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Chocolate Candy Cane Cake

Chocolate Candy Cane Cake is a tripe chocolate layer cake with a festive peppermint mousse topped with a delicious chocolate ganache. A festive holiday cake topped with fun candy canes, and mini candy canes. Perfect for holiday parties and Christmas celebrations to fill you with the Holiday spirit!
Course Christmas dessert, Dessert
Cuisine American
Keyword chocolate candy cane cake, chocolate candy cane cake recipe, easy chocolate candy cane cake
Prep Time 25 minutes
Cook Time 25 minutes
Cooling time 40 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 13629kcal
Author Eileen Kelly


Chocolate Cake Layer

Candy Cane Mousse

Chocolate Ganache

Cake Top Decorations


How to make the chocolate cake

  • Preheat the oven to 350°F/177°C. Spray the cake pans with baking spray. Set aside.
  • In the bowl of a stand mixer, use the whisk attachment to beat until combined the cake mix, butter, milk, and peppermint extract.
  • Pour batter in equal amounts into the 3 prepared cake pans.
  • Bake cakes in the preheated oven for about 25-35 minutes. A toothpick inserted into the center of the cakes will come out clean when baked through.
  • Remove the cakes from the oven. Allow them to cool completely on cooling wire racks.

How to make Candy Cane Mousse

  • In a medium-sized bowl, add 1 1⁄2 cups white chocolate chips, 3⁄4 cup heavy whipping cream, and salt. Microwave at 45-second increments, stirring after each increment until the chocolate has melted.
  • Pour the mixture into a large bowl. Allow the mixture to come to room temperature.
  • In a small bowl, add 2 teaspoons of gelatin and 2 teaspoons of cold water. Let the mixture sit while the water is absorbed.
  • Once the white chocolate mixture has cooled, melt the gelatin in the microwave for 15 seconds. Then whisk into the white chocolate mixture.
  • Then, whisk in the peppermint extract.
  • In a medium sized mixing bowl, use a  hand mixer with beaters attached and beat 1 cup heavy whipping cream until stiff peaks form.
  • Gently fold half of the whipping cream into the white chocolate mixture.
  • Fold in the remaining whipping cream into the white chocolate mixture.
  • Gently fold in 2⁄3 of the crushed peppermint baking bits into the white chocolate mixture. set mixture aside.

Build the cake

  • Remove one chocolate cake layer and place it on a cake board. If you do not have a cake board, place right on a cake stand.
  • Use a cake leveler, remove the top of the cake to make the cake an even layer. 
  • Scoop the candy cane mousse onto the cake layer and smooth it evenly.
  • Place into the fridge for 30 minutes to allow the moose to firm up.
  • Once the 30 minutes is up, repeat the step to make the second cake layer even.
  • Gently place the second cake layer onto the top of the mousse
  • Place back into the fridge while you make the second batch of candy cane mousse.
  • Repeat the steps above to make a second batch of candy cane mousse
  • Once that second batch has been made, remove the cake from the fridge and gently scoop and smooth evenly the second batch of candy cane mousse.
  • Place into the fridge for another 30 minutes before placing the third cake layer on top.
  • Decorate the top of the cake with assorted candy canes, enjoy! 

How to make Chocolate Ganache

  • In a small pot, over medium-low heat, bring the heavy whipping cream to a simmer.
  • Pour over the chocolate chips and allow to sit for a minute before whisking until smooth.
  • Cool slightly, pour into the squeeze bottle.

Decorating the top of the cake

  • Squeeze drips along the edge of the cake and coat the entire top of the cake with the chocolate ganache.
  • Use the cane candy ingredients to decorate the entire top of the cake with the peppermint bark, candy canes, and mini candy canes. Get creative.
  • Place into the fridge to allow the cake to firm up before slicing and serving!


Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Chocolate cake can use 3 cake boards.
Note 2: Feeling energetic, make Homemade White Chocolate Peppermint Bark for the top if the cake. 
Note 3: Cake boards are fairly inexpensive and makes it very easy to decorate the first layer. 
This Candy Cane cake is better off stored in the fridge for up to four days. Keep in a covered cake storage box or an air-tight covered container.
Due to the amount of dairy in the cake, I don't recommend that you allow the cake to sit at room temperature for too long.


I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Serving: 1slice | Calories: 13629kcal | Carbohydrates: 1306g | Protein: 174g | Fat: 888g | Saturated Fat: 487g | Polyunsaturated Fat: 75g | Monounsaturated Fat: 262g | Trans Fat: 8g | Cholesterol: 3002mg | Sodium: 9874mg | Potassium: 6206mg | Fiber: 24g | Sugar: 907g | Vitamin A: 21593IU | Vitamin C: 9mg | Calcium: 3842mg | Iron: 47mg