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Peppermint Bundt Cake on a wooden board with two slices cut out to show red marbling.
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Peppermint Bundt Cake

A recipe for Peppermint Bundt Cake! This decadent peppermint vanilla cake is topped with a thick white chocolate icing.
Course Dessert
Cuisine N/A
Keyword bundt cake, cake, candy cane, Christmas, dessert, peppermint, winter
Prep Time 30 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 30 minutes
Servings 1 Bundt Cake

Ingredients

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

Instructions

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.