Peppermint Ribbon Cake Recipe

This wonderful peppermint flavored cake is perfect for a holiday get together. It’s not too rich or sweet so it’s great for a lighter dessert, yet it looks so pretty!

Follow Me on Pinterest

Peppermint Ribbon Cake

(scroll to the bottom for the full recipe)

Here’s what you’ll need:

1 package white cake mix (18.24 oz) or you can make your own white cake batter from scratch*
1/2 tsp peppermint extract
1/2 tsp red food coloring
1/2 cup + 2 tablespoons crushed peppermint candies, divided
1 cup confectioners sugar
1 tablespoon milk

*I made my own white cake batter from scratch – mainly because I didn’t have a white cake mix in the house and it was quicker to do it by hand than run to the store. So that’s up to you.

Mix up your cake batter according to the package directions or your own from-scratch recipe.

Here’s my cake batter:

Follow Me on Pinterest And here’s the other ingredients you’ll need:

Follow Me on Pinterest

Take 1 cup of the batter and transfer it to a small bowl.

Follow Me on Pinterest Add 1/2 teaspoon peppermint extract (don’t overdo it with this one – too much peppermint extract will make a recipe icky. Trust me – I did that once – NOT good.) Then add 1/2 teaspoon red food coloring and 1/2 cup crushed peppermint candies. I used crushed up candy canes.  Put the candy canes (or candies) in a Ziploc bag, seal it, and then pound them with a hammer. Just make sure you use a regular Ziploc bag and not a produce one with the little airholes. I accidentally grabbed a produce bag and oops – there were peppermint bits all over the counter! But of course, you would never do that, right?

Follow Me on Pinterest Mix it all up really well:

Follow Me on Pinterest

Keep mixing. Don’t mind my colors – I don’t think my camera was very happy that day.

Ok now this is what you want. Well maybe not as neon red as my camera would like you to believe, but you get the idea.

Follow Me on Pinterest Now we’re going to add the batter to our cake pan. You’ll need a bundt pan or tube pan. Grease and flour it well – or use my favorite kitchen helper – Baker’s Joy spray:

Follow Me on Pinterest Spoon 2 cups of the white batter into your cake pan.

Follow Me on Pinterest Spoon the red peppermint batter on top of this. Do not swirl the batter.

Follow Me on Pinterest Don’t worry about it covering it perfectly – you won’t notice either way:

Follow Me on Pinterest Then top with the remaining plain batter. Again it doesn’t have to be perfect.

Follow Me on Pinterest

Now again, do NOT swirl the batter with a knife. Resist the temptation! Just leave it and put in the oven like this.

Bake at 350° for 35-45 minutes or until it tests done. You know by testing with a toothpick and checking to see if any batter sticks to it.

Cool for 10 minutes before removing it from the pan onto a wire rack.

Follow Me on Pinterest Let it cool completely.

Next we’ll make the icing. This is so easy. Mix together 1 cup confectioners sugar and 1 tablespoon of milk.

Follow Me on Pinterest Follow Me on Pinterest The drizzle the icing over the cake. I took a fork and drizzled it but use whatever method works best for you. Try out a spoon, a spatula, whatever. Lastly sprinkle the remaining crushed peppermint candies or candy canes.

Look at your beautiful cake! Doesn’t it look festive?

Follow Me on Pinterest Beware: it won’t last long!
Follow Me on Pinterest

Peppermint Ribbon Cake:

1 package white cake mix (18.24 oz) or you can make your own white cake batter from scratch
1/2 tsp peppermint extract
1/2 tsp red food coloring
1/2 cup + 2 tablespoons crushed peppermint candies, divided
1 cup confectioners sugar
1 tablespoon milk

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in extract, food coloring, and 1/2 cup crushed candies.

Spoon 2 cups of remaining batter into a greased and floured 10″ fluted tube pan or bundt pan. Carefully top with peppermint batter; do not swirl. Top with remaining top batter.

Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners’ sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

*Recipe credit goes to Taste of Home.

Erika
About the Author

Erika, the founder of Musings From a SAHM, is happily married and a homeschooling mom to four children. She lives in New Hampshire and has a passion for writing, encouraging other moms, her family, and Jesus. She also enjoys baking, spending time with friends, and is an aspiring photographer.

Comments

  1. Carrie Phelps
    Twitter:
    says:

    This is beautiful & so going to make it to my table for Christmas. Thanks for the recipe!

  2. This really looks delicious! What beautiful cake.
    JDaniel4′s Mom recently posted..Is it Santa’s birthday too?My Profile

Speak Your Mind

*

CommentLuv badge