Ingredients for Candy Cane Cake
- 1 box (15.25 oz) white cake mix
- 1/2 cup water
- Vegetable Oil
- 3 large egg whites
- Red Food Coloring
- 1 teaspoon peppermint extract
- Powdered Sugar
- Milk
- Vanilla
- Candy Canes
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How to Make Candy Cane Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 12-cup fluted tube pan.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 1/2 cup water, 1/3 cup vegetable oil, and 3 large egg whites. Beat with an electric mixer on low speed for 30 seconds.
- Increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed.
- Pour approximately 2 cups of the batter into the prepared pan.
- In a separate small bowl, combine about 3/4 cup of the remaining batter, 1/4 teaspoon red food coloring, and 1 teaspoon peppermint extract. Mix until evenly combined.
- Carefully spoon the pink batter over the white batter in the pan, creating a swirl effect.
- Carefully spoon the remaining white batter over the pink batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the pan onto a wire rack or heatproof serving plate. Carefully remove the pan.
- Let the cake cool completely, about 1 hour.
- While the cake is cooling, prepare the icing: In a small bowl, combine 1 cup powdered sugar, 2-4 tablespoons milk, and 1/4 teaspoon peppermint extract. Stir until smooth and creamy, adding more milk 1 teaspoon at a time if needed to reach desired consistency.
- Once the cake is completely cool, frost it with the prepared icing.
- Sprinkle the top generously with crushed candy canes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
133g
Fat
7g
Carbs
14g
