Candy Cane Sheet Cake
Fluffy peppermint sheet cake with crunchy candy cane topping!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon vanilla (5mL)
- ¼ teaspoon salt (1g)
- ⅔ cup crushed candy cane (⅓ with the batter, ⅓ sprinkled on top and swirled)
- 1 ¼ cups whole milk (300mL)
- 1 1/2 cups granulated sugar (300g)
- 3/4 cup unsalted butter (255g, room temp)
- 1/2 cup sour cream
- 6 egg whites
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 3 sticks unsalted butter (340g, room tem)
- 1 lb confectioners sugar (sifted)
- 1 teaspoon vanilla (5mL)
- ½ teaspoon peppermint extract (2mL)
- ¼ cup milk (60mL)
Instructions
- 1
For the Cake:
- 2
Preheat to 350 degrees F. Add parchment paper to a cake sheet.
- 3
In a stand mixer fitted with a paddle attachment, cream the butter, then mix in sugar.
- 4
Add in vanilla and salt. Mix until creamy.
- 5
Whisk milk and sour cream together in a separate bowl.
- 6
In another bowl, sift flour and baking powder together.
- 7
Add egg whites to stand mixer, then mix on medium until combined.
- 8
Alternate adding milk mixture and dry mixture. Mix until batter is fully combined.
- 9
Fold in 1/3 of the crushed candy cane. Do not overmix.
- 10
Pour cake batter into sheet cake pan.
- 11
Sprinkle ⅓ crushed candy cane into batter. Swirl with a spatula.
- 12
Bake for about 30 minutes or until cake is springy in the middle.
- 13
Let cool.
- 14
For the Frosting:
- 15
Using a stand mixer fitted with a paddle attachment, cream the butter.
- 16
Add the sifted sugar on low.
- 17
Slowly pour in milk, peppermint extract and vanilla.
- 18
Beat until combined and fluffy.
- 19
For the Assembly:
- 20
Use an ice cream scoop to evenly distribute the frosting on the cake.
- 21
Smooth with an offset spatula.
- 22
Sprinkle the last ⅓ of crushed candy cane.