Peppermint Christmas Cake

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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I believe I got this recipe from the Betty Crocker website. If you put the icing on BEFORE you put the cake on the serving dish, it won't look so sloppy. Learn from my mistakes.

Peppermint Christmas Cake

Makes 12-16 servings

Ingredients

1 box of white cake mix
1/2 teaspoon red food colour
1/2 teaspoon peppermint extract
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla
food colouring (if desired)
crushed candy canes for decoration

Directions

Preheat the oven to 325F. Grease and flour a cake pan (I used a bunt).
Prepare the cake batter as directed on the box. Pour about 2 cups of the batter into the pan.
Take 3/4 cup of the batter and transfer to a small bowl. Stir in red food colouring and peppermint extract. You can repeat with green if you like. Carefully pour the pink batter over the white batter in the pan. Carefully pour remaining white batter over pink batter.
Check the box for baking times (about 30-40 minutes) or until a toothpick comes out clean.
Cool the cake in the pan for 10 minutes then turn out onto a wire rack and allow to cool completely.
Mix powdered sugar, milk and vanilla. If it's too thick, add a little more milk. Add food colouring if you like. Spread the icing over the cake and sprinkle the top with crushed candy canes.