christmas 7 up marbled peppermint layer cake

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

★★★★★ 2 Reviews
serves 10 to 12 depending on slice size
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For christmas 7 up marbled peppermint layer cake

  • 2 stick
    butter, softened room temperature
  • 1/2 c
    vegetable oil
  • 3 c
    sugar
  • 1 1/2 tsp
    peppermint extract more or less according to taste
  • 6 lg
    eggs room temperature
  • 1 c
    7 up room temperature
  • 3 c
    all purpose flour
  • 5-6 dash
    drops red food coloring according to your preference
  • PEPPERMINT BUTTER CREAM FROSTING
  • 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 lg
    jar raspberry or strawberry jam instead of solo fruit filling if desired(optional)
  • GARNISH
  • mini peppermint candy canes unwrapped
  • hershey's candy cane kisses
  • 1 can
    raspberry solo fruit filling (12 oz.)

How To Make christmas 7 up marbled peppermint layer cake

  • CHRISTmas 7 Up Marbled Peppermint Layer Cake
    1
    Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
  • 2
    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.
  • 3
    Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.

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