Peppermint Layer Cake


Prep Time: 30 min (plus chill time)

Cook Time: 30 min

Total Time: 60 min

Serves: 12


  • 1 tablespoon butter
  • 1/4 cup flour
  • 3 large egg whites
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1/4 teaspoon peppermint extract


  • 1 (16.5-ounce) box Food Club White Deluxe Cake Mix
  • 2-3 drops red food coloring
  • 2 (16-ounce) containers Food Club Vanilla Creamy Frosting
  • 1/2 cup crushed candy canes


  1. Preheat oven to 325°F. Generously grease 2, 8 inch-round cake pans with butter, then dust with flour, tapping out any excess. Set aside.
  2. Whisk egg whites, water, oil, and peppermint extract in a large bowl. Add cake mix and stir until combined.
  3. Transfer half of batter into a separate bowl. Add food coloring, a drop at a time, mixing until desired pink color is achieved. Transfer pink batter to one prepared cake pan and white batter to the other. Bake cakes for 26 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  4. Cool cakes completely on a wire rack. Wrap each cake in plastic and freeze for at least 30 minutes. When chilled, use a serrated knife to divide each cake into two layers.
  5. Using a hand mixer or stand mixer, beat frosting until light and fluffy. Stack cake layers, frosting in between each layer, alternating between white and pink. Decorate with crushed candy.