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Candy Cane Sheet CakeYUMMLY
Candy Cane Sheet Cake
Calling all holiday elves! Here’s a fun, festive, and easy dessert, perfect for baking solo or as a family-friendly cooking project. The simple cake is soft and buttery, with generous peppermint buttercream frosting and crushed candy canes. Adding a swirl of red to the cake batter before baking makes this cake extra special without a lot of fuss. Using gel food coloring or a plant-based natural food dye instead of liquid food coloring provides a more vibrant color. You can find crushed candy canes seasonally in most grocery stores, or you can crush your own — just seal them in a zip-top bag and pound with a rolling pin until pieces are about the size of large sprinkles. The recipe is a Yummly original created by Annalise Sandberg.
- Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick baking spray.
- Use a large mesh strainer to sift flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, whisk together the buttermilk, egg whites, 1 tsp. vanilla extract, and 1/4 tsp. peppermint extract. Set both bowls aside.
- Put 1 cup butter and the granulated sugar in the bowl of a stand mixer fitted with the whisk attachment (or use a large mixing bowl and a hand mixer with the whisk attachment). Beat on medium-high speed until light and creamy, about 3 minutes. Add the flour mixture to the mixer in 3 additions, alternating with the buttermilk mixture and ending with the flour mixture. Mix on low speed in between each addition. (Batter may appear curdled as the wet ingredients are added during mixing, but the finished batter will be smooth.)
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|Calories300Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.