Christmas Peppermint Cake
Candy Canes are a crunchy, minty, and mouth-watering candy eaten during the holidays. These candies can also be turned into an amazing dessert for this holiday season. And this new Peppermint Cake recipe will be the perfect addition after a Christmas dinner.
Servings: 12
Ingredients
- 2 boxes 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
- 9 in bundt cake
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
Instructions
- 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
Peppermint Frosting Directions
- 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!