Name: Red Velvet Peppermint Candy Cane Cake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 3 h
Ingredients: 1 9×13 red velvet cake; 1 9×13 vanilla cake; 1 batch candy cane frosting; Red food coloring; 1 package (18.25 ounces) plain German chocolate cake mix; 1 package (3.4 ounces) vanilla instant pudding mix; 1 cup sour cream; 1/2 cup water; 1/2 cup vegetable oil; 1 bottle (1 ounce) red food coloring; 3 large eggs; 1 cup miniature semisweet chocolate chips; 1 (18 1/4 ounce) package plain white cake mix; 1 cup sour cream; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 1/2 stick butter, softened to room temperature; 5 cups powdered sugar; 1/2 – 3/4 cup crushed candy cane (like, a very fine powder); 1 teaspoon peppemrint extract; 2-3 tablespoons (or more) milk

Ingredients

Candy Cake Cake:

1 9×13 red velvet cake
1 9×13 vanilla cake
1 batch candy cane frosting
Red food coloring

Red Velvet Cake

1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips

Vanilla Cake

1 (18 1/4 ounce) package plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Candy Cane Frosting

2 1/2 stick butter, softened to room temperature
5 cups powdered sugar
1/2 – 3/4 cup crushed candy cane (like, a very fine powder)
1 teaspoon peppemrint extract
2–3 tablespoons (or more) milk

Cook Mode Prevent your screen from going dark

Instructions

Make the red velvet cake:

Place a rack in the center of the oven and preheat the oven to 350° F. Line a 9×13 pan with parchment paper.
Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
Spread batter into prepared pan and bake for 30-35 minutes or until toothpick inserted comes out clean.

Make the vanilla cake:

Preheat oven to 350.
Line a 13 x 9 inch baking pan with parchment paper.
Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine, scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. The batter should look well combined and thickened.
Pour the batter into the prepared pan. Bake the cake until a toothpick inserted comes out clean, 35-40 minutes.

Make the candy cane frosting:

Beat butter until light and fluffy.
On low speed, beat in the powdered sugar and candy canes.
When that is all incorporated, add the peppermint extract and the amount of milk you desire to reach the consistency you want. Then increase the speed and beat a little longer until fluffy.

Assemble the candy cane cake:

Draw out your desired size and shape of candy cane and cut out the stripes. Cut them out of the cakes and place in the candy cane shape. If they have trouble staying in the shape, put them together with frosting.
Then frost the vanilla cake pieces with plain candy cane frosting. Reserve a little bit of the remaining frosting for final touch-ups, but then dye the remaining frosting red and frosting the red velvet cake chunks. Touch up the edges between the two colors. Eat!