Decadent Candy Cane Crunch Cake: Your Ultimate Peppermint Chocolate Holiday Recipe
Prepare to be enchanted by the magic of the holiday season with our spectacular Candy Cane Crunch Cake! This whimsical, moist peppermint chocolate cake is a true showstopper, featuring layers of rich chocolate cake, a luscious candy cane Swiss meringue buttercream filling, and a glistening dark chocolate peppermint glaze. Topped with festive candy cane pieces, this decadent dessert is the perfect centerpiece for any holiday gathering, guaranteed to bring joy to every bite.
This recipe was created in partnership with Bob’s Red Mill.
Embracing the Magic of the Holiday Season
For many, the holiday season embodies a special kind of magic. Despite the hustle and bustle, the occasional stress, and the delightful chaos that often comes with family gatherings, there’s a unique charm that makes this time of year truly unforgettable. For our family, scattered across the country, it’s an annual pilgrimage back home to DC. The house fills with laughter, stories, and the comforting presence of loved ones – sisters, brothers-in-law, nephews, and of course, my parents. It’s a precious window to unplug, reconnect, and wholeheartedly embrace cherished traditions, both old and new, and some wonderfully silly.
In a family as food-obsessed as ours, it’s no surprise that most of these traditions revolve around the kitchen and the dining table. The kitchen becomes a vibrant hub of activity, alive with the rhythmic whirl of stand mixers, the gentle simmer of pots on the stove, the insistent beeping of kitchen timers, the hum of the dishwasher, and yes, the occasional good-natured bossy cook (I’ll sheepishly raise my hand here!). Each year brings new culinary adventures, and I’m thrilled to introduce my latest creation, the Candy Cane Crunch Cake, as a new, must-have addition to our evolving holiday menu. I have no doubt it will become a beloved favorite, bringing smiles and delicious memories. This cake is not just festive and utterly delicious, but it’s also a joy to create, and even more fun to devour. While its impressive appearance might seem daunting, rest assured, I’m here to guide you through every step of the process.
The Sweet Inspiration Behind This Festive Treat
The delightful inspiration for this Candy Cane Crunch Cake sprang from those irresistible candy cane sandwich cookies that seem to magically appear in my grocery cart every holiday season. They’re deceptively simple, yet incredibly addictive! It took considerable willpower to put down the latest box long enough to fully brainstorm this cake. And what says ‘happy holidays’ more perfectly than the classic trio of candy canes, peppermint, and rich chocolate? This cake brilliantly brings all three together in a harmonious, festive symphony of flavors and textures.
Building the Perfect Peppermint Chocolate Cake Base
Like all truly exceptional desserts, this delightful candy cane cake begins with a foundation of quality, simple ingredients: flour, cocoa powder, sugar, milk, and eggs. While these are common staples, the slight deviations in quality can significantly impact the final flavor and consistency of your cake. Therefore, I highly recommend sourcing the best ingredients you can find. As the holidays approach, I always make sure my pantry is fully stocked with baking essentials, including multiple bags of all-purpose flour and other fundamental items. The festive season is full of distractions, and there’s nothing more frustrating than realizing you’ve run out of a crucial ingredient, leading to a last-minute dash to the grocery store!
My trusted choice for all-purpose flour is consistently Bob’s Red Mill Unbleached All-Purpose White Flour. It’s incredibly versatile, unfailingly reliable, and sets itself apart from many other all-purpose flours by containing a subtle touch of malted barley flour. This unique addition is a secret weapon for bakers, as it significantly improves the rise and browning capabilities of yeast breads, and contributes to a beautifully textured crumb in cakes like this one. In my family, we rely on Bob’s Red Mill for everything imaginable, from crafting traditional sugar cookies that evoke childhood memories to baking our annual pumpkin muffins (a recipe highly requested each year), making a surprisingly delicious fruitcake (seriously, don’t knock it ’til you try it!), a show-stopping buche de noel, and countless other baked goods throughout the year.
The cake itself is an impressive creation, composed of three perfectly baked 8-inch layers of luscious peppermint chocolate cake. This recipe builds upon the foundation of our fabulous London Fog cake, utilizing both oil and strongly-brewed coffee in the chocolate cake batter. Don’t worry if you’re not a coffee aficionado; you won’t taste the coffee itself in the final product! Instead, it works its magic by enhancing the chocolate flavor and contributing to an extraordinarily moist crumb that remains tender and flavorful, even after being stored in the refrigerator. This thoughtful combination ensures a rich, deep chocolate flavor that perfectly complements the bright peppermint notes.
Crafting the Dreamy Candy Cane Swiss Meringue Buttercream
Nestled between these decadent chocolate layers is the star of the show: a generous filling of Candy Cane Swiss Meringue Buttercream. This isn’t just any frosting; it’s a velvety smooth Swiss meringue buttercream, lovingly infused with finely crushed candy canes and a delicate hint of pure peppermint extract. The result is as dreamlike as it sounds, offering an exquisite balance of creamy texture with a delightful, unexpected crunch in every single bite – a textural experience that truly elevates this holiday cake.
If you’ve never ventured into making Swiss meringue buttercream before, you are truly in for a treat. Unlike heavier, often overly sweet traditional American buttercreams, Swiss meringue buttercream exists in a league of its own. It’s often hailed as the ultimate frosting for those who typically shy away from frosting, thanks to its light, airy, and far less cloying consistency. The fundamental procedure involves gently heating egg whites and granulated sugar over a double-broiler until the mixture is warm to the touch and the sugar has fully dissolved. This mixture is then whipped on high speed until it transforms into stiff, glossy peaks – hence the ‘meringue’ in its name. Finally, softened butter is gradually added, bit by bit, until the buttercream achieves a shiny, impeccably smooth, and wonderfully airy consistency. While it requires a little more effort and attention to detail than some other frostings, the superior taste, elegant texture, and impressive stability of Swiss meringue buttercream are undeniably worth it. It’s sophisticated, significantly less sweet, and remarkably easy to work with when decorating, making it a professional choice for stunning layer cakes.
The Final Touch: A Dazzling Dark Chocolate Peppermint Glaze
Once your beautiful cake has been frosted and chilled to perfection, the grand finale is the addition of a luxurious dark chocolate peppermint glaze. This exquisite glaze, subtly adapted from the brilliant cake inspiration guru Tessa Huff, adds an incredible ‘wow’ factor that makes this cake truly unforgettable. I particularly adore the striking visual contrast created by the dark chocolate drips against the pristine white, candy cane-flecked buttercream. Beyond its stunning appearance, the glaze delivers an extra burst of intense chocolate flavor, harmonizing perfectly with the cool peppermint.
Crafting this glaze is simpler than it seems. It’s essentially a classic ganache, elevated with bittersweet chocolate, rich heavy cream, a touch of light corn syrup (which helps thin it just enough for those perfect, controlled drizzles), and, of course, a hint of peppermint extract. For the most pristine results, it’s crucial to allow the ganache to cool for approximately 5 to 10 minutes before you begin glazing your chilled, frosted cake. The consistency should be thick enough to hold its form but still fluid enough to gently drizzle from a spoon. This careful timing ensures elegant drips that set beautifully without melting the buttercream or running too quickly off the cake sides. A perfectly executed glaze transforms your cake into a true work of art.
Decorating Your Candy Cane Crunch Masterpiece
The final step is to adorn your Candy Cane Crunch Cake with a flourish of festive decorations. Before serving, generously top the cake with halved candy cane sandwich cookies and an abundance of crushed candy canes. But don’t stop there – let your imagination run wild! Consider creating a vibrant, festive border of crushed candy canes around the base of the cake, gently pressing them into the buttercream for a charming finish. Small, delicate peppermint meringues or even pieces of store-bought peppermint bark would also make fantastic, equally delicious topping options, adding another layer of texture and peppermint goodness. Remember, these decorative elements not only enhance the visual appeal but also contribute to the overall delightful crunch and festive flavor experience.
Behold, a winter wonderland in cake form. Let’s make this! This Candy Cane Crunch Cake is more than just a dessert; it’s a celebration of holiday flavors, textures, and the joy of sharing something truly special with those you love. Get ready to bake a memory!
Candy Cane Crunch Cake
Pin
Review
SaveSaved!
Equipment
-
KitchenAid 5 Qt. Artisan Stand Mixer
-
Williams Sonoma Goldtouch® 8-Inch Nonstick Round Cake Pan
-
Cake Decorating Stand
-
Cake Strips
Ingredients
For the Cake Pans:
- butter or nonstick cooking spray for greasing
- unbleached all-purpose flour for dusting
Chocolate Cake:
- 2½ cups (315 g) Bob’s Red Mill unbleached all-purpose flour
- 1 cup (95 g) unsweetened non-alkalized cocoa powder
- 2½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup + 2 tablespoons (150 mL) canola or vegetable oil
- 2 cups (400 g) granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1¼ teaspoon pure peppermint extract
- 1½ cups (360 mL) whole milk room temperature
- 1 cup (240 mL) hot strong-brewed coffee
Candy Cane Swiss Meringue Buttercream:
- 6 standard peppermint candy canes crushed
- ½ cup + 2 tablespoons (150 mL) large egg whites
- 1¼ cups (250 g) granulated sugar
- 2 cups (16 oz; 450 g) unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
Dark Chocolate Peppermint Glaze:
- 3 ounces (85 g) bittersweet chocolate finely chopped
- ⅓ cup + 1 tablespoon (135 mL) heavy cream
- 3 tablespoons (45 mL) light corn syrup
- ½ teaspoon pure peppermint extract
- ¼ teaspoon pure vanilla extract
Decorations:
- 2-3 peppermint candy canes crushed
- 4-5 candy canes or peppermint sandwich cookies cut in half (*I used Whole Foods brand!), meringues, or peppermint bark
Instructions
Prepare the Cake:
-
Preheat the oven to 350°F (175°C) with a rack in the center position. Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans).
