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.
Nutrition & Diet Analysis (per serving)
531
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).