Best 3 Candy Cane Angel Cake Recipes
Indulge in the heavenly goodness of the Candy Cane Angel Cake, a delightful treat that combines the essence of Christmas with the irresistible charm of a classic angel food cake. This culinary masterpiece features a light and airy sponge cake base, delicately flavored with the minty freshness of candy canes, resulting in a symphony of flavors that dance on your palate. As you bite into this ethereal creation, you'll encounter layers of fluffy cake, each one infused with the sweet and minty notes of crushed candy canes. The accompanying recipes in this article provide variations on this delectable theme, offering a Candy Cane Angel Food Cake Roll, Candy Cane Cupcakes, and Candy Cane Frosting, each adding its own unique twist to this festive treat. Whether you're looking for a centerpiece for your holiday table or a sweet surprise to share with loved ones, these recipes will guide you in creating a truly magical and memorable dessert experience.
Let's cook with our recipes!
PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
CANDY CANE CAKE
Your little elves' eyes will light up when they see--and taste--this pretty peppermint cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
- Bake and cool cake as directed on box.
- In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 0 g
CHOCOLATE-CANDY CANE CAKE
Frosted with fluffy whipped topping, this chocolate cake is moist with chocolate pudding and pepperminty with crushed candy canes.
Provided by My Food and Family
Categories Christmas Desserts
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
- Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
Tips:
- To make the angel food cake, it's important to whip the egg whites until they are stiff peaks. This will help the cake rise properly and achieve its light and airy texture.
- When folding the egg whites into the batter, be sure to do so gently. Over-mixing can cause the cake to deflate.
- Bake the cake at a moderate temperature (325°F) for 45-50 minutes. This will help prevent the cake from browning too quickly and ensure that it cooks evenly throughout.
- To make the candy cane frosting, simply combine butter, confectioners' sugar, milk, and peppermint extract in a bowl and beat until smooth. You can adjust the consistency of the frosting by adding more milk or confectioners' sugar as needed.
- When decorating the cake, be creative and have fun! You can use candy canes, sprinkles, or other decorations to make your cake festive and unique.
Conclusion:
The candy cane angel cake is a delicious and festive treat that's perfect for any holiday party. With its light and airy texture, peppermint-flavored frosting, and festive decorations, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this candy cane angel cake a try!
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