This Candy Cane Bundt Cake is a moist, flavorful cake covered with a peppermint buttercream frosting. It is the perfect holiday dessert to serve up at your next holiday party!

Candy Cane Bundt Cake with Peppermint Frosting

Peppermint is a staple for the holidays and thank goodness because I love peppermint!

From our Peppermint Hot Cocoa Bombs, Peppermint Red Velvet Cake Roll, Cranberry Peppermint Martini, Candy Cane Crinkle Cookies and even our Boozy Peppermint Hot Cocoa, we simply can’t get enough peppermint during the holiday season.

If you feel the same, you’ll love this Candy Cane Bundt Cake that is covered with Peppermint Frosting!!

What You’ll Need to Make A Candy Cane Bundt Cake with Peppermint Frosting

This recipe makes enough to serve 8-10 depending on slice sizes.

• White cake mix – I prefer Duncan Hines
• Egg whites
• Whole Milk – You can use any milk you’d like but I find that whole milk gives a more moist cake
• Unsalted sweet cream butter – This allows you to control the amount of salt being used
• Cream cheese
• Heavy whipping cream
• Crushed peppermint candies – You can crush a peppermint candy cane or buy the pre-crushed candy pieces
• Pure peppermint extract
• Red food coloring – You can use regular food coloring or even the gel food coloring for a more vibrant color
• 9 inch bundt cake pan

How to Make A Candy Cane Bundt Cake with Peppermint Frosting

Preheat the oven to 350 degrees and spray a bundt cake pan with cooking spray to ensure a clean release of the cake. Set aside.

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 into it.

Pour half of the white batter into the bundt cake pan and 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 swirled layer and repeat by dropping 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 and prior to frosting.

Once your cake is cooled, prepare the peppermint frosting by using a hand mixer to 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 the frosting over the entire bundt cake and sprinkle crushed peppermint candy on top.

Allow the frosting to firm up before serving!