Peppermint Cake

  • Cake:
  • 1 (15.25 oz.) box white cake mix
  • 1/2 cup water
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1/2 cup Torani peppermint syrup
  • 1 teaspoon vanilla extract
  • Frosting:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • 3 tablespoons milk
  • 1-2 teaspoon peppermint extract
  • 1 (6 oz.) box candy canes, crushed, garnish
  1. Preheat oven to 350º F and lightly grease two 9-inch cake pans with butter or non-stick spray.
  2. Place cake mix in a large bowl and whisk in water, eggs, vegetable oil, peppermint syrup and vanilla extract until just combined.
  3. Divide batter evenly and pour into greased cake pans, then place in oven.
  4. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool.
  5. For the frosting, beat butter in a large bowl until fluffy, then gradually beat in powdered sugar and peppermint extract.
  6. Working with one tablespoon at a time, mix in milk until desired consistency is reached.
  7. Once cake is cooled, frost cake, then take crushed candy canes and gently press into top and sides of cake.
  8. Slice, serve and enjoy!