Beat first 4 ingredients according to cake mix package directions.
Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
*1 3/4 cups yellow cake mix may be substituted
NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.
If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
For testing purposes only, we used candy canes from the American Candy Company. Call 1-800-822-
This turned out wonderfully and it tasted great!!! My only issue was that the crushed candy canes I put on the top. The red and green color ran onto the white cake frosting and it made the cake look like it was tie-died. That made me sad.
I used a box of white cake mix and a box of red velvet cake mix. That worked fine.
The frosting recipe did not have enough liquid in it. I kept the butter and powdered sugar measurements (yes, I used the entire 2-pound bag of powdered sugar), but I added about a quarter of a cup of milk, a tablespoon at a time. I used a standing mixer until it reached the consistency that I wanted. The amount was perfect. I had just enough to frost three layers.
Oh, and the cake mix is very think, I spooned it into the cake pans on top of each other and then gently swirled it around the cake pans.
I have been making this cake for several years at Christmas, it has become our family tradition. We skipped the peppermint the second year and liked it better. As mentioned before, there is always frosting left over.
This is a keeper-have made it many times for birthdays and parties during the winter holidays. Makes a tall, show-stopper cake. Agree with other reviewers: I never add all of the p. sugar as the right spreading consistency is reached with less.
Every time I make this cake it get rave reviews. I do not marble the mix in the cake pans, I pour the red on top of the white in a large bowl and fold them together. I find this works just as well and is easier. I normally only make a 2-layer cake and then make cupcakes with the rest of the batter.
The frosting recipe makes more frosting than is needed for the cake.
Great cake..but the frosting recipe makes a TON of frosting..I think you could probably get by with the 1 lb package..I have so much left over frostng,I think I am going to have to make cupcakes or another cake..
I made this for a Christmas potluck at work and everyone went crazy over it! Its easy to make AND it tasted as good as it looked. You could add a bit more cream cheese and butter to the icing, since it was pretty sweet, but careful to not add too much because you need plenty of powered sugar to thicken the icing to ensure it doesn't run on the cake. You would be ok if you did 3/4 of the amount of sugar this called for. I also decorated with cranberrries and sprigs from my Christmas tree- with gold sprinkles. Very pretty!
i started making this cake last year and its a HUGE hit!
i use 1 box red velvet mix, 1 box french vanilla mix
i just use regular cream cheese icing bc i buy andes peppermint chips (soft white chocolate peppermint) and mix half the bag in with my mix and the other half to decorate the top :) gives it a little crunch but without the peppermint pieces getting jammed in your teeth.