Pioneer Woman Candy Cane Cake

Pioneer Woman candy cane cake is an easy peppermint dessert made with a chocolate cake mix, buttercream and crushed candies, ready in 1 hour 35 minutes. Try this festive Christmas cake for holiday parties or winter potlucks, since it starts from a boxed mix and looks like a bakery showpiece.

Chill the cake for 20 to 30 minutes after the thin crumb coat, because that layer locks in every loose crumb. Skip it and the red and white dots turn muddy and speckled with chocolate.

Piping alternating dots and smearing each one sideways with a small offset spatula builds that candy cane stripe without any fancy tips. Stirring peppermint extract into a plain chocolate mix also gives the layers a cool mint flavor that tastes homemade.

Pioneer Woman Candy Cane Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

1

hour 

Cooking time

35

minutes

Calories

780

kcal

Two tender peppermint chocolate layers get stacked and covered in fluffy buttercream, then finished with smeared red and white dots. The frosting stays soft and creamy, while the candy topping adds a crunchy bite.

Ingredients

• Cooking spray
  

• 1 (15.25-oz.) box chocolate cake mix (plus required ingredients)
  

• 1 tsp. peppermint extract
  

• 3 c. salted butter, at room temperature
  

• 3 lb. powdered sugar
  

• 3 tsp. vanilla extract
  

• 1/2 to 3/4 cup whole milk
  

• Red gel food coloring
  

• Assorted peppermint candies, mini candy canes, and peppermint lollipops, for decorating
  

Directions

• Prep the pans: Preheat the oven to 350°F and coat two 9-inch round cake pans with cooking spray. Then prepare the cake mix as directed on the box.
• Bake the layers: Stir the peppermint extract into the batter, then divide it between the pans. Bake according to the package directions, and let the cakes cool 15 minutes before moving them to a rack.
• Beat the butter: Beat 3 cups butter in a large bowl on medium speed for about 1 minute until smooth and creamy. Then turn the mixer to low and gradually add the powdered sugar.
• Finish the frosting: Beat in the vanilla and 1/2 cup milk, then increase the speed to high for about 2 minutes until light and smooth. If it feels too thick, add up to 1/4 cup more milk, 1 tablespoon at a time.
• Stack the cake: Set one layer on a cake stand and spread 3/4 to 1 cup frosting on top. Then add the second layer and cover the whole cake with a thin crumb coat.
• Chill and recoat: Refrigerate the cake for 20 to 30 minutes until the crumb coat sets. Then cover it with another layer of frosting to hide any crumbs.
• Tint the frosting: Put half of the remaining frosting in a piping bag or resealable bag. Tint the other half bright red with gel food coloring, bag it too, and snip a 1/4-inch corner off each bag.
• Pipe the dots: Pipe alternating 1/2- to 3/4-inch dots of white and red frosting in a column on the side of the cake. Then smear each dot horizontally about 1 inch with a small offset spatula, wiping it clean after every smear.
• Finish the sides: Pipe the next column starting with red at the top, so the colors alternate like a checkerboard. Repeat all the way around the cake, then top it with peppermint candies, mini candy canes and lollipops.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different flavor of cake mix?

Yes, vanilla or white cake mix works well if you want a lighter look under the red and white frosting. Keep the peppermint extract in the batter, since it gives the cake its candy cane flavor.

How long does candy cane cake keep?

Cover the cake and keep it in the fridge for 3 to 4 days. Let it sit at room temperature for about 30 minutes before slicing, because cold buttercream is firm and hard to cut.

Can I make the cake ahead of time?

You can bake the layers a day ahead, wrap them well and keep them at room temperature. Frost and decorate on the day you serve it, so the candies stay crisp and bright.

What if I don't have piping bags?

A resealable plastic bag with a 1/4-inch corner snipped off works just as well, and it's what the method uses. Just squeeze the frosting toward the corner before you pipe, so the dots come out even.

What's the most common mistake with this cake?

Skipping the crumb coat chill is the big one, because crumbs then end up in the red and white frosting. Wiping the spatula clean after every smear matters too, since it keeps the colors from blending into pink.