This Christmas Peppermint Cake Recipe is an absolute showstopper for the holiday season, combining festive flavors and eye-catching swirls that will make any gathering feel extra special. Imagine a fluffy white cake infused with refreshing peppermint extract, bright red swirls of vibrant color, and topped with a creamy peppermint frosting sprinkled with crushed candy canes for that perfect crunch. This cake is not only delightful to the taste buds but also incredibly fun to make, bringing a touch of holiday magic to your kitchen that everyone will love.
Ingredients You’ll Need
Don’t be intimidated by the list; the ingredients for this Christmas Peppermint Cake Recipe are simple but crucial for delivering that perfect balance of flavor and texture. Each component plays a role in creating a moist, flavorful cake with a festive look that tastes as good as it looks.
- 2 boxes white cake mix: The foundation of the cake, ensuring a light and fluffy crumb.
- 6 large egg whites: Adds structure and airiness without the heaviness of yolks.
- 2 cups whole milk: Provides moisture and tenderness to the batter.
- 1 cup unsalted sweet cream butter (softened): Contributes richness and flavor depth.
- 1 tablespoon pure peppermint extract: The star flavoring that brings the refreshing peppermint taste.
- Red food dye: Creates the iconic red swirls that make this cake festive and fun.
- 9-inch bundt cake pan: Gives the cake its classic ring shape for a beautiful presentation.
- 4 ounces cream cheese (softened): Adds tang and creaminess to the frosting.
- ¼ cup unsalted sweet cream butter (softened): Balances the frosting texture and richness.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 tablespoon pure peppermint extract: Infuses the frosting with that unmistakable peppermint aroma and flavor.
- 3-5 tablespoons heavy whipping cream: Adjusts the frosting consistency for easy spreading.
- 1 cup crushed peppermint candy: Provides a festive garnish with a delightful crunch.
How to Make Christmas Peppermint Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit, which is the perfect temperature to bake this bundt cake evenly without drying it out. While the oven warms up, generously spray your 9-inch bundt pan with Pam baking spray or any non-stick baking spray to ensure the cake releases smoothly after baking.
Step 2: Mix the Base Batter
In a large mixing bowl, use a hand mixer to beat together the white cake mix, egg whites, whole milk, peppermint extract, and softened butter. Mix until the batter is combined and smooth without any lumps. This mixture is where the peppermint flavor starts to shine, transforming a basic cake into something extraordinary for the holidays.
Step 3: Color the Batter
Scoop about 1 ½ cups of the white cake batter into a separate small bowl. Add a few drops of red food dye and gently stir until the color is evenly distributed. This step creates the striking red swirls that will contrast beautifully with the white peppermint-flavored cake.
Step 4: Layer the Cake Batter
Pour half of the white batter into your prepared bundt pan, smoothing it out gently so it forms an even layer. Then, drop dollops of the red batter across the white base. Using a knife, carefully swirl the red batter into the white to create a marbled effect.
Step 5: Add the Final Layers
Next, pour the remaining white batter over the swirled layer, followed by more drops of the red batter. Once again, use a knife to swirl the colors for that signature peppermint cake look. The marbling ensures that each slice will be a beautiful festive surprise.
Step 6: Bake the Cake
Bake the cake in your preheated oven for 30 to 45 minutes, or until a toothpick inserted into the thickest part comes out clean. Keep an eye on it during the last 10 minutes to prevent overbaking. Once the cake is perfectly baked, remove it from the oven and let it cool completely in the pan before moving it to a wire rack.
Step 7: Prepare the Peppermint Frosting
While the cake cools, mix together the softened cream cheese, softened butter, powdered sugar, peppermint extract, and heavy whipping cream in a medium bowl. Beat until the frosting is creamy and spreadable. Adjust the consistency by adding more cream if it’s too thick or a little powdered sugar if it’s too thin. This frosting is rich, creamy, and laced with peppermint flavor, the perfect complement to your Christmas Peppermint Cake Recipe.
Step 8: Assemble and Decorate
Once the cake is completely cool, carefully invert it onto a serving plate. Spread the peppermint cream cheese frosting evenly over the top and sides. Finally, sprinkle the crushed peppermint candy generously over the frosting to add crunch, festive color, and extra peppermint goodness with every bite.
How to Serve Christmas Peppermint Cake Recipe
Garnishes
Enhance your Christmas Peppermint Cake Recipe with garnishes that add both beauty and flavor. Fresh mint leaves or whole peppermint sticks can be placed elegantly on top for a natural touch, while extra crushed candy canes around the base create a festive look. The peppermint candy not only provides texture but also delivers bursts of cooling flavor that brighten each forkful.
