There’s just something magical about holiday baking, isn’t there? The kitchen fills with the coziest aromas, and the whole house feels a little bit more festive. For me, no holiday season is complete without whipping up my favorite Candy Cane Cake. It’s this incredible, moist cake bursting with that perfect peppermint kick, and of course, loaded with crushed candy canes. I remember the first time I made this years ago – my little niece took one bite and her eyes went wide as saucers! This cake isn’t just a dessert; it’s basically a holiday hug in cake form, and trust me, it’s always the star of our dessert table.
Why You’ll Love This Candy Cane Cake
Seriously, this cake is a holiday game-changer! You’re going to adore it because…
- It’s SO easy! You literally just dump and mix. It’s practically foolproof, even for beginner bakers.
- Festive charm overload! That swirl of red and white, plus the candy cane crunch? It just screams holidays and looks so pretty on the table.
- Peppermint perfection! The flavor is just spot-on – not too strong, not too weak, with those crunchy little candy cane bits making every bite a surprise.
- Crowd-pleaser guaranteed! Everyone, and I mean *everyone*, loves this cake. It’s a guaranteed hit at parties, cookie exchanges, or just a cozy night in.
- Quickly made, easily shared. With minimal prep and baking time, you’ll have a gorgeous, homemade treat ready in no time to share with loved ones.
Gather Your Ingredients for the Perfect Candy Cane Cake
Alright, let’s get our ducks in a row for this fabulous Candy Cane Cake! You don’t need anything too crazy here, just the good stuff that makes it taste amazing. Here’s what you’ll want to grab:
- 1 box white cake mix – A standard 15.25-ounce box is perfect.
- 1 1/4 cups water – Just regular water is fine!
- 1/2 cup vegetable oil – Or any neutral oil like canola works too.
- 3 large eggs – Make sure they’re at room temperature if you can, it really helps!
- 1 teaspoon peppermint extract – This is where the magic starts!
- 1/2 teaspoon red food coloring – For that festive swirl. Just a touch!
- 1/2 cup crushed candy canes – I like to give them a good crush so they’re like little flavor bombs in the cake.
- 1 (16 ounce) package cream cheese frosting – You can totally use your favorite store-bought one, or whip up your own if you’re feeling fancy!
- 1/4 cup crushed candy canes for garnish – The more candy cane, the merrier, right?
Step-by-Step Guide to Making Your Candy Cane Cake
Alright, get ready to whip up this adorable Candy Cane Cake! It’s honestly a breeze, and watching it come together is half the fun. We’ll go step-by-step, so there’s no stress involved. First things first, let’s get that oven preheated and our pan ready. Think of it like getting all your ducks in a row before starting a fun project, kind of like when I tackle making jelly slices or when I need a super quick treat, like for a sweet craving snack!
Preparing the Candy Cane Cake Batter
Grab your biggest mixing bowl! We’re going to dump in the white cake mix, water, that lovely oil, and our three large eggs. Give it a good whirl with your electric mixer on medium speed for about 2 minutes. You want it nice and smooth. Now for the fun part: stir in that peppermint extract – it’s what makes this cake taste so festive! Add the red food coloring too, and just gently swirl it in; we’re not looking for a perfect blend, just pretty streaks! Finally, gently fold in your first half cup of crushed candy canes. Don’t overmix here, just enough to get them distributed.
Baking and Cooling Your Candy Cane Cake
Pour all that gorgeous batter into your prepared 9×13 inch pan. Smooth the top a little if needed. Now, pop it into that preheated 350°F (175°C) oven for about 30 to 35 minutes. How do you know it’s done? Stick a wooden skewer or a toothpick right into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10 minutes – this just helps it keep its shape. Then, carefully flip it onto a wire rack to cool completely. Patience here is key, you don’t want frosting melting everywhere on a warm cake!
Frosting and Garnishing the Festive Candy Cane Cake
Once your cake is totally cool, it’s time for the crowning glory! Take your cream cheese frosting and spread it evenly all over the top. Nice and smooth, or you can get a little rustic with it – totally up to you! Now for the showstopper: sprinkle the remaining 1/4 cup of crushed candy canes all over that frosting. It looks so pretty and gives you that extra candy cane crunch with every slice. Ta-da! Your beautiful Candy Cane Cake is ready to impress!
