A recipe for Peppermint Bundt Cake! This decadent peppermint vanilla cake is topped with a thick white chocolate icing.
I first came across the idea for this festive cake when Sew You Think You Can Cook posted a Candy Cane Bundt Cake for her #BundtBakers event. It is definitely perfect for entertaining during the holiday season!
The bundt cake base is flavored with both vanilla and peppermint extracts and has an optional red marbling.
To finish, it is topped with a thick white chocolate icing along with a sprinkling of crushed candy canes and more white chocolate.
This Peppermint Bundt Cake is best the day it is baked, but will keep at room temperature in an airtight container for up to three days.
A Few Bundt Cake Tips
This cake is best in a 10 cup (2.4 liter) capacity bundt pan. For a more holiday look, I used a Fairytale Cottage Bundt Pan my grandparents gave me a few years ago. It is currently no longer available.
The cooking time may vary with different pans depending on the style and width. Grease the pan well, especially if it has a more intricate pattern.
Bring the butter and eggs to room temperature before using.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.
I bumped the peppermint extract up to 1 teaspoon when updating this recipe. For a lighter flavor, decrease to 1/2 teaspoon.
Adding the red marble is optional, but creates a more festive touch to the cake.
I crushed the candy canes quickly using a food processor. Take care when sprinkling the candy cane pieces. They will easily stick to other surfaces/clothing.
I melted the white chocolate and 2 tablespoons (30 milliliters) of the heavy cream together in the microwave. You can also use a double boiler.
The white chocolate icing should be thick enough to coat the cake, but still thin enough to drizzle with a spoon. If too thick, beat in a little more heavy cream. If too thin, beat in a little more powdered sugar.
Sift the powdered sugar before using to get a more even icing.
Looking for more recipes with peppermint?
This recipe was originally posted in December 2015 and updated in December 2023.
Peppermint Bundt Cake Recipe
Peppermint Bundt Cake
- 1 cup (226 grams) unsalted butter softened at room temperature
- 2 cups (400 grams) granulated sugar
- 6 large eggs room temperature
- 2 teaspoons (10 milliliters) vanilla extract
- 1 teaspoon (5 milliliters) peppermint extract
- 3 cups (375 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 milliliters) sour cream
- 3 drops Red food coloring
White Chocolate Icing:
- 3.5 ounces (100 grams) white chocolate
- 6 tablespoons heavy cream divided
- 1 cup (120 grams) powdered sugar sifted
- 2 candy canes crushed (optional)
- Mini white chocolate chips or chopped white chocolate optional
Peppermint Bundt Cake:
- Preheat oven to 350˚F (180˚C). Grease a bundt pan well with cooking spray, making sure to get the edges and curves if using an intricate bundt pan.
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then the vanilla and peppermint extracts.
- Beat in the flour, baking powder, baking soda, and salt until just combined, scraping down the sides of the bowl.
- Beat in the sour cream to create a thick batter, scraping down the sides of the bowl again to make sure everything is incorporated.
- If creating a red marble, remove 1 cup (255 grams) of the batter and place in a medium bowl.
- Add three drops of red food coloring to the 1 cup batter and fold together until the color is even. Add more red food coloring if needed.
- Pour half of the uncolored batter into the prepared bundt pan.
- Top with all of the red batter.
- Cover with the remaining uncolored batter.
- Tap the bundt pan a couple of times on the counter to make sure the batter reaches all parts of the pan. Use a knife or toothpick to lightly swirl the batter to create a marble pattern. Don't overmix.
- Bake the bundt cake in the preheated oven until a knife inserted in the thickest part comes out clean, 50-60 minutes.
- Allow to cool in the pan before removing to a wire rack.
White Chocolate Icing:
- Chop the 3.5 ounces (100 grams) white chocolate and place in a microwave-safe bowl with 2 tablespoons (30 milliliters) heavy cream.
- Microwave in 20 second increments, stirring well, until melted and thick.
- Transfer the melted white chocolate in a large bowl and add the powdered sugar.
- Beat together, adding more heavy cream, a tablespoon (15 milliliters) at a time, until a thick icing comes together.
- If too thick, add a little more heavy cream. If too thin, add a little more powdered sugar.
- Pour the white chocolate over the cooled cake and immediately top with crushed candy canes and chopped white chocolate if desired.
- Allow the icing to set briefly before slicing and serving.