Don’t hang all your candy canes on the tree this year… put them to use in this tasty and festive Peppermint Layer Cake! Find even more great recipes for every season on our desserts page.
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Peppermint Layer Cake
1 Tbsp. Butter
1/4 C. Flour
3 Large Egg Whites
1 C. Water
1/4 C. Vegetable Oil
1/4 tsp. Peppermint Extract
1 (16.5 Oz.) Box Food Club White Deluxe Cake Mix
2-3 Drops Red Food Coloring
2 (16 Oz.) Containers Food Club Vanilla Creamy Frosting
1/2 C. Crushed Candy Canes
Preheat oven to 325°F. Generously grease 2, 8”-round cake pans with butter, then dust with flour, tapping out any excess. Set aside.
Whisk egg whites, water, oil, and peppermint extract in a large bowl. Add cake mix and stir until combined.
Transfer half of batter into a separate bowl. Add food coloring, a drop at a time, mixing until desired pink color is achieved. Transfer pink batter to one prepared cake pan and white batter to the other. Bake cakes for 26 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool cakes completely on a wire rack. Wrap each cake in plastic and freeze for at least 30 minutes. When chilled, use a serrated knife to divide each cake into two layers.
Using a hand mixer or stand mixer, beat frosting until light and fluffy. Stack cake layers, frosting in between each layer, alternating between white and pink. Decorate with crushed candy.