Peppermint Candy Cane Bundt Cake Recipes

PEPPERMINT CANDY CANE BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees F.
• If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
• In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
• Generously grease and flour the bundt pan. Set aside.
• In a large mixing bowl of a stand mixer, beat together oil and sugar until combined.
• Add eggs, one at a time, beating well after each addition.
• Add both extracts and beat well again.
• With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
• Scoop 2 cups of the batter into a medium mixing bowl. Add 1 to 2 drops of red food coloring.
• Pour half of the white batter into the bottom of the pan.
• Top with half of the red batter.
• Top with white batter.
• Finish with the remaining red batter. You can make few gentle swirls in the batter with a knife.
• Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
• Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.
• Melt chocolate and cream in a double boiler.
• Let cool slightly.
• Whisk in powdered sugar.
• Glaze the cake.
• Let set for 1 minute.
• Sprinkle with crushed candy canes.

CANDY CANE CAKE

Steps:

• Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
• In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.