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Christmas candy cane cake

Christmas candy cane cake

KitchenAid Chef
Import-Recipe - Christmas candy cane cake
Christmas candy cane cake

A stunning centrepiece for your Christmas table, this candy cane cake will surely impress your guests!







eggs, separated

200 g

caster sugar

200 g

self-rising flour

1 kg

icing sugar

460 g

butter, softened

2 tbsp

whole milk

1 tsp

red food colouring


candy canes


candy canes, crushed

Step by step

  1. Cake: Put the egg whites in a bowl of the stand mixer fitted with Wire Whip. Whip on speed 10 until stiff peaks form. Gradually add caster sugar while mixing. Add egg yolks and keep mixing until fully incorporated.

  2. Attach the Scale + Sifter Attachment and sift the flour into the bowl on speed 4. Do not remove the Wire Whip, that will allow the flour to gradually mix into the egg mixture.

  3. Cut a piece of parchment paper to stick to the bottom of a spring form pan. Grease the spring form pan with baking spray.

  4. Fill the pan 2/3 of the way to the top of the pan. Even out the top.

  5. Bake in a 160°C preheated oven for 40-45 minutes (when you insert a skewer in the cake, it should come out clean). Let the cake cool off completely.

  6. Buttercream: Sift the icing sugar into a bowl on speed 4 using the Scale + Sifter Attachment. Set aside.

  7. Place softened butter in a bowl of a stand mixer fitted with Flat Beater. Beat the butter on speed 4.

  8. Turn the Control Speed Lever to 8 and add sifted icing sugar gradually, allowing butter and icing sugar to cream together before adding more. Add whole milk and mix until incorporated.

  9. Divide the buttercream into 3 equal batches. Leave one batch in the bowl of the stand mixer. Add red food colouring to it and mix until you get one consistent colour.

  10. Take 3 piping bags, fill each piping bag with a batch of the buttercream. Put one piping bag with white buttercream aside.

  11. Cut tops off the piping bags and insert the two piping bags with white and red colouring into another, empty piping bag. Cut the top off.

  12. Cut the cake into 3 even layers. Pipe the duo-coloured buttercream on the cake, starting in the middle of the cake (you can use a turntable to make the piping easier).

  13. Place a second cake layer on top of the buttercream.

  14. Repeat and place the last layer of the cake on top (making sure it’s placed upside down on top).

  15. Using the remaining batch of white buttercream, frost the top and the sides of the cake.

  16. Decorate the top with crushed candy cane. Insert two candy canes in the top layer of the cake.