Side Dishes
This peppermint cake pairs wonderfully with simple side dishes that won’t overpower its vibrant flavor. A scoop of vanilla ice cream or a dollop of whipped cream can soften the intensity of the mint, while a hot cup of coffee, peppermint tea, or even a glass of eggnog makes for a delightful holiday pairing. These sides help balance your dessert and turn the whole experience into a winter celebration.
Creative Ways to Present
Serving your Christmas Peppermint Cake Recipe in style can make it even more memorable. Try placing the cake on a festive cake stand surrounded by holiday ornaments or pine branches for an instant centerpiece. Slice the cake into thick wedges and serve on red and white plates to continue the theme, or present individual slices with a drizzle of white chocolate or a raspberry coulis for an elegant twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Christmas Peppermint Cake Recipe, store them in an airtight container in the refrigerator to keep the frosting fresh and the cake moist. Proper storage will maintain the cake’s delicious flavors and texture for up to 4 days, giving you plenty of time to savor every last slice.
Freezing
This cake freezes beautifully for longer storage. Wrap it tightly in plastic wrap, then place it in a freezer-safe container or bag. When frozen, the cake can last up to 3 months. Just thaw overnight in the refrigerator and bring to room temperature before frosting or enjoy as is if already frosted.
Reheating
While the cake is best enjoyed cold or at room temperature, you can warm individual slices slightly in the microwave for about 10 to 15 seconds. This gentle reheating softens the cake and slightly melts the frosting, giving you a cozy treat that feels fresh from the oven without losing the peppermint essence.
FAQs
Can I use a homemade cake batter instead of a box mix?
Absolutely! A homemade white cake batter can work beautifully in this Christmas Peppermint Cake Recipe. Just make sure it’s not too dense so the swirls and peppermint flavor can shine through as intended.
Can I substitute peppermint extract with something else?
Peppermint extract is key for that classic holiday flavor, but if you prefer, you can try spearmint extract for a milder taste or add crushed peppermint candies into the batter for a subtle crunch and flavor boost.
How do I get the best swirl effect between the red and white cake layers?
Drop dollops of colored batter gently on the white base and swirl carefully using a thin knife or skewer. Avoid overmixing or the colors will blend too much and lose their distinct appearance.
What if I don’t have a bundt pan?
You can use a standard 9×13-inch cake pan, though the cake will bake slightly differently. Adjust baking time accordingly and consider stacking layers with frosting in between for a layered peppermint cake.
Can this cake be made vegan or dairy-free?
With some ingredient swaps like plant-based butter, non-dairy milk, and alternative egg replacements, you can adapt the Christmas Peppermint Cake Recipe to be vegan or dairy-free, though textural changes may occur.
Final Thoughts
I can’t recommend this Christmas Peppermint Cake Recipe highly enough for your holiday baking plans. It brings together simple ingredients and straightforward steps to create something truly festive, flavorful, and fun. Whether you’re baking for family, friends, or a party, this cake is sure to delight and become a new beloved tradition. So grab your mixing bowl and peppermint extract, and let the holiday magic begin!
Print
Christmas Peppermint Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate the holidays with this festive Christmas Peppermint Cake, featuring a moist white cake swirled with vibrant red batter and infused with refreshing peppermint flavor. Topped with a creamy peppermint cream cheese frosting and crushed peppermint candies, this bundt cake is a perfect centerpiece for any holiday gathering.
Ingredients
Cake
- 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, as needed
Frosting
- 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
Topping
- 1 cup crushed peppermint candy
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 9-inch bundt cake pan with cooking spray to prevent sticking.
- Mix Cake Batter: Using a hand mixer, beat together the white cake mix, egg whites, whole milk, peppermint extract, and softened unsalted butter until the mixture is smooth and well combined.
- Prepare Red Batter: Scoop about 1 ½ cups of the white cake batter into a small bowl and add a few drops of red food dye, mixing well until evenly colored.
- Layer Batter in Pan: Pour half of the white batter into the prepared bundt cake pan, then drop dollops of the red batter over it. Use a knife to swirl the red batter into the white for a marbled effect.
- Add Remaining Batter: Pour the remaining white batter on top of the swirled batter. Drop more dollops of the red batter onto the white layer and swirl again gently.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before turning it out onto a wire rack to cool further.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and peppermint extract, then add heavy whipping cream a tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost the Cake: Once the cake is completely cool, spread the peppermint cream cheese frosting evenly over the top and sides of the cake.
- Add Topping: Sprinkle the crushed peppermint candies over the frosting for a festive finish. Serve and enjoy!
Notes
- Ensure the cake is fully cooled before frosting to prevent melting.
- Use a gentle hand when swirling the red and white batters to create a beautiful marbled effect without overmixing.
- Adjust the amount of red food dye to achieve your preferred shade of red.
- You can substitute crushed candy canes if peppermint candies are not available.
- Store any leftover cake covered in the refrigerator for up to 3 days.
