This candy cane cake is simple to make and decorate! It's a moist small vanilla sheet cake with crushed candy canes in the cake batter and buttercream. You will love it for parties, Christmas or birthday cakes!

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As a busy mom, I am always looking for impressive cake recipes that are easy to make! I've got decades of cake making in my corner {have you seen the detailed cakes my girls request for birthdays on my Instagram?}.
So sheet cakes are absolutely my jam! No hard decorations and super easy to transport for a Christmas or holiday party.
This cake recipe is like my frosted peppermint brownies and shortbread peppermint bark in that it is flavored with crushed candy canes. Since it is made without peppermint extract, it's minty, but not overwhelming.
Jump to:
- 💗 why you want this recipe for candy cane cake
- 💭 how do you break candy canes for baking?
- 🛒 ingredients and substitutions
- 🥣 how to make this easy small sheet cake
- let's make simple vanilla buttercream!
- 💬 frequently asked questions
- 👩🏻🍳 tips for the best from scratch cake
- 💡 variations
- 🫙 how to store
- more recipes using candy canes
- 📖 recipe
- Soft and Fluffy Candy Cane Cake
💗 why you want this recipe for candy cane cake
- One layer ~ no fussy stacking or cake decorating!
- Easy ~ one cake batter gets divided into a white cake and a red cake that you swirl together and bake in a sheet pan.
- Soft and moist ~ the crumb on this cake stays tender and moist for days.
- Perfect for any occasion ~ it is a perfect Christmas cake, but also for Valentine's Day or a birthday cake for candy cane lovers.
💭 how do you break candy canes for baking?
I find crushing the candy canes in their individual wrappers works most effectively {and makes the least mess!} Just a couple of whacks with a rolling pin seems to do the trick, then cut off the end of the wrapper and pour the crushed candy canes out.
You can also place the unwrapped candy canes in a zip top bag and crush with a rolling pin or meat hammer. I find this method to be messier as the candy canes get sharp and create holes in the bag.

🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

- All-purpose flour ~ Too much flour can result in a dense candy cane cake. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.
- Cornstarch ~ adds softness to the cake.
- Baking powder ~ to help the cake rise and have a nice soft texture.
- Unsalted butter ~ used in both the cake and buttercream. If you only have salted butter, leave out the kosher salt. The butter should be room temperature.
- Kosher salt ~ to balance the sweetness. If you only have table salt, use half the amount.
- Sugars ~ granulated sugar is used for the candy cane cake and confectioners’ sugar or powdered sugar is used for the buttercream.
- Eggs ~ one large egg + one large egg white to add structure and moisture to the cake, they should be room temperature. You can use the extra yolk to make cookies and cream bars or biscoff blondies!
- Vanilla ~ I prefer pure vanilla extract for the best flavor.
- Buttermilk ~ I find store bought buttermilk gives the best results, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ⅔ cup and stir.
- Candy canes ~ use standard or mini candy canes. I suspect you could also use round peppermint candies, if you can’t find candy canes.
- Red food color ~ for the optional red swirl. Use gel based food coloring for the best results.
- Heavy whipping cream ~ used for the buttercream. You can substitute half and half or milk.
🥣 how to make this easy small sheet cake
Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.
Sift the flour, cornstarch and baking powder together in a medium bowl and set aside.

In a stand mixer with the paddle attachment {or use a hand-held mixer}, beat the butter, kosher salt and sugar until light.

Next scrape up and down the bowl and add the whole egg and vanilla, mixing on medium-high for about a minute.

Now scrape the bowl again and add the egg white and mix on medium for another 2 minutes.

With the mixer on low, alternate adding the flour mixture and the buttermilk. Mix until a few streaks of flour remain, then add the crushed candy canes.

Mix with a spatula until the batter comes together.

If desired, remove about ¼ cup batter and add red gel food coloring until you reach your desired red shade. Drop the white batter into a prepared 8x8 baking pan, leaving some space between the batter. Drop the red batter into the open spaces and then use a knife or off-set spatula to lightly swirl the batters together.

Bake for 25 - 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
let's make simple vanilla buttercream!
Once the candy cane cake has cooled, make the frosting.

Beat the butter in a stand mixer with the paddle attachment {or use a hand-held mixer} on high for 5 minutes.

Now add the confectioners' sugar and mix on low until the sugar is incorporated. Add the heavy cream and beat on high for another five minutes.

Scrape up and down the bowl, add the vanilla and a pinch of salt and beat 2 minutes more.
Spoon the frosting over the top of the cooled cake, the add the crushed candy canes and sprinkles, if using.

💬 frequently asked questions
can I quickly cool a cake?
Yes! Allow the cake to cool in the pan set on a wire rack for 10-15 minutes. Then place the cake pan in the freezer for about 15-20 minutes, the cake should be cool at this point and can be removed from the cake pan and decorated.
what size cake pans do I need?
I recommend an 8x8 baking pan. If you prefer a round cake pan, a 9-inch round can be used. If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.

