Candy Cane Sheet Cake with Peppermint Buttercream Recipe

There’s something about festive flavors and comforting textures that just warm the holiday spirit, right? This Candy Cane Sheet Cake with Peppermint Buttercream Recipe is one of those magical treats that’s as delightful to eat as it is to make — trust me when I say it’s fan-freaking-tastic. Moist, tender cake meets that show-stopping peppermint buttercream, plus little bursts of crushed candy cane that add a nostalgic crunch. Whether you’re bringing this to a party or enjoying it at home by the fire, it never fails to impress. Let me walk you through everything you need to know to nail it perfectly on your first try.

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Ingredients & Why They Work

Every ingredient in this Candy Cane Sheet Cake with Peppermint Buttercream Recipe plays a special role to create that classic, cozy flavor and texture. When I shop for this cake, I always grab the freshest butter I can find and real peppermint extract for the best aroma — cheap imitations just don’t compare.

• Vanilla: Adds a sweet warmth that complements the peppermint and balances the flavors beautifully.
• Salt: Enhances all the other flavors and cuts through the sweetness just enough.
• Crushed Candy Cane: Using it in the batter and on top delivers bursts of minty crunch and festive color.
• Whole Milk: Provides richness and moisture to keep the cake tender.
• Granulated Sugar: Sweetens the cake while helping with moisture retention and crumb structure.
• Unsalted Butter: Gives depth, moisture, and that luscious melt-in-your-mouth feel.
• Sour Cream: Adds moisture and a slight tang for balance and tenderness—feel free to swap with whole milk yogurt if you’re out.
• Egg Whites: Whipped lightly into the batter, they create lightness without weighing down the cake.
• All-Purpose Flour: Provides structure but remains soft enough for a sheet cake texture.
• Baking Powder: Ensures the cake rises nicely and stays fluffy.
• Confectioners Sugar (for frosting): Creates that silky-smooth peppermint buttercream everyone loves.
• Peppermint Extract: The star of the frosting, giving it that classic holiday crunch and cooling taste.
• Milk: Used to thin the frosting just enough for easy spreading without losing fluffiness.

Tweak to Your Taste

One of the things I love most about this Candy Cane Sheet Cake with Peppermint Buttercream Recipe is how easy it is to tweak it to your personal liking. Over the years, I’ve tried a few variations depending on the occasion — and I encourage you to get creative, too!

• Chocolate Peppermint: I once folded in mini chocolate chips and swapped half the milk for chocolate milk — total crowd pleaser and a nice twist for chocolate lovers.
• Dairy-Free: For friends who avoid dairy, I use coconut yogurt instead of sour cream and vegan butter; just make sure your milk choice tastes good with peppermint.
• Less Sweet Frosting: If you find American buttercream too sugary (I get it!), switching to a Swiss meringue buttercream with peppermint extract makes it lighter and less sweet.
• Extra Crunch: You could toast slivered almonds or peppermint bark to sprinkle on top for a fancy finish.

Step-by-Step: How I Make Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Step 1: Set the Stage with Prep

First, preheat your oven to 350°F. I like to line my sheet cake pan with parchment paper — it’s a lifesaver for easy cake removal and cleanup. Make sure the parchment covers the bottom and sides well. This simple step means you won’t worry about the cake sticking or crumbling when you’re ready to frost.

Step 2: Cream Butter & Sugar

In your stand mixer fitted with the paddle attachment, cream the softened butter until it’s smooth and light, then gradually add granulated sugar. This creaming step is key for a tender crumb and a bit of lift. You’ll know it’s ready when the mixture is pale and fluffy — it takes about 2-3 minutes on medium speed.

Step 3: Add Vanilla, Salt, & Egg Whites

Mix in the vanilla extract and salt until combined. Then add the egg whites and continue to mix on medium speed until fully incorporated. I usually stop once the mixture looks smooth and a bit aerated — this will keep your cake light without adding too much heaviness.

Step 4: Prepare Wet and Dry Mixtures Separately

Whisk together the whole milk and sour cream in a separate bowl. In another bowl, sift the all-purpose flour and baking powder to ensure there are no lumps. These steps help the ingredients incorporate smoothly, avoiding those dreaded pockets of dry flour or clumps in the batter.

Step 5: Combine Wet and Dry Alternately

With your mixer on low, alternate adding the milk mixture and the dry flour mixture to the butter-sugar-egg blend. I like to add them in thirds — it helps keep the batter smooth and prevents overmixing, which can make the cake tough. Once fully combined, gently fold in a third of the crushed candy cane. Don’t overdo it; you want just enough candy cane pockets without it melting too much into the batter.

Step 6: Pour, Swirl, and Bake

Pour your batter into the prepared sheet cake pan, then sprinkle another third of the crushed candy cane on top. Using a spatula, lightly swirl the candy cane into the batter to create those pretty festive streaks everyone loves. Bake for about 30 minutes — check with a toothpick in the center, it should come out clean or with just a few moist crumbs. Let it cool completely before frosting.

Step 7: Whip Up Peppermint Buttercream

Using a stand mixer and paddle attachment again, cream the softened butter until light and fluffy. Gradually add the sifted confectioners sugar on low speed to avoid a sugar cloud explosion. Then slowly pour in milk, peppermint extract, and vanilla, mixing until the frosting is smooth and spreadable. You want it fluffy enough to hold its shape but soft enough to spread easily.

Step 8: Frost and Garnish

I use a small ice cream scoop to dollop the buttercream evenly across the cooled cake — this helps with smooth, even coverage and is way easier than guessing with a spoon. Use an offset spatula to gently smooth over, then sprinkle the last third of the crushed candy cane on top for that final sparkling finish. It’s gorgeous and tastes even better than it looks!

How to Serve Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Garnishes

I love keeping garnishes simple but festive—a sprinkle of finely crushed candy canes works every time, but adding a few fresh mint leaves or edible silver glitter takes it up a notch for holiday parties. Sometimes I top with mini white chocolate chips or red sugar crystals for extra sparkle. Don’t underestimate how much a pretty surface adds to the joy!

Side Dishes

This cake pairs beautifully with a warm mug of hot cocoa or peppermint-infused coffee for a cozy combo. If you’re serving it at a party, a side of fresh berries or a light citrus salad helps balance out the richness and sweetness.

Creative Ways to Present

For a festive centerpiece, I’ve arranged the sheet cake on a rustic wooden board surrounded by pine sprigs and mini ornaments. Another fun idea is cutting the cake into bite-sized squares and serving them on a tiered dessert tray with peppermint sticks poking out next to each piece — so cute and perfect for mingling guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftover cake in an airtight container in the fridge — it keeps the cake fresh for up to 4 days. Because the frosting is butter-based, it holds up well but is best served at room temperature, so plan to take it out about 30 minutes before digging in again.

Freezing

This sheet cake freezes beautifully. I usually freeze it unfrosted in the pan, tightly wrapped in plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge, then frost freshly for the best texture and flavor.

Reheating

Slices with frosting are best eaten cold or at room temperature, but if you want to warm an unfrosted slice, pop it in the microwave for 10-15 seconds. Avoid heating too long or the peppermint buttercream can melt and separate.

FAQs

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe is one of my absolute favorites to make during the holidays. It’s comforting, festive, and always gets a little “ooh” and “ahh” from guests. Plus, it’s the kind of recipe that feels fancy but is really approachable for home bakers like us. I can’t wait for you to try it—once you do, I bet you’ll be making it every winter, too!

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