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Peppermint Candy Cane Cake
Slicing into this tender white cake reveals a bright, peppermint-infused pink swirl that tastes exactly like the holidays. It's a clever shortcut dessert that transforms a standard boxed mix into a beautiful centerpiece with just a few simple additions. Baked in a fluted tube pan and finished with a thick vanilla glaze, this festive treat looks stunning on any dessert table. You'll love how easily it travels to winter gatherings, and your guests won't believe it started from a box.
Ingredients
- 1 box white cake mix with pudding in the mix
- 1 ⁄ 2 teaspoon red liquid food color
- 1 ⁄ 2 teaspoon peppermint extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 ⁄ 2 teaspoon regular vanilla or clear vanilla
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit (or 325 degrees Fahrenheit if using a dark or nonstick pan). Generously coat a 10- to 12-cup fluted tube pan with shortening and dust lightly with flour. Skip the cooking spray here, as it can cause the cake to stick in the pan's crevices.
- 2Prepare the white cake mix according to the package directions using the required water, oil, and egg whites. Pour about 2 cups of the batter into the prepared pan.
- 3Transfer about 3/4 cup of the remaining batter into a small bowl. Stir in the red food coloring and peppermint extract until fully combined. Carefully pour this pink layer evenly over the white batter in the pan.
- 4Gently pour the rest of the plain white batter over the pink layer to cover it completely.
- 5Bake and cool the cake exactly as instructed on the cake mix box. Let it cool completely before glazing so the icing doesn't melt off.
- 6Whisk the powdered sugar, 1 tablespoon of milk, and the vanilla together in a small bowl. Add more milk 1 teaspoon at a time until the mixture reaches the consistency of thick syrup.
- 7Drizzle the smooth glaze over the cooled cake, letting it run down the sides.
Notes
- Storage: Store the glazed cake loosely covered at room temperature for up to 3 days.
- Transporting: This sturdy cake travels beautifully. Pack it securely in a cake carrier and don't forget to bring a serving knife and spatula.
- Pan Prep: Stick to shortening and flour for greasing the fluted tube pan. Cooking spray often leads to sticking in intricately shaped pans.