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.
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
- 2 cups flour all purpose
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter softened
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups milk
- 16 oz cream cheese softened
- 1 cup butter
- 4 tsp vanilla
- 10-11 cups powdered sugar
- Red food coloring
- Green icing
- Red hots
Preheat over to 350°F. Grease and lightly flour 13x9x2 baking pan. Set aside.
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.
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.
To cut the cake like a candy cane, freeze cooled cake for 2-3 hours. Cut corners at the top of the cake so they are rounded, which will be the top of your candy cane. Cut cake, approximately 4-5 inches from the top, down the center to the other end of the cake opposite from the top, removing only about 1/2 inch wide and 9 inches long out of the center dividing your cake into two, with the top section still connected. Next cut across one half of the cake to make the tip of the candy cane and use the remaining bottom half to add on to the long side of the cake.
Cake and frosting recipes from the BHG New Cookbook
Cake idea adapted from Great American Favorite Brand Name Cookbook
Here are a couple pics that are the perfect size for pinning to Pinterest!
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