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HOLIDAY PEPPERMINT CAKE

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HOLIDAY PEPPERMINT CAKE



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Okay I admit it I’m pretty much over all things pumpkin let me clarify except the mandatory pumpkin pie for Thanksgiving I’m ready to leave pumpkin treats behind and make all things peppermint and gingerbread! Who is with me?!


I love Torani Flavored Syrups to dress up my coffee and other drinks have you seen the new Easy Pour Spout?

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I decided to take one of my favorite holiday cakes and infuse it with Torani Flavored Syrups a few years ago I made this exact cake but the cake part was just a plain white cake mix I decided to kick it up a notch with the addition of 1/2 cup of Torani Peppermint Flavored Syrup I am so glad I did It is definitely the little bit of something this cake needed!

To Buy: Torani Syrup Fruit Flavors 3 Pack, Raspberry, Strawberry and Peach. Click Here!


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This Holiday Peppermint Cake has become a holiday favorite we look forward to it every year we really love that extra bit of flavor that comes from the peppermint syrup although we love this with white cake you can mix it up with a chocolate cake make it the same way for a chocolate mint treat your friends and family will love.


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This Holiday Peppermint Cake will easily become the star of your holiday meal people are often surprised when I tell them this starts with a boxed cake mix and I have given this recipe out more times than I can count make sure to have the recipe on hand because people will ask for it. 

For this recipe you will need:



  • Prep Time 10 min  
  • Cook Time 25 min 
  • Serves 12-18     
  • ADJUST SERVINGS

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Dazzle your friends and family with this simple and delicious Holiday Peppermint Cake it just might become a holiday tradition.

INGREDIENTS


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FOR THE CAKE

  • 1 box (15.25 oz.) white cake mix
  • 1/2 cup water
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1/2 cup Torani Peppermint Flavoring Syrup

FOR THE FROSTING

  • 1/2 cup (1 stick) real butter softened
  • 3 3/4 cups powdered sugar
  • 3-4 tbsp. milk or water
  • 2 tsp. pure peppermint extract

ADDITIONAL INGREDIENTS

  • Crushed peppermint candy canes

INSTRUCTIONS


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For the cake:

  • Preheat oven to 350°F Grease and flour two 9-inch cake pans set aside.
  • Place the dry cake mix in a large mixing bowl. Add water, eggs, vegetable oil and Torani Peppermint Syrup. Mix till well combined pour into prepared pans
  • Bake 20-25 minutes until cake tester comes out clean.

For the frosting:

  • Place all ingredients in a large mixing bowl using three tbsp milk or water.
  • With an electric mixer beat the ingredients on medium speed till well combined and fluffy. Only add the additional tablespoon of milk or water if frosting seems too thick.
Frost cake.

  • Additional Instructions:

Gently press the crushed candy cane pieces into the side and onto the top of the cake.

Nutrition Facts


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  • Serving Size
  • Amount Per Serving As Served
  • Calories 463kcalCalories from fat 158
  • % Daily Value
  • Total Fat 18g
  • Saturated Fat 6g
  • Cholesterol 67mg
  • Sodium 263mg
  • Carbohydrate 75g
  • Dietary Fiber 0g
  • Sugars 65g
  • Protein 3g
Percent Daily Values are based on a 2,000 calorie diet your daily values might be higher or lower depending on your calorie needs:

  • Calories 2000
  • Total Fat Less than 65g
  • Sat Fat Less than 25g
  • Cholesterol Less than 300mg
  • Sodium Less than 2,400mg
  • Total Carbohydrate 300g
  • Dietary Fiber 25g


Before You Go: SOFT BATCH CHRISTMAS SPRINKLE COOKIES


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