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+ servings

Christmas Candy Cane Cake

Course Cakes, Desserts, Holidays
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 14 -16 servings
Author Terri


For the Cake

  • 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

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


  1. Preheat over to 350°F. Grease and lightly flour 13x9x2 baking pan. Set aside.

For the Cake

  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. 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.
  3. Alternate adding the flour mixture and milk to large mixing bowl, until just combined. Mix for an additional 30 seconds.
  4. 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.
  5. 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

  1. 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.

Recipe Notes

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