Candy Cane Sheet Cake: The Ultimate Holiday Dessert

A festive and delightful treat filled with sweet vanilla, creamy buttercream, and refreshing minty candy canes, perfect for holiday gatherings.

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Preheat your oven to 350 degrees F. Line a sheet cake pan with parchment paper to prevent sticking.
In a stand mixer, cream together room temperature butter and granulated sugar until light and fluffy. Then, mix in the vanilla and salt.
In a separate bowl, whisk together the milk and sour cream.
In another bowl, sift together the flour and baking powder.
Add the egg whites to the stand mixer and mix until they are just combined.
Alternate adding the milk mixture and the dry mixture to the butter mixture, combining fully after each addition.
Gently fold in 1/3 of the crushed candy cane to the batter.
Pour the batter into the sheet cake pan. Sprinkle another 1/3 of the crushed candy cane on top and gently swirl it into the batter.
Bake for about 30 minutes, or until the cake springs back when pressed lightly.
Allow the cake to cool completely.
For the buttercream, cream together room temperature butter and sifted confectioners sugar until smooth. Gradually mix in the milk, peppermint extract, and vanilla until it’s fluffy.
Once the cake is cool, use an ice cream scoop to distribute the buttercream evenly on top of the cake. Smooth it out using an offset spatula.
Sprinkle the remaining crushed candy cane over the frosting for that festive touch.