Candy Cane Crunch Cake: A Holiday Delight with CB2 and Chef Lynn Michelle
The holiday season is all about creating memories, and this year, we’re taking it up a notch with an exciting collaboration. Together with CB2 and Chef Lynn Michelle, a culinary visionary, we’ve brought to life a festive treat: the Candy Cane Crunch Cake. This cake perfectly captures the joy of the season, blending the nostalgic flavors of peppermint with the elegance of a modern dessert. Whether you’re hosting a dinner party or need a show-stopping centerpiece for your dessert table, this cake is bound to impress. Shown on our Hanovery Pottery Cakeplate - the perfect dish to serve your guests year round.
This recipe combines fluffy layers of cake with a creamy peppermint-infused frosting, topped with a delightful candy cane crumble for a satisfying crunch. The real magic happens in the assembly—the Hanover Pottery stunning cake stand elevates the presentation to a whole new level. It’s not just about the taste but the entire experience of serving a cake that looks as good as it tastes. And the best part? This recipe is approachable for bakers of all skill levels.
So, gather your loved ones, set the table with our gorgeous dinnerware, and let the Candy Cane Crunch Cake be the star of your celebrations. It’s more than just a recipe; it’s an opportunity to slow down, savor the season, and indulge in something truly special. Ready to bake? Grab the full recipe and tips below.
Make sure to comment and let us know how you enjoyed it!
Cassandra combined Ina Garten's Beatty's Chocolate Cake recipe featured in "Barefoot Contessa at Home" (2006) with America's Test Kitchen frosting recipe to create her Candy Cane Crunch Cake.
Preheat the oven to 350°. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)
For the Base Frosting
Using stand mixer fitted with paddle, beat butter, cream, vanilla, and salt on medium-high speed until smooth.
Continue to beat until frosting is light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 3 days; let soften at room temperature, about 2 hours, then rewhip on medium speed until smooth, 2 to 5 minutes.)
For White Chocolate Buttercream Frosting
Microwave white chocolate in bowl at 50% power, stirring occasionally, until melted and smooth, 1 to 3 minutes; let cool.
Divide frosting evenly between 2 bowls. Stir white chocolate into 1 portion of frosting. Stir ¾ cup ground peppermints into remaining frosting.
Line edges of cake platter with four strips of parchment paper to keep platter clean. Place one cake layer, flat side up, on platter. Spread half of peppermint frosting evenly over top, right to edge of cake. Place the second layer on top, flat side up, and spread the white chocolate frosting evenly first on the sides and then on the top of the cake.
Gently press remaining 1 cup ground peppermints onto cake sides and sprinkle evenly over top. Carefully remove parchment strips.
