Swirled Peppermint Bundt Cake
wirled Peppermint Bundt Cake is a simple, from scratch cake recipe flavored with peppermint and topped with a thick, creamy glaze. Beautiful peppermint cake recipe that is absolutely delicious too!
Servings: 16
Calories: 252kcal
Ingredients
- 2 ½ cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs
- 1 cup milk
- ½ cup sour cream or plain Greek yogurt
- ¼ cup oil vegetable, canola or coconut
- 1-2 tsp peppermint extract
- 1 oz red food coloring gel
GLAZE
- 2 cups powdered sugar
- 2-4 Tbsp heavy cream
- ½ tsp peppermint extract
- crushed candy canes for garnish
Instructions
- Preheat oven to 325°.
- In a large bowl, combine all of the cake ingredients except for the food coloring. When batter is well mixed, divide in half and put the other half in a separate bowl. Mix the red food coloring into half of the batter and mix well.
- Butter and flour a Bundt pan or use baking spray with flour in it. Alternately scoop some of the red and white batters into the pan. Use a butter knife to lightly swirl the two batters together to create a marbled effect.
- Bake for 25-30 minutes until the cake is lightly browned and the center is baked through. (Cake should spring back if you press lightly). Remove from oven. Let cool for about 10-15 minutes before inverting onto a wire rack to cool completely.
- Once cake is cool, whisk the glaze ingredients together. Start with 2 Tbsp of the cream and add more if you’d like a thinner glaze. Drizzle on top of the cake and then garnish with crushed candy canes.
Nutrition
Calories: 252kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 94mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg