Peppermint Ribbon Cake Recipe
- 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
- 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 in 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. Yield: 12 servings.
1 slice: 300 calories, 10g fat (2g saturated fat), 0 cholesterol, 312mg sodium, 49g carbohydrate (31g sugars, 0 fiber), 3g protein.
Reviews for Peppermint Ribbon Cake
"I love the easiness of this recipe, along with the great taste. A good holiday cake recipe."
"Very easy to make and everyone in the family enjoyed it. Will make it again."
"I should have read the reviews! This cake is super yummy... however, make SURE you grease and flour the pan heavily. I lost about a third of it due to sticking to the pan. Also, when I was smashing the last two candy canes, I found the perfect method: Triple bag them (one ziploc on the inside, then two plain sandwich bags around that. Lay them flat on a plastic cutting board and smash down with a saucepan. SO MUCH EASIER than trying to pulverize them with a wooden spoon! Enjoy!"
"I was a little skeptical at first about a peppermint cake. But it was quick and easy, and not chocolate, which I am allergic to, so I decided to give it a try. I'm very glad I did! This was very easy to make, and oh so yummy! I crushed up candy canes instead of mints, and omg, I loved it! I will be making this again! It's really good!"
"I have made this a few times. I have used green instead of red and it looks fine both ways."
"Made this for our ladies Christmas luncheon at church. They loved it, even though my top stuck some. That's what I get for not reading the reviews first. But I will definitely make it again, and grease and flour my pan more. If you use 20 pieces of peppermint Starlight candies the amount comes out perfect."
"I tried to make this cake twice and both times it stuck to the bundt pan and was ruined - so I thought! Instead I made a Peppermint Trifle out of the two cakes! I broke up the cakes and alternated layers of cake and Cool Whip in a large clear bowl. It was an awesome Christmas treat. I'm making it again this year - It was a big hit!"
"easy and wonderful!"
"This is so yummy! It was a huge hit at my boyfriend's family's house during Christmas time that they requested me to make it again next holiday. And since I told my coworkers about it, now they, too, are requesting me to make it simply just because it sounds good! easy to make if you're not a baking-guru, or you need something simple and cute to the eye!"
"This recipe was very tasty, however, I don't know how anyone was able to get it out of the pan. I made it twice and both times, the crushed candies that were added to the batter, melted to the bottom of the pan and stuck there."
"Far better than expected. I used peppermint chips for baking instead of crushed peppermints and left out the peppermint extract and it was very good."
"My cake came out fantastic! Did not fall apart when taking out of pan. I did make my peppermint pieces much smaller and would make them even smaller next time. Love the peppermint."
"To make the icing drizzle, I had to add another tablespoon or so of milk. This addition produced a cake just like the pix!As I am aware some people dislike the peppermint flavor, I placed whole mints around the platter. Alas, for some people even this provided no clue until tasted!!"
"I made this for a Christmas potluck and got rave reviews! It was easy to make and perfect for the holidays. I did chop my peppermints a little smaller for the top than it shows in the picture. I added a little more milk to the glaze as it was a little thick to drizzle. No problems with sticking or with the ribbon falling to the bottom of the pan. I will definately make this one again!"
"I don't know what I did wrong. Maybe it wasn't cool enough when I removed it from the pan. It fell apart. Smells great and my kids will eat but now I have to bake something else for our party!"
"I added more peppermint by accident and it was still wonderful. My family liked and said could make again."
"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."
"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."
"I have made this before and it is delicious, beautiful, and easy."
"Wonderful cake. Will make again and again"
"YUM - looks and tastes great. It's not too hard, either"
"It's beautiful, tasty, and easy--what's not to like? I had to try this recipe for Christmas time this year as my son had already helped me with crushing peppermint candies for my first attempt at making peppermint bark. He pulverized half of it, so that peppermint powder is what I used for this cake. I substituted water for the milk in the icing and added more peppermint powder to it. If you don't have pulverized mints, you should add peppermint extract to the icing."