Chocolate Candy Cane Crunch Cake

Chocolate Candy Cane Crunch Cake is the perfect cake for the holiday season! A moist, decadent chocolate cake is slightly scented with mint, spread and layered with mint cream cheese frosting, and dusted with crushed candy cane chocolates. All of your guests will drool over this cake! Slice it up and serve a plate of chocolate candy cane smiles. 

Chocolate Candy Cane Crunch Cake - KJ & Company

It’s always fun to have a special dessert for a holiday party, Christmas dinner or gathering. This cake captures all of the reminiscent flavors of a candy cane, but with a chocolatey twist. What’s even better, it is something that can be made in advance! Simply bake the cakes, let them cool completely and then wrap them for air-tight storage. You can then make the frosting and assemble it the next day so that you don’t have to store a whole, frosted cake. How great is that?! A decadent cake without the stress.  

After I made this cake and had done 5 other recipes that day, I ended up having no storage containers leftover. So, the cake got sliced and piled into plastic storage bags! But that’s what is so fun and great about it – we simply just had bags of cake to snack on whenever we needed a cake fix!

Bring the warmth of the season into your kitchen when you whip up this cake. Your house will smell wonderful!

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Chocolate Candy Cane Crunch Cake

Chocolate Candy Cane Crunch Cake - KJ & Company

Chocolate Candy Cane Crunch Cake is the perfect cake for the holiday season! A moist, decadent chocolate cake is slightly scented with mint, spread and layered with mint cream cheese frosting, and dusted with crushed candy cane chocolates.

  • Author: KJ & Company – Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minute cook time +2 hours cooling and assembling time
  • Total Time: 3 hours
  • Yield: Serves 8-10

Ingredients

For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup brewed coffee, hot
  • 1 teaspoon mint extract

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 2 – 8 oz packages cream cheese, softened
  • 1/4 teaspoon mint extract
  • 4 cups powdered sugar
  • 10 oz candy cane chocolates, chopped (I used Hershey Candy Cane Kisses)

Instructions

For the cake: 

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder and hot, brewed coffee. Set aside. In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. 
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the heavy cream, oil and eggs on medium speed until completely combined. Add in the coffee and cocoa mixture and mix until combined. Reduce the speed to low and mix in the dry ingredients until completely combined and a smooth batter has formed. 
  3. Prepare two standard 9-inch cake pans by greasing the sides and bottoms and lining the bottoms with parchment paper. Distribute the batter evenly between the two pans. Bake the cakes for about 40 minutes, or until a toothpick inserted into the middle comes out clean. 
  4. Let the cakes cool slightly in the pans, then turn them out onto a cooling rack to cool completely. 

For the frosting:

  1. In the bowl of an electric mixer, cream together the butter and cream cheese until completely smooth, making sure there are no clumps. Add in the mint extract and mix to combine. 
  2. Working with one cup of the powdered sugar at a time, mix the powdered sugar into the cream cheese mixture until completely combined and smooth. 

To assemble the cake:

  1. If the cakes have rounded tops, gently slice them off to make them equally flat. Place one cake on your desired plate or cake stand. Spread the top of the cake with 1/4 inch thick layer of frosting. Sprinkle with half of the chopped candy cane chocolates, and then add another layer of frosting on top of that. 
  2. Place the next cake layer on top of the already frosted one. Use the remaining frosting to frost the top and sides of the cakes. Sprinkle the top of the frosted cake with the remaining chopped candy cane chocolates. 

Notes

  • If you can’t find candy cane chocolates, you can used crushed candy canes! Just make sure they are finely crushed so that you don’t have any large, hard chunks of candy cane. 
  • There are many ways to frost a cake! My style is very simple and almost a “naked” frosted style for the sides. Frost and decorate however your heart desires!
  • This chocolate cake recipe is scrumptious! Simply trade the mint extract with vanilla extract to have a standard chocolate cake recipe for any of your chocolate cake needs. 
Chocolate Candy Cane Crunch Cake - KJ & Company
Chocolate Candy Cane Crunch Cake - KJ & Company