Here’s a fun holiday cake idea! Jazz up a boxed cake mix to make this peppermint swirl Candy Cane cake recipe with glaze and peppermint chips.
Candy Cane Cake Recipe
I’m so over pumpkin.
With pumpkin spice treats appearing in restaurants and stores in what seems like the middle of the summer, by the time Thanksgiving comes? I’m over it. You can keep you pumpkin spice latte. Give me all the peppermint.
So I know by Christmas day I’ll be saying the same thing about peppermint, but for now, I’m 100% in candy cane mode. This Candy Cane Cake recipe is not only cute, but it’s easy and with that peppermint swirl makes such a cute cake for the Christmas season!
Easy Peppermint Swirl Cake
This cake couldn’t be any easier. We based it off of our triple chocolate bundt cake that starts with a cake mix and pudding. For this white version, we used a white cake mix and white chocolate pudding. A touch of peppermint extract gives the Christmas-y flavor!
To make the peppermint swirl, simply remove about 1 cup of the white batter and add a touch of peppermint extract and a few drops of red food coloring until it is the color you’d like. You can make it more pink or red depending on the look you are going for.
Layer half of the white batter into the pan, then the red batter. Swirl the red batter in if you’d like or just leave it be. Add the remaining white batter and you’re ready to bake!
The glaze is simply powdered sugar, milk and a touch of peppermint extract. The exact amount of milk will depend on how thick you want the glaze. Add the milk a tablespoon or even teaspoon at a time until it is the exact consistency you’d like for drizzling or glazing.
How to Remove Bundt Cake From the Pan
To ensure that your bundt cake will come out cleanly, you must grease the pan with shortening and then dust it with flour. Be certain that you grease all the creases and crevices of those pretty bundt cake pans.
Allow the cake to cool for 10 minutes in the pan on a wire rack, then loosen the edges as much as you can with a knife and turn it out onto a plate to cool completely.
Tools Needed to Make This Cake
Peppermint Crunch Baking Chips. You could put these inside the cake too, but we simply put them on top of the glaze. Try not to eat the whole bag before they actually get on the cake!
Using shortening, grease a 10" bundt cake pan generously, then dust with flour. This will help the cake to come out cleanly, so use both shortening and flour.
In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, oil and water. Use a hand mixer to beat well.
Remove 1 cup white batter and place it in a small bowl. Add a few drops of red food coloring and peppermint extract to the small bowl of batter. Mix well.
Pour half of white cake batter into the prepared pan. Carefully pour pinkish red batter over the white batter in the pan.
Top with the remaining white batter.
Gently tap the pan a few times on the countertop to release any air bubbles.
Bake for 43-50 minutes or until the top of the cake bounces back when you touch it.
Allow the cake to cool for 10 minutes, then turn it out onto a place to cool completely.
For the Glaze:
Combine the powdered sugar, milk and peppermint extract in a small bowl. Add enough milk so that the glaze will be a thick drizzle.
Drizzle the glaze over the top of the cake. Immediately sprinkle with crushed candy canes or peppermint crunch baking chips.
Store the cake in an airtight container. This cake freezes really well!
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.