CANDY CANE CAKE
Your little elves' eyes will light up when they see--and taste--this pretty peppermint cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
- Bake and cool cake as directed on box.
- In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 0 g
CANDY CANE CAKE
A beautiful, yet simple to prepare cake, perfect for the Christmas holiday. A nice addition to the dessert menu for a family gathering or other event.
Provided by Chris from Kansas
Categories Dessert
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
- Make cake mix as directed on package. Pour about 2 cups of batter into pan.
- In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
- Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
- Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
- In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 210.8, Fat 8.1, SaturatedFat 1.1, Cholesterol 0.1, Sodium 224.6, Carbohydrate 32.7, Fiber 0.3, Sugar 24.9, Protein 2.1
PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
CANDY CANE COFFEE CAKES
I make my festive-looking coffee cakes at Christmas and for breakfast company. My husband doesn't usually care for apricots, but he loves these. -Kelley Winship, West Rutland, Vermont
Provided by Taste of Home
Time 55m
Yield 3 coffee cakes (12 slices each).
Number Of Ingredients 14
Steps:
- In a saucepan, heat sour cream until lukewarm. Set aside. In a large bowl, dissolve yeast in warm water. Add sour cream, softened butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough. , Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15x6-in. rectangle. Place on greased baking sheets. With scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of each rectangle. Combine apricots and cherries; spread one-third of the mixture down the center of each rectangle., Crisscross strips over filling. Stretch dough to 22 in. and curve to form canes. Let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE CAKE
Make and share this Candy Cane Cake recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
- Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
- In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.
Nutrition Facts : Calories 281.1, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.2, Sodium 299.5, Carbohydrate 43.5, Fiber 0.4, Sugar 33.3, Protein 2.9
CANDY CANE COFFEE CAKE
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE CHEESECAKE
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Provided by CARRIELOVESKEITH
Categories Desserts Cakes Holiday Cake Recipes
Time P1DT2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
- Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
- Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
- Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
- Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
- Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g
CHOCOLATE-CANDY CANE CAKE
Frosted with fluffy whipped topping, this chocolate cake is moist with chocolate pudding and pepperminty with crushed candy canes.
Provided by My Food and Family
Categories Christmas Desserts
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
- Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
More about "candy cane cake recipes"
CANDY CANE CAKE RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (4)Calories 498 per servingEstimated Reading Time 3 mins
- In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
- Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
- Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
HOW TO MAKE CANDY CANE CAKE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanCategory Christmas, DessertServings 12Total Time 2 hrs 20 mins
- Preheat oven to 325°F. Lightly grease three 8-inch round cake pans and line with parchment; grease parchment.
- Beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes.
CANDY CANE CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 498 per servingServings 8-10
- In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
- Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
- Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
EASY CANDY CANE CAKE RECIPE - THE MOM MAVEN
From themommaven.com
CANDY CANE BUNDT CAKE - EASY CAKE MIX UPGRADE! - FRUGAL MOM EH
From frugalmomeh.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CANDY CANE CAKE RECIPE {EASY BUNDT CAKE WITH …
From thebestcakerecipes.com
CANDY CANE POKE CAKE - A PEPPERMINT HOLIDAY TREAT!
From dailydishrecipes.com
CANDY CANE CAKE RECIPE - MASHED
From mashed.com
CHOCOLATE CANDY CANE CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
GUSTO TV - CANDY CANE CAKE
From gustotv.com
CANDY CANE CAKE ROLL - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CANDY CANE NO BAKE CHEESECAKE RECIPE - RECIPES BY CARINA
From recipesbycarina.com
CHOCOLATE CANDY CANE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CANDY CANE CAKE - THE BAKERMAMA
From thebakermama.com
CANDY CANE CAKE RECIPE AND PARTY IDEAS - DELISHABLY
From delishably.com
CAKE OF THE WEEK: CANDY CANE CAKE - MYRECIPES
From myrecipes.com
PEPPERMINT CANDY CANE BUNDT CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CANDY CANE CAKE RECIPE - IN THE KITCHEN WITH HONEYVILLE
From honeyville.com
24 CANDY CANE CAKE IDEAS | CUPCAKE CAKES, DESSERTS ... - PINTEREST
From pinterest.com
CANDY CANE CAKE – WITH WHITE CHOCOLATE PEPPERMINT FROSTING
From justsotasty.com
CANDY CANE CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CANDY CANE LAYERED CAKE - AHEAD OF THYME
From aheadofthyme.com
CANDY CANE CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
WHITE CANDY CANE LAYERED CAKE RECIPE AND TIPS - OTTAWA …
From ottawamommyclub.ca
CANDY CANE COFFEE CAKE - RECIPE GIRL
From recipegirl.com
CANDY CANE CAKE FOR CHRISTMAS THE VANILLA BEAN BLOG
From thevanillabeanblog.com
SAVE-ON-FOODS
From saveonfoods.com
BEST CANDY CANE CHEESECAKE RECIPE - HOW TO MAKE CANDY CANE
From delish.com
CHOCOLATE CANDY CANE CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CANDY CANE CRUNCH CAKE - A BEAUTIFUL PLATE
From abeautifulplate.com
CHOCOLATE CANDY CANE CRUNCH CAKE - EVERYDAY EILEEN
From everydayeileen.com
CHOCOLATE CANDY CANE CAKE - LAUREN'S LATEST
From laurenslatest.com
CHOCOLATE CANDY CANE CAKE - SHUGARY SWEETS
From shugarysweets.com
CANDY CANE CAKE – PEPPERMINT LAYER CAKE RECIPE
From thesoccermomblog.com
BEST CANDY CANE FOREST CAKE RECIPE - HOW TO MAKE CANDY CANE …
From countryliving.com
50 FESTIVE RECIPES USING LEFTOVER CANDY CANES
From simplifycreateinspire.com
CHOCOLATE CANDY CANE CAKE - JUST SO TASTY
From justsotasty.com
CANDY CANE CAKE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CANDY CANE CAKE - SUGARHERO
From sugarhero.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #holiday-event #cakes #dietary #christmas #low-cholesterol #low-in-something #4-hours-or-less
You'll also love