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Peppermint Layer Cake

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  • Prep 35 min
  • Total 3 hr 20 min
  • Servings 12
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Here's the perfect festive dessert recipe for your holiday table – a Betty Crocker™ Super Moist™ layered cake, that looks and tastes like Christmas peppermint candy.
By Betty Crocker Kitchens
Updated Mar 6, 2014
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/4 teaspoon mint extract
  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Red and green paste food color
  • 20 red and green hard round peppermint candies, unwrapped
  • 12 red and green candy canes

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
  • 2
    Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
  • 3
    Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
  • 4
    Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
  • 5
    Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.

Nutrition

Nutrition Facts are not available for this recipe
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