Home · Recipes Candy Cane Cookies and Cream Cake Author: Maryanne CabreraPublished: Dec 31, 2016Updated: Nov 16, 2023 View Recipe1 ReviewThis post may contain affiliate links. Read our disclosure policy. A winter cake that combines peppermint, cookies, and chocolate. Candy cane cookies and cream cake is a must for the holiday season. Let’s jazz up the traditional cookies and cream cake with a little holiday flair! Candy cane cookie sandwiches flavor this winter holiday cookies and cream cake. It is enrobed in chocolate buttercream and topped with an assortment of sweet goodies. Holiday Cookies and Cream Cake As a fan of all things cookies and cream related, I had to create a holiday cake version. I’m a sucker for the impulse buy items they strategically place at the check out aisles at Trader Joe’s. I end up leaving with every seasonal item they have : an assortment of chocolate truffles, gingerbread cookies for me and the dogs, mini panettone, and way too many boxes of Candy Cane Joe-Joe’s. Midway through devouring a box of Candy Cane Joe-Joe’s, I decided to make this holiday cake! I adapted the cake base from my coconut confetti cake. The cake is frosted with Swiss buttercream (colored with a few drops of red gel food ). Because all holiday desserts should have chocolate, the cake is enrobed with chocolate buttercream and a nice drizzle of melted chocolate on top. Easily swap out regular Oreos (or any sandwich cookie) to enjoy this a cookies and cream cake year round. Happy New Year, friends! I wish you a joyous, healthy, and prosperous 2017! Candy Cane Cookies and Cream Cake A winter cake that combines peppermint, cookies, and chocolate. Candy cane cookies and cream cake is a must for the holiday season.Yield: 6-inch cake Prep Time: 40 minutes minutesCook Time: 35 minutes minutesTotal Time: 1 hour hour 15 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsCookies and Cream Cake:2 cups all-purpose flour (260 g)2 ½ teaspoon baking powder½ teaspoon fine sea salt½ cup unsalted butter, melted (113 g)½ cup coconut oil (113 g)1 cup granulated sugar (200 g)4 large eggs½ cup whole mik (114 g)1 cup candy cane chocolate cookies sandwiches* (105 g), roughly choppedSwiss Buttercream:6 large egg whites (210 g), about ¾ cup1 ½ cups granulated sugar (300 g)2 cups unsalted butter (454 g), room temp, cut into tablespoonspinch fine sea saltred gel food coloring as neededcandy cane chocolate cookie sandwiches as needed, roughly choppedSimple Chocolate Buttercream:½ cup unsalted butter (113 g), softened 1 ½ cups powdered sugar (170 g)¼ cup unsweetened cocoa powder (20 g)pinch fine sea salt1 Tablespoon milk or creamToppings:melted dark chocolatecandy cane chocolate cookie sandwiches, roughly choppedcandy cane pieces, roughly chopped Instructions Cookies and Cream Cake:Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper. Grease lightly and set aside.Whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combined butter, coconut oil, and sugar. Add eggs and beat until mixture is pale in color. Scrape down bowl as needed to ensure thorough mixing.Alternate adding flour mixture and milk, beginning and ending with the flour. Mix on low speed until combined. Fold in chopped cookie sandwiches.Divide batter among the three prepared cake pans. Level batter and bake for 35-40 minutes until the cakes are golden brown and a toothpick inserted in center of cake comes out clean. Let cool in pan for 5 minutes before unmolding. Allow to cool to room temperature on wire rack.Swiss Buttercream:In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches a temperature of 160°F. *Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test this by dipping your pointer finger into the warm mixture and rubbing it against your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.Return bowl to the stand mixer. With the whisk attachment, beat mixture at medium speed until it has cooled to room temperature and mixture is at medium stiff peaks. Reduce speed to low and add butter one tablespoon at a time. Once all the butter has been incorporated, add a pinch of salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.If desired, add a few drops of red gel food coloring to achieve pink color. Fold in chopped sandwich cookies. Set aside until ready to assemble cake.Simple Chocolate Buttercream:In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Sift together powdered sugar and cocoa powder. Add to bowl in three additions. Mix on low speed after each addition. Add salt and milk. Mix until combined. Adjust consistency according to preference. If buttercream is too thick, add milk 1 Tbsp at a time until desired consistency is achieved. If buttercream is too thin, add 1/4 cup sifted powder sugar (up to 3/4 cup). Set aside until ready to use.Assembly:Place one cake round on cake stand, or serving dish of choice. Spread a thin layer of Swiss buttercream. Top with second cake round followed with thin layer of Swiss buttercream. Finish with remaining cake round.Spread Swiss buttercream all over cake to seal in the crumbs (crumb coat). Let chill in the refrigerator for at least 15 minutes. Once cake is chilled, spread chocolate buttercream over cake.Pour melted chocolate over finished cake. Decorate cake with additional piped buttercream and chopped cookie sandwiches. Notes I used the Candy Cane Joe-Joe’s from Trader Joe’s. Mint Oreos would be a great substitute. I used Americolor Soft Gel Paste Food Color in Red All images and text ©The Little Epicurean Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: holiday cookies and cream, candy cane cake, peppermint chocolate cake, candy cane cookies and cream Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.