I can’t believe it is already almost Christmas! It seems like time has just flown by since Halloween. If you need a dessert for a crowd, this Peppermint Bundt Cake is fairly easy to prepare. It is flavored with peppermint extract and topped with a white chocolate cream glaze. I added a few peppermint pieces and mini white chocolate chips over the top. You can even go a step further and dye some of the batter red for a candy cane appearance on the inside too.
To give the inside of the cake a candy cane appearance to match the peppermint taste, add red food coloring to 2 cups of the prepared batter and layer it before baking. I attempted this with commercial natural food coloring and it completely baked out. The color looked so beautiful before I put it in the oven, so I was very disappointed. Luckily, the cake was still delicious so I just left the candy cane name out of the title. I may try again next year with my homemade red food coloring or a little pureed beet.
Grease the bundt pan well, particularly if you have one with a lot of nooks and crannies. I received this pan from my grandparents for Christmas a few years ago: Nordic Ware Fairytale Cottage Bundt Pan. Use your favorite. Mine had a 10 cup capacity and was the perfect size.
Don’t have buttermilk? Pour 1 tablespoon of white vinegar or lemon juice into a 1-cup measuring cup, then top with the milk to make 1 cup. Stir and allow to sit for 10 minutes before using.
If your glaze is too thin, whisk in a little more powdered sugar. If too thick, add a little more cream.
1 1/2 cups vegetable oil
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Red food coloring
3/4 cup white chocolate chips
3 tablespoons heavy cream
3/4 cup powdered sugar
2 candy canes, crushed (optional)
Mini white chocolate chips (optional)
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
In the bowl of a stand mixer or a large bowl, beat together the oil and granulated sugar. Add the eggs one at a time, then vanilla and almond extracts.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Add 1/3rd of the flour mixture to the oil and sugar mixture until just combined. Add half of the buttermilk, then 1/3rd of the flour, remaining buttermilk, then remaining flour.
If desired, transfer 2 cups of the batter to a medium bowl. Tint with red food coloring to desired hue.
Pour half of the white batter into the prepared bundt pan. Cover with the red batter, then remaining white batter.
Bake in preheated oven until knife inserted in center comes out clean, about 60 minutes. Allow to cool in pan before removing to wire rack.
To make the white chocolate glaze: Melt the white chocolate and heavy cream in a double boiler until smooth. Remove from heat and whisk in the powdered sugar to desired consistency. Pour over cooled cake and immediately top with candy canes and white chocolate if desired.