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Peppermint Ribbon Cake

 Peppermint Ribbon Cake
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 M. Varner, El Paso, Texas
12 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 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


  • 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,

2 of 2

Peppermint Ribbon Cake (continued)

Nutritional Facts: 49 g carbohydrate, 0 fiber, 3 g protein.