Tuesday, December 21, 2010

Candy Cane Cake

This is a quick cake recipe that I found at http://www.bettycrocker.com/. It uses a cake mix and just a few extra touches and turns out to be a pretty cake. My entire house smelled like peppermint and the cake turned out really pretty. We gave it to our neighbors as a gift.

Candy Cane Cake

1 box Betty Crocker® SuperMoist® white cake mix, prepared according to directions on 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

Crushed candy canes or crushed hard peppermint candies

Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into 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.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

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  1. cool...love anything with peppermint..!

  2. my teens have been going through candy canes like there is no tommorow I am sure they would love this cake as well

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