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Candy Cane Cake

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Your little elves’ eyes will light up when they see--and taste--this pretty peppermint cake.

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(434 Ratings)

434 Ratings

5 spoons 74%

4 spoons 15%

3 spoons

2 spoons

1 spoons

Member Reviews (61)

852a3d2d-48a7-47ae-8313-9f749bd8cb24

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PREP TIME
20 Min
TOTAL TIME
2 Hr 20 Min
SERVINGS
12

Cake

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1/2: teaspoon red food color

1/2: teaspoon peppermint extract

White Icing

1: cup powdered sugar

1: tablespoon milk or water

1/2: teaspoon vanilla, if desired

Decoration

: Crushed candy canes or crushed hard peppermint candies, if desired

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1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2 Bake and cool cake as directed on box.
3 In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

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Expert Tips

Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small food-storage plastic bag. Slip the bag on your hand and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good sprinkling with flour, shake excess from pan, and your baked cake will slip right out!

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Nutrition Information:

1 Serving (1 Serving)

Calories 240

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 280mg;
Total Carbohydrate 41g

(Dietary Fiber 0g,
Sugars 26g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 61 Reviews View All

Posted 12/20/2011 12:04:23 AM REPORT ABUSE GStar7 said:

Rating:

I had to make something for a Christmas potluck for work. I chose this recipe. It has been about a decade since I made a cake. This one came out perfect! For the cake, I simply followed the recipe and it was soft, moist, and looked very much like the picture. For the icing, I microwaved about 1/4 cup both vanilla and chocolate icing separately, and then striped the cake with both. It gave it a nice hint of chocolate (and who doesn't like chocolate!)Thank you B.C.!

This reply was: Helpful Inspiring

Posted 12/11/2011 8:46:31 PM REPORT ABUSE danakay17 said:

Rating:

LOVE this cake. I'm 'just one of the guys' so I'm not known for my cooking and my baking ability is a well kept secret. I made this cake last year for a few co-workers and I couldn't make enough! I found that the hard peppermint candies begin to 'run' when you put them on top of the cake so I'm going to try the soft peppermint candies crushed up to see if that makes a difference.

This reply was: Helpful Inspiring

Posted 12/8/2011 3:27:11 PM REPORT ABUSE asaldivar12 said:

Rating:

made this twice last year for Christmas and it was a super hit! made it again this year for our annual Christmas party and everyone loved it! super easy! gonna try the icing on Chocolate cake!

This reply was: Helpful Inspiring