Chaos Cake Candy Cane Crunch (Print Version)

Vanilla cake with candy cane crunch, chocolate fudge drizzle, and peppermint topping—ideal for holiday dessert tables.

# Components:

→ Cake Base

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs
08 - 1 cup whole milk
09 - 2 teaspoons vanilla extract
10 - 1/2 cup crushed candy canes, plus extra for topping

→ Fudge Drizzle

11 - 1 cup semisweet chocolate chips
12 - 1/2 cup heavy cream
13 - 2 tablespoons unsalted butter

→ Crunch Topping

14 - 1/2 cup crushed candy canes
15 - 1/2 cup peppermint bark or peppermint chocolate, roughly chopped

# Directions:

01 - Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking sheet or cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, ensuring thorough mixing after each addition. Stir in the vanilla extract.
05 - Gradually add the flour mixture to the wet ingredients in three alternating additions with the whole milk, starting and ending with the flour mixture. Mix until just combined.
06 - Gently fold in 1/2 cup of crushed candy canes into the batter.
07 - Spread the batter evenly into the prepared baking pan. Bake for 28–32 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake to cool completely in the pan.
08 - For the fudge drizzle, combine semisweet chocolate chips, heavy cream, and butter in a small saucepan over low heat. Stir continuously until the mixture is melted and smooth. Remove from heat and allow to cool slightly until thickened but still pourable.
09 - Drizzle the slightly cooled fudge sauce generously over the completely cooled cake. Immediately sprinkle the top with additional crushed candy canes and chopped peppermint bark or chocolate.
10 - Allow the fudge topping to set for at least 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Perfect make ahead dessert for holiday entertaining
  • Impressive presentation with minimal decorating skills required
  • Crowd pleasing flavor combination that both kids and adults adore
02 -
  • Cake can be made up to 2 days ahead and stored covered at room temperature
  • The contrast of cooling peppermint with rich chocolate creates a perfect flavor balance
  • Cutting with a warm knife produces cleaner slices through the candy pieces
03 -
  • For the most dramatic presentation drizzle the fudge in a crosshatch pattern using a piping bag or squeeze bottle instead of spooning it on
  • Work quickly when adding the candy topping as the fudge sets fast especially in cooler kitchens
  • For perfectly clean slices refrigerate the cake for 30 minutes before cutting with a knife dipped in hot water and wiped clean between cuts

Return