Candy Cane Bundt Cake

This Festive Candy Cane Bundt Cake features a light and sweet peppermint cake with swirls of red smothered in a candy cane cream cheese frosting. It is such a pretty and perfectly seasonal Christmas cake.

 

 

 

Looking for more Holiday Cake Recipes?

Check out some of my favourite Christmas cakes:
Christmas Cake Roll
Cranberry White Chocolate Cake

 

 

Candy Cane Bundt Cake

Ingredients:

2 boxes of white cake mix
6 large egg whites
2 C whole Milk
1 C unsalted sweet cream butter, softened
1 tbsp pure peppermint extract
Red food dye
9in bundt cake pan

For the Peppermint Frosting:

4 oz cream cheese, softened
¼ C unsalted sweet cream 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 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!