👩🏻🍳 tips for the best from scratch cake
Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
Don’t skip the cornstarch; it gives you the best soft and tender texture!
For the perfect crumb, use store bought buttermilk. It will give the candy cake more flavor and moisture than a homemade version.
Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.
The cake batter is thick so an off-set spatula works great to smooth it into the pan and make the red swirl, much like my red velvet loaf cake.
Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little. The easy candy cane cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Allow the cake to cool completely before frosting.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💡 variations
Extra peppermint ~ this candy cane cake has a subtle peppermint flavor. The majority of my testers loved the level of peppermint {only one wanted more mint}. If you like a strong peppermint flavor, add ¼ - ½ teaspoon of peppermint extract to the buttercream. You can also add additional crushed candy canes to the frosting.
White chocolate candy cane cake ~ use white chocolate buttercream for the frosting. I have a white chocolate American buttercream or a white chocolate Swiss meringue buttercream {use half of the recipe for this small sheet cake}.
Chocolate frosting ~ if chocolate and peppermint is more your thing, use the easy buttercream from this chocolate snack cake.
🫙 how to store
Store the cake at room temperature in an airtight container for 3-4 days. The candy canes will start to melt into the buttercream after the first day or two and can start to look a little unappetizing, but it does not affect the taste. The cake can also be stored in the refrigerator, if you'd prefer for the candy canes not to melt. Cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.
Candy cane cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this soft and fluffy Candy Cane Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more recipes using candy canes
- Shortbread Peppermint Bark
- Peppermint Hot Cocoa Cookies
- Frosted Peppermint Brownies
- Double Peppermint Chocolate Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft and Fluffy Candy Cane Cake

This candy cane cake is simple to make and decorate! It's a moist small vanilla sheet cake with crushed candy canes in the cake batter and buttercream. You will love it for parties, Christmas or birthday cakes!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
candy cane cake
- 1 ¼ cups all-purpose flour (156g)
- 3 tablespoons cornstarch (24g)
- 2 teaspoons baking powder
- ½ cup unsalted butter, room temperature (113g)
- ½ teaspoon kosher salt
- ¾ cup granulated sugar (150g)
- 1 large egg
- 1 large egg white
- 2 teaspoons pure vanilla extract
- ⅔ cup buttermilk*, room temperature (160mL)
- 4 standard size candy canes or 12 mini candy canes, crushed (~50g)
- Red gel food coloring, if desired
vanilla buttercream
- ½ cup unsalted butter, room temperature (113g)
- 1 cup plus 2 tablespoons confectioners' sugar (135g)
- 2 tablespoons heavy whipping cream (30mL)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 standard size candy canes or 6 mini candy canes, crushed (~25g)
- sprinkles, if desired
Instructions
- Preheat oven to 350°F (177°C) and prepare an 8x8 baking pan with parchment paper. Set aside.
- Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g) and baking powder (2 teaspoons) together in a medium bowl and set aside.
- In a stand mixer with the paddle attachment (or using a hand-held mixer), beat the butter (½ cup/113g), kosher salt (½ teaspoon) and sugar (¾ cup/150g) by starting on low and increasing to medium-high (6 on a KitchenAid) until light, about 3 minutes. Scrape up and down the bowl and add the whole egg (1 large) and vanilla (2 teaspoons), mixing on medium-high for about a minute. Scrape the bowl again and add the egg white and mix on medium (speed 4) for another 2 minutes.
- With the mixer on low, alternate adding the flour mixture and the buttermilk (⅔ cup/160mL). (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until a few streaks of flour remain, then add the crushed candy canes (4 standard/12 mini/~50g) and give it a stir with a spatula until the batter comes together.
- If desired, remove about ¼ cup batter and add red gel food coloring until you reach your desired red shade.
- Drop the white batter into a prepared 8x8 baking pan, leaving some space between the batter. Drop the red batter into the open spaces and then use a knife or offset spatula to lightly swirl the batters together.
- Bake for 25 - 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
- Decorate as desired once cool.
- Vanilla buttercream: Beat the butter (½ cup/113g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.
- Add the confectioners' sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the heavy cream (2 tablespoons/30mL) and beat on high for another five minutes.
- Scrape up and down the bowl, add the vanilla (1 teaspoon) and a pinch of salt and beat 2 minutes more.
- Spoon the frosting over the top of the cooled cake, the add the crushed candy canes (2 standard/6 mini/~25g) and sprinkles, if using.
Notes
I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
To crush the candy canes: I find leaving the candy canes in the wrapper makes the process of crushing them less messy. Place the wrapped candy canes in a zip top bag and use a rolling pin or meat tenderizer to crush the candy canes. Remove from the bag and cut open the wrappers, the crushed pieces should fall right out.
For a stronger peppermint flavor: add ¼ - ½ teaspoon of peppermint extract to the buttercream.
Cake can be stored at room temperature in an airtight container for 3-4 days. The candy canes will start to melt into the buttercream after the first day or two and can start to look a little unappetizing, but it does not affect the taste. The cake can also be stored in the refrigerator, if you'd prefer for the candy canes not to melt. Cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.
Candy cane cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 147mgCarbohydrates: 41gFiber: 0gSugar: 24gProtein: 2g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle
This cake is so fun and festive for the holidays! Love that it comes together so easily too!
Tasia
Thank you Michelle! You know how much I love a simple to put together cake recipe!
Ben | Havocinthekitchen
Candy cane is one of my favourite holiday flavours, so this pretty cake is right up my alley. It looks festive, and I bet it tastes great. Beautiful photos, too!
Tasia
Thank you Ben! I hope you get a chance to try it!