to avoid lumps.
• Peppermint extract: The star flavor in the frosting, just enough to be refreshing but not overpowering.

Tweak to Your Taste

I love how forgiving this Candy Cane Sheet Cake with Peppermint Frosting Recipe is. Over time, I’ve learned a few tricks to make it my own, and you can too! Play around with the amount of peppermint extract based on how minty you want it—some people like a subtle hint, others go all in. You can even swap in yogurt for sour cream if that’s what you have on hand; I’ve done it more times than I can count.

• Less Sweet Frosting: I sometimes cut back on confectioner’s sugar or switch to Swiss meringue buttercream for a lighter finish.
• Extra Crunch: Try tossing in a handful of crushed peppermint bark for a festive surprise.
• Gluten-Free: I’ve experimented with gluten-free flour blends with good results, though the texture changes slightly.

Step-by-Step: How I Make Candy Cane Sheet Cake with Peppermint Frosting Recipe

Step 1: Creaming the Butter and Sugar

I start by preheating the oven to 350°F and lining my sheet pan with parchment paper—trust me, it keeps cleanup a breeze. Then, using my stand mixer with the paddle attachment, I cream the unsalted butter until it’s smooth and soft, followed by the granulated sugar until everything is light and fluffy. The secret here is patience; you want that creaming process to fully whip air into the batter for a tender cake. Adding vanilla and salt at this stage just makes everything sing.

Step 2: Mixing the Wet and Dry Ingredients

Next, I whisk together the whole milk and sour cream—this combo keeps the cake moist and rich. In a separate bowl, I sift the all-purpose flour with baking powder. Then, back to the mixer, I add the egg whites and mix on medium speed just until they’re fully combined but not overworked. Then I alternate pouring in the milk mixture and the dry flour blend, mixing gently between additions to avoid overmixing. Overmixing can toughen the cake, and nobody wants that.

Step 3: Folding in the Magic – Crushed Candy Canes

Here’s where the fun really begins. I fold in one-third of the crushed candy canes, being careful not to overmix so they keep their shape and refreshing peppermint crunch inside the batter. Then I pour the batter into the prepared sheet pan, sprinkle another third of the crushed candy canes over the top, and give it a quick swirl with a spatula to create those pretty peppermint ribbons throughout the cake.

Step 4: Baking & Cooling

Bake the cake for about 30 minutes or until the center feels springy to the touch and a toothpick comes out clean. Don’t skip the cooling step—I’ve learned that frosting too soon can make everything messy. Let it cool completely in the pan, or at least for an hour, so the frosting sets perfectly.

Step 5: Whipping up That Peppermint Frosting

While the cake cools, I make the frosting by creaming softened butter until silky smooth. Then I slowly add the sifted confectioners sugar on low speed to avoid clouds of sugar everywhere—been there and learned my lesson! Next goes the milk, peppermint extract, and vanilla, and I beat it all together until light and fluffy. The peppermint aroma filling my kitchen at this stage is what I live for.

Step 6: The Grand Assembly

I love using a small ice cream scoop to dollop the frosting evenly across the cake—it makes spreading easier and more even. Then, with an offset spatula, I smooth it out gently, being sure to cover the whole surface. To finish, I sprinkle the remaining crushed candy canes on top for that extra festive crunch and visual appeal. It’s always the moment I find the hardest to wait for before slicing.

How to Serve Candy Cane Sheet Cake with Peppermint Frosting Recipe

Garnishes

I keep it simple yet charming on garnishes—more crushed candy cane on top is my go-to, plus I sometimes add a few whole mini candy canes tucked at the corners for a cute, festive touch. If you want to get fancy, edible silver or white pearls complement the peppermint theme beautifully and add sparkle for parties.

Side Dishes

This cake pairs wonderfully with a cozy cup of hot cocoa or peppermint mocha. For a holiday brunch, I like serving it alongside fresh fruit salad or even a light cream cheese spread—anything to balance the sweetness just right.

Creative Ways to Present

For holiday gatherings, I’ve spread the frosting on a large cutting board instead of a pan and cut the cake into fun shapes using cookie cutters—gingerbread men and stars are always favorites. Wrapping individual slices with festive cellophane bags and ribbon makes for adorable edible gifts. Nothing beats that smile when someone unwraps one!

Make Ahead and Storage

Storing Leftovers

After enjoying the first round fresh, I store leftover cake tightly covered in the fridge—it stays moist and the frosting doesn’t dry out for up to five days. Using a cake keeper or wrapping the cake with plastic wrap helps maintain freshness without sacrificing texture.

Freezing

I’ve frozen this cake a couple times, frosting and all, with good results. Just slice it into portions, wrap each piece well in plastic wrap and foil, and freeze. When you want a treat, thaw it overnight in the fridge; the texture stays surprisingly nice, though the frosting softens a bit.

Reheating

If you want your leftover cake a little warm, I typically microwave a slice for about 10-15 seconds. That gentle warming brings out the peppermint aroma and softens the frosting without melting it completely—just enough to make it feel fresh from the oven again!

FAQs

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Frosting Recipe holds a special place in my heart—it’s the one dessert that instantly makes holidays feel cozy and bright. I hope you’ll love baking it as much as I do sharing it. Give it a try, and I promise you’ll be turning to it year after year, spreading peppermint joy one slice at a time. Happy baking, friend!

Print