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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Layer First White Batter: Pour half of the remaining white batter evenly into the prepared bundt pan.
- 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.
- Layer Second White Batter: Pour the remaining half of the white batter over the swirled red and white batter in the bundt pan.
- Add Final Red Swirls: Drop the remaining dollops of red batter on top and swirl once again with a knife for marbling.
- 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.
- 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.
- 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.
- 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.
- Frost the Cake: Pour the peppermint cream cheese frosting evenly over the cooled bundt cake, allowing it to cascade down the sides.
- Add Peppermint Candy Topping: Sprinkle 1 cup of crushed peppermint candy over the frosted cake for a festive crunch and decoration.
- 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
