Description

Everyone will love this beautiful, moist holiday cake even if they're not candy cane lovers. The crushed candy melts into the batter and provides pockets of liquid flavor that just melt in your mouth.

Ingredients

• Cake:
• 1 T. vanilla
• 1/4 t. salt
• 2/3 c. crushed candy canes, divided, 1/3 c. with the batter, 1/3 c. sprinkled and swirled on top
• 1 1/4 c. whole milk
• 1 1/2 c. granulated sugar
• 3/4 c. unsalted butter, at room temperature
• 1/2 c. sour cream, heaping (or whole milk yogurt)
• 6 egg whites
• 2 1/2 c. all-purpose flour
• 4 t. baking powder
• Buttercream:
• 3 sticks unsalted butter, at room temperature
• 1 lb. powdered sugar, sifted
• 1 t. vanilla
• 1/2 t. peppermint extract
• 1/4 c. milk

Steps

1. Cake:
2. Preheat the oven to 350 degrees F. Place parchment paper in a 9x13 inch cake pan.
3. In a stand mixer fitted with a paddle attachment, cream the butter; mix in sugar; add vanilla and salt; mix until creamy.