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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
Author: Anna
Peppermint Candy Cane Bundt Cake - sweet and light peppermint cake with red swirl is festive and perfect for the holidays!
5 from 10 votes
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 12 people
Calories 594 kcal
Ingredients
!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
Instructions
!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.
Nutrition
Calories: 594kcal | Carbohydrates: 68g | Protein: 5g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 250mg | Potassium: 191mg | Sugar: 44g | Vitamin A: 90IU | Calcium: 92mg | Iron: 1.7mg
Tried this recipe?Leave a comment with rating below!
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'...
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Reader Interactions
Comments
Serena B says
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
Stacy | Wicked Good Kitchen says
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! xoReply
Jessica says
What a beautiful cake! I had to run out for something on Saturday and it took at least 10x longer than on a normal day! I hope you have a Merry Christmas Anna!Reply
CrunchyCreamySw says
Thank you so much, Jessica! Merry Christmas!!
Reply
Curry and Comfort says
What a fun and festive holiday treat... perfect!!! Love the swirl. 🙂 Wishing you and your family a very Merry Christmas!! Feast. Laugh. Enjoy!!!Reply
CrunchyCreamySw says
Merry Christmas to you and your family, my friend!! Thank you!
Reply
Emily @ Life on Food says
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
CrunchyCreamySw says
Surprise indeed! 🙂 Thanks, Emily!
Reply
Jennie @themessybakerblog says
Impressive, indeed. You are a brave woman hopping with three kiddos. This is one gorgeous bundt. Pinned.Reply
CrunchyCreamySw says
Thank you, Jennie!
Reply
Kate@Diethood says
Hello you gorgeous, amazing slice of cake!! I love this, Anna!Reply
CrunchyCreamySw says
Thanks, Kate!
Reply
Liz @ Life Made Sweet says
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
CrunchyCreamySw says
Super easy when you learn the bundt pan trick! You have to try it, Liz!
Reply
sally says
By far, the most festive holiday cake I've seen! Love the gorgeous swirls inside. 🙂Reply
