White Cake with Peppermint Buttercream
  • For the cake:
  • 1 box Pillsbury™ Purely Simple™ White Cake
  • 1 stick softened butter
  • 1 cup milk
  • 3 eggs
  • For the buttercream:
  • 1 package Pillsbury™ Purely Simple™ Buttercream Frosting Mix
  • 1 stick softened butter
  • ¼ cup water
  • ½ tsp peppermint extract
  • 6 crushed candy canes {divided}
  1. Bake the cake according to the instructions on the back using 2- 8 inch round pans. Allow to cool.
  2. Mix the buttercream as instructed on the package with the addition of the peppermint extract. Once mixed, stir in about ½ of the crushed candy canes.
  3. Frost a thin layer on top of the one round. Place the other round on top then frost the top of that. {NOTE: if you want to cover the entire cake then i'd recommend two packages of the buttercream}.
  4. Garnish with the remaining candy canes.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/12/white-cake-peppermint-buttercream/