Candy Cane Cake
A festive and colorful peppermint-flavored cake with swirled red and white layers, topped with crushed candy canes—perfect for holiday celebrations and winter gatherings.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease and flour a 12-cup Bundt pan.
- Beat the cake mix, oil, water, and egg whites on low speed until moistened.
- Increase to medium speed and beat, scraping the bowl often, for 20 minutes.
- Pour approximately 2 cups of batter into the prepared pan.
- Pour approximately 3/4 cup of batter into a small bowl.
- Stir in red food coloring and peppermint extract into the small bowl of batter.
- Carefully pour the red batter over the white batter in the pan.
- Carefully pour the remaining white batter over the red batter.
- Bake until the cake pulls away from the sides of the pan, about 40 to 50 minutes.
- Cool the cake for 10 minutes.
- Invert the cake onto a serving plate and cool completely.
- Decorate with crushed candy canes before serving.
Tips & Substitutions
To achieve a more intense peppermint flavor, consider increasing the peppermint extract slightly, but be cautious as it can overpower the cake. If you prefer a different color scheme, use green food coloring instead of red. For a gluten-free option, substitute the white cake mix with a gluten-free blend. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This festive cake is perfect for holiday gatherings and pairs beautifully with Warren'S Rolls. For an added touch, serve with a scoop of vanilla ice cream or whipped cream on the side. A drizzle of chocolate sauce can also enhance the flavor. Consider pairing it with a cup of hot cocoa for a delightful dessert experience.
Storage & Reheating
Store leftover Candy Cane Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Cane Cake contains roughly 175 calories, with 2g protein, 23g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites, but the texture may be denser. The egg whites help create a lighter cake. If you choose to use whole eggs, keep an eye on the baking time as it may slightly vary.
How do I make the cake more festive?
To make the Candy Cane Cake more festive, consider adding edible glitter or sprinkles on top along with the crushed candy canes. You can also use a variety of colored frosting to create a more vibrant look. Additionally, serving it on a holiday-themed platter can enhance its presentation.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead. Ensure it cools completely before wrapping it in plastic wrap and storing it. When ready to serve, remove the wrap and decorate with crushed candy canes just before serving to maintain their crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).