Red Velvet Candy Cane Cake
Ingredients
Scale
For the Cake:
- 1 box Duncan Hines Red Velvet Cake Mix
- 1 box vanilla pudding mix
- 4 eggs
- 1 cup milk
- 1/2 cup butter, melted
For the Frosting:
- 16 oz cream cheese, softened but still cool
- 1 1/2 sticks butter, softened
- 8–9 cups powdered sugar (depends on how soft your cream cheese is)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup candy cane “dust” – finely crushed candy canes
Toppings:
- Crushed candy canes (for the base)
- Grinchy green drip, toppers, and sprinkles
- I also added peppermint bark, mini candy canes, Lindor truffles, and Grinch kisses.
Instructions
- Preheat oven to 350 and spray 3- 6” pans with baking spray. Mix all of the cake ingredients together. Split the batter between all 3 pans and bake for approx 30 minutes. Check with a toothpick to be sure that it’s fully baked. Let cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Add in 4 cups of powdered sugar and mix. Add in the rest (4-5 cups) and both extracts and mix. Stir in the candy cane dust.
- I tinted my frosting green for the theme, but it isn’t necessary. Add frosting in between each layer. Frost the outside and place it in the fridge for about 15 minutes. This is the crumb coat.
- Add another layer of frosting and then place crushed candy canes at the base. Top with your favorite holiday candy.
Find it online: https://lifeandsprinkles.com/red-velvet-candy-cane-cake/