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Candy Cane Chocolate Cake

  • Author: Sara Haas


All I want for Christmas is – this Candy Cane Chocolate Cake! You’ll love this festive twist on chocolate cake.



For the cake:

  • 1 ¼ cup all purpose flour
  • ¾ cup granulated sugar
  • ¾ cup cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 ¼ cup water
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • ½ cup chopped dark chocolate

For the frosting:

  • 4 tablespoons softened butter
  • 1 ½ cups confectioner’s sugar
  • ¼ teaspoon kosher salt
  • 12 teaspoons heavy cream


For the cake:

  1. Preheat the oven to 350’F and spray the bottom and sides of an 8×8-inch baking pan with non-stick cooking spray. Line with parchment paper. Allow for some over-hang so that cake can easily be released from the pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. In a 2-cup measuring cup, combine the water, oil and vanilla. Pour liquid into dry and ingredients and whisk until just combined. Stir in chocolate. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Once cake is cool, frost with candy cane frosting (below).

For the frosting:

  1. In a large bowl, beat the butter until smooth and creamy, about 1 minute. Add confectioner’s sugar, ½ cup at a time, beating well after each addition. Blend in salt and add heavy cream to reach desired consistency. Stir in crushed candy canes.


The chocolate cake recipe has been adapted from a fabulous recipe by Nathaniel Meads – Chocolate-Peanut Butter Fun Cake – which was featured in Bon Appetit, March 2012.


  • Serving Size: 16

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