Peppermint Bundt Cake
User Reviews
5
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
1 Bundt Cake
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Course
Dessert
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Cuisine
International
Peppermint Bundt Cake
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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
Cake:
- 1 cup butter softened at room temperature, unsalted, 226 grams
- 2 cups granulated sugar 400 grams
- 6 egg room temperature, large
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract 5 milliliters
- 3 cups all-purpose flour 375 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream 240 milliliters
- 3 drops red food coloring
White Chocolate Icing:
- 3.5 ounces white chocolate 100 grams
- 6 tablespoons heavy cream divided
- 1 cup powdered sugar sifted, 120 grams
- 2 candy canes crushed (optional)
- white chocolate optional, mini chips or chopped white chocolate
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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