Why You’ll Love This Candy Cane Cake Recipe
If you’re looking for a festive treat to impress your guests, this Candy Cane Cake recipe is a delightful choice.
I love how the vibrant colors and peppermint flavor instantly bring holiday cheer to any gathering. Not only does it taste amazing, but it also looks stunning on the table.
The fluffy texture combined with the sweet icing and crunchy candy cane topping creates a perfect balance of flavors and textures. Plus, it’s simple to make, which means I can spend more time enjoying the festivities rather than stressing in the kitchen.
Trust me, your guests will be raving about it!
Ingredients of Candy Cane Cake
When you’re ready to plunge into the delightful world of baking, especially for the holidays, you can’t go wrong with a Candy Cane Cake. It’s like a festive celebration in every slice, with its vibrant pink and white swirls and a reviving peppermint flavor that’s sure to tickle your taste buds.
Plus, the best part? The ingredients are simple and easy to find, so you won’t have to hunt down some fancy obscure item. Let’s gather what we need to make this beautiful cake that’ll have everyone asking for seconds.
Here’s what you’ll need for your Candy Cane Cake:
- 1 (18 ounce) box Betty Crocker Supermoist cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1/2 teaspoon red food coloring
- 1/2 teaspoon peppermint extract
- 1 cup powdered sugar
- 1 tablespoon milk or water
- 1/2 teaspoon vanilla (if desired)
- Crushed candy canes or crushed hard peppermint candy (for topping, if desired)
Now, a few things to keep in mind about these ingredients: the cake mix is the star of the show, so choosing a high-quality brand can really make a difference in texture and taste.
And if you’re feeling adventurous, you could swap out the peppermint extract for other flavors, like vanilla or almond, to give it your own twist. Just remember, you want to keep that festive spirit alive, so maybe stick to minty vibes.
Also, don’t forget the crushed candy canes on top—they add a fun crunch and a pop of color. Honestly, who doesn’t love a little extra sweetness? Just try not to eat all the candy canes before you finish the cake; I speak from experience on that one.
How to Make Candy Cane Cake
Making a Candy Cane Cake is as delightful as it sounds, and trust me, your kitchen will smell like a winter wonderland while you whip this up. Start by preheating your oven to a cozy 350ºF. You’ll want to generously grease and flour a 12-cup fluted tube (or bundt) pan. This step is essential because nobody wants to deal with a cake that decides to stick around in the pan. And believe me, I’ve had my fair share of cake disasters where the cake just wouldn’t budge.
Once your pan is prepped, grab a large mixing bowl and beat together 1 (18 ounce) box of Betty Crocker Supermoist cake mix, 1 1/4 cups of water, 1/3 cup of vegetable oil, and 3 egg whites. Start on low speed for about 30 seconds, then crank it up to medium and let it mix for 2 minutes. Scrape the bowl occasionally—you don’t want any rogue lumps ruining your cake.
Now comes the fun part, the layering. Pour about 2 cups of your cake batter into the pan. Then, take about 3/4 cup of that batter and transfer it to a small bowl. Here, you’ll add 1/2 teaspoon of red food coloring and 1/2 teaspoon of peppermint extract—this is where the magic happens. Carefully pour that pink batter over the white batter in the pan. It might feel a bit like painting, but don’t worry if it gets a little swirly; that’ll just add to the charm.
Next, pour the remaining white batter over the pink. Bake your creation in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Ah, the waiting part can be tough, but the aroma will keep you company. Once it’s done, let it cool for about 10 minutes before flipping it onto a wire rack or a heatproof plate. Then, be patient—let it cool completely for about an hour.
While your cake cools, let’s whip up the icing. In a small bowl, mix together 1 cup of powdered sugar, 1 tablespoon of milk or water, and if you like, 1/2 teaspoon of vanilla for a little extra flavor. Stir it all together until it’s smooth and spreadable. You can add more milk, one teaspoon at a time, if it’s too thick.
Once your cake has cooled, spread that icing over the top, letting it drip down the sides a bit for that dreamy effect. Finally, sprinkle crushed candy canes or hard peppermint candy on top for that festive crunch. And there you have it, a Candy Cane Cake that’s just begging to be enjoyed. Just try to resist the urge to eat all the candy canes before the cake is even done. I mean, I won’t judge, but you might be left with some very disappointed guests.
Candy Cane Cake Substitutions & Variations
Now that your Candy Cane Cake is baked and cooled, let’s explore some fun substitutions and variations to personalize it even more.
You can swap the cake mix for a gluten-free version or try a chocolate cake mix for a different twist. If you’re not a fan of peppermint, vanilla extract works beautifully too.
Want a richer flavor? Use whole eggs instead of egg whites.
For the icing, consider cream cheese instead of powdered sugar for a tangy taste. You can even add different toppings like white chocolate chips or sprinkles to match your festive theme.
Enjoy experimenting!
Additional Tips & Notes
To guarantee your Candy Cane Cake turns out perfectly, I recommend keeping a few tips in mind.
First, make sure your ingredients are at room temperature for better mixing. When greasing the pan, don’t skip the flour; it helps prevent sticking. If you want a stronger peppermint flavor, feel free to add a little more extract.
For a festive touch, use mini candy canes or colored sprinkles on top of the icing. Finally, let the cake cool completely before icing—this prevents melting.
Enjoy the baking process; it’s all about creating delicious memories with this delightful cake!