Peppermint Ribbon Cake Recipe

Peppermint Ribbon Cake Recipe Peppermint Ribbon Cake Recipe photo by Taste of Home Rating 5

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the fact that it calls for a convenient cake mix. —Lisa Varner, Charleston, South Carolina

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Peppermint Ribbon Cake Recipe
  • Prep: 20 min. Bake: 35 min. + cooling
  • Yield: 12 Servings
20 35 55

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon red food coloring
  • 1/2 cup plus 2 tablespoons crushed peppermint candies, divided
  • 1 cup confectioners' sugar
  • 1 tablespoon 2% milk

Directions

  • 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.
  • 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.
  • 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.
  • Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies. Yield: 12 servings.

Nutritional Facts 1 slice equals 300 calories, 10 g fat (2 g saturated fat), trace cholesterol, 312 mg sodium, 49 g carbohydrate, 0 fiber, 3 g protein.

Originally published as Peppermint Ribbon Cake in Taste of Home Christmas Annual Annual 2009, p156

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Reviews for Peppermint Ribbon Cake

Peppermint Ribbon Cake Recipe

Peppermint Ribbon Cake

Tell us what you think of this recipe.
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(21-30) of 32 reviews

Reviewed on Dec. 17, 2011 by Bama O'ma

Made this for the church Christmas get-together; it was a hit! Easy to make and looked just like the picture!

Reviewed on Dec. 17, 2011 by thekurzhals

Make sure you flour the pan. I didn't and the batter that was red/peppermint is a little sticky than the regular batter and sticks to the inner part of the bundt pan.

Reviewed on Dec. 17, 2011 by Patdale

I'm not sure what I did, but the peppermint fell to the bottom of the pan and stuck. I had a very hard time getting this out of the pan. When I took it out of the oven, the cake sat high in the pan, but shrunk down as it cooled. I used the icing to cover the spots that stuck. The taste was good, but I guess I would have to work with it more.

Reviewed on Dec. 17, 2011 by chantelm

I add more mint that recommended due to the fact that I LOVE mint! My cake fell apart but I blame my pan. :( BUT all in all a great cake! I LOVE the taste. So sweet! Will make again and again! :)

Reviewed on Dec. 17, 2011 by seekere

Execellent

Reviewed on Dec. 17, 2011 by grjen

I have made this before and it is delicious, beautiful, and easy.

Reviewed on Dec. 17, 2011 by kyrajo

Wonderful cake. Will make again and again

Reviewed on Dec. 17, 2011 by sappleyard

Very easy, very inexpensive, very tasty and very pretty! It was a big hit at a Christmas pot-luck. I might change the flavoring to spearmint just for fun.

Reviewed on Dec. 09, 2011 by traciaulenbacher

a

Reviewed on Dec. 07, 2011 by reddingmom

Made this cake for a family celebration and it was easy and delicious. Three of my family and friends are making it for their potlucks!

 
 

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