Peppermint Candy Cane Cake
A delightful and festive cake that combines vanilla and peppermint flavors, perfect for holiday celebrations.
Ingredients
For the cake
- 1 box vanilla cake mix or yellow cake mix
- 3 large eggs at room temperature
- 1 cup water
- 1/2 cup vegetable oil
For the frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- 1-2 tablespoons milk to adjust consistency
For decoration
- 1 cup crushed candy canes for decorating the cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour your cake pans generously.
Baking the Cake
- In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Pour the batter into the prepared pans, filling each about two-thirds full, and bake for 25 to 30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- Beat the softened butter in a clean mixing bowl until creamy. Gradually add powdered sugar, mixing on low speed.
- Add the peppermint extract and milk, mixing until fluffy.
Assembling the Cake
- Place one cake layer on a serving plate, spread frosting on top, then place the second layer on top and frost the entire cake.
- Sprinkle crushed candy canes over the top and decorate the base as desired.
Serving
- Slice and serve your Peppermint Candy Cane Cake. Enjoy with coffee or ice cream!
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Notes
Ensure ingredients like eggs and butter are at room temperature for better mixing. Store leftovers covered at room temperature for 1-2 days, or in the refrigerator for longer storage.