Peppermint Candy Cane Cake with Peppermint Cream Cheese Frosting
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5.0
15 reviews
Excellent
Peppermint Candy Cane Cake with Peppermint Cream Cheese Frosting
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A beautiful Peppermint cake, with a luscious cream cheese swirl and a rich candy cane cream cheese frosting. A festive Candy Cane cake that will have everyone running to the dessert table.
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Ingredients
Cream Cheese Filling
- 8 oz cream cheese room temperature, 1 package
- 4 tablespoons butter room temperature
- 1/2 cup powdered sugar aka confectioners sugar
- 1 large egg room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Peppermint Cake Batter
- 3 large eggs room temperature, if you forgot, submerge eggs in bowl of warm, not hot water, 5-7 minutes.
- 2 cups granulated sugar reduce to 1 ⅔ cup for High altitude
- 12 tablespoons butter melted (I used salted, if using unsalted add ¼ teaspoon additional salt)
- 1/3 cup coconut oil melted, or vegetable oil
- 2 teaspoons peppermint extract
- 1/2 cup buttermilk room temperature, I used whole milk, other % may be used
- 1/2 cup plain greek yogurt room temperature
- 3 cups all-purpose flour sifted, (Increase to 3 ¼ cups for high altitude)
- 1 teaspoon baking powder reduce to ¾ teaspoon for high altitude
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup candy canes crushed, or peppermint candies
- 10 drops Red food coloring optional
Peppermint Cream Cheese Frosting
- 1/4 cup butter ½ stick, room temperature
- 4 ounce cream cheese room temp, regular or Neufchâtel
- 1 ¼-1 ½ cups powdered sugar
- 1 teaspoon peppermint extract
- ¼ cup candy canes crushed, or peppermint candies to sprinkle on top
- 1-2 tablespoons heavy cream half and half or milk, if needed to thin
Instructions
Step 1 | Prep Pan, Oven and Ingredients
- Remove eggs, cream cheese, butter, buttermilk, Greek yogurt from fridge one hour before baking.
- Preheat oven to 350°F (175° C); see notes for high altitude. Grease a 10-inch (12 cup) Bundt pan with baking release spray or brush well with soft butter and flour, knocking out excess. Set aside.
- Sift together flour (3 cups), baking powder (1 teaspoon), baking soda (½ teaspoon), and kosher salt (½ teaspoon) in a separate bowl.
Step 2 | Make Cream Cheese Filling
- In a stand mixer, beat cream cheese (8 ounces) and butter (4 tablespoons) until light and fluffy. Add powdered sugar and mix until combined. Add egg, flour (4 tablespoons), and vanilla (1 teaspoon) and continue beating until smooth; 2-3 minutes on medium. Set aside.
Step 3 | Make Peppermint Cake Batter
- In a large mixing bowl, beat eggs (3 eggs) and sugar (2 cups) for 3 minutes on high speed, until fluffy and pale in color.
- Slowly drizzle in melted butter (12 tablespoons), coconut oil (⅓ cup), and peppermint extract (2 teaspoons), with mixer on medium-high speed.
- Add buttermilk (½ cup) and Greek Yogurt (½ cup) until well blended with the mixer on low.
- Slowly add the sifted dry ingredients into the wet ingredients about ⅓ cup at a time and mix on low speed until blended. Add Crushed Candy Canes (½ cup) and, if adding, add red food coloring (10 drops) until the desired hue. Mix on low speed until just combined; do not overmix.
Step 4 | Prepare Bundt and Bake
- Spoon about ⅔ of the peppermint cake batter evenly into the prepared bundt pan (eyeballing it is fine). Spread all of the cream cheese filling evenly on top of the batter.
- Note: The cream cheese batter is thick, as best you can, avoid the edges of the pan and spoon the cream cheese filling as evenly as possible. Pour the remaining peppermint cake batter evenly on top and smooth. Place a pot holder under the bundt pan and give 2-3 taps to settle the batter.
- Bake for 55-60 minutes, or until a toothpick comes out mostly clean, with some moist crumbs. Cool 10 minutes in pan, then invert onto a wire rack, remove Bundt pan, and cool completely before frosting.
Step 5 | Peppermint Cream Cheese Frosting
- Beat the butter (¼ cup) and cream cheese (4 ounces) in a mixing bowl with a hand mixer or stand mixer fitted with paddle attachment until smooth and no lumps remain.
- Note: if your butter and cream cheese are too cool, this will not be as smooth. Make sure they are room temperature.
- Add powdered sugar (1 ¼ - 1 ½ cups), a ½ cup at a time with the mixer on low. Then add in the Peppermint Extract (1 tsp) and cream until desired consistency (1-2 tablespoons). Add more powdered sugar to reach the desired consistency.
- Decorate using Crushed Candy Canes as desired.
Equipments used:
Notes
- Gluten-Free Peppermint CakeWhile I haven’t made this cake gluten-free, I have had great luck in the past, substituting the all-purpose flour with equal amounts of Gluten-free all-purpose flour (King Arthur is my fave) and a combination of almond flour and oat flour or all one or the other. Do not overbake.
- High Altitude Peppermint Bundt Cake
- Mini candy cane bundt cakes, bundtlets, or bundtlettes or just plain candy cane cupcakes – Whatever you call them, they are adorable, convenient, and delish! All you need to do is add the cake batter to a mini bundt cake pan or a cupcake pan, filling each to about ⅔ full, spoon a layer of cream cheese filling on top and finally, spoon remaining cake batter on top, being careful not to overfill past ¾ full.
- For the bundlette and quartet pan, bake the treats for about 20 to 25 minutes; bake the treats for 18 to 22 minutes for the cupcake pan. Then, cool for 10 minutes on a cooling rack, invert onto a cooling rack, cool completely, frost and sprinkle crushed peppermints and serve!
- cupcake pan
- You can also use a baking pan to make this recipe. A 9×13-inch pan works best. Brush the pan with butter or baking spray, then evenly pour batter about 1/2 way up the side of the pan.
- Spread an even layer of the cream cheese filling on top, then pour the remaining cake batter. Using a butter knife, slowly pull the knife through the batter to swirl. Bake as directed and check the cake at about 25 minutes. When finished, cool, then frost with cream cheese icing and sprinkle with crushed peppermint candy canes.
- Increase oven to 375°F (190° C)
- Increase all purpose flour to 2 ¼ cups
- Decrease sugar to 1 ⅔ cups
- Decrease baking powder to ¾ teaspoon
- Watch cake closely and start check for doneness at about 50 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
507kcal
(25%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
342mg
(14%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
818IU
(16%)
Vitamin C
0.01mg
(0%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-16 servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 342mg | 14% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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