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Candy Cane Cake

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

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( 444 Ratings)

444 Ratings

5 Stars 73%

4 Stars 16%

3 Stars

2 Stars

1 Stars

Member Reviews ( 72 )

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Prep Time 20 min
Total Time 2 hr 20 min
Servings 12

Ingredients

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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Directions

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.

EXPERT TIPS

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!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 280mg; 280%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 72 Reviews View All

Posted 12/27/2012 5:53:17 AM REPORT ABUSE Amie87 said:

Rating:

This is one of the first cakes I made to bring to my then boyfriend's (now husband's) family. Since then I have become an avid baker, I bake from scratch all the time, but every christmas my husband begs for my candy cane cake. I couldn't imagine showing up to his family's annual christmas eve party without it!

This reply was: Helpful Inspiring

Posted 12/20/2012 9:39:56 PM REPORT ABUSE Leahv19 said:

Rating:

I didnt have that pan but made it a round cake for my sons class..love it..will make again and directions were great

This reply was: Helpful Inspiring

Posted 12/13/2012 7:30:17 PM REPORT ABUSE Kel06 said:

Rating:

I made this cake last year (2011)for work and a family Christmas. I was enjoyed by everyone. The peppermint is a really nice touch to a great cake. I will be making this again this year!!

This reply was: Helpful Inspiring