I am obsessed with all things chocolate and mint! This amazingly delicious Chocolate Candy Cane Cake is no exception. What makes it even better is the surprise striped candy cane filling! Learn this fun and festive technique in our free cake decorating video tutorial!
This moist and delicious chocolate cake with flavorful peppermint buttercream will be the hit of the party, and the unique striped buttercream filling is a super easy method that can be applied to cakes for all occasions! Have fun with this one, and don’t forget to check out our recipe links below!
We used THIS Scratch Chocolate Cake Recipe and THIS Peppermint Buttercream Recipe for our Chocolate Candy Cane Cake. This flavorful peppermint buttercream recipe has just the right amount of mint, and compliments our most favorite moist and delicious Classic Chocolate Cake perfectly!
Disposable Piping Bags (we used 2)
Cake Board (Optional. Our cake is resting on a round cake board cut down to size, so that we could easily move it to the pedestal.)
Spatula- I’m using a small, rounded angled spatula. Use whatever you like!
Colors: I used Americolor Super Red to tint about 1 1/4 cups buttercream. (If your cake is only 2 layers, you won’t need as much red buttercream.)
Turntable: Optional. I always use a turntable when frosting my cakes (It’s an inexpensive Wilton turntable.)
Piping Tip- I used a 104 tip for the vertical ruffles around the sides of the cake
Crushed Peppermints or Candy Canes- Optional
After filling my piping bags with red and white buttercream, I snipped away the end of the bag to create a small hole, maybe 1/4-1/2 inch wide. (Adjust to your liking). When piping by circles, I held that the piping bag slightly above the surface of the cake so that the frosting would be a bit thicker. If your filling is very thin, the red and white effect will not be as visible in between the layers of cake.
We decorated the top with crushed peppermints.