Name: Chocolate Candy Cane Cake
Total time: 50 min
Ingredients: 1 pound (454 grams) unsalted butter (4 sticks), each stick cut into quarters and softened; 1/4 cup heavy cream; 1 tablespoon vanilla extract; 1/4 teaspoon table salt; 4 cup (4 ounces/113 grams) confectioners' sugar; 8 ounces (227 grams) white chocolate , melted and cooled; 1¾ cups finely ground peppermint candy , divided; 3 (8-inch) chocolate cake layers

Why This Recipe Works

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in March of 2024. The shimmering sparkle of the ground peppermint candy coating gives our Chocolate Candy Cane Cake the feel of a classic Christmas tree decoration. Using an offset spatula ensures the cake’s icing is applied in an even layer.

Before You Begin

We like to use our Chocolate Layer Cake Rounds for this recipe.

Instructions

Using stand mixer fitted with paddle, beat butter, cream, vanilla, and salt on medium-high speed until smooth, about 1 minute. Reduce speed to medium-low, slowly add sugar, and beat until incorporated and smooth, about 4 minutes.

Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 3 days; let soften at room temperature, about 3 hours, then re-whip on medium speed until smooth, 2 to 5 minutes.) Divide frosting evenly between 2 bowls; set aside.

Microwave white chocolate in bowl at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes; let cool. Stir white chocolate into 1 bowl of frosting. Stir ¾ cup ground peppermints into remaining frosting in second bowl.

Line edges of cake platter with 4 strips parchment paper. Place 1 cake layer on platter. Spread half of peppermint frosting evenly over top, right to edge of cake. Place second cake layer on top of first, then spread with remaining peppermint frosting. Top with remaining cake layer.

Set aside ¾ cup white chocolate frosting; spread remaining white chocolate frosting evenly over top and sides of cake. Gently press remaining 1 cup ground peppermint candies onto sides of cake and sprinkle evenly over top. Carefully remove parchment strips. Using remaining white chocolate frosting, pipe ring of dots around base of cake and pipe 6 rosettes on top of cake. Place 1 whole peppermint candy on each rosette. Serve.