CHRISTmas 7 Up Marbled Peppermint Layer Cake

Rose Mary Mogan


I wanted to create a festive dessert for my Special dinner for my husband, & this is my creation. The recipe is from my 7 Up & Dr Pepper Cookbook, & was originally a POUND CAKE. I wanted to make a layer cake, and with a few minor changes, this is the results. I made 3 layers, and instead of having one layer Pink, I opted to make each layer marbeled with pink, by adding red food color. I garnished it with Hershey's Candy Cane Kisses and Mini Peppermint canes with a Peppermint Butter Cream Frosting. It really did taste great, and made a big impression on my hubby.I was pretty pleased myself.

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10 to 12 depending on slice size


25 Min


35 Min




2 stick
butter, softened room temperature
1/2 c
vegetable oil
3 c
1 1/2 tsp
peppermint extract more or less according to taste
6 large
eggs room temperature
1 c
7 up room temperature
3 c
all purpose flour
5-6 dash(es)
drops red food coloring according to your preference


1 stick
butter, room temperature
1/2 c
butter flavored crisco room temperature
1 1/2 lb
box confectioners powdered sugar, sifted
3 Tbsp
milk or more if needed (i used evaporated)
2 tsp
peppermint extract (more or less according to taste)
1 large
jar raspberry or strawberry jam instead of solo fruit filling if desired(optional)


mini peppermint candy canes unwrapped
hershey's candy cane kisses
1 can(s)
raspberry solo fruit filling (12 oz.)

Directions Step-By-Step

Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor.

Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #delish, #moist, #tasty, #minty