Ridiculously Easy Candy Cane Sheet Cake

5 from 3 votes

Ridiculously Easy Candy Cane Sheet Cake

Need a fabulously festive holiday dessert? This ridiculously easy, ridiculously delicious Candy Cane Sheet Cake never fails to bring "WOWS"!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: Candy Cane Sheet Cake, Peppermint Sheet Cake

Servings:

Calories: 340kcal

Author: Chris Scheuer

Ingredients

For the cake:

1 cup butter I use salted butter
1 cup water
2 cups sugar
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
2 cups all-purpose flour
½- 1 teaspoon red food coloring optional

For the icing:

½ cup butter
1 teaspoon vanilla
½ teaspoon peppermint extract
3 ½ cups powdered sugar maybe more
3-4 tablespoons half and half maybe more
¼ cup crushed candy canes or peppermint candy
red and green non-parleils

US Customary - Metric

Instructions

For the cake:

Preheat oven to 375˚F. Spray a 10 x 15 jelly roll pan or a sheet pan generously with baking spray and rub with a paper towel to coat all surfaces. Set aside.
In a medium-large microwave-safe bowl, combine the cubed butter and water. Microwave on high for 2 minutes. Most of the butter should be melted. Remove from the microwave and stir until the butter is completely melted.
Add the buttermilk and sugar, then whisk until well combined. Add the eggs and whisk again.
Add the vanilla and mint extracts, baking powder, baking soda and salt, and stir to combine.
Add flour and whisk until smooth and lump-free. It will seem lumpy at first, but keep stirring. It will get nice and smooth. The batter will be thin.
OPTIONAL If making the optional red candy cane swirl (pictured in the post above), remove ½ cup of the batter to a small bowl. Add ½-1 teaspoon of red food color to achieve the hue desired. Stir well. Transfer the remaining batter to the prepared pan. Drop the red batter over the top in spoonfuls. Swirl a few times with a table knife. Don’t swirl too much or the cake will turn pink. Proceed with steps 9 and 10.
If not using the optional swirl technique (step 7 above) transfer all of the batter to the prepared pan.
Bake until golden brown and a toothpick inserted in the center comes out clean, 18-25 minutes.
Cool on a wire rack for 30 minutes before icing:

For the icing:

While the cake is cooling, make the icing. Place the butter in a medium-large microwave-safe bowl. Microwave on high power for 1 minute or until the butter is melted.
Remove from the microwave and add the vanilla and mint extracts, 3 tablespoons of the half-and-half and 3½ cups of powdered sugar. Stir until well combined. Add more half-and-half or powdered sugar if needed to make a smooth, spreadable icing.
After the cake has cooled for 30 minutes, transfer the icing to the center of the cake and spread to the edges (an offset or angled cake spatula works well for this). While the icing is still wet, use the back of a small spoon to make pretty swirls. Sprinkle with crushed candy cane and green and red non-parleils, if desired.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition