Candy Cane Sheet Cake with Peppermint Frosting Recipe

If you’re craving something festive, sweet, and downright irresistible this season, then you have to try my Candy Cane Sheet Cake with Peppermint Frosting Recipe. This cake has become my go-to holiday dessert because it’s simple to make but delivers a show-stopping flavor punch. Picture a moist, tender sheet cake swirled with crushed candy canes inside, topped with a fluffy peppermint-infused buttercream—yes, it tastes as dreamy as it sounds. Stick around, and I’ll share every step, tip, and trick so you can nail it too!

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Ingredients & Why They Work

This Candy Cane Sheet Cake with Peppermint Frosting Recipe uses classic, reliable ingredients that come together beautifully. Each component plays a key role in delivering the perfect cake — from the tangy sour cream to balance sweetness, to the crushed candy canes that lend peppermint bursts throughout.

• Vanilla: Enhances and rounds out the other flavors without competing with the peppermint.
• Salt: Just a pinch amplifies sweetness and keeps the cake balanced.
• Crushed Candy Cane: Divided to add flavor inside the batter, baked on top, and to garnish the frosting—a triple peppermint hit.
• Whole Milk: Adds richness and moisture to achieve that melt-in-your-mouth softness.
• Granulated Sugar: Sweetness layer that caramelizes slightly to form a subtle crust.
• Unsalted Butter: Provides the tender crumb and richness; softened to blend easily.
• Sour Cream: Keeps the cake moist, tender, and adds a slight tanginess to cut through the sweetness.
• Egg Whites: Whipped into the batter to create a light texture and rise.
• All-Purpose Flour: The sturdy base for the cake structure—sifted for fluffiness.
• Baking Powder: The leavening agent that helps the cake lift perfectly.
• Confectioners Sugar: Essential for the silky smooth frosting.
• Peppermint Extract: Gives that unmistakable holiday flavor punch, don’t substitute with plain mint.

Tweak to Your Taste

One of my favorite things about this Candy Cane Sheet Cake with Peppermint Frosting Recipe is how easy it is to personalize. I’ve tweaked it multiple ways over the years to match my family’s tastes and your preferences can shine here too.

• Variation: For a dairy-free option, swap sour cream with coconut yogurt — I tried this once and honestly, you won’t even miss the difference.
• Extra Peppermint Kick: Add a bit more crushed candy cane on top or even into the frosting if you love bold peppermint flavor like me.
• Chocolate Peppermint: Fold mini chocolate chips into the batter to add a decadent twist that pairs beautifully with the minty frosting.
• Less Sweet Frosting: If the American buttercream is too sugary for you, try swapping it for Swiss meringue buttercream — it’s lighter and silky smooth.

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

Step 1: Prep and Cream Your Base

First things first — preheat your oven to 350°F and line your sheet pan with parchment paper to prevent sticking and ensure easy removal. Next, grab your stand mixer with the paddle attachment and cream the softened butter until it’s nice and fluffy. Slowly add in the sugar and continue mixing until the blend is light and creamy. This step sets the stage for a tender crumb, so take your time here!

Step 2: Mix Together The Wet and Dry Ingredients

In a small bowl, whisk together the whole milk and sour cream until smooth. Separately, sift the all-purpose flour with the baking powder to make sure everything blends evenly and you don’t get any lumps. Add the vanilla and salt to the butter-sugar mixture, then one at a time, beat in the egg whites until just combined – this helps keep the cake light. Next, alternate adding the milk mixture and dry flour mixture, starting and ending with the dry, and mix until fully incorporated. Be careful not to overmix to maintain a soft texture.

Step 3: Candy Cane Swirls and Baking Magic

Gently fold in one-third of your crushed candy canes at this stage – this adds those delightful peppermint pockets throughout the batter without making it bitter. Pour the batter into your prepared pan, then sprinkle another third of the candy canes on top and use a spatula to swirl it lightly into the surface. Bake for roughly 30 minutes, and use the classic toothpick test: when inserted into the center, it should come out clean or with just a few crumbs attached. Let the cake cool completely before frosting.

Step 4: Whip Up That Peppermint Frosting

While the cake cools, it’s frosting time! In a clean bowl, cream the softened butter with the paddle attachment until smooth. Gradually sift in the confectioners’ sugar on low speed to avoid a powder explosion. Then, slowly add the milk, peppermint extract, and vanilla while beating continuously. Whip until fluffy, light, and spreadable. If your frosting feels too thick, a splash more milk or a touch more beating will make it just right.

Step 5: Frost and Finish With Candy Cane Crunch

Using an ice cream scoop or large spoon, dollop the frosting evenly over the cooled cake. Then grab an offset spatula (trust me, it’s worth the fancy tool here) and smooth it out for a beautiful finish. Finally, sprinkle on the remaining crushed candy canes. This last touch not only looks stunning but adds a satisfying crunch and peppermint pop with every bite.

How to Serve Candy Cane Sheet Cake with Peppermint Frosting Recipe

Garnishes

I usually keep it straightforward and sprinkle crushed candy canes on top because I love that festive color contrast and crunch. Sometimes, I’ll add a few whole mini candy canes or even edible silver glitter to amp up the holiday glam. A few fresh mint leaves can add a nice visual touch too, giving that fresh-herb vibe alongside the sugary sweetness.

Side Dishes

This cake feels like a party all on its own, but if you want to round out your dessert table, I recommend pairing it with warm mugs of spicy cocoa or peppermint hot chocolate. A simple eggnog on the side works wonderfully as well and makes for a cozy, holiday-perfect combo.

Creative Ways to Present

For holiday gatherings, I’ve served this Candy Cane Sheet Cake with Peppermint Frosting Recipe on a rustic wooden board surrounded by tiny string lights and fresh pine sprigs. Cutting the cake into perfect squares and stacking them slightly unevenly creates a charming “cake tower” effect that everyone loves. I’ve even piped the frosting in festive shapes with a star tip for birthdays or parties to really wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature if I plan to eat them within two days. For longer storage, wrapping the cake tightly with plastic wrap and then placing it inside a sealed container in the fridge works well. Just make sure it’s brought back to room temperature before serving for the best texture.

Freezing

I’ve frozen this cake both frosted and unfrosted. If freezing unfrosted, wrap it tightly in plastic wrap, then foil, and it’ll keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge. For frosted cake, it’s best to freeze it uncovered for a short time so the frosting can harden, then cover loosely with plastic wrap.

Reheating

Because it’s a sheet cake, reheating is optional, but if you want a warm slice, I pop individual pieces in the microwave for 10-15 seconds — just enough to warm teeth without melting the frosting completely. This makes the peppermint flavor bloom beautifully.

FAQs

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Frosting Recipe always brings me back to cozy holiday afternoons spent with family and friends, indulging in festive flavors and good company. I hope when you make this cake, it delivers that same warm feeling and joy. It’s easy enough for weeknight baking but special enough to wow your guests — so trust me, this one’s a keeper. Grab those candy canes and let’s get baking!

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