Candy Cane Cake

Triple layer Dark Chocolate Cake with a Candy Cane crusted White Chocolate Frosting.


  • 1 pound butter
  • 1 cup powdered sugar
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla
  • 8 ounces white chocolate, melted and cooled
  • 2 cups crushed peppermint candies
  • Dark Chocolate Cakes
  • Candy Cane Platter


  1. Whisk the butter in a mixer on medium speed until smooth. Whisk in the salt and sugar on low. Add the cream and vanilla on low then increase to medium high and beat for 4 minutes until light and fluffy. Add in 1 tablespoon of powdered sugar at a time to the butter if it seems thin.
  2. Transfer ¼ of the buttercream to a separate bowl. Stir in the white chocolate into the remaining frosting. Stir in ¾ cup of the crushed candies.
  3. Place a tablespoon of frosting onto a cake dish and place the Candy Cane Platter on top using the frosting as glue. Place your first layer of cake and add ¼ of the frosting to the cake. Top with the second cake and add ¼ of the frosting. Add the final layer and frost the entire cake.
  4. Very carefully use the remaining crushed candy to decorate the cake. Place the candy pieces in a large bowl, scoop up a handful and press it into the side. Continue to work around the cake covering all the sides and the top. Brush away any excess candy that doesn't stick.
  5. Take the frosting that you set aside and decorate the bottom edge and decorate as desired. I used a Wilton #2A tip to make the small design on the bottom and the top.


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