Chocolate Candy Cane Cake Recipe

Name: Chocolate Candy Cane Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake:; 1 package (2 layer cake size) chocolate cake mix; 1 package (3.9oz) JELL-O Chocolate Instant Pudding mix; 4 large eggs; 1 container (8oz) sour cream; 1/2 cup canola oil; 1/2 cup water; 1/4 cup milk; 1 package (4oz) semi-sweet chocolate bar, chopped; 18 small candy canes, coarsely chopped (about 1 cup); For the topping:; 1 package (4oz) semi-sweet chocolate bar; 1/2 cup heavy cream; 2 tub (8oz each) COOL WHIP, thawed; 4 small candy canes, coarsely chopped, for garnish

Servings: persons

For the Cake:
1 package (2 layer cake size) chocolate cake mix
1 package (3.9oz) JELL-O Chocolate Instant Pudding mix
4 large eggs
1 container (8oz) sour cream
1/2 cup canola oil
1/2 cup water
1/4 cup milk
1 package (4oz) semi-sweet chocolate bar, chopped
18 small candy canes, coarsely chopped (about 1 cup)
For the topping:
1 package (4oz) semi-sweet chocolate bar
1/2 cup heavy cream
2 tub (8oz each) COOL WHIP, thawed
4 small candy canes, coarsely chopped, for garnish

1
Preheat oven to 350 degree F.
2
In a large mixing bowl, beat cake mix with JELL-O Chocolate Instant Pudding Mix, eggs, sour cream, oil, water and milk. Blend completely for about 2-3 minutes. Fold in crushed candy canes and chopped chocolate.
3
Spray two 9inch cake pans with baking spray. Line the bottom of the pan with parchment paper. Divide batter evenly into the pans.
4
Bake for 35-40 minutes and allow to cool about 5 minutes in the pan. Loosen cake from the sides and invert onto wire racks. Cool cakes COMPLETELY before frosting. We chilled our cake layers in the refrigerator for about an hour.
5
For the ganache, combine the chocolate with the heavy cream in a small glass bowl. Microwave for 30 seconds, stir and heat an additional 30 seconds. Whisk until smooth.
6
Place bottom layer of cake on cake plate. Top with melted ganache. Allow to cool slightly before adding COOL WHIP. Spread 3/4 of one container on top of ganache. Top with second layer of cake. Using the remaining COOL WHIP (from the first container and the second), spread evenly over top and sides of cake. Sprinkle with crushed candy canes for garnish.
7
Refrigerate cake until ready to serve. ENJOY

1660

kcal

Calories

118

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Cake:, 1 package (2 layer cake size) chocolate cake mix, 1 package (3.9oz) JELL-O Chocolate Instant Pudding mix, 4 large eggs, and more.

Yes, Chocolate Candy Cane Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Candy Cane Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions