Chocolate Candy Cane Cake
This Chocolate Candy Cane Cake is so simple to make and tastes amazing. This cake will be the star of your holiday party for sure.
Servings: 12 Slices
Calories: 1771kcal
Equipment
- three 9inch round cake pans
- three 10in round cake boards
- three disposable piping bags with star tips
- mixer
- mixing bowls
- Squeeze bottle
- saucepan
Ingredients
Cake
- 2 boxes Triple chocolate cake mix
- 6 large eggs room temp
- 1 cup unsalted sweet cream butter room temp
- 2 cups whole milk
- 1 tablespoon pure peppermint extract
Candy Cane Frosting
- 2 cups unsalted sweet cream butter softened
- 5 cups powdered sugar
- 5 - 7 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Red gel food coloring until you get the color you desired
Chocolate Frosting
- 2 cups unsalted sweet cream butter softened
- 5 cups powdered sugar
- 1 cup dark cocoa powder
- 5 - 8 tablespoons heavy whipping cream
- 1 teaspoon pure peppermint extract
Chocolate Ganache
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
Toppings
- 1 cup crushed candy canes
- 12 mini candy canes
- ½ cup white nonpareils sprinkles
Instructions
Cake Directions
- Preheat the oven to 350 degrees.
- Spray the cake pans with pam baking spray.
- Using a standing mixer, beat until combined with the cake mix, butter, milk, and peppermint extract, Divide the cake batter between the 3 cake pans.
- Bake in the oven for about 25-35 minutes. Pull out the cakes and allow them to cool completely.
Candy Cane Frosting Instructions
- Using a standing mixer, beat until combined, smooth and creamy the butter, powdered sugar, heavy whipping cream, and vanilla extract.
- Scoop half of the vanilla frosting into a medium bowl and mix in a few drops of the red gel food coloring.
- Scoop the white and red frosting into the disposable piping bags and cut tips off and set them aside.
Chocolate Frosting Instructions
- Using a standing mixer, beat the butter, powdered sugar, cocoa powder, heavy whipping cream, and peppermint extract until combined, creamy, and holds peaks.
- Scoop 1 ½ C of chocolate frosting into the piping bag.
How to Build The Cake
- Remove the cakes from the cake pans and onto the cake boards.
- Using a cake leveler, remove the tops of the cakes to create even layers.
- Starting with 1 layer of cake, use the red frosting piping bag and pipe a thick ring around the top of the cake.
- Using the white frosting piping bag, pipe a thick ring along the inside of the red frosting ring Alternate with the red and white frosting until you get to the center.
- Place the second cake layer on top and repeat piping red and white alternating rings on the top of the cake layer
- Place the third cake layer on top. Smooth out the frosting on the sides.
Chocolate Ganache Instructions
- Using a small pot, bring the whipping cream to a simmer
- Pour over the chocolate chips and allow to sit for a minute before whisking until smooth Pour into the squeeze bottle
- Using a flat spatula, smooth the frosting on the outside of the cake Frost the entire cake using the chocolate frosting and place it into the fridge while you make the ganache.
Topping Instructions
- Using the ganache in the squeeze bottle, add drips along the top edge of the cake.
- With the crushed candy canes, coat the entire bottom around the cake.
- Using the chocolate frosting in the piping bag, pipe dollops around the top of the cake.
- Sprinkle the white sprinkles around the top of the cake.
- Place a mini candy cane into the center of the chocolate frosting dollops.
Notes
Put this cake on your holiday menu this year. However, it also makes a great special occasion cake. While it's perfect for the holidays, you'll also notice that the taste of it makes it a great cake for any time of the year!
Making this cake does take quite a bit of time but I promise that it is worth it. It's best to make this cake the day before it's needed.
Drizzle the chocolate ganache slowly so that it has time to harden in the drip-style that I've shown here on this cake.
You can use a homemade cake mix instead of your box cake mix if your family prefers. Just make sure that you use a cake mix that is large enough to make three full cake pans.
This Chocolate Candy Cane Cake is so easy to store. Because of the amount of dairy used in this cake, storing it in the fridge is best!
This cake is also GREAT for freezing. Simply place in an airtight freezer storage container and then you can freeze for 3-6 months!
Nutrition
Serving: 1Slice | Calories: 1771kcal | Carbohydrates: 203g | Protein: 12g | Fat: 108g | Saturated Fat: 63g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 340mg | Sodium: 676mg | Potassium: 486mg | Fiber: 4g | Sugar: 163g | Vitamin A: 3100IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 5mg