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Candy Cane Cake

Betty Crocker Kitchens
Updated Jul 29, 2011
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Your little elves’ eyes will light up when they see--and taste--this pretty peppermint cake.

Candy Cane Cake

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Servings 12
  • Ingredients 8
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Ingredients

Cake

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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake and cool cake as directed on box.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • tip 1
    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 ...
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