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Candy Cane Cake

Candy Cane Cake

Candy Cane Cake
Candy Cane Cake
Candy Cane Cake
Recipe By:
Candy Cane Cake
  • 1 c. sifted cake flour
  • 1 ¾ c. sugar
  • 12 egg whites, at room temp
  • 1 t. cream of tartar
  • ¼ t. salt
  • 1 t. vanilla
  • 1 t. almond extract
  • 8 oz. peppermint candy canes
  • 2 c. heavy whipping cream
  1. Preheat oven 325.
  2. Sift together flour and ¾ c. sugar. Sift again and set aside.
  3. In large bowl of standing mixer, beat egg whites until foamy.
  4. Add cream of tartar and salt. Beat until soft peaks form.
  5. Add ¾ c. sugar and vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
  6. Sift ⅓ of flour mixture into egg whites and with a rubber spatula, gently fold in mixture into the egg whites.
  7. Add remaining flour in two batches, folding gently after each addition.
  8. Turn batter into ungreased 10” tube pan and bake until browned and firm to the touch, about 45-60 minutes.
  9. Invert cake in pan on a cooling rack for 1 hour. When completely cool, run a long, thin sharp knife between cake and pan to loosen and remove cake.
  10. Put candy canes in plastic bag and crush them into small pieces with rolling pin or meat pounder. You can sift the crushed candy through a fine mesh strainer if you want to keep the candy “dust” out of the candy. Set crushed candy aside.
  11. In large bowl beat cream with remaining ¼ c. sugar until soft peaks form.
  12. Frost cake with whipped cream using a spatula to form swirls and peaks.
  13. Sprinkle frosted with crushed candy. To have candy stick on sides, hold your had about 1” from cake and gently toss crushed candy at the sides.
  14. Serve immediately and keep in refrigerator when not being served.

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