Candy Cane Sheet Cake

On October 25, 2025

There’s something magical about a Candy Cane Sheet Cake that just fills the air with holiday spirit. Imagine a soft, moist cake with a tender crumb, all enveloped in a luscious buttercream and sprinkled with crunchy bits of candy cane. The combination of sweet vanilla, creamy frosting, and the refreshing minty burst from the candy canes creates a delightful treat that’s perfect for any festive gathering. If you’re looking for a new favorite holiday dessert, this one is sure to bring smiles and warm your heart.

Delicious Candy Cane Sheet Cake topped with peppermint frosting and holiday decorations

Why You’ll Love This Recipe

This cake embodies everything we love about the season. It’s easy to make, visually stunning, and the flavor profile is both classic and unique. The colors and textures create an irresistible holiday treat that looks just as good on the table as it tastes. Plus, it makes a fantastic dessert to share with family and friends at celebrations—after all, what’s better than spreading joy through food?

Ingredients Needed For Candy Cane Sheet Cake

1 tablespoon vanilla: Use pure vanilla extract for the best flavor.
1/4 teaspoon salt: This enhances the sweetness and balances the flavors.
2/3 cup crushed candy cane: Divide into thirds—one for the batter, one for swirling, and one for topping.
1 1/4 cups whole milk: Whole milk adds richness to the cake.
1 1/2 cups granulated sugar: Sweetens the cake and helps achieve that lovely texture.
3/4 cup unsalted butter (room temp): Ensure it’s soft for easy creaming.
1/2 cup sour cream: Adds moisture and a slight tang to balance the sweetness.
6 egg whites: Whipping these will help create a light, airy cake.
2 1/2 cups all-purpose flour: The base of the cake; measure carefully for best results.
4 tsp baking powder: This helps the cake rise perfectly.
3 sticks unsalted butter (room temp) for buttercream: Again, soft is key for a smooth frosting.
1 lb confectioners sugar (sifted): Use sifted sugar for a lump-free frosting.
1 teaspoon vanilla for buttercream: Adds that familiar warm flavor to the frosting.
1/2 teaspoon peppermint extract: A little goes a long way in giving it that candy cane essence.
1/4 cup milk for buttercream: Adjust the amount for desired frosting consistency.

How to Make Candy Cane Sheet Cake

Preheat your oven to 350 degrees F. Line a sheet cake pan with parchment paper to prevent sticking.
In a stand mixer, cream together room temperature butter and granulated sugar until light and fluffy. Then, mix in the vanilla and salt.
In a separate bowl, whisk together the milk and sour cream.
In another bowl, sift together the flour and baking powder.
Add the egg whites to the stand mixer and mix until they are just combined.
Alternate adding the milk mixture and the dry mixture to the butter mixture, combining fully after each addition.
Gently fold in 1/3 of the crushed candy cane to the batter.
Pour the batter into the sheet cake pan. Sprinkle another 1/3 of the crushed candy cane on top and gently swirl it into the batter.
Bake for about 30 minutes, or until the cake springs back when pressed lightly.
Allow the cake to cool completely.
For the buttercream, cream together room temperature butter and sifted confectioners sugar until smooth. Gradually mix in the milk, peppermint extract, and vanilla until it’s fluffy.
Once the cake is cool, use an ice cream scoop to distribute the buttercream evenly on top of the cake. Smooth it out using an offset spatula.
Sprinkle the remaining crushed candy cane over the frosting for that festive touch.

How to Serve Candy Cane Sheet Cake

Serve slices of this delightful sheet cake as a stand-alone treat or with a scoop of vanilla ice cream for a wonderful contrast of temperatures. A hot cup of cocoa or your favorite holiday beverage pairs beautifully alongside.

How to Store Candy Cane Sheet Cake

Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you want to keep it fresh for longer, you can freeze slices wrapped tightly in plastic wrap and then foil for up to three months.

Tips to Make Candy Cane Sheet Cake

Make sure your butter is at room temperature to ensure a creamy buttercream.
Don’t skip the cooling step before frosting; if the cake is warm, it can cause the buttercream to melt.
For a little extra sprinkle of flavor, consider adding a spoonful of crushed candy canes into the buttercream itself.

Variations and Substitutions

If you can’t find peppermint extract, you can double the amount of vanilla for a different twist.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Switch out the crushed candy canes with crushed Oreos for a fun cookies-and-cream version.

Frequently Asked Questions

Can I use whole eggs instead of just egg whites?

Using whole eggs will change the texture of the cake, making it richer and more dense. If you prefer a lighter cake, stick to the egg whites.

How do I know when the cake is done baking?

The cake is done when it’s golden brown along the edges and springs back when gently pressed in the center. You can also insert a toothpick in the center; if it comes out clean, the cake is ready.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature until you’re ready to frost and serve.

How do I get the crushed candy canes to be uniform in size?

To crush the candy canes, place them in a ziplock bag and use a rolling pin to gently smash them. This keeps the shards consistent in size for even distribution.

What can I use instead of sour cream?

Greek yogurt makes a fantastic substitute for sour cream. It offers a similar texture and tang that complements the sweetness of the cake.