Peppermint Bundt Cake

Name: Peppermint Bundt Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 Bundt Cake
Ingredients: 1 cup (226 grams) unsalted butter; 2 cups (400 grams) granulated sugar; 6 large eggs; 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; 3.5 ounces (100 grams) white chocolate; 6 tablespoons heavy cream; 1 cup (120 grams) powdered sugar; 2 candy canes; Mini white chocolate chips or chopped white chocolate

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
1 Bundt Cake
Course
Dessert
Cuisine
International

Peppermint Bundt Cake

Iris Warren

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A recipe for Peppermint Bundt Cake! This decadent peppermint vanilla cake is topped with a thick white chocolate icing.

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Ingredients

Servings

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

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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.