-
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
-
In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. Over medium speed, add the eggs, egg yolk, vanilla, and peppermint extract. Stop the mixer and scrape down the bowl.
-
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, slowly pour in the hot coffee. Mix on medium-low for no more than 30 seconds, or until combined. Scrape down the bowl to ensure it is incorporated evenly.
-
Evenly divide the batter (*see the note section on how to do this!) among the prepared cake pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow the cake layers to cool completely before decorating. *If you are preparing this cake in advance, double-wrap the cooled cake layers in plastic wrap before refrigerating or freezing.
Prepare the Swiss Meringue Buttercream:
-
Place the candy canes in a large resealable freezer bag and squeeze out any excess air. Using a rolling pin, crush the candy canes into very small pieces (*you don’t want any of the pieces to be too large or they will be chewy, rather than crunchy). Set aside.
-
Place the egg whites and sugar in the bowl of a stand mixer. Whisk them by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium heat until lightly simmering. Place the bowl on top of the saucepan to create a double-broiler, making sure the bottom of the bowl doesn’t touch the water. Whisking intermittently, heat the egg mixture until it reaches 160°F (70°C) on a candy thermometer or is hot to the touch.
-
Using the stand mixer, beat the hot egg white mixture over high speed for 8 to 10 minutes or until it reaches stiff peaks. Over low speed, slowly add the chunks of butter (a tablespoon or two at a time). Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes. Add the vanilla and peppermint extract and beat for an additional 30 seconds. Using a spatula, fold in the crushed candy canes.
Cake Assembly:
-
Level the cooled cake layers with a long serrated knife and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on roughly ¾ cup (180 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick the most level, attractive layer for the top).
-
Frost the sides and top of the cake with the remaining buttercream (*if time permits, frost a thin crumb coat, refrigerate for 15 to 20 minutes, and finish with the remaining buttercream). A straight-sided frosting spatula and bench scraper are great for producing smooth sides. Refrigerate the cake, uncovered, for 20 to 25 minute before glazing.
For the Glaze:
-
In a small saucepan, combine the chopped bittersweet chocolate, cream, and corn syrup. Place over medium-low heat and stir continuously until the chocolate has melted. Remove from the heat and whisk gently until smooth and shiny. Stir in the peppermint and vanilla extract. Allow the glaze to cool until it is thick, yet can still drizzle from a spoon – about 10 minutes. (*If the glaze is too hot, it will drip too quickly and potentially melt the frosting. If the glaze is too cool, it will set too thickly and won’t drip over the sides).
-
Gently spoon the chocolate glaze over the edges of the cake, letting it drip over the edges. Spoon the remainder of the glaze in the center of the top of the cake, spreading and smoothing it into a thin even layer with a small offset spatula. Allow the glaze to set at room temperature before topping with garnishes.
For the Decoration:
-
Using your hands, decorate the cake by gently pressing crushed candy canes into the buttercream on the bottom of the cake. Top the cake with peppermint sandwich cookie halves and additional candy cane pieces. *Important Storage Note: The exposed candy cane pieces and cookies will gain moisture and become chewier (and less crunchy), so it is best to do this just before serving if possible.
-
Serve the cake slightly chilled or at room temperature. For clean slicing, run a long thin knife under very hot water for several seconds, dry the knife well, and proceed to slice the cake into wedges. Repeat for each slice.
Equipment Note:
- If you do not own three cake pan (I only own two), you can bake two layers at a time – and finish with one final layer. The batter will hold. Wash and cool the cake pan before using again with the remaining batter. The cake will keep in the fridge, covered with plastic wrap, for up to 4 days; it may also be frozen.
Tips for Success:
- To make very even, flat cake layers, I like to use these cake strips, which prevent most doming.
- To Ensure Even Cake Layers: I recommend weighing your empty stand mixer bowl in grams before you start baking this cake. Note the weight on a piece of paper. Weigh the final, prepared cake batter (in the bowl) and subtract the weight of the empty stand mixer bowl. This is the total batter weight. Divide this number by three. This final number is the weight of batter you want in each cake pan before it goes into the oven.
This post is sponsored by Bob’s Red Mill. Thank you so much for supporting brands that I love and use in my kitchen!