Candy cane stripes are everywhere during the holiday season, and the red and white color combination isn’t just limited to the candy. Serve these fun and festive cake bars at your holiday party or add them to a cookie tin for a food gift. They may look difficult but, since you use a boxed cake mix, they can be ready in a little over an hour. Don’t fret about using a box mix; the addition of buttermilk and butter with the cake mix instead of oil and regular milk gives this an incredible homemade taste. You will need 3 (9-inch) cake pans. After mixing the cake batter, spoon one-third of the white cake batter into one pan, mix red food coloring gel into the rest of the batter and divide it into the remaining two pans. After the layers have baked and cooled, spread the seedless raspberry jam on top of a red layer, top with the white layer, spread more jam, then top with the remaining red layer. To help cut clean, even rectangles, chill or briefly freeze the layered cake.
Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
1 hr 15 mins
Candy Cane Cake Bars
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.