Peppermint Candy Cane Bundt Cake: A Festive Holiday Centerpiece
Prepare for a symphony of sweet, refreshing flavors with this incredible Peppermint Candy Cane Bundt Cake. Featuring a light, moist peppermint-infused cake adorned with a striking red swirl, and crowned with a luscious white chocolate glaze and crushed candy canes, this festive masterpiece is the epitome of holiday baking perfection. It’s not just a dessert; it’s a celebration in every slice!
The holiday season, for all its joy and warmth, often comes with a whirlwind of activity. Between decorating, gift shopping, and planning festive gatherings, it’s easy to feel overwhelmed. I recently embarked on what I thought would be a genius strategy – tackling all my Christmas dinner groceries and a week’s worth of food shopping on a single Thursday. Little did I know, half the city had the exact same brilliant idea! Navigating crowded aisles with three excited (and increasingly restless) children in tow turned an errand into an epic adventure. Let’s just say, “crazy bananas” barely scratches the surface of the experience!
After that escapade, I vowed to stay out of stores until next Friday. Though, upon reflection, that’s right before New Year’s Eve, so perhaps a revised plan is in order. But one thing that definitely needs to be on your holiday agenda, without any rethinking, is this stunning Peppermint Candy Cane Bundt Cake. It’s incredibly easy to make, yet delivers an impressive visual and flavorful punch that will captivate everyone at your festive table.
Conquering Bundt Cake Fears: The Secret to Perfection
For many years, the bundt cake was my baking nemesis. It felt like a gamble every time: would it emerge from the pan in perfect, sculpted glory, or would it cling stubbornly, crumbling into a sad, sticky mess? This common baker’s anxiety is real, and it kept me from exploring the wonderful world of bundt cakes for far too long. However, once I discovered THE BRILLIANT TRICK to ensure a clean release every single time, my intimidation vanished. Now, I feel confident enough to whip up a beautiful bundt cake any day of the week! The secret, which might seem simple but is absolutely crucial, lies in meticulously greasing and flouring your bundt pan. It’s not just about spraying it with a bit of non-stick; it’s about creating a perfect barrier between the delicate cake and the intricate crevices of the pan.
The “Brilliant Trick” for Flawless Bundt Cakes
To guarantee your Peppermint Candy Cane Bundt Cake (or any bundt cake!) effortlessly slides out of the pan, follow these steps:
- Grease Generously: Use softened butter or a high-quality non-stick baking spray (one that contains flour). Make sure to cover every single nook and cranny of the pan. Don’t be shy – the more thorough you are, the better your chances of success. A pastry brush can be incredibly helpful for buttering intricate designs.
- Flour Thoroughly: Once greased, add about 1-2 tablespoons of all-purpose flour to the pan. Rotate and tap the pan vigorously to distribute the flour evenly, coating all surfaces, including the center tube. Once coated, invert the pan and tap out any excess flour. You should have a thin, even layer of flour adhering to the greased surface. For chocolate cakes, you can use cocoa powder instead of flour for an invisible finish!
- Chill (Optional but Recommended): For extra assurance, place your prepared bundt pan in the refrigerator for 10-15 minutes before pouring in the batter. This helps the grease and flour coating firm up, creating an even more robust non-stick surface.
- Cool Before Inverting: After baking, let your bundt cake cool in the pan on a wire rack for precisely 10-15 minutes. This allows the cake to firm up slightly, preventing it from breaking apart when inverted, but it’s not so long that it gets stuck. Gently shake the pan to loosen, then invert onto a cooling rack to cool completely.
Mastering this simple technique will transform your bundt cake experience, opening up a world of elegant and easy desserts, perfect for holidays or any special occasion. With this knowledge, you’ll be baking bundt cakes galore!
The Magic of Peppermint and Candy Canes
For this recipe, I decided to create a peppermint candy cane version of my absolute favorite bundt cake base. The classic combination of peppermint and candy canes is quintessential for the holiday season, instantly evoking feelings of cheer and nostalgia. The refreshing coolness of peppermint pairs beautifully with the sweet, moist crumb of the cake, creating a delightful contrast that is utterly addictive.
A Feast for the Eyes: The Red Swirl and Glaze
To enhance the festive spirit, I took a portion of the cake batter and colored it a vibrant red, then carefully layered it with the uncolored white batter in the bundt pan. The result, when sliced, is a stunning red and white swirl that mimics the iconic stripes of a candy cane – an absolute showstopper! Once the cake has cooled completely, it’s generously drizzled with a rich, silky white chocolate glaze. The melted white chocolate adds another layer of decadent sweetness, perfectly complementing the peppermint. Finally, a sprinkle of beautifully crushed candy canes provides a delightful crunch and that unmistakable holiday sparkle. And just a little tip: crushing candy canes can be a surprisingly therapeutic way to relieve a little holiday stress!
Recipe: Peppermint Candy Cane Bundt Cake
Peppermint Candy Cane Bundt Cake
Pin Recipe
Ingredients
For the Cake:
- 3 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¾ c granulated sugar
- 1 ½ c vegetable or canola oil
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 c buttermilk (or sour milk – see note)
- Red food coloring
For the Glaze:
- ¾ c white chocolate chips
- 3 Tbsp cream or half and half
- ¾ c powdered sugar
- 3 Tbsp crushed candy canes
Instructions
To Make the Cake:
- Preheat your oven to 350 degrees F (175°C).
- If using sour milk: Place 1 tablespoon of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir a few times and let sit for 2 to 3 minutes until it slightly curdles.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
- Generously grease and flour your bundt pan using the “brilliant trick” described above. Ensure every crevice is coated to prevent sticking. Set aside.
- In the large mixing bowl of a stand mixer (or with a hand mixer), beat together the vegetable or canola oil and granulated sugar until well combined and lightened.
- Add the eggs, one at a time, beating well after each addition until fully incorporated.
- Stir in both the vanilla extract and peppermint extract, beating until fragrant.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Increase the speed to medium and beat for 2 minutes, being careful not to overmix.
- Scoop about 2 cups of the cake batter into a separate medium mixing bowl. Add 1 to 2 drops of red food coloring to this smaller portion and mix until a uniform red color is achieved.
- Pour half of the plain white batter into the bottom of the prepared bundt pan.
- Carefully dollop half of the red batter over the white batter.
- Add the remaining white batter on top of the red layer.
- Finish by adding the remaining red batter. For a more distinct swirl, you can gently swirl the batter with a knife, but avoid overmixing the colors.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the bundt pan on a wire rack for 10-15 minutes. Place a cake plate or cooling rack over the top of the pan and carefully flip it upside down. If the cake doesn’t release immediately, give the pan a gentle tap or two until it does. Allow the cake to cool completely on the wire rack before applying the glaze.
To Make the Glaze:
- In a double boiler (or a heatproof bowl set over a saucepan of simmering water), melt the white chocolate chips with the cream or half and half, stirring until smooth.
- Remove from heat and let the mixture cool slightly, but ensure it remains pourable.
- Whisk in the powdered sugar until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more cream; if too thin, add a touch more powdered sugar.
- Once the cake is completely cool, pour or drizzle the white chocolate glaze evenly over the bundt cake.
- Let the glaze set for about 1 minute.
- Generously sprinkle the crushed candy canes over the top of the glazed cake while the glaze is still slightly wet, so they adhere well.
Nutrition
Tips for Bundt Cake Perfection and Festive Variations
Achieving a perfectly moist and flavorful Peppermint Candy Cane Bundt Cake goes beyond just the ingredients. Here are a few extra tips to ensure your holiday baking is a resounding success:
- Room Temperature Ingredients: Always ensure your eggs and buttermilk are at room temperature. This allows them to emulsify better with the oil and sugar, creating a smoother batter and a more uniform, tender crumb. Plan ahead and take them out of the refrigerator about 30 minutes to an hour before you start baking.
- Do Not Overmix: Once you start adding the dry ingredients and buttermilk, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough and dry cake. A few small lumps are perfectly fine!
- Testing for Doneness: The toothpick test is your best friend. Insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean or with only a few moist crumbs attached, your cake is done. If it comes out wet with batter, continue baking for a few more minutes.
- Patience with Cooling: Resist the urge to invert your bundt cake too soon. The 10-15 minute cooling period in the pan is critical. It allows the cake structure to set and pull away slightly from the pan, making for a clean release. Cooling it completely on a wire rack before glazing is equally important; otherwise, your beautiful glaze will simply melt and slide off.
Creative Adaptations for Your Holiday Table
While this Peppermint Candy Cane Bundt Cake is spectacular as is, you can easily adapt it to suit different tastes or occasions:
- Chocolate Peppermint Delight: For chocolate lovers, swap ¼ cup of the all-purpose flour for unsweetened cocoa powder to create a subtle chocolate peppermint cake. You could even use dark chocolate chips in the glaze for an extra rich flavor.
- Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the white batter for an unexpected textural element.
- Citrus Zest: If peppermint isn’t your only holiday favorite, consider a different extract. Lemon or orange extract could be used, paired with corresponding citrus zest in the batter and a simple citrus glaze.
- Festive Toppings Beyond Candy Canes: While crushed candy canes are classic, feel free to experiment with other festive toppings like sprinkles, edible glitter, finely chopped pistachios, or even a dusting of cocoa powder for a different look.
Serving Suggestions and Storage
This Peppermint Candy Cane Bundt Cake makes an absolutely stunning centerpiece for any holiday dessert spread. It’s perfect on its own, but you can elevate the experience even further:
- With Coffee or Hot Chocolate: A slice of this cake pairs wonderfully with a warm mug of coffee, hot cocoa, or a festive peppermint mocha. The contrasting temperatures and complementary flavors are heavenly.
- A La Mode: Serve individual slices with a scoop of vanilla bean ice cream or, for an extra peppermint kick, peppermint ice cream.
- Creamy Accompaniments: A dollop of freshly whipped cream or a light cream cheese frosting on the side can add a touch of extra indulgence.
Storage: To keep your Peppermint Candy Cane Bundt Cake fresh and delicious, store it in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if it has a delicate glaze, refrigeration might be a better option, but bring it back to room temperature before serving for the best texture and flavor. This cake also freezes beautifully! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
This holiday season, take a moment for yourself amidst the hustle and bustle, and enjoy the simple pleasure of baking something truly special. This Peppermint Candy Cane Bundt Cake is more than just a dessert; it’s a taste of festive joy, a visual delight, and a testament to the magic of homemade treats. Happy baking!