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Slice of Peppermint Candy can bundt cake on a plate.

Peppermint Candy Cane Bundt Cake

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
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Calories 594 kcal
Author Anna


!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


!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*
Fat 33g51%
Saturated Fat 5g31%
Cholesterol 45mg15%
Sodium 250mg11%
Potassium 191mg5%
Carbohydrates 68g23%
Sugar 44g49%
Protein 5g10%
Vitamin A 90IU2%
Calcium 92mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.