This delicious Peppermint Bundt Cake is moist, tender, and perfect for the holidays. Inspired by a white velvet base, this recipe uses cream cheese in the batter for extra richness and a fine, soft crumb.
Red swirls in the batter hint at peppermint flavor, while a simple dark chocolate glaze and a sprinkle of crushed candy canes finish the cake for a festive look and a delicious contrast of flavors.
Why we Love this Cake
There are plenty of reasons to make this Peppermint Bundt Cake:
- Moist, tender crumb with a soft texture
- Clear peppermint flavor without being overpowering
- Easy, elegant glaze
- Beautiful slices that show off the red marbling
- Bundt cakes are quick to decorate and serve
A Look at our Ingredients
Below is a brief overview of key ingredients used in this cake. The full ingredient list and measurements are included in the recipe card later in the post.
Cake flour gives a lower-protein base for a softer, more tender crumb. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch and whisking well.
Cream cheese adds richness and helps create a velvety texture—full-fat cream cheese is recommended.
Unsalted butter lets you control salt levels precisely; some salted butters vary in sodium.
Egg whites create a delicate crumb and a lighter crumb color. Carton egg whites work fine—follow package guidance for equivalents.
Buttermilk adds acidity that tenderizes gluten strands for a softer cake. Full-fat buttermilk is preferred, though a milk-plus-acid substitute works well in a pinch.
How to Make Peppermint Bundt Cake
The full printable recipe appears in the recipe card below. Here’s a concise step-by-step summary:
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan. A 10-inch pan with at least 12-cup capacity works well; this recipe yields about 7½ cups of batter.
- Separate eggs and reserve 6 egg whites (or measure carton whites). Set aside.
- Whisk cake flour, baking powder, baking soda, and salt together; set aside.
- Combine buttermilk, vegetable oil, vanilla, and peppermint extract in a separate bowl; set aside.
- Cream butter and softened cream cheese until smooth, then gradually add sugar and beat 2–3 minutes until creamy.
- With the mixer on low, add the egg whites one at a time, mixing briefly to incorporate.
- Alternately add the dry mixture and the buttermilk mixture to the creamed mixture, starting and ending with the dry ingredients. Mix just until combined.
- Reserve 1½ cups of batter and tint it red for the marbling.
Marbling the Batter
- Alternate white and red batter layers in the prepared pan. The authors used three layers of white and two of red, but you can layer however you like.
- Tap the pan to settle the batter, then run a knife through a few times to create soft swirls.
- Bake at 325°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake springs back when touched. Allow the cake to cool in the pan on a wire rack for 10 minutes before turning out.
For the Chocolate Glaze
Chocolate and peppermint are a classic pairing. This cake is finished with a simple chocolate ganache made from dark or semi-sweet chocolate and heavy cream.
To prepare the glaze: place chocolate and cream in a microwave-safe bowl and heat in short increments, stirring as the chocolate softens until smooth. Allow the ganache to cool until it reaches the desired consistency for pouring, spreading, or drizzling, then top the cake and sprinkle with crushed candy canes.
Recipe FAQs
Can Peppermint Bundt Cake be frozen? Yes. Cool the cake to room temperature, wrap in plastic wrap and foil, and freeze for up to three months. Thaw in the refrigerator overnight, then bring to room temperature before unwrapping and decorating.
Does this cake need refrigeration? The cake will keep at room temperature in an airtight container for 1–2 days. After that, refrigerate for a day or two more. If refrigerated, bring to room temperature before serving for the best flavor and texture.
How does buttermilk help? Buttermilk adds acidity that softens gluten and produces a more tender cake. It’s a common ingredient in many of our favorite cake recipes.
How strong is the peppermint flavor? The peppermint is noticeable but balanced. This recipe uses extra extract compared with some layer-cake versions to compensate for the absence of peppermint frosting between layers.
Why add cream cheese to the batter? Cream cheese adds richness and a touch of acidity that contributes to a velvety, tender crumb. It’s a helpful ingredient in many “velvet” style cakes.
More Christmas Cake Recipes
If you’re planning holiday baking, try other seasonal favorites such as red velvet pound cake, white chocolate peppermint cake, eggnog pound cake, or carrot cake. These make a lovely rotation for holiday gatherings.
-
Red Velvet Cheesecake Cake
-
Red Velvet Pound Cake
-
Eggnog Pound Cake
-
Peppermint Cake
Explore our collection of cake recipes to find more scratch cakes and cake-mix adaptations, plus decorating ideas and tutorials for every occasion.
Have you made this? We’d love your rating, comments, and a photo if you try the recipe—your feedback is appreciated!
Peppermint Bundt Cake
Ingredients
- 8 oz package cream cheese, softened (226g)
- 1½ sticks unsalted butter, softened (168g)
- 2 cups sugar (400g)
- 6 egg whites, room temperature
- 3 cups cake flour (342g) — see notes for substitution
- 2 tsp baking powder (8g)
- ½ tsp baking soda (3g)
- ½ tsp salt (3g)
- 1¼ cups buttermilk (296g) — see notes for substitution
- ⅓ cup vegetable oil (64g)
- 1½ tsp vanilla extract
- 2 tsp peppermint extract
- Red coloring gel or liquid food coloring to tint 1½ cups of reserved batter
For the Chocolate Glaze
- 4 oz dark or semi-sweet chocolate (we used chips)
- 2 oz heavy cream or whipping cream
Decoration
- Crushed candy canes, optional
Instructions
- Preheat oven to 325°F. Grease and flour a bundt or tube pan. (We used a 15-cup pan with a baking capacity of 12 cups.)
- Separate eggs and reserve 6 egg whites (or measure carton whites). Set aside.
- Whisk flour, baking powder, baking soda, and salt together; set aside.
- Combine buttermilk, oil, vanilla, and peppermint in a bowl; set aside.
- Cream butter and cream cheese until smooth, then add sugar gradually and beat 2–3 minutes.
- On low speed, add egg whites one at a time, mixing briefly after each addition.
- Alternate adding the dry mixture and buttermilk mixture on low speed, starting and ending with dry. Mix just until combined.
- Reserve 1½ cups of batter and tint it red.
- Layer white and red batters in the prepared pan, tapping to level. Run a knife through a few times to create swirls.
- Bake 55–60 minutes or until a toothpick comes out clean or with a few crumbs and the cake springs back when touched. Cool in pan on a wire rack for 10 minutes before turning out.
- To make the glaze: combine chocolate and cream in a microwave-safe bowl. Heat in short bursts until the chocolate is nearly melted, then stir until smooth. Cool to desired consistency and drizzle or spread over the cooled cake. Sprinkle with crushed candy canes if desired.
Notes
Cake flour substitute: For each cup of flour, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons cornstarch. For this recipe use 3 cups all-purpose flour minus 6 tablespoons, plus 6 tablespoons cornstarch; whisk thoroughly.
Buttermilk substitute: Add 1 tablespoon vinegar or lemon juice to a measuring cup, fill to the 1-cup mark with milk, stir and let sit 5 minutes.
Bundt pan capacity: This recipe yields about 7½ cups of batter. Do not overfill your pan; leave room for batter to rise (generally no more than ¾ full).