“This is a beautiful, fun cake to make during Christmas time. One note: I've used liquid food coloring and found the colors very pale. Using a paste food coloring like Wilton's allows a more vivid color to be achieved without adding too much liquid. You need a small bit of the paste coloring. I use a toothpick dipped in the paste to "measure". Also, I specify "peppermint" candy cane because now red & white candy canes can be other flavors. I don't really think cherry flavor would be the same! One other note, it is best to serve this within a few hours after putting the candy cane on it because depending on the humidity, the candy will melt and it is just not as pretty.”
1 cake

Ingredients Nutrition

  • 1 (16 ounce) package angel food cake mix
  • 1 teaspoon peppermint extract
  • 6 drops red food coloring
  • 1 cup powdered sugar
  • 1 -2 tablespoon milk
  • 12 teaspoon corn syrup
  • 14 teaspoon peppermint extract
  • 3 drops green food coloring
  • 14 cup peppermint candy cane, crushed


  1. Follow the directions on the package to make the angel food cake batter, but add 1 tsp peppermint extract with the water. Divide the batter in half. Tint half with red food coloring, folding gently until the color is blended. Leave the other half white.
  2. Spoon the batter into a non-greased tube pan, alternating layers of red and white batter, usually you'll get two layers of each - red, white, red, white.
  3. Cut through the batter with a knife to marble. Bake according to the package directions.
  4. Cool according to package directions. Remove from pan. Shortly before serving, drizzle with glaze and top with crushed candy cane.
  5. Glaze directions: Combine sugar, corn syrup, 1/4 tsp peppermint extract and food coloring adding enough milk to make a "drizzable" glaze. Drizzle over cake. Sprinkle with crushed candy cane.

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