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Peppermint Layer Cake
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Prep Time:
35 minutes
Total Time:
3 hours 20 minutes
Festive holiday cake inspired by peppermint candy - Betty Crocker™ Super Moist™ layered dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/4 teaspoon mint extract
  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Red and green paste food color
  • 20 red and green hard round peppermint candies, unwrapped
  • 12 red and green candy canes
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans), then generously grease and flour 2 (8-inch) round cake pans or use baking spray with flour for easy release.
  • Prepare the cake mix following the box instructions with water, oil, and eggs, and enhance it with mint extract. Divide the batter into pans and bake according to the directions for 8-inch rounds. Allow the cakes to cool for 10 minutes before transferring them to cooling racks. Once completely cool, horizontally cut each cake layer to create 2 layers. (Mark the side of the cake with toothpicks and slice using a long, thin serrated knife.)
  • Color one container of frosting with red food color and another cup of frosting from a second container with green food color, leaving the rest of the frosting white.
  • Place the first cake layer, cut side up, on a serving plate and generously spread with half of the vibrant red frosting, ensuring to leave a 1/2 inch border. Add the second cake layer, cut side down, and cover it with the tantalizing green frosting. Delicately place the third cake layer, cut side up, and lavish with the rest of the red frosting. Carefully assemble the remaining cake layer on top, then elegantly coat the entire cake with the smooth white frosting. Allow it to set in the freezer for 1 hour.
  • Arrange red and green round peppermint candies along the bottom edge of the cake. Break candy canes into large pieces and place them in the center of the cake.

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