Go Back
+ servings
This White Chocolate Candy Cane Cake is the perfect addition to your holiday celebrations! | livforcake.com
Print Pin
4.58 from 7 votes

White Chocolate Candy Cane Cake

This White Chocolate Candy Cane Cake is the perfect addition to your holiday celebrations!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 12
Calories 849kcal
Author Olivia


White Chocolate Peppermint Cake:

White Chocolate Swiss Meringue Buttercream:



White Chocolate Peppermint Cake:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add peppermint extract.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for 45-50mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

White Chocolate Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add white chocolate, vanilla (or more peppermint extract) and whip until smooth.

Candy Cane Bark:

  • Melt red and white candy melts in bowls over simmering pots of water.
  • Using a large offset spatula, spread white candy melts in a thin, even layer on a large sheet of parchment. 
  • Pour melted red candy melts into a piping bag. Snip off the tip to about 1/2" in size. Pipe diagonal strips across the sheet of white. Spread using a small offset spatula to flatten.
  • Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm (approx. 30mins in fridge).
  • Unroll to create chocolate bark. 
  • See this post for more details.


  • Remove 1/3 of the frosting and color it red. You'll need to use a fair amount of color gel to do this. Frosting will darken a bit over time.
  • Fill one piping bag, fitted with a large round tip with the red frosting, fill another with the white.
  • Place one layer of cake on a cake stand or serving plate. Alternate piping white and red circles starting from the outside edge working your way in. 
  • Place second cake layer on top and repeat the same process. 
  • Apply a thin coat of the white frosting on the outside of the cake. Smooth the sides and top. Leave a bit of the sides exposed for a naked look if desired. Chill for 20mins.
  • Place remaining red and white frosting in a separate piping bag fitted with a French piping tip. I used a spatula to spread the white on one side of the piping bag and the red on the other. Pipe rosettes on the top of the cake.
  • Fill the middle between the rosettes with chopped candy canes and white chocolate shavings if desired.
  • Place candy cane bark around the outside of the cake. Adhere with some extra buttercream if needed.


* You can do this in the microwave, stirring between 30 second bursts or in a pot in the stove, stirring constantly, or in a double boiler, stirring occasionally.
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.


Calories: 849kcal | Carbohydrates: 87g | Protein: 8g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 166mg | Sodium: 183mg | Potassium: 301mg | Sugar: 67g | Vitamin A: 1420IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 1.6mg