Candy Cane Cake Recipe - How to Make a Candy Cane Cake - The Pioneer Woman

Turn a boxed mix into this spectacular Christmas cake! 

Yields:

10 serving(s)

Prep Time:

1 hr

Cook Time:

35 mins

Total Time:

1 hr 35 mins

Ingredients

• Cooking spray

• 1

  (15.25-oz.) box chocolate cake mix (plus required ingredients) 

• 1 tsp.

  peppermint extract

• 3 c.

  salted butter, at room temperature

• 3 lb.

  powdered sugar

• 3 tsp.

  vanilla extract

• 1/2

  to 3/4 cup whole milk

• Red gel food coloring

• Assorted peppermint candies, mini candy canes, and peppermint lollipops, for decorating

Directions

• 1. Step 1Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed, then mix in the peppermint extract. Divide the batter between the cake pans. Bake according to the package directions. Let cool 15 minutes in the pans, then remove the cakes to a rack to cool completely.
  2. Step 2Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on medium speed until smooth and creamy, about 1 minute. With the mixer on low speed, gradually beat in the powdered sugar until combined. Beat in the vanilla and ½ cup milk, then gradually increase the mixer speed to high and beat until smooth and light, about 2 minutes; beat in up to ¼ cup more milk, 1 tablespoon at a time, if the frosting is too thick.
  3. Step 3Assemble the cake: Transfer 1 cake layer to a cake stand or platter. Spread ¾ to 1 cup frosting on top, then set the other cake layer on top. Cover the whole cake with a thin layer of frosting (this is the crumb coat) and refrigerate until set, 20 to 30 minutes.
  4. Step 4Cover the cake with another layer of frosting to cover any crumbs. Put half of the remaining frosting in a piping bag or resealable plastic bag. Tint the remaining half of the frosting bright red using gel food coloring. Put the red frosting in another piping bag or resealable plastic bag. Snip off a ¼-inch corner from the bags.
  5. Step 5To decorate: Pipe alternating ½- to ¾-inch dots of white and red frosting in a column on the side of the cake. Use a small offset spatula to smear each frosting dot horizontally about 1 inch as shown. Wipe the spatula clean after each smear. Repeat with another line of dots, this time starting with red frosting at the top. Repeat the piping and smearing process all the way around the sides of the cake to make a checker board pattern. Top with peppermint candies, mini candy canes, and lollipops.

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