Candy Cane Layer Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
Cooking spray
02 -
600 g all-purpose flour
03 -
3 tsp baking powder
04 -
1½ tsp kosher salt
05 -
¾ tsp baking soda
06 -
600 g granulated sugar
07 -
255 g unsalted butter, softened
08 -
7 large egg whites, room temperature
09 -
1 tbsp pure vanilla extract
10 -
480 ml whole milk, room temperature
11 -
Red food coloring
→ Peppermint Frosting
12 -
907 g unsalted butter
13 -
750 g confectioners' sugar
14 -
3 tsp peppermint extract
15 -
30 ml heavy cream
16 -
Pinch of kosher salt
17 -
Red food coloring
18 -
Peppermint candies, for decorating
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease four 20-cm round cake pans with cooking spray and line with parchment paper. In a large bowl, whisk together flour, baking powder, kosher salt, and baking soda.
02 -
Using a stand mixer fitted with a whisk attachment, beat granulated sugar and softened butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Add egg whites and vanilla extract; beat until combined. Pour in milk and mix. Reduce speed to medium-low and gradually add dry ingredients, mixing until just combined.
03 -
Transfer half of the batter (approximately 950 ml) to a separate bowl. Add red food coloring dropwise until desired hue is reached, stirring well. Divide the white batter evenly between two pans and the red batter between the remaining two pans.
04 -
Bake cakes for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then invert onto wire racks to cool completely.
05 -
In a stand mixer bowl with whisk attachment, beat unsalted butter on medium-high speed until light and fluffy, about 2 minutes. Gradually add confectioners’ sugar, heavy cream, peppermint extract, and a pinch of kosher salt. Continue beating for 5 to 6 minutes until frosting is well incorporated and voluminous.
06 -
Transfer 375 ml of frosting to a separate bowl. Add red food coloring incrementally until desired shade is achieved, mixing thoroughly.
07 -
Slice each cake layer horizontally to create eight total layers: four white and four red. Place one white layer on a serving platter and spread 180 ml of white frosting evenly on top. Alternate layering with red and white layers, spreading 180 ml white frosting on each. For the top layer, cover with 375 ml of white frosting on top and sides to form a crumb coat. Refrigerate for 30 minutes to set.
08 -
Transfer remaining white and red frostings into separate piping bags. Cut a small tip at the end of each bag. Pipe alternating stripes of red and white frosting around the cake exterior. Smooth stripes with a tall bench scraper. Garnish the top with peppermint candies.
# Helpful Notes:
01 -
Use room temperature ingredients for better mixing and a smoother batter.
02 -
Ensure the frosting is light and fluffy for easier piping and smooth decoration.