Chocolate-Candy Cane Cake Recipe -
Chocolate-Candy Cane Cake Recipe

Chocolate-Candy Cane Cake

Recipe by  

"Crushed candy canes transform chocolate cake into an engaging holiday delight."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 18 servings Change Servings


  1. Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
  2. Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
  3. Place one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 1 hr 40 mins


  • Size-Wise
  • Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect for a holiday party.
  • How to Keep the Cake Plate Clean
  • Mark 4-inch square in center of cake plate with four 3-inch-wide strips of waxed paper. Stack and frost cake layers on center of waxed paper square. Any whipped topping drippings will land on the waxed paper keeping the plate clean! Remove waxed paper strips after frosting cake.
  • Substitute
  • Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
  • Jazz It Up
  • Melt 1 additional square BAKER'S Semi-Sweet Baking Chocolate; cool. Drizzle over cake just before serving. Garnish with fresh raspberries.

Reviews More Reviews

Jan 04, 2010

I have been making this cake for one of our Christmas Dinner desserts for years. It is an AWESOME cake. The only change I make to the recipe is to add a 1/2 teaspoon of peppermint extract to up the mintyness factor. Here are my tips: 1)Make sure you crush the candy canes that you put in the cake finely so that they sort of melt in the batter during baking so that you don't get a crunchy bit of hard candy in the cake. 2) I use Duncan Hines Fudge Cake mix. I have tried others and they are also good but the D.H.Fudge is the best. 3) Make sure that you chop the chocolate very fine or you will have large chunks of hard chocolate in your cake. 4) Don't sprinkle the candy canes on the cake until just before serving. They begin to liquify soon after making contact with the cool whip and won't be as pretty, but the still will be delicious :) I usually crush the candy canes coarser for the top of the cake. If you are short on time you can crush them all in a ziploc bag at the same time, once you are done crushing shake the bag, this will cause the biggest pieces to go to the top. Skim off the bigger pieces for the top of the cake and add the finer dust to the cake itself.

Dec 08, 2009

Really delicious! Followed instructions for mixing the cake exactly except subbed mini choc chips for the chopped baking squares. I also baked it in a bundt pan instead of the 2 cake pans and served with a dollop of cool whip and a sprinkle of crushed candy canes. We loved the crushed candy canes in the cake and I don't think it changed the texture of the cake at all. Very moist and rich, and definitely company worthy. Will definitely make again.


5 Ratings

Nov 23, 2007

this cake is awesome! the perfect birthday cake or holiday cake. i used dark chocolate cake mix and that made it really dark and yummy. i omitted the candy canes and chocolate pieces. I did not want too much texture because the frosting i used had candy cane pieces and peppermint bark sprinkled on it already. try it! it is really moist and rich. serve in small pieces like cupcakes because it is really choclatey rich.

Dec 31, 2007

Very good! Like the last user, I just made the basic cake and didn't add peppermint candy or chocolate chips. Because the mix seemed very thick, I added 1/3 cup of 2% milk. Excellent cake! Better than the mix by itself, which is good to begin with.


Rate This Recipe

Glad you liked it! Your friends will, too:
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States