Holiday Peppermint Cake

This is a sponsored conversation written by me on behalf of Torani. The opinions and text are all mine.

Dazzle you friends and family with this simple and delicious Holiday Peppermint Cake! It just may become a holiday tradition!

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Okay, I admit it ... I'm pretty much over all things pumpkin (let me clarify - except the mandatory pumpkin pie for Thanksgiving!) I'm ready to leave pumpkin treats behind and make all things peppermint and gingerbread! Who is with me?!

I love Torani Flavored Syrups to dress up my coffee and other drinks. Have you seen the new Easy Pour Spout?

I decided to take one of my favorite holiday cakes and infuse it with Torani Flavored Syrups! A few years ago, I made this exact cake, but the cake part was just a plain white cake mix ... I decided to kick it up a notch with the addition of 1/2 cup of Torani Peppermint Flavored Syrup. I am so glad I did! It is definitely the little bit of something this cake needed!

Would you like the chance to win some cool prizes?

The details about the giveaway:

1 Grand Prize Winner will receive:1 year supply of Torani flavors of your choice in our new 375ml bottle design (12 bottles total) 1 Nespresso Pixie D60 Espresso Machine 4 Red Torani Mugs
5 Runners-Up will receive: 3 Torani flavors of your choice in the new 375ml bottle design

a Rafflecopter giveaway

Holiday Peppermint Cake

by Jamie @ Love Bakes Good Cakes

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Yield: 12-18 servings

Ingredients

For the cake:

1 box (15.25 oz.) white cake mix
½ cup water
3 large eggs
¼ cup vegetable oil
½ cup Torani Peppermint Flavoring Syrup

For the frosting:

½ cup (1 stick) real butter, softened
3¾ cups powdered sugar
3-4 tbsp. milk or water
2 tsp. pure peppermint extract

Additional ingredients:

Crushed peppermint candy canes

Instructions

For the cake:

1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside.

2. Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined. Pour into prepared pans

3. Bake 20-25 minutes until cake tester comes out clean.

For the frosting:

1. Place all ingredients in a large mixing bowl, using 3 tbsp. milk or water.

With an electric mixer, beat the ingredients on medium speed until well combined and fluffy. Only add the additional tablespoon of milk or water if frosting seems too thick.

2. Frost cake.

Additional Instructions:

Gently press the crushed candy cane pieces into the side and onto the top of the cake.