Candy Cane Cake

Nothing says 'It's Christmas!' like candy canes, so knock this up when you're entertaining over the holidays!

Serves 8-10

Chris Cahill

Dish by

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Ingredients

    For the Sponge:
  • 115gButter
  • 120gVegetable Oil
  • 300gSugar
  • 4Large Eggs
  • 2 TbspVanilla Extract
  • 360gFlour
  • 1 TspSalt
  • 2 1/2 TspBaking Powder
  • 320gButtermilk
  • 185gCandy Canes
    • For the Buttercream:
  • 450gButter
  • 1000gIcing Sugar
  • 100gWhite Chocolate
    • For the Chocolate Drip:
  • 150gWhite Chocolate
  • 60gDouble Cream
    • Extras:
  • Oil Based Pink Food Coloring

If you have a sweet-tooth (like we do) then this one's for you! We're baking the Christmas right into the sponge with this one – a crushed candy cane sponge with a white chocolate buttercream. Give it a go!

Method

For the Sponge:
  • Preheat the oven to 165ºC and grease and flour three 9 inch cake pans. Set aside.
  • Beat together the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.
  • Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow.
  • Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
  • In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.
  • Finally sprinkle over your crushed candy canes and gently fold into your cake batter.
  • Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely.
    • To make the White Chocolate Buttercream:
  • Whip up the butter until light in colour and silky smooth.
  • Add in the icing sugar and mix on high till combined.
  • Slowly pour in the melted white chocolate while mixing on low. Once combined, turn the mixer up to medium and whip until fluffy and smooth.
    • To make the Chocolate Drip:
  • Melt the white chocolate and pour in the double cream. This works best if the cream is room temp or slightly warmed.
  • Test your drip on a vertical surface. If required add in a little more cream till desired consistency is achieved.
    • Making the Cake:
  • Stack your sponges with your White Chocolate buttercream. Chill between layers if needed for added stability.
  • Once stacked, cover your cake in a crumb coat then place in the fridge to chill.
  • While your cake is chilling, mix pink food colouring into remaining buttercream. Use this to cover your cake.
  • Cover the top edge of your cake with your chocolate drip, using a spoon to drip extra down the sides.
  • Sprinkle crushed candy canes around the top and decorate with canes around the side.
  • For extra bonus points use two candy canes to create a heart on top.

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