Christmas Peppermint Cake Recipe

Introduction

This Christmas Peppermint Cake is a festive twist on a classic white cake, infused with refreshing peppermint and beautifully swirled with red accents. Topped with a creamy peppermint frosting and crushed candy, it’s perfect for holiday celebrations or any time you want a seasonal treat.

Ingredients

• 2 boxes white cake mix
• 6 large egg whites
• 2 cups whole milk
• 1 cup unsalted sweet cream butter (softened)
• 1 tablespoon pure peppermint extract
• Red food dye
• 1 9-inch Bundt cake pan
• 4 ounces cream cheese (softened)
• ¼ cup unsalted sweet cream butter (softened)
• 2 cups powdered sugar
• 1 tablespoon pure peppermint extract
• 3-5 tablespoons heavy whipping cream
• 1 cup crushed peppermint candy

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch Bundt cake pan with baking spray.
2. Step 2: Using a hand mixer, beat together the cake mix, egg whites, milk, peppermint extract, and 1 cup softened butter until combined and smooth.
3. Step 3: Scoop 1 ½ cups of the cake batter into a small bowl and mix in a few drops of red food dye until evenly colored.
4. Step 4: Pour half of the white batter into the prepared Bundt pan.
5. Step 5: Drop dollops of the red cake batter onto the white batter and swirl gently with a knife.
6. Step 6: Pour the remaining white batter over the red batter in the pan.
7. Step 7: Drop remaining red batter dollops onto the top white batter and swirl again gently.
8. Step 8: Bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool completely before removing it from the pan and moving it to a wire rack.
10. Step 10: To make the frosting, beat together the cream cheese, ¼ cup softened butter, powdered sugar, peppermint extract, and 3 tablespoons heavy whipping cream until smooth.
11. Step 11: If the frosting is thick, add more heavy whipping cream, one tablespoon at a time, until it reaches a smooth, spreadable consistency.
12. Step 12: Pour the frosting over the cooled Bundt cake, allowing it to drip slightly down the sides.
13. Step 13: Sprinkle the crushed peppermint candy evenly over the frosting.
14. Step 14: Let the frosting firm up before slicing and serving.

Tips & Variations

• For a more intense peppermint flavor, add extra peppermint extract to both the batter and frosting, but use sparingly to avoid overpowering.
• Use a toothpick to swirl the batters gently—too much swirling can blend the colors.
• Substitute crushed candy canes for peppermint candy if desired for a finer crunch.
• Make mini Bundt cakes instead of one large cake for individual servings and faster baking times.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover slices can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of egg whites?

Yes, you can use whole eggs if you prefer, but egg whites help keep the cake lighter and fluffier. Using whole eggs may make the cake denser.

What can I use if I don’t have peppermint extract?

If peppermint extract is unavailable, you can substitute with a vanilla extract for a milder flavor or use a small amount of mint extract, but start with less as mint extract can be stronger.

Christmas Peppermint Cake Recipe

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★★★★★

4.6 from 125 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This festive Christmas Peppermint Cake features a moist white bundt cake swirled with vibrant red layers and infused with refreshing peppermint extract. Topped with a creamy peppermint cream cheese frosting and crushed peppermint candy, this cake is a perfect centerpiece for holiday celebrations.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 boxes white cake mix
• 6 large egg whites
• 2 cups whole milk
• 1 cup unsalted sweet cream butter (softened)
• 1 tablespoon pure peppermint extract
• Red food dye (a few drops)

Frosting Ingredients

• 4 oz cream cheese (softened)
• ¼ cup unsalted sweet cream butter (softened)
• 2 cups powdered sugar
• 1 tablespoon pure peppermint extract
• 3–5 tablespoons heavy whipping cream
• 1 cup crushed peppermint candy

Other

• Pam baking spray (for bundt pan)

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray a 9-inch bundt cake pan thoroughly with Pam baking spray to ensure easy cake release.
2. Prepare Cake Batter: Using a hand mixer, beat together the white cake mix, 6 egg whites, 2 cups whole milk, 1 tablespoon peppermint extract, and 1 cup softened unsalted butter until the batter is smooth and fully combined.
3. Color Red Batter: Scoop about 1 ½ cups of the white batter into a small bowl and mix in a few drops of red food dye until evenly colored.
4. Layer First White Batter: Pour half of the remaining white batter evenly into the prepared bundt pan.
5. Add Red Swirls: Drop dollops of the red batter over the white batter in the pan. Use a knife to gently swirl the red batter into the white to create a marbled effect.
6. Layer Second White Batter: Pour the remaining half of the white batter over the swirled red and white batter in the bundt pan.
7. Add Final Red Swirls: Drop the remaining dollops of red batter on top and swirl once again with a knife for marbling.
8. Bake the Cake: Place the bundt pan in the oven and bake for 30 to 45 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
9. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the bundt pan before transferring it to a wire rack.
10. Prepare Peppermint Frosting: In a mixing bowl, use a hand mixer to beat together 4 oz softened cream cheese, ¼ cup softened unsalted butter, 2 cups powdered sugar, 1 tablespoon peppermint extract, and 3 tablespoons heavy whipping cream until smooth and creamy.
11. Adjust Frosting Consistency: If the frosting is too thick, gradually beat in additional heavy whipping cream (up to 5 tablespoons total) until the frosting is smooth and pourable.
12. Frost the Cake: Pour the peppermint cream cheese frosting evenly over the cooled bundt cake, allowing it to cascade down the sides.
13. Add Peppermint Candy Topping: Sprinkle 1 cup of crushed peppermint candy over the frosted cake for a festive crunch and decoration.
14. Set Before Serving: Let the frosting firm up at room temperature before slicing and serving the cake.

Notes

• Ensure the cake is completely cooled before frosting to prevent melting the frosting.
• For a more intense peppermint flavor, adjust the peppermint extract to taste.
• You can substitute whole milk with 2% milk if preferred.
• Crushed peppermint candy adds both flavor and texture; you may adjust quantity as desired.
• Use a toothpick to test cake doneness to avoid overbaking.
• Swirling creates a beautiful marble effect but avoid overmixing to maintain distinct layers.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cake, peppermint cake, bundt cake, holiday dessert, peppermint frosting, marbled cake, winter cake