Thinking of serving up some cake for the Christmas season? Family and friends will be wide-eyed with the look of this delicious peppermint candy cake.
How To Make Candy Cane Cake
Have a festive celebration with this candy cane cake recipe. Light and moist cake frosted with white icing and topped off with sweet candy canes.
Prep:
10 mins
Cool:
25 mins
Cook:
45 mins
Total:
1 hr 20 mins
Ingredients
For Cake:
- 1 box Betty Crocker Super Moist White Cake Mix
- ½ tsp red food coloring
- ½ tsp peppermint extract
For White Icing:
- 2 cups powdered sugar
- 2 tbsp milk, or water
- ½ tsp vanilla extract, if desired
For Garnish:
- candy canes, or hard peppermint candies, crushed
Instructions
- Preheat the oven to 325 degrees F then generously grease your baking pan.
- Make the cake batter as directed in the package instruction. Pour ⅓ cup of the mixture into the baking pan and bake for 5 to 7 minutes.
- Into a small bowl, pour another ⅓ cup of the batter; stir in the food color and the peppermint extract.
- Carefully pour the pink batter over the baked white batter and bake again for roughly 3 minutes or until stable.
- Carefully pour the remaining ⅓ cup of white batter over the pink batter. This is to create a thin layer of coloring at the center of the cake when you slice through.
- Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- In a small bowl, mix the icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
- Cool for 10 minutes then turn the pan upside down onto a cooling rack or heatproof serving plate. Cool the cake completely for about 15 minutes.
- Spread the icing over the cake and sprinkle with crushed candy on top. Store loosely covered and enjoy!
Nutrition
- Sugar: 20g
- :
- Calcium: 3mg
- Calories: 310kcal
- Carbohydrates: 54g
- Cholesterol: 1mg
- Fat: 10g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 5mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 1mg
- Vitamin A: 4IU
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