Christmas Candy Cane Cake

Christmas Candy Cane Cake - Candy Coated Culinista

Christmas Candy Cane Cake – Candy Coated Culinista

It’s Christmas time and I need a moist golden cake recipe much like my chocolate espresso cake. No time like a special holiday to experiment right lol.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

Ingredients
Cake
• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 1 can coconut milk
• ½ cup canola oil
• 2 tsp vanilla bean paste
Candy Cane Buttercream
• 2 cups butter, at room temperature
• 5 cups confectioners’ sugar
• ½ cup candy canes, crushed
• 3 tbsp milk
• 4 tsp pepermint extract
• Food colour/powder,gel
• sprinkles

Assembly
Cake

1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla and water.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 60 to 70 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
Candy Cane Buttercream
1. Using the stand mixer with the whisk attachment beat butter and confectioners’ sugar until creamy for about 10 minutes.
2. Add in milk and peppermint extract and combine well.
Christmas Decoration
1. Do a crumb coat of white buttercream, add crushed candy canes into the buttercream between the cake layers and place in fridge, and let firm up.
2. Prepare green and red buttercream from a portion on the white buttercream for the Christmas tree and stripes and set aside.
3. Frost cake alternating red and white in a stripe and then smooth.
4. Pipe Christmas tree shape on cake and then decorate with confections.

Tips
• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.

Please Enjoy

My thoughts
This was my first attempt at stripes and this Christmas tree motif. I’m quite happy with the look of the cake; even though my lines could be straighter and such. I can only get better from here and will work on the stripes. The cake was a touch to dense for me even though with three layers the cake need some stability. My tester enjoyed the cake (aren’t they sweet); but I’m then still working on the perfect golden vanilla cake recipe, and will keep working on my current recipes. I likes the peppermint frosting and the candy cane buttercream layers which made this a festive cake.

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