Candy cane cake
Serves 20 | prep 30 mins | total time
- 375ml vegetable oil, plus extra for greasing
- 375g plain flour
- 30g cocoa, sifted
- 2 tsp bicarbonate of soda
- 375g caster sugar
- 3 medium eggs
- 3 tubes Dr Oetker red food colouring
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 300g natural yogurt
For the icing
- 150g unsalted butter, softened
- 200g full-fat cream cheese, we used Philadelphia
- 600g icing sugar, sifted
- ¼ tsp peppermint extract
- 12 candy canes, a mix of sizes works well
Bake the cakes up to 1 day ahead. Once cool store in an airtight container. Make the buttercream up to a few hours ahead, store covered in a cool place. The iced cake will keep for up to 3 days stored in an airtight container in a cool place.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base line 3 x 20cm sandwich tins. Mix together all the dry ingredients.
- In a large bowl, whisk the oil and sugar together, then add the eggs, beating between each addition. Whisk in the red colouring, vanilla and lemon juice, then beat in the dry ingredients followed by the yogurt.
- Divide between the cake tins and bake in the oven for 25-30 minutes, until risen and a skewer inserted into the cake comes out clean. Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
- Once the cakes are cool, make the icing. Beat together the butter and cream cheese, then add half the icing sugar and whisk until completely incorporated. Sprinkle in the peppermint extract, add the remaining icing sugar and keep beating until the mixture is white and fluffy. Spoon into an icing bag fitted with a wide round nozzle (about 1cm).
- Put one of the cakes onto your serving plate, pipe blobs of the icing all over the cake. Top with another cake and repeat, finally add the last cake and cover with more blobs of icing. Crush 4 candy canes, then scatter on top. Poke the remaining whole candy canes here and there.
Candy cane cake