Candycanecake Recipes

CANDY CANE CAKE

Steps:

• Preheat oven to 350°F. Line the bottom of two 8-inch round cake pans with a piece of parchment paper cut to fit. Lightly grease and flour both cake pans and set aside.
• In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, and beat until well combined. Beat in the peppermint extract.
• In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth.
• Spread 1-3/4 cups of batter evenly into one of the prepared cake pans. Add the red food coloring to the remaining batter in the mixer and beat on low speed until batter is bright red, adding more red food coloring, if needed. Spread red batter evenly into the other prepared cake pan.
• Bake cakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes before running a knife around the edge and turning the cakes out onto a wire rack to cool completely.
• Once cakes are cooled, cut them in half horizontally with a long sharp knife or cake leveler.
• To make the frosting, beat the butter and marshmallow crème in the bowl of an electric mixer until smooth. Add the peppermint extract. Beat in the powdered sugar, 1 cup at a time, until well combined. Turn the mixer to medium-high speed and beat frosting until fluffy. Add additional powdered sugar if frosting is too thin to spread.
• Place one half of the white cake on the bottom of a cake stand or cake plate. Spread the top with a thin layer of frosting. Top the frosting with one half of the red cake and spread with a thin layer of frosting. Continue same process with the remaining halves of white cake and red cake. Cover the top and sides of all the layers with the remaining frosting.
• To decorate, press peppermint sticks into the sides of the cake and top with crushed peppermint. Slice and serve!

CANDY CANE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake and cool cake as directed on box.
• In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

CANDY CANE CAKE

Steps:

• Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
• Make cake mix as directed on package. Pour about 2 cups of batter into pan.
• In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
• Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
• In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
• Store loosely covered at room temperature.

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

CANDY CANE CAKE

Steps:

• Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
• In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.

CHOCOLATE-CANDY CANE CAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
• Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.