Description
A festive cake with peppermint and candy cane flavors, perfect for the holidays.
Ingredients
Scale
- 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