A chocolatey red velvet cake with peppermint frosting and candy cane crunch—pure holiday magic in every bite.

Red velvet and peppermint are a match made in holiday heaven. This Red Velvet Candy Cane Cake combines that rich, chocolatey flavor with a cool peppermint twist that feels straight out of Santa’s bakery. It’s festive, fluffy, and topped with a dreamy cream cheese frosting and a candy cane crunch—basically, Christmas cheer in cake form.

Why You’ll Love This Recipe

• Festive red velvet flavor with a peppermint twist.
• Soft, rich cake texture with creamy frosting.
• Made with a boxed cake mix for easy holiday baking.
• Topped with crushed candy canes and peppermint bark.
• Perfect for Christmas parties, cookie trays, or gifting.
• Stays moist and flavorful for days.

Ingredient Notes

• Red velvet cake mix: The base for this rich and festive cake- using a boxed mix keeps it simple while still tasting bakery-worthy.
• Instant chocolate pudding mix: Adds moisture and gives the red velvet a deeper cocoa flavor.
• Milk, butter, and oil: This combo keeps the cake extra soft and flavorful without being heavy.
• Peppermint extract: Brings that classic candy cane flavor- use pure peppermint, not mint, for the right taste.
• Cream cheese: The heart of the frosting, giving it a smooth, tangy balance to all the sweetness.
• Crushed candy canes: Add crunch, color, and peppermint sparkle to the frosting and topping.

Before You Bake

Can I use regular chocolate pudding instead of instant?
No, instant pudding is key for this recipe. Cook-and-serve pudding changes the texture of the cake, making it too dense and sticky.

What kind of peppermint extract should I use?
Always choose pure peppermint extract, not mint or spearmint—it gives a clean, candy-cane flavor that pairs perfectly with red velvet.

Do I need to refrigerate the cake before frosting?
Let the cake cool completely at room temperature first. A warm cake will melt the frosting and make it slide off.

Red Velvet Candy Cane Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Cake

• 1 box red velvet cake mix (15.25 oz)
• 1 small box (3.4 oz) instant chocolate pudding mix
• ¾ cup milk
• ¼ cup salted butter, melted
• ¼ cup vegetable oil
• 4 large eggs
• 1 tablespoon sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Peppermint Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup (1 stick) salted butter, softened
• 3½ cups powdered sugar
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 1–2 tablespoons heavy cream
• ¼ cup finely crushed candy canes

Toppings

• Crushed candy canes, peppermint bark, and holiday sprinkles

Instructions

1. Preheat the oven to the temperature on the cake mix box and grease a 13×9-inch pan.
2. Whisk cake mix and pudding mix together. Add milk, melted butter, oil, eggs, sour cream, vanilla, and vinegar. Beat until smooth, about 2 minutes.
3. Spread batter evenly in the pan and bake according to the box directions, checking 5 minutes early. Let cool completely.
4. Beat cream cheese and butter until smooth. Mix in peppermint and vanilla extracts. Add powdered sugar gradually, then heavy cream until light and fluffy. Stir in crushed candy canes.
5. Spread frosting over the cooled cake. Add extra crushed candy canes, peppermint bark, and sprinkles. Chill 20–30 minutes before slicing for neat pieces and a crisp peppermint bite.

FAQ

How do I store this Red Velvet Candy Cane Cake?
Cover and refrigerate for up to 4 days. Let slices sit at room temperature for about 20 minutes before serving for the best texture.

Can I make this cake ahead of time?
Yes! Bake the cake a day in advance, cover tightly, and frost it the next day to keep it fresh and easy to decorate.

Can I freeze this cake?
You can freeze unfrosted cake layers for up to 2 months. Wrap well in plastic wrap and thaw before frosting.

Can I use a different frosting?
Absolutely. Vanilla buttercream or chocolate ganache both work well, but peppermint cream cheese frosting keeps it festive.

How do I crush candy canes easily?
Place them in a zip-top bag and crush gently with a rolling pin. Avoid over-crushing so you keep colorful bits for topping.

Sprinkle of Fun

Bake this Red Velvet Candy Cane Cake for a Christmas movie night and serve it with mugs of peppermint hot cocoa while watching The Grinch or Elf—it’s the ultimate treat for a night of cozy holiday fun and laughter.