Red Velvet Candy Cane Cake
Ingredients
Scale
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
- Preheat the oven to the temperature on the cake mix box and grease a 13×9-inch pan.
- Whisk cake mix and pudding mix together. Add milk, melted butter, oil, eggs, sour cream, vanilla, and vinegar. Beat until smooth, about 2 minutes.
- Spread batter evenly in the pan and bake according to the box directions, checking 5 minutes early. Let cool completely.
- 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.
- 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.
Find it online: https://lifeandsprinkles.com/red-velvet-candy-cane-cake-2/