Candy Cane Cake

Recipe

Dessert
Candy Cane Cake

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

24
Servings
1hr
Prep
1hr
Total

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    Description

    This cake may look intimidating, but by taking a few short cuts, like pre-ordering cakes from your local Hy-Vee Bakery, this level of baking is actually do-able. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    White Chocolate Peppermint Bark
    ½(24-oz.) pkg. white chocolate almond bark, melted
    4peppermint candy canes, crushed
    Candy Cane Cake
    3(7-inch each) round Hy-Vee Bakery white vanilla cakes
    3 c.Hy-Vee creamy white frosting
    Hy-Vee starlight mints, crushed, for garnish

    Things To Grab

    • Parchment paper
    • Baking sheet
    • Cake stand
    • Offset spatula

    Directions

    1. Make White Chocolate Peppermint Bark: Spread white chocolate on a parchment-lined baking sheet and sprinkle with crushed peppermint candies. Refrigerate until set. Break into pieces.

    2. Place a cake layer on a cake stand. Spread 1/2 cup frosting on top. Repeat with remaining two cake layers, spreading 1/2 cup frosting on top of each. Frost top and sides of cake with 1-1/2 cups frosting. 

    3. Press rows of crushed starlight mints into frosting on sides of cake. Top cake with White Chocolate Peppermint Bark, candy canes, and/or Hy-Vee peppermint twists.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 10mg
    • Sodium: 220mg
    • Total Carbohydrates: 53g
    • Protein: 2g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    Hy-Vee Seasons December 2019