Oh so pretty and festive, this Candy Cane Bundt Cake is sure to wow guests you are entertaining this holiday season.
This easy upgraded cake mix recipe features a peppermint cake smothered in cream cheese and peppermint frosting. Each slice looks stunning and tastes as delicious as it looks.
Looking for more Christmas Cake recipes?
Check out my favourite Holiday cake recipes:
Cranberry White Chocolate Cake
Pull-Apart Christmas Wreath Cake
Candy Cane Bundt cake
Makes: 9in bundt cake
Ingredients:
2 boxes of white cake mix
6 large egg whites
2 C whole Milk
1 C unsalted butter, softened
1 tbsp pure peppermint extract
Red food dye
For the Peppermint Frosting
4 oz cream cheese, softened
¼ C unsalted butter, softened
2 C powdered sugar
1 tbsp pure peppermint extract
3-5 tbsp heavy whipping cream
1 C crushed peppermint candy
Directions:
Preheat the oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray
Using a hand mixer, beat together the cake mix, egg whites, milk, peppermint extract and unsalted butter until combined and smooth
Scoop 1 ½ C of the cake batter into a small bowl and mix in a few drops of red food dye
Pour half of the white batter into the bundt cake pan
Drop dollops of the red cake batter into the white and swirl with a knife
Pour the remaining white batter onto the top of the red
Drop dollops of the remaining red batter onto the white and swirl again
Bake in the oven for 30-45 minutes or until a toothpick comes out clean
Allow to cool completely before moving to a wire rack
Using a hand mixer, beat together the cream cheese, butter, powdered sugar, peppermint extract and the heavy whipping cream until combined and smooth
If the frosting is thick, beat in a few more tbsp of heavy whipping cream until your frosting is smooth and thin
Pour over the bundt cake
Sprinkle the crushed peppermint candy
Allow the frosting to firm up before serving!
Candy Cane Bundt cake
Ingredients
- 2 boxes of white cake mix
- 6 large egg whites
- 2 C whole Milk
- 1 C unsalted butter, softened
- 1 tbsp pure peppermint extract
- Red food dye
For the Peppermint Frosting
- 4 oz cream cheese, softened
- ¼ C unsalted butter, softened
- 2 C powdered sugar
- 1 tbsp pure peppermint extract
- 3-5 tbsp heavy whipping cream
- 1 C crushed peppermint candy
Instructions
- Preheat the oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray
- Using a hand mixer, beat together the cake mix, egg whites, milk, peppermint extract and unsalted butter until combined and smooth
- Scoop 1 ½ C of the cake batter into a small bowl and mix in a few drops of red food dye
- Pour half of the white batter into the bundt cake pan
- Drop dollops of the red cake batter into the white and swirl with a knife
- Pour the remaining white batter onto the top of the red
- Drop dollops of the remaining red batter onto the white and swirl again
- Bake in the oven for 30-45 minutes or until a toothpick comes out clean
- Allow to cool completely before moving to a wire rack
- Using a hand mixer, beat together the cream cheese, butter, powdered sugar, peppermint extract and the heavy whipping cream until combined and smooth
- If the frosting is thick, beat in a few more tbsp of heavy whipping cream until your frosting is smooth and thin
- Pour over the bundt cake
- Sprinkle the crushed peppermint candy
- Allow the frosting to firm up before serving!
Nutrition Information:
Yield:
1Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Sheri
Wednesday 17th of January 2024
This cake was really dry. I’m not sure why. I was hoping it would be good. And there was too much batter to fill the Bundt pan.
Elizabeth Lampman
Wednesday 17th of January 2024
It's the butter instead of oil in the batter - unfortunately cakes made with butter do end up a little dry, especially if stored in the refrigerator. The other side of that is cakes made with oil are very moist, but may not be as flavourful.
If your bundt pan is 9 inches, there should have been the perfect amount of batter. A 9 inch bundt pan should hold 12 cups of batter, and a single cake mix makes between 4-6 cups of batter. Any leftovers, however, could be baked as cupcakes. Just line a muffin pan, and fill the cavities 3/4 full, then bake for 20-22 minutes.