Table of Contents
Candy Cane Cake. Spread red batter evenly into the other prepared cake pan. Bake cakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes before running a knife around the edge and turning the cakes out onto a wire rack to cool completely.
Place one cake layer on a cake stand or plate. Top with 1 cup frosting and sprinkle with half of the crushed candy canes. Repeat one more time. Cover top and sides of cake with remaining frosting. Press bark into frosting on the sides of the cake.
In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, oil and water. Use a hand mixer to beat well. Remove 1 cup white batter and place it in a small bowl. Add a few drops of red food coloring and peppermint extract to the small bowl of batter. Mix well. Pour half of white cake batter into the prepared pan.
Preheat oven to 325°F. Lightly grease three 8-inch round cake pans and line with parchment; grease parchment. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes.
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