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Peppermint Ribbon Cake Recipe

Peppermint Ribbon Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:12 servings


  • 1 package (18-1/4 ounces) white cake mix
  • 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 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 near 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.

Nutritional Facts

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

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Reviewed Dec. 17, 2017

"I love this cake, every year I have to make three of them, one for friends party, granddaughter party, and daughters work party."

Reviewed Nov. 29, 2014

"I love the easiness of this recipe, along with the great taste. A good holiday cake recipe."

Reviewed May. 4, 2014

"This dry, crumbly cake turned out impossible to eat. Tasty, use it as the cake pop crumbles.We did make it with egg replacer, but it was impossibly dry."

Reviewed Jan. 19, 2014

"Very easy to make and everyone in the family enjoyed it. Will make it again."

Reviewed Jan. 15, 2014

"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!"

Reviewed Jan. 1, 2013

"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!"

Reviewed Dec. 9, 2012

"I have made this a few times. I have used green instead of red and it looks fine both ways."

Reviewed Dec. 6, 2012

"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."

Reviewed Nov. 29, 2012

"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!"

Reviewed Nov. 26, 2012

"My granddaughter made this cake and brought it to our house for Thanksgiving. Everyone enjoyed it a lot. It was not only good, but was very attractive."

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