Red Velvet Candy Cane Cake

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 (not mint)
• ½ teaspoon vanilla extract
• 1–2 tablespoons heavy cream, as needed for texture
• ¼ cup finely crushed candy canes

Toppings

• Peppermint themed edible garnishes
• Peppermint bark pieces or shards
• Holiday Sprinkles

Instructions

Make the cake:

1. Preheat the oven to the temperature listed on the cake mix box. Grease a 13×9-inch baking dish with nonstick spray.
2. In a large mixing bowl, whisk together the dry cake mix and pudding mix.
3. 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.
4. Pour the batter evenly into the prepared pan and spread it out with a spatula.
5. Bake according to the box instructions, checking about 5 minutes early since this version is slightly richer and denser.
6. Let the cake cool completely in the pan before frosting.

Make the frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy (about 2 minutes).
2. Mix in the peppermint and vanilla extracts.
3. 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.
4. Add heavy cream, 1 tablespoon at a time, until your desired texture is reached.
5. Fold in crushed candy canes for a little sparkle and crunch.

Assemble the cake:

1. Spread the peppermint cream cheese frosting evenly over the cooled cake.
2. Pipe a border and swirls, if desired.
3. Garnish the top with extra crushed candy canes, peppermint bark pieces, peppermint-themed garnishes, and sprinkles.
4. 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.