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Peppermint Buttercream Cake
An innovative cake to please all your guests.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Slices
Calories
330
kcal
Author
John Kanell
Ingredients
Ingredients:
1
box
Duncan Hines Classic White Cake Mix
3
egg whites
2
tbs
Vanilla
1
cup
water
1/4
cup
vegetable oil
1
cup
confectioner's sugar.
1
pinch
salt
1
cup
crushed candy canes
1/2
tsp
peppermint oil
Instructions
INSTRUCTIONS:
For the Cake:
Preheat oven to 350 degrees F.
Butter and flour sides and bottom of each cake pan.
Blend cake mix, water, oil and egg whites in a large bowl at low speed until moistened (about 30 seconds).
Beat at medium speed for 2 minutes.
Pour batter in pans and bake immediately.
Bake for approximately 25 minutes.
Transfer to wire rack and allow to cool completely.
For the Frosting:
Beat the softened butter, powdered sugar, peppermint oil until light and fluffy. Add cream and beat until you reach desired consistency.
Use an offset spatula to spread the icing out.
Sprinkle with the crushed candy canes.
Ice the cake and sprinkle with the remaining candy cane.
Nutrition
Serving:
79
g
|
Calories:
330
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Trans Fat:
2.5
g
|
Cholesterol:
40
mg
|
Sodium:
250
mg
|
Sugar:
31
g
|
Vitamin A:
200
IU
|
Calcium:
40
mg
|
Iron:
0.7
mg