Candy Cane Cake

I cannot believe I started making Christmas desserts already and it’s not even Thanksgiving! I actually blame my brother and sisters because they have been playing Christmas music ALL DAY LONG!  I’m just kidding, I actually wanted to start baking Christmas desserts weeks ago, but I thought it was too soon.  And since Thanksgiving is less than a week away, I thought why not?

Candy Cane Cake

The combination of the candy canes, chocolate cake, and whipped topping is VERY delightful!  The peppermint gives a holiday taste, at the same time it’s not very strong because the chocolate cake balances it.  I look forward to baking more holiday desserts.  If you do make any of my recreation, please #SBholidaybaking!

Candy Cane CakeCandy Cane Cake

Candy Cane Cake
  • 1½ cups granulated sugar
  • 1¾ cups all purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • ¾ cups unsweetened cocoa powder
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup boiling water
  • 1 8oz whipped topping
  • crushed candy canes
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and place parchment paper on two, nine inch round pans.
  2. In a large bowl, stir together sugar, flour, salt, baking soda, baking powder, and cocoa powder.
  3. Make a well in the middle and add, eggs, milk, oil, vanilla extract and mix about 2 minutes. Add boiling water and continue mixing, batter will be thin. Pour into pans
  4. Bake for 30-35 minutes, cool for 30-45 minutes.
  5. Add whipped topping and crushed candy canes, best served chilled.

Recipe inspired by Hershey’s Chocolate Cake

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS !

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