Best Peppermint Swirl Bundt Cake Recipes

PEPPERMINT RIBBON CAKE

Steps:

• Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

PEPPERMINT POUND CAKE WITH CREAM CHEESE PEPPERMINT BARK FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
• Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
• Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
• Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
• Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
• Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
• While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
• Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

PEPPERMINT SWIRL BUNDT CAKE

Steps:

• 1. Preheat oven to 325. Generously grease and flour bundt pan.
• 2. Make cake batter as directed on box. Pour about 2 cups of batter into the bundt pan. In a small bowl, pour about 3/4 cup of batter. Stir in food coloring and extract. Carefully pour pink batter over the white batter already in the bundt pan. Then, carefully pour remaining white batter over the pink.
• 3. Bake as directed on box. Check with a toothpick. Cool about 10 minutes. Invert onto serving plate or cooling rack. Cool completely, about 1 hour.
• 4. In a small bowl, mix icing ingredients. If necessary additional milk may be added 1 tsp. at a time until spreadable and smooth. Spread icing over cake.
• 5. Garnish with crushed candy canes or crushed starlight peppermints, if desired.

MINT SWIRL FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.