Candy Cane Peppermint Bundt Cake

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 387kcal

Author: Lord Byron's Kitchen

Peppermint is a dominant Christmastime flavour, so this candy cane bundt cake has a lot of it! With crushed candy canes baked into the cake batter and sprinkled over top a sweet and sugary glaze too, there's no shortage of peppermint flavour here!

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Ingredients

For the Cake:

1 cup butter, room temperature
1 1/2 cups white sugar
4 large eggs, room temperature
1 tablespoon peppermint extract
2 3/4 cups all purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup crushed candy canes

For the Frosting:

2 cups confectioner's sugar
1 tablespoon milk
1 teaspoon peppermint extract
1/4 cup crushed candy canes

Instructions

For the Cake:

Preheat your oven to 350° F. Prepare a bundt pan by coating the inside of it with non-stick cooking spray. Dust the entire baking surface with flour and tap out the excess. Set aside.
In a large bowl, beat together the butter and sugar on medium speed for 3 minutes.
Add the eggs one at a time and beat well into the sugar and butter mixture.
Next, add the peppermint extract and mix into the batter.
Sift together the flour, baking powder, and salt. Add to the wet ingredients and mix on low speed until just incorporated.
Add the milk and fully incorporate.
Stir in the crushed candy canes.
Transfer the batter to the prepared bundt pan.
Bake for 40 minutes. Test the cake to see if it has baked all the way through by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If the toothpick comes out with batter on it, continue the baking process for a few more minutes. Test again.)
Remove the cake from the oven. Place the cake on a cooling rack and let set for 10-15 minutes before turning it out onto a cooling rack to continue cooling.

For the Frosting:

When the cake has completely cooled, whisk together the confectioner's sugar, milk, and peppermint extract until smooth. Drizzle the glaze over the cooled cake and top with the remaining crushed candy canes.

Nutrition