Christmas Candy Cane Cake
Christmas is just a few days away and I wanted to get this Christmas Candy Cane Cake made and share it with you before Christmas arrived. I barely made it… With the holidays in full gear, and with the Christmas parties and family gatherings that are about to happen, this delicious cake will definitely be a topic of conversation. This cake makes a great centerpiece to add to the Christmas dessert table.
We are always making new recipes when it comes to the holidays, along with our traditional ones, and this Christmas candy cane cake is one that we will make again. It is definitely a large cake and one that will feed quite a few guests. The cake is really pretty simple to make. You only need a pan, a few skills cutting your cake to resemble a candy cane, then adding the frosting and finishing touches. Sounds pretty easy, right? It really is.
So Festive
The total length of this cake will be about 19-20 inches long. Cutting the cake was the fun part. You will want to freeze the cake before cutting it so your cuts will come out clean, and it’s just easier to work with when the cake is frozen. Make sure to brush off the crumbs before you start to frost the cake.
I used a large candy cardboard box, covered it with foil and placed the cake on top. I put wax paper strips underneath the edges of the cake before I frosted it. Once the cream cheese frosting is on the cake, remove the wax paper from underneath and continue to decorate the cake. Having the wax paper underneath while adding the frosting will help keep your foil clean and neat looking. There is also enough frosting left over for the red trim, just add red food coloring to the remaining frosting and finish decorating.
Try this delicious cake today
Christmas Candy Cane Cake
Ingredients
For the Cake
- 2 cups flour all purpose
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- ¾ cup butter softened
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1 ½ cups milk
For the Frosting
- 16 oz cream cheese softened
- 1 cup butter
- 4 tsp vanilla
- 10-11 cups powdered sugar
- Red food coloring
- Green icing
- Red hots
Instructions
- Preheat over to 350°F. Grease and lightly flour 13x9x2 baking pan. Set aside.
For the Cake
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter on medium speed for 1 minute. Gradually add sugar and beat until well combined (4 to 5 minutes total). Beat in eggs, one at a time. Add vanilla and beat until mixed well.
- Alternate adding the flour mixture and milk to large mixing bowl, until just combined. Mix for an additional 30 seconds.
- Pour batter into baking pan, and smooth evenly. Bake at 350° for 35-40 minutes or until toothpick inserted near the center comes out clean.
- Once cake is done, remove and set on wire rack and let cool for 10 minutes. Remove cake from pan and cool completely before frosting.
For the Frosting
- In a large mixing bowl, beat cream cheese, butter and vanilla until fluffy. Add powdered sugar one cup at a time and mix well until desired consistency is reached.
Notes
Cake and frosting recipes from the BHG New Cookbook
Cake idea adapted from Great American Favorite Brand Name Cookbook
Have Pinterest?
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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Lovely Christmas cake, my sweet baking friend! I really like the way you decorated it by sneaking in a little green sugar between your red piping to make peppermint stripes that match the piped holly decorations. It’s an ideal Christmas cake to feed a large crowd. Bravo! Happy Holidays! xo
Thank you so much Stacy!! I’m glad you like it! :)
What a beautiful holiday cake! You did a fabulous job with the decorating. It really sounds delicious Terri.
Thank you so much Ronda! This was a fun cake to decorate! :)
What a beautiful cake, Terri. It looks delicious too. :)
Thank you so much Christy!! It is so tasty! :)