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Peppermint Candy Cane Bundt Cake Recipe

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Peppermint Candy Cane Bundt Cake – sweet and light peppermint cake with red swirl is festive and perfect  for the holidays! 

Peppermint Candy Cane Bundt Cake Peppermint Candy Cane Bundt Cake Recipe

I thought I had this brilliant idea of doing all of my holiday shopping on Thursday. I was going to get all the groceries we need for the Christmas dinner and food for a week.

Apparently, everyone in the city had the same idea. The traffic was crazy bananas!! Imagine trying to get through lines and lines of people with three kids in tow. Umm, yeah. Craziness does not describe it totally.

Candy Cane Bundt Cake Peppermint Candy Cane Bundt Cake Recipe

But I did it and I am not going to set my foot in a store until next Friday. Oh, wait. That’s right before New Years Eve… I might have to rethink my plan.

But you need to add this cake to your plan. This super easy yet very impressive bundt cake!

Peppermint Candy Bundt Cake Peppermint Candy Cane Bundt Cake Recipe

I used to be intimidated by this type of cake. It was such a lottery – will it come out in one piece or will it stick to the pan? But since I learned THIS BRILLIANT TRICK, intimidation be gone! I can whip up a bundt cake everyday! Bundt cakes galore! Free bundt cake anyone? 🙂

5 from 10 votes
Peppermint Candy Cane Bundt Cake a 150x150 Peppermint Candy Cane Bundt Cake Recipe
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Peppermint Candy Cane Bundt Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Peppermint Candy Cane Bundt Cake - sweet and light peppermint cake with red swirl is festive and perfect for the holidays!
Course: Dessert
Cuisine: American
Keyword: bundt cake, peppermint cake
Servings: 12 people
Calories: 594 kcal
Author: Anna
Ingredients
!for the cake:
  • 3 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 c granulated sugar
  • 1 1/2 c vegetable or canola oil
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 c buttermilk or sour milk see note
  • red food coloring
!for the glaze:
  • 3/4 c white chocolate chips
  • 3 Tbsp cream or half and half
  • 3/4 c powdered sugar
  • 3 Tbsp crushed candy canes
US Customary - Metric
Instructions
!to make the cake:
  1. Preheat your oven to 350 degrees F.
  2. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
  4. Generously grease and flour the bundt pan. Set aside.
  5. In a large mixing bowl of a stand mixer, beat together oil and sugar until combined.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add both extracts and beat well again.
  8. With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
  9. Scoop 2 cups of the batter into a medium mixing bowl. Add 1 to 2 drops of red food coloring.
  10. Pour half of the white batter into the bottom of the pan.
  11. Top with half of the red batter.
  12. Top with white batter.
  13. Finish with the remaining red batter. You can make few gentle swirls in the batter with a knife.
  14. Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
  15. Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.
!to make the glaze:
  1. Melt chocolate and cream in a double boiler.
  2. Let cool slightly.
  3. Whisk in powdered sugar.
  4. Glaze the cake.
  5. Let set for 1 minute.
  6. Sprinkle with crushed candy canes.
Nutrition Facts
Peppermint Candy Cane Bundt Cake
Amount Per Serving
Calories 594 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Cholesterol 45mg 15%
Sodium 250mg 10%
Potassium 191mg 5%
Total Carbohydrates 68g 23%
Sugars 44g
Protein 5g 10%
Vitamin A 1.8%
Calcium 9.2%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.

I decided to make a peppermint candy version of my very favorite bundt cake. I colored a part of the cake batter red and layered white and red batters together in the pan.

I drizzled the cooled cake with white chocolate glaze and decorated it with crashed candy canes. By the way, crushing candy canes is a great stress reliever for the holidays. Just sayin’…

 

Peppermint Candy Cane Bundt Cake a Peppermint Candy Cane Bundt Cake Recipe

 

 

Reader Interactions

Comments

  2. Serena B says

    December 24, 2013 at 1:27 am

    Gorgeous cake Anna! Love the red swirl in the middle! Pinning this baby for later! I hope you have a wonderful Christmas with your family!

    Reply

  3. Stacy | Wicked Good Kitchen says

    December 23, 2013 at 7:12 pm

    Gorgeous swirly holiday peppermint Bundt cake, m’lady! So sorry you faced all those lines for your holiday shopping. It can be dreadful! But, fortunately, you survived. 😉 Thanks for sharing. Pinning (of course)! And…best wishes to you and yours for a meaningful and joyous Christmas holiday! xo

    Reply

  6. Emily @ Life on Food says

    December 22, 2013 at 7:07 pm

    The red was such a surprise! I think adding peppermint on top of all desserts is a necessity this time of year. This cake is perfect!

    Reply

  7. Jennie @themessybakerblog says

    December 22, 2013 at 5:21 pm

    Impressive, indeed. You are a brave woman hopping with three kiddos. This is one gorgeous bundt. Pinned.

    Reply

  9. Liz @ Life Made Sweet says

    December 21, 2013 at 7:41 pm

    This is gorgeous and super super festive! I love it! I’ve never made a bundt cake before but I totally need to learn!

    Reply

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