Candy Cane Cake Recipe: A Festive Red Velvet Showstopper With a Peppermint Twist

This candy cane cake brings together a rich red velvet base, cool peppermint frosting, and a glossy white chocolate ganache. It captures the flavor of a peppermint stick, layered into a cake that draws every eye at the table.

You’ll learn how to build a bakery-style centerpiece using accessible ingredients, without complicated decorating tools. This is one of those easy Christmas cakes that still looks impressive and feels joyful from start to finish.

If you’re searching for Christmas cake decorations that make a real impact, or simply want a peppermint cake that stands out among holiday cakes, this one belongs in your December lineup.

Why I Chose This Cake Base Over Others

The red velvet base isn’t just for the color. I’ve tested chocolate sponge and vanilla cake here, but both lacked the depth this needs.

Red velvet gives softness, structure, and a gentle cocoa note that supports the peppermint without competing. The oil keeps it moist for days. The buttermilk adds a slight tang, which stops the frosting from feeling too sweet.

Gel food coloring provides the rich red without disturbing the texture. Liquid coloring thins the batter and throws off the balance. I’ve tried both. The gel works better every time.

This Frosting Works Well

Peppermint buttercream can turn harsh if the extract is too strong. I go with just one teaspoon, then taste before adding more. A pinch of salt rounds out the flavor.

Butter whipped until pale creates a fluffy texture that carries the peppermint evenly. Powdered sugar, sifted ahead, keeps it from turning gritty.

The heavy cream softens it. Start with two tablespoons, then adjust as needed. That extra cream helps the frosting spread without dragging the cake layers.

Let’s Talk About the White Chocolate Drip

White chocolate ganache should be smooth and pourable but thick enough to hold its shape.

I use a 2:1 ratio of cream to chocolate here, because the drip needs to flow without running. If you use baking chips, check they contain real cocoa butter. Some brands don’t melt well.

Once poured, the drip sets fast. You’ll want the cake chilled and the ganache slightly thickened before applying. Too hot, and it slides off. Too cold, and it won’t spread.

Comparing Peppermint vs. Vanilla Frosting for Holiday Cakes

I’ve made this cake with vanilla frosting before. It looks the same, but the flavor falls flat.

Peppermint gives this cake its identity. Without it, you get a red velvet cake in a Santa suit, but the Christmas flavor is missing. The peppermint brings in the candy cane spirit.

That said, for younger kids or peppermint-shy guests, you could mix vanilla and peppermint extracts to soften the bite. In my notes, a 3:1 vanilla to peppermint ratio still gives that festive lift without being too bold.

Assembling This Cake Like a Pro

Once the cake layers are cool, level them with a serrated knife. A flat surface keeps the final cake sturdy and easy to frost.

After stacking with a generous swirl of peppermint frosting between each layer, apply a crumb coat. This thin layer seals in loose crumbs so your final frosting layer goes on smooth.

For this style, I leave the sides semi-naked. The red velvet peeks through, adding contrast under the white chocolate drip. It’s a clean, modern finish that looks more complex than it is.

How to Get a Clean White Chocolate Drip

The secret to a neat drip is temperature. Chill the frosted cake before starting. Let the ganache cool to room temperature, so it clings instead of running.

Use a spoon or a squeeze bottle to control the drips. Apply it around the top edge first, letting it fall naturally, then fill in the center and smooth gently with an offset spatula.

If the drip sets before you finish, warm the ganache slightly in 5-second bursts. Stir after each one. I’ve made that mistake in a rush, and had to scrape and start again. Patience helps here.

Christmas Cake Decorations That Spark Joy

This is where the cake transforms.

Mini candy canes, paired into hearts, create a charming border. White meringue kisses in between bring height and texture.

I often finish with a dusting of crushed peppermint. Some years I’ve swapped in edible glitter or gold leaf. One time I even pressed in soft sugar pearls. But the candy canes always stay. They give the clearest signal that this is a holiday cake.

Try these Candy Cane Christmas Hearts if you want a matching treat on the dessert table.

Serving Notes and Storage Tips

I usually serve this cake chilled. It holds its shape better and the flavors are more balanced cold.

Let slices sit at room temperature for 10 minutes before serving. The frosting softens slightly, which helps it melt into the cake as you eat.

Store leftovers in a cake dome or box in the fridge for up to 4 days. You can also make the cake layers a day ahead. Wrap tightly in cling film and store at room temperature.

For another festive idea, try these Candy Cane Cupcakes if you need single-serve options for a holiday party.

Other Holiday Cakes You’ll Love

These other recipes bring the same cheer with a different twist:

• Candy Cane Cookies

• Christmas Tree Cake Pops

• Candy Cane Christmas Hearts

Share and Save: Let’s Keep This Tradition Going

I’ve made this cake for six Decembers in a row. It’s become part of my rhythm, like decorating the tree or making cinnamon rolls on Christmas morning.

I hope it brings the same sparkle to your home.

Save this pin to your Holiday Cakes or Christmas Cake Ideas board, and come back to it when the season calls.

Leave a comment if you make it. Or ask a question if you need help before baking. Let’s keep this corner of the kitchen filled with good stories and better cake.