Santa’s Favorite Cake

Why go to all this trouble to make a beautiful cake and use a cake MIX??? Using mixes, in my opinion, is not baking. A chemical taste ALWAYS end up being the final result. Making a scratch cake only takes a few minutes more, and the flavor is so much better.

I should have read the reviews because as I found out, too late, the red batter was too thick and the cake cooked unevenly. There is something wrong with the recipe proportions. The frosting was ok. I’m mad that my Christmas cake didn’t taste as good as it looked just like the photo.

The cake icing was great and my kids loved the crushed candycane on the sides but the cake was not so good. The red batter was extremely thick it actually pulled a beater out of my mixer! It was then very difficult to spread in the cake pan. Let’s just say the entire cake making process was not the best and in the end it wasn’t the greatest tasting cake either. Luckily my kids prefer the icing anyway. I don’t think I’ll be making this one again.

I give this a five star for taste. I didn’t prepare it, my early-teens daughter did over the holidays. I noticed it in my recipe box, and now 9 months after Christmas I just had a wonderful brilliant image of our holiday! Such a clean texture and bright taste, not to mention a very merry presentation! I can’t wait to have this again. A great alternative to the fruit inspired and heavily chocolate laden cakes that usually grace our holiday desserts.

LOVE it! I have made it 3 Christmases in a row. Kids love it, guests love it, I love it. Super yummy and sweet! Fun to make and fun to eat with vanilla ice cream.

This cake was way too sweet for my liking, and I really like sweet things. I brought this to Christmas dinner. Hardly any of it was eaten.

I called it a “Candy Cane Cake” and it was the perfect ending at my in-law’s Christmas dinner this year! Minor adjustments I made to the recipe: I used a box of Red Velvet Cake mix and made it per box instructions except substituted buttermilk for water. Also, the frosting is not nearly enough… I softened 2 cream cheese and blended it with 1 1/2 cups of softened butter, then added 3-16 oz pkgs of powdered sugar. The peppermint extract was perfect as is (2 tsp). I baked the cake mixes separately, each in a 9″ cake pan, at 350 for 50 minutes, cut off the dome tops, split the layers in half and alternated red/white/red/white, so that it looked like a candy cane when sliced (see before/after photos). Everyone LOVED it, especially served with a scoop of chocolate ice cream! Yummmptious!!! 😀

I only made the icing for my son’s first birthday party but it was AMAZING!! Everyone loved the icing. I made chocolate cupcakes and to me together they tasted like Andes mints 🙂 I did have to add a small amount of milk to get the cream cheese and milk to blend but other wise perfect.

I have made this recipe for years and always deliver the perfect cake to my office Christmas parties and receive the best compliments. I follow the recipe to the letter and come out with moist, perfect cakes every time. The peppermint isn’t overpowering even at the amount listed. As an extra touch, I scatter crumbled bits of star peppermint candy across the top of the cake.

Great cake! Took it to a party and brought home an empty plate. I didn’t put all the sugar in the icing, but that left me a little tight on finishing. I think next time I will used more cream cheese, too.

I made this in a sheet cake pan, and it was exceptionally moist. I made the frosting to taste rather than what was called for in the recipe and added finely crushed candy canes to the frosting.

Followed the directions exactly, however made cupcakes which I took to a Christmas party. Everyone loved these, not a single one was left.

This was delicious! I cheated a bit though. For the cake, I used Betty Crocker white cake mix and Duncan Hinz Red Velvet cake. I prepared them per the box instructions, rather than adding anything too them. Rather than swirl the two different colored cakes together, I baked the whole red velevet mix in one 9″ pan for 50 minutes and the whole white cake mix in a separate 9″ pan for 50 minutes. after the cakes had cooled, I cut the dome off of the tops and used a piece of dental floss, I cut the cakes, width-wise, into 2 layers so that I had 4 total layers. I made the frosting recipe per the directions but used 1/2 of the peppermint extract as many recommended. This was just the right amount of mint for me. I then frosted the cakes, icing in between each layer and on the outside. When the cake was sliced, it looked like a candy cane on the inside!

Big hit at the Holiday party as the red stood out very well!!! I found a cupcake box with yellow cake in a 9 oz size that worked perfectly and I also added an extra tbl of veggie oil to the white cake mix to keep it all moist. Didn’t have a problem with the cake breaking at all…..found the swirling a little challenging but it worked out in the end with me doing very little mixing to ensure it didn’t turn into a pink cake overall like some of the pictures shown. Great treat!

I made it for a party and it was a huge success. I crushed up candy canes and used them between the layers and on top–yummy!

I don’t care for peppermint folks, but let me tell you this is one great cake. Experimented on my friends (still) and it was a great hit. The frosting melts like ice cream in your mouth and there is only a hint of the peppermint, not over powering. Try it, you will like it. Thanks, its a keeper

I have made this cake the last 5 Christmases. It is always a hit with kids and adults love it too! I usually buy the red and white Andes Mints that are already chopped up sold in the Baking aisle at the store and it looks pretty on a dessert table.

Frosting was excellent, cake was blah. I will make this frosting again for other cakes. I will never make the cake recipe again. The box by it’s self would have been better. The frosting would be delish on a devils food cake.

I had a hard time with this cake. Putting 3 layers on top of each other was not easy, and the top layer ended up cracking and looking terrible. Also, I messed up the recipe because I didn’t realize the yellow cake was supposed to be only a 9oz. mix, this was my fault for not reading carefully.

The cake is very pretty but is nothing special. NOTE: yellow cake mix calls for a smaller size.

WONDERFUL cake! I have made it for 2 seperate events already and it was a HUGE hit both times.