Red Velvet Candy Cane Cake
November 4, 2025
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
Ingredients
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 (not mint)
- ½ teaspoon vanilla extract
- 1–2 tablespoons heavy cream, as needed for texture
- ¼ cup finely crushed candy canes
Toppings
Instructions
Make the cake:
- Preheat the oven to the temperature listed on the cake mix box. Grease a 13×9-inch baking dish with nonstick spray.
- In a large mixing bowl, whisk together the dry cake mix and pudding mix.
- Add milk, melted butter, oil, eggs, vanilla, sour cream, and vinegar. Beat on low speed for 30 seconds, then on medium for 2 minutes until the batter is smooth and thick.
- Pour the batter evenly into the prepared pan and spread it out with a spatula.
- Bake according to the box instructions, checking about 5 minutes early since this version is slightly richer and denser.
- Let the cake cool completely in the pan before frosting.
Make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy (about 2 minutes).
- Mix in the peppermint and vanilla extracts.
- Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated. Increase to medium-high speed and whip until light and fluffy.
- Add heavy cream, 1 tablespoon at a time, until your desired texture is reached.
- Fold in crushed candy canes for a little sparkle and crunch.
Assemble the cake:
- Spread the peppermint cream cheese frosting evenly over the cooled cake.
- Pipe a border and swirls, if desired.
- Garnish the top with extra crushed candy canes, peppermint bark pieces, peppermint-themed garnishes, and sprinkles.
- Chill for 20–30 minutes before slicing for clean cuts and a perfect peppermint crunch.
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.
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