Candy Cane Cake

I wanted a holiday dessert that felt extra special. That’s when I made candy cane cake. It’s sweet, minty, and just so pretty on the table.

At first, I wasn’t sure if the peppermint would be too strong. But it blended so well with the soft cake. Every bite had the perfect balance of flavor.

Now it’s one of my favorite Christmas cakes to bake. It looks festive, tastes amazing, and always makes everyone smile.

Why You’ll Love This Recipe

• Festive and Fun: The beautiful red and white swirl makes it the perfect holiday treat.
• Deliciously Moist: The cake stays soft and tender, thanks to the perfect mix of ingredients.
• Easy to Make: Uses a simple boxed cake mix as the base, with a few extra tweaks to elevate the flavor.
• Perfect Peppermint Flavor: A hint of peppermint adds a delightful holiday twist.
• Ideal for Parties: Whether you’re hosting or bringing a dessert to share, this cake will be a hit!

Required Kitchen Tools

To make this Candy Cane Cake, you’ll need the following kitchen tools:

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Cake pans (two 8-inch or 9-inch round pans)
• Parchment paper (optional)
• Toothpick or skewer (for the swirl effect)
• Wire rack (for cooling)
• Offset spatula or butter knife (for frosting)

Ingredients

Here’s what you’ll need to make this festive dessert:

For the Cake:

• 1 box Betty Crocker™ Super Moist™ White Cake Mix
• Water, vegetable oil, and egg whites (as listed on the cake mix box)
• 1/2 teaspoon red food coloring
• 1/2 teaspoon peppermint extract

For the White Icing:

• 1 cup powdered sugar
• 1 tablespoon milk or water
• 1/2 teaspoon vanilla extract (optional)

Optional Garnishes:

• Crushed candy canes (for decoration)
• Whipped cream
• White chocolate shavings
• Peppermint candies

Variations for Candy Cane Cake

Want to customize your Candy Cane Cake? Here are a few ideas:

• Add Chocolate: Mix in mini chocolate chips or drizzle melted chocolate over the top.
• Use a Different Cake Base: Try a vanilla or chocolate cake mix for a fun twist.
• Layer with Peppermint Buttercream: Swap the simple icing for a rich buttercream with peppermint flavor.
• Make Cupcakes: Instead of a full cake, use this recipe to make delicious cupcakes.
• Extra Swirl Effect: Add more red food coloring to make bold red and white swirls in the cake.

Step-by-Step Instructions

1. Prepare the Cake Batter

• Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
• In a large mixing bowl, prepare the cake batter according to the instructions on the box.
• Stir in peppermint extract for that festive flavor.

2. Create the Red and White Swirl

• Divide the batter into two bowls. In one bowl, add red food coloring and mix until the color is even.
• Alternately spoon the white and red batter into the cake pans to create a marbled effect.
• Use a toothpick or skewer to swirl the colors together gently.

3. Bake the Cake

• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

4. Prepare the White Icing

• In a small bowl, whisk together powdered sugar and milk (or water) until smooth.
• Add vanilla extract, if desired, for extra flavor.

5. Assemble and Decorate

• Place one cake layer on a serving plate. Spread a layer of icing evenly over the top.
• Add the second cake layer and frost the top and sides.
• Sprinkle with crushed candy canes and other festive decorations.

How to Serve Candy Cane Cake

This cake is best served chilled or at room temperature. Here are some fun serving ideas:

• With Hot Cocoa: Enjoy a slice with a mug of rich, creamy hot chocolate.
• A la Mode: Serve with a scoop of peppermint or vanilla ice cream.
• With Coffee or Tea: A perfect pairing for a warm holiday drink.
• Garnished with Fresh Mint: For an extra festive touch.

Storing Candy Cane Cake

How to Store

• At Room Temperature: Keep in an airtight container for up to 2 days.
• Refrigerated: Store in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

How to Reheat

• Let refrigerated cake come to room temperature before serving.
• If frozen, thaw at room temperature for 1-2 hours before enjoying.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	320
Carbs	45g
Sugar	30g
Fat	12g
Protein	3g

Frequently Asked Questions (FAQs)

Can I use a different cake mix?

Yes! While white cake mix works best for vibrant colors, you can use vanilla or chocolate.

Can I make this cake ahead of time?

Absolutely! Bake and frost the cake up to 2 days in advance, storing it in the fridge.

How do I make this cake extra pepperminty?

Use 1 teaspoon of peppermint extract instead of ½ teaspoon for a bolder flavor.

Can I use a different icing?

Yes! Try cream cheese frosting or a rich buttercream for a different texture.