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
Scale
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.
