Peppermint Candy Cane Bundt Cake - sweet and light peppermint cake with red swirl is festive and perfect for the holidays!
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.
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!
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? 🙂
Peppermint Candy Cane Bundt Cake
!for the cake:
- 3 c all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ c granulated sugar
- 1 ½ c vegetable or canola oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 c buttermilk or sour milk see note
- red food coloring
!for the glaze:
- ¾ c white chocolate chips
- 3 tablespoon cream or half and half
- ¾ c powdered sugar
- 3 tablespoon crushed candy canes
!to make the cake:
- Preheat your oven to 350 degrees F.
- If using sour milk: place 1 tablespoon 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.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
- Generously grease and flour the bundt pan. Set aside.
- In a large mixing bowl of a stand mixer, beat together oil and sugar until combined.
- Add eggs, one at a time, beating well after each addition.
- Add both extracts and beat well again.
- With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
- Scoop 2 cups of the batter into a medium mixing bowl. Add 1 to 2 drops of red food coloring.
- Pour half of the white batter into the bottom of the pan.
- Top with half of the red batter.
- Top with white batter.
- Finish with the remaining red batter. You can make few gentle swirls in the batter with a knife.
- Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
- 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:
- Melt chocolate and cream in a double boiler.
- Let cool slightly.
- Whisk in powdered sugar.
- Glaze the cake.
- Let set for 1 minute.
- Sprinkle with crushed candy canes.
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'...