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Best Candy Cane Cake Ever!

Best Peppermint Candy Cane Cake |lizbushong.com

Cake is baked in a bundt pan with a ribbon of peppermint batter layered inside the cake and decorated with full size candy canes standing in the center of the baked and frosted cake.

Scale

Ingredients

Vanilla Buttercream Frosting

4 cups confectioner’s sugar

1 cup butter, softened- tested Land a Lakes

1 teaspoon clear vanilla or creme bouquet extract

1/4 teaspoon salt

1-2 tablespoons half n half or cream

Instructions

  1. Preheat oven to 350 degrees. Grease and flour fluted pan, set aside.
  2. In large mixing bowl, add cake mix, pudding mix, egg whites, water and oil. Beat on low speed.
  3. Separate batter into a one cup measure and place in a separate bowl. To this mixture add the food coloring and extract. Stir to combine, set aside.
  4. Pour 1/3 white cake batter into prepared pan, smooth top with back of spoon, making a tunnel
  5. Add red batter onto tunnel, be careful not to touch sides of pan with red batter.
  6. Add remaining white batter on top of red/pink batter. Gently smooth batter top.
  7. Bake at 350 for 50-55 minutes or until center is done.
  8. Remove from oven and invert onto cooling rack.
  9. Frost with buttercream frosting when cake is cooled, then sprinkle with peppermint candies.

Frosting:  In medium mixing bowl, cream butter and confectioner’s sugar together, add extracts and cream. Continue whipping frosting until smooth and creamy.  If frosting is too stiff add increments of cream.

 

Notes

Check out Chocolate Peppermint Candy Cane Cake recipe for a different way to serve.