Tips for the Best Candy Cane Cake
Alright, let’s talk about making this Candy Cane Cake absolutely perfect! It’s already pretty simple, but a few little tricks can make it even better. First off, really pay attention to those candy canes. You want them crushed pretty finely. If you leave them in big chunky bits, they can sometimes sink to the bottom, or melt weirdly. A quick pulse in a food processor or even just using a rolling pin on them in a sturdy bag works wonders. And that cooling time? Don’t rush it! Seriously, I learned the hard way trying to frost a still-warm cake once – disaster! Let it cool completely; it makes frosting so much easier and smoother. It’s like when I bake bread rolls, patience is key for the best texture. Also, if you want a *really* intense peppermint flavor, add a tiny bit more extract, but taste as you go! Remember, we’re aiming for festive, not mouth-numbing! Thinking about other baking projects, like whipping up some jelly slices or even a quick loaf of bread, always benefits from attention to detail.
Ingredient Notes and Substitutions for Your Candy Cane Cake
So, we talked about the basic ingredients, but let’s dive a little deeper, shall we? This Candy Cane Cake is pretty forgiving, but a few things are worth noting. That box of white cake mix is a total shortcut, and honestly, it works like a charm every time. If you’re feeling super ambitious, you could totally use your favorite from-scratch white cake recipe, just make sure it’s a sturdy one that can handle the extra goodies. The peppermint extract is *key* for that classic candy cane flavor, so try not to skip it! If you happen to be out, a tiny bit of mint extract could work in a pinch, but peppermint is really where it’s at for that true holiday taste. And the cream cheese frosting? Delicious! But feel free to use a simple vanilla buttercream or even a fluffy whipped cream frosting if that’s what you have on hand. The crushed candy canes are what give it that extra pop, so make sure they’re nice and fine!
Frequently Asked Questions about Candy Cane Cake
Got questions about this festive Candy Cane Cake? I’ve got answers! Here are a few things folks often ask:
Can I make this cake ahead of time?
Absolutely! This cake is actually *better* if you make it a day ahead. Once it’s cooled and frosted, just cover it up well. The flavors really meld together beautifully overnight. It makes holiday baking so much less stressful when you can get a head start!
I don’t have peppermint extract, what can I use instead?
Oh no! Peppermint extract is really the star here for that classic candy cane flavor. If you absolutely can’t find it, you could try a *tiny* bit of spearmint extract, but it’s a different flavor. You could also make a vanilla Candy Cane Cake by just omitting the peppermint and vanilla extract, focusing on the candy cane flavor itself. Or, whip up a different kind of festive cake altogether – maybe my amazing jelly slices?
How can I make the candy cane pieces smaller?
That’s a great question! For the best texture, you want those candy cane bits finely crushed. The easiest way is to pop them into a zip-top bag, seal it up, and then give them a good whack with a rolling pin or even the bottom of a sturdy mug. You could also use a mini food processor, just pulse them a few times until they’re nicely crumbled, but be careful not to turn them into powder!
How should I store this Candy Cane Cake?
Once it’s completely cooled and frosted, just pop it into an airtight container or cover it tightly with plastic wrap. You can keep it at room temperature for 2-3 days. If it’s super warm in your house, the fridge might be a good idea, but let it come back to room temp for a bit before serving so the frosting and cake are nice and soft.
Nutritional Information for Candy Cane Cake
Just a heads-up, the nutritional info for this delicious Candy Cane Cake is an estimate, because, you know, ingredients can vary slightly! But generally, one slice (out of the 12 we get from this recipe) looks something like this: around 350 calories, 18g of fat, with about 50g of carbs, and 3g of protein. Enjoy a slice of holiday cheer!
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Candy Cane Cake
- Total Time: 50 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive cake with peppermint and candy cane flavors, perfect for the holidays.
Ingredients
- 1 box white cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon peppermint extract
- 1/2 teaspoon red food coloring
- 1/2 cup crushed candy canes
- 1 (16 ounce) package cream cheese frosting
- 1/4 cup crushed candy canes for garnish
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in the peppermint extract and red food coloring until evenly combined.
- Fold in the 1/2 cup crushed candy canes.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, spread the cream cheese frosting evenly over the cake.
- Sprinkle the remaining 1/4 cup crushed candy canes over the frosting for garnish.
Notes
- For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract.
- Ensure candy canes are finely crushed for even distribution in the batter.
- Store the cake covered at room temperature.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Candy Cane Cake, Peppermint Cake, Holiday Cake, Christmas Dessert, Festive Cake