Let’s start by pre-heating the oven to 350 degrees and sifting 2 1/2 cups of all purpose flour into a large bowl.

Next sift in 1 2/3 cups of sugar…

1 tablespoon of baking powder…

1/2 teaspoon of salt…

And 12 tablespoons of room temperature butter.

Mix your butter into your dry ingredients on low until this mixture starts to resemble sand.

Now slice open a vanilla bean and scrape all of it’s insides into your bowl of flour and butter with the tip of a knife.

If you can’t get your hands on a vanilla bean 2 teaspoons of vanilla extract will work!

On to our wet ingredients!

In a small bowl separate 4 eggs leaving the whites. To those whites add 1 whole egg.

Feel bad about not using all of those egg yolks? Maybe you could try this yolk conditioning treatment on your hair!

Slowly mix your egg whites and yolk into your dry ingredients…

Now slowly mix in 1 cup of whole milk.

Mix your batter on medium until it’s nice and fluffy (about 2 minutes).

How pretty is this vanilla bean flecked batter?!

Pour your batter into a prepared 9 by 13 baking dish, then pop it into your preheated oven for 35-40 minutes.

Not sure if your cake is done? Insert a wooden toothpick into the center of your cake, it will come out clean when your cake is done!

Can’t have a cake without frosting!

Place 1 stick of room temperature butter into a bowl…

To that butter add 2 cups of sifted powdered sugar…

A pinch of salt…

1 teaspoon of peppermint extract…

If your not a big fan of peppermint, vanilla exact will do!

And 2 tablespoons of whole milk.

Mix these ingredients on medium until your frosting is nice and creamy!

Want your frosting to be a little thicker? Go ahead and add a bit more sugar. Need it to be thinner? Add a touch more milk!

Make sure your cake has cooled down completely before frosting it!

I let my cake cool near an open window.  That sped things up a bit!

I love when my Christmas candy spatula is in season!

Speaking of the Christmas season, let’s crush a dozen mini candy canes and sprinkle them on top of our cake!

Success!  Mark my words, I will never buy a grocery store birthday cake again!

I will however probably buy a cake from a fancy bakery again. Just sayin’!



  • Cake slightly adapted from King Arthur Flour
  • 2 1/2 cups flour
  • 1 2/3 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons butter
  • 1 vanilla bean
  • 4 egg whites + 1 whole egg
  • 1 cup whole milk

3 Responses to Candy Cane & Vanilla Bean Cake

  1. Nancy Howell says:

    Looks good! I knew the baker was inside you!

  2. Brandon says:

    I love that you used real vanilla bean with the little vanilla specks throughout the cake… also, that you used a spatula with candy on it for your candy cane cake! :D

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