Reviewed: Jan. 3, 2012

This cake was way too sweet for my liking, and I really like sweet things. I brought this to Christmas dinner. Hardly any of it was eaten.

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Reviewer:

ebroom

Reviewed: Dec. 26, 2011

I called it a "Candy Cane Cake" and it was the perfect ending at my in-law's Christmas dinner this year! Minor adjustments I made to the recipe: I used a box of Red Velvet Cake mix and made it per box instructions except substituted buttermilk for water. Also, the frosting is not nearly enough... I softened 2 cream cheese and blended it with 1 1/2 cups of softened butter, then added 3-16 oz pkgs of powdered sugar. The peppermint extract was perfect as is (2 tsp). I baked the cake mixes separately, each in a 9" cake pan, at 350 for 50 minutes, cut off the dome tops, split the layers in half and alternated red/white/red/white, so that it looked like a candy cane when sliced (see before/after photos). Everyone LOVED it, especially served with a scoop of chocolate ice cream! Yummmptious!!! :D

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Reviewer:

shaken_not_stirred

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 23, 2011

I made this cake last year for Christmas and got rave reviews. It is amazing! Tip: don't put the crushed candy canes on til the last minute; they tend to get melty.

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Reviewer:

knowles99

Reviewed: Dec. 22, 2011

I only made the icing for my son's first birthday party but it was AMAZING!! Everyone loved the icing. I made chocolate cupcakes and to me together they tasted like Andes mints :) I did have to add a small amount of milk to get the cream cheese and milk to blend but other wise perfect.

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Reviewer:

Joanna

Reviewed: Dec. 19, 2011

I have made this recipe for years and always deliver the perfect cake to my office Christmas parties and receive the best compliments. I follow the recipe to the letter and come out with moist, perfect cakes every time. The peppermint isn't overpowering even at the amount listed. As an extra touch, I scatter crumbled bits of star peppermint candy across the top of the cake.

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Reviewer:

Anna

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Reviewed: Dec. 17, 2011

Great cake! Took it to a party and brought home an empty plate. I didn't put all the sugar in the icing, but that left me a little tight on finishing. I think next time I will used more cream cheese, too.

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Reviewer:

pampered_dawn

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Dec. 11, 2011

I made this in a sheet cake pan, and it was exceptionally moist. I made the frosting to taste rather than what was called for in the recipe and added finely crushed candy canes to the frosting.

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Reviewer:

dlcampbell809

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Camarillo, California, USA

Reviewed: Mar. 6, 2011

Followed the directions exactly, however made cupcakes which I took to a Christmas party. Everyone loved these, not a single one was left.

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Reviewer:

RayColsOh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Jan. 21, 2011

This was delicious! I cheated a bit though. For the cake, I used Betty Crocker white cake mix and Duncan Hinz Red Velvet cake. I prepared them per the box instructions, rather than adding anything too them. Rather than swirl the two different colored cakes together, I baked the whole red velevet mix in one 9" pan for 50 minutes and the whole white cake mix in a separate 9" pan for 50 minutes. after the cakes had cooled, I cut the dome off of the tops and used a piece of dental floss, I cut the cakes, width-wise, into 2 layers so that I had 4 total layers. I made the frosting recipe per the directions but used 1/2 of the peppermint extract as many recommended. This was just the right amount of mint for me. I then frosted the cakes, icing in between each layer and on the outside. When the cake was sliced, it looked like a candy cane on the inside!

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Reviewer:

chefjenna

Reviewed: Jan. 2, 2011

Big hit at the Holiday party as the red stood out very well!!! I found a cupcake box with yellow cake in a 9 oz size that worked perfectly and I also added an extra tbl of veggie oil to the white cake mix to keep it all moist. Didn't have a problem with the cake breaking at all.....found the swirling a little challenging but it worked out in the end with me doing very little mixing to ensure it didn't turn into a pink cake overall like some of the pictures shown. Great treat!

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