Description
A festive Candy Cane Cake with striking red and white layers and creamy buttercream frosting, perfect for holiday gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1/2 teaspoon peppermint extract
- Buttercream frosting
- Crushed candy canes for decoration
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, vanilla, and peppermint extract.
- Combine wet and dry ingredients together until smooth.
- Divide the batter into two bowls. Add red food coloring and cocoa powder to one bowl.
- Pour batters alternately into the prepared pans for a marbled effect.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with buttercream and sprinkle with crushed candy canes before serving.
Notes
For a richer flavor, consider using cream cheese frosting instead of buttercream. Ensure cakes are completely cool before frosting.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg