This Chocolate Candy Cane Cake is a rich chocolate layer cake filled with a light peppermint buttercream studded with candy cane bits and finished with chocolate curls. It’s a festive centerpiece for Christmas.
Candy canes add a refreshing crunch and minty lift to desserts, and this cake uses them both inside the frosting and as a simple, festive garnish. The combination of deep chocolate and cool peppermint makes this cake especially irresistible during the holidays.
The cake layers are rich but tender chocolate, and the filling is a light, fluffy peppermint buttercream. For the minty crunch I used pre-made candy cane bits—an easy shortcut that avoids the mess and uneven pieces you get from crushing whole candy canes. If you prefer, you can crush whole candy canes yourself, but the bits save time and stay crisp a little longer.
Outside the cake is coated in chocolate buttercream and covered with chocolate curls for a dramatic, chocolate-forward finish. Mini candy canes tucked into piped rosettes across the top add a classic holiday touch and help balance the richness with bright peppermint flavor.
More Chocolate Cakes You’ll Love
- Box of Chocolates Cake
- Flourless Chocolate Buche de Noel
- Pumpkin Chocolate Mousse Cake
- Mint Chocolate Chip Layer Cake
- Black Forest Cake
- Chocolate Orange Cake
Candy Cane White Hot Chocolate
White hot chocolate flavored with peppermint oil for a candy-cane–like holiday drink. Top with whipped cream and candy cane pieces for a festive cup.
Chocolate Truffle Peppermint Crunch Cookies
Deep, chocolatey cookies with a minty center, finished with a white chocolate–mint ganache and crunchy peppermint pieces.
Chocolate Candy Cane Cake
Ingredients
For the chocolate cake:
- 6 oz unsalted butter, at room temperature
- 5.25 oz granulated sugar (about 3/4 cup)
- 5.6 oz brown sugar (about 3/4 cup)
- 3 large eggs, at room temperature
- 1 TBSP vanilla extract
- 12 fl oz buttermilk (1 1/2 cups), at room temperature
- 8 oz all-purpose flour (2 cups)
- 3 oz unsweetened cocoa powder (about 1 cup)
- 1 1/2 tsp baking soda
- 3/4 tsp salt
For the frosting:
- 6 fl oz pasteurized liquid egg whites (3/4 cup)
- 24 oz powdered sugar (6 cups)
- 1/2 tsp salt
- 24 oz unsalted butter (3 cups), at room temperature
- 1 TBSP vanilla extract
- 2 tsp peppermint extract
- 6 oz unsweetened chocolate, melted and cooled
- 1 cup candy cane bits
- 3 cups chocolate curls or chocolate sprinkles
- 12 miniature candy canes (for decoration)
Instructions
To make the cake:
- Preheat oven to 350°F. Line three 9-inch cake pans with parchment and spray with nonstick spray.
- Cream the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then mix in vanilla.
- Sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add a quarter of the dry mixture. When nearly incorporated, add a third of the buttermilk. Continue alternating dry and wet ingredients, ending with the dry.
- When nearly combined, stop the mixer and scrape the bowl, then finish folding by hand. Divide the batter among the prepared pans and smooth the tops. Bake 22–25 minutes, until a toothpick comes out with a few moist crumbs. Cool completely before assembling.
To make the frosting and assemble:
- Combine the pasteurized egg whites, powdered sugar, and salt in the mixer bowl. Mix on low until the sugar is moistened and no dry patches remain. Increase to medium and beat 5 minutes.
- Reduce to medium-low and add softened butter 1–2 tablespoons at a time. Once incorporated, add vanilla and peppermint extracts, scrape the bowl, then beat on medium for 10 minutes to develop a light, silky buttercream.
- Divide the buttercream in half. Fold the candy cane bits into one half. Stir the melted, cooled unsweetened chocolate into the other half to make a chocolate buttercream.
- Place the first cake layer on a cake board or turntable and spread half the candy-cane frosting evenly. Add the second layer and spread the remaining candy-cane frosting, then top with the third layer. Spread a thin chocolate crumb coat all over the cake and refrigerate about 30 minutes to set.
- Apply a thicker layer of chocolate frosting to the top and sides. Press chocolate curls or sprinkles into the sides of the cake using your hand while holding the cake over a bowl to catch excess.
- Reserve some chocolate frosting in a piping bag fitted with a star tip and pipe rosettes around the top edge. Press a miniature candy cane into each rosette just before serving.
Recipe Notes
Candy canes can get sticky when exposed to air, so add decorative mini candy canes shortly before serving.
This recipe calls for pasteurized egg whites so the buttercream can be enjoyed without further cooking. You can buy pasteurized liquid egg whites in cartons (100% egg whites), or pasteurized whole eggs and separate them yourself. You’ll need about 5–6 large eggs to yield the 3/4 cup of egg whites if separating yourself.
Measuring Tips
The recipe was developed using weight measurements. A kitchen scale is recommended for best results. Cup measures are provided as approximate volume equivalents—note that weight-to-volume conversions aren’t always a simple 8 oz = 1 cup, so follow the listed measurements for accuracy.
Nutrition
Calories: 706 kcal | Carbohydrates: 89 g | Protein: 7 g | Fat: 59 g | Saturated Fat: 36 g | Cholesterol: 133 mg | Sodium: 395 mg | Potassium: 391 mg | Fiber: 5 g | Sugar: 69 g | Vitamin A: 1275 IU | Calcium: 82 mg | Iron: 4.9 mg
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