Peppermint Candy Cane Cake
This beautiful peppermint-flavored cake captures the essence of the holidays and serves as an ideal festive centerpiece.
Ingredients
For the Cake
- 1 box vanilla cake mix (or yellow cake mix)
- 3 large eggs Room temperature
- 1 cup water
- 1/2 cup vegetable oil
For the Frosting
- 1 cup unsalted butter, softened Room temperature
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- 1-2 tablespoons milk To adjust frosting consistency
For Decoration
- as needed Crushed candy canes For garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare your cake pans by greasing and flouring them.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Evenly pour the batter into the prepared cake pans.
- Bake according to package instructions (25-30 minutes), or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
Frosting and Decoration
- In a bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, 1 teaspoon peppermint extract, and enough milk to achieve a spreadable consistency.
- Assemble the cake by placing one layer on a plate, spreading frosting on top, adding the second layer, and frosting the top and sides.
- Decorate with crushed candy canes.
Serving
- Slice and serve with beverages such as hot cocoa or peppermint tea.
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Notes
Store at room temperature covered with plastic wrap, or refrigerate for longer storage. Can freeze for up to three months.