Peppermint Ribbon Cake Recipes

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Peppermint Layer Cake with Candy Cane Frosting image

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

1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups sifted cake flour (sift first, then measure), plus more for dusting
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3 large egg whites, at room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
6 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup crushed candy canes, plus more for topping


  • 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.


Peppermint Layer Cake image

Here's the perfect festive dessert recipe for your holiday table - a Betty Crocker™ Super Moist™ layered cake, that looks and tastes like Christmas peppermint candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 7

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 containers 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


  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
  • Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
  • Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
  • Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
  • Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.

Nutrition Facts : Calories 670, Carbohydrate 105 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg



This makes a beautiful cake. You can leave it plain or put a light glaze on it. I made it for New Year's Day with a light glaze, and everyone loved it. The next time I make it, I think I'll try a chocolate glaze.

Provided by Rose Dailey

Categories     Cakes

Number Of Ingredients 7

3/4 lb unsalted (real) butter, softened
8 oz cream cheese, softened
3 c granulated sugar
6 eggs, separated
3 c cake flour, sifted
1 tsp vanilla extract
3/4 c crushed peppermint candy


  • 1. Preheat oven to 300°F. Grease and flour a bundt or tube pan.
  • 2. In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy. Add the sugar and cream until light. Add the egg yolks, one at a time, and beat well after each addition. Add the flour in stages, blending well after each addition (do not overbeat). Fold in the vanilla and peppermint.
  • 3. In a separate bowl, whip the egg whites until stiff, but not dry. Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
  • 4. Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.


Peppermint Candy Cake image

Peppermint fans will love unwrapping this holiday cake. To create the supersize mint, we put candy cane filling between chocolate cake layers then covered the whole thing with white and red roll-out frosting (peppermint-flavored, of course). To complete the look, we wrapped the faux candy in cellophane.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

Cooking spray
1 16-to-18-ounce box chocolate cake mix (plus required ingredients)
1 16-ounce tub vanilla frosting
1/4 cup crushed candy canes or peppermint candies
1 10.5-ounce bag mini marshmallows
1/2 teaspoon peppermint extract
2 1-pound boxes confectioners' sugar
4 tablespoons unsalted butter, at room temperature
Red gel food coloring


  • Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed.
  • Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up.
  • Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting.
  • Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter.
  • Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar.
  • Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
  • Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth.
  • Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to Using the template, cut out 7 red stripes of frosting.
  • Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess. Wrap the cake in cellophane.


Peppermint Cake Rolls image

With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. -Suellen Calhoun, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 cakes (10 slices each).

Number Of Ingredients 7

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1-1/2 teaspoons peppermint extract
1 cup hot fudge ice cream topping
1/2 cup crushed peppermint candies, divided
Fresh mint leaves, optional


  • Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

Nutrition Facts : Calories 204 calories, Fat 5g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges


Peppermint Velvet Gooey Butter Cake image

A wonderful holiday twist on a classic butter gooey cake. This cake is rich and decadent. But the chocolate drizzle and peppermint put it over the top. Red velvet cake is an awesome base for this cake. The cream cheese layer has a mint flavoring, chunks of candy canes and blends so good with the bottom layer. Best served slightly warm, this is a wonderful holiday dessert.

Provided by Crystal Schlueter @crystalschlu

Categories     Cakes

Number Of Ingredients 11

1 box(es) red velvet cake mix; 15.25 oz.
2 stick(s) salted butter, divided
3 large eggs, divided
8 ounce(s) cream cheese, softened
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) peppermint extract
16 ounce(s) powdered sugar, divided
1/3 cup(s) crushed peppermint candy canes, divided
1 cup(s) heavy whipping cream
1/2 cup(s) semi-sweet chocolate chips
1/2 teaspoon(s) vegetable oil


  • Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking pan.
  • Add the cake mix to a large bowl. In a small microwave-safe bowl, heat 1 stick of butter on high until melted. Add butter to cake mix. Add 1 egg & stir until combined.
  • Pat batter into the prepared pan.
  • Melt remaining butter in the same manner & pour into a medium bowl. Add the cream cheese, remaining eggs, vanilla & peppermint extracts. Set aside. Measure out 2 tablespoons of the powdered sugar & set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
  • Gently stir in 1/4 cup of the crushed candy canes.
  • Pour over the red velvet batter.
  • Bake for 40 minutes, or until top is set, but center is still gooey.
  • Meanwhile, beat cream on high until soft peaks form. Add 2 tablespoons of powdered sugar & continue to beat until stiff peaks form. Gently stir in remaining crushed candy canes. Cover with plastic wrap & chill until serving.
  • In a microwave safe bowl, heat chocolate chips & vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
  • Allow cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream & a drizzle of melted chocolate.


Peppermint Ribbon Cake Recipe - (4.8/5) image

Provided by Nicole S

Number Of Ingredients 6

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 T crushed peppermint candies, divided
1 cup confectioners' sugar
1 T milk


  • 1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies. 2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter. 3. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

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