Peppermint Layer Cake made with box vanilla cake mix, vanilla frosting and peppermint candies is a tasty, fun holiday treat.
This Peppermint Layer Cake is another fun Christmas dessert, just like those Christmas Tree Cupcakes. It’s a simple dessert to make because you can use box cake mix and canned frosting. The kids will have fun in the kitchen making this tasty dessert just in time for holiday entertaining.
I’ve been wanting to make this cake for a while, but unlike previous years, finding candy canes in October wasn’t that easy. Thankfully they sell those round peppermint red and white candies all year long.
Since we have an artificial Christmas tree, we usually put it up the day after Thanksgiving. It’s our youngest daughters FAVORITE holiday! I have to admit, the glow from the lights coming from the tree are very peaceful so I don’t mind the atmosphere for the next 5-6 weeks until it all gets packed up again.
When the kids were younger we would put candy canes on the tree and they’d snack on them throughout the month. However, over the last several years, I’ve stopped putting them on because they really don’t eat them as much anymore.
One year I made a simple syrup with the leftovers and added it to some iced tea; which tastes amazing by the way. This year, I decided that chopped up, they would make a nice decoration on top of this minty cake.
Desserts are not my favorite recipes to make; which is why I like to take some liberties and short cuts when baking. By using box cake mix and canned frosting, this cake is quick and easy to make; even for novice home cooks!
Ingredients Needed
For this recipe you’ll need the following ingredients:
- 16.25-ounce Box White Cake Mix
- Canola Oil
- Eggs
- Peppermint Extract
- Red Food Coloring
- Canned Vanilla Frosting
- Peppermint Candy (or Candy Canes), crushed
- Cooking Spray
I opted for a white cake mix so that I can make red and white layers. If you’re just looking for the flavor of peppermint without colorful layers, you can use chocolate cake mix.
Equipment Needed
- Two 9-inch round cake pans (nonstick)
- Two mixing bowls
- Electric handheld mixer
- Rubber Spatula
- Cooling Rack
- Cake Stand
How do you make Peppermint Layer Cake?
Start by preheating the oven to 350 degrees F; then generously spray the inside of the cake pans with cooking spray.
Add the cake mix to a mixing bowl along with the water, oil, eggs and peppermint extract. Beat at medium speed until smooth. Next, scoop half of the batter out of the bowl and place in the second mixing bowl along with the food coloring. Beat again until the batter is red and not streaky.
Add the white batter to one cake pan and the red batter to the other cake pan; then bake 29-33 minutes or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and allow to cool for 10 minutes before removing the cake from the pans and placing them on a cooling rack to cool completely.
Once the cake has cooled completely (at least 30 minutes) cut each cake in half horizontally to get four layers. Add one white layer on a cake stand; then frost the top with some of the icing. Next, add a red cake layer, frost; then repeat for the remaining two layers.
Frost the top and sides of the cake with the remaining icing; then sprinkle the crushed peppermint candies on the top and/or sides for decoration. Keep the cake refrigerated until ready to serve; then slice into 12-16 pieces.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Christmas Dessert Recipes
- Christmas Tree Cupcakes
- Sea Salt Dark Chocolate Christmas Crack
- Italian Anise Cookies
- Dark Chocolate Candy Cane Bark
- Gingerbread Muffins
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Equipment
- Two 9-inch round cake pans (nonstick)
- Two mixing bowls
- Electric handheld mixer
- Rubber Spatula
- Cooling Rack
- Cake Stand
Ingredients
- 1- (16.25-ounce) box white cake mix
- 1 cup water
- 1/2 cup canola oil
- 3 large eggs
- 2 teaspoons peppermint extract
- 1-2 teaspoons red food coloring
- 2- (16-ounce) cans vanilla frosting
- 1 cup crushed peppermint candy (candy canes)
- cooking spray
Instructions
- Preheat the oven to 350 degrees F; then generously spray the inside of the cake pans with cooking spray.
- Add the cake mix to a mixing bowl along with the water, oil, eggs and peppermint extract. Beat at medium speed until smooth (about 30-40 seconds).
- Next, scoop half of the batter out of the bowl (2 cups) and place in the second mixing bowl along with the food coloring. Beat again until the batter is red and not streaky.
- Add the white batter to one cake pan and the red batter to the other cake pan; then bake 29-33 minutes or until a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and allow to cool for 10 minutes before removing the cake from the pans and placing them on a cooling rack to cool completely. Once the cake has cooled completely (at least 30 minutes) cut each cake in half horizontally to get four layers.
- Add one white layer on a cake stand; then frost the top with some of the icing. Next, add a red cake layer, frost; then repeat for the remaining two layers.
- Frost the top and sides of the cake with the remaining icing; then sprinkle the crushed peppermint candies on the top and/or sides for decoration. Keep the cake refrigerated until ready to serve; then slice into 12-16 pieces.
Leave a Reply