Peppermint is a dominant Christmastime flavour, so this candy cane bundt cake has a lot of it, and it’s glazed too!
Initially, I wasn’t going to include this Candy Cane Peppermint Bundt Cake into the 12 Bundt Cakes of Christmas series, but then I realized that I had included only one cake so far for the kids. All kids love candy canes, and I’m sure they will love this cake too. Now they can have their cake and candy too!
In the recipe card below, I indicated that you would need a total of 3/4 cup of crushed candy canes to make this cake. Now, if you’d like to crush candy canes, then you can do so, but you can easily find them already crushed at any bulk food store. Walmart carries them and so does most dollar stores at Christmastime.
Back in August, John.e, McKenna, my dad, and I were shopping for antiques in St. Jacob’s. The reason for this shopping trip was to try to find cake stands or cake plates for this bundt cake series. Believe it or not, I only found one cake plate and that was the one you see in the Holiday Matcha Bundt Cake photos.
The other cake stands/plates were found at HomeSense, Winners, Hobby Lobby, and my dad’s china cabinet! This red cake stand though, was my mom’s. I bring it out only at Christmastime. But, this story isn’t about the cake stands, it’s about the crushed candy canes.
Right next to this very large antique market in St. Jacob’s, is a bulk food store. We go there maybe twice a year, but I think that number might increase greatly, Dear Reader. That particular bulk store has everything you could ever want or need if you’re a baker.
In most cases, crushed candy canes are red and white, but this store had crushed candy canes that were red, white, and green. I had to have them! Truth be told, Dear Reader, I “had” to have a lot of things during that particular visit. I almost passed out when the cashier said our total was $193! But, it was worth every penny – especially the $2 I paid for the bag of crushed candy canes!
If you don’t want to use the red and white ones – which are the easiest to find – then you can crush your own candy canes by placing unwrapped, broken candy canes into a sturdy bag and firmly rolling over them with a wooden rolling pin.
Either way, look for candy canes that are not crushed too finely. Many times, you’ll find them that have too much powder, meaning that they have been crushed too much. You want chunky pieces in order to get the red and green speckled pattern when you slice into your baked cake.
Candy Cane Peppermint Bundt Cake has a lot of peppermint flavour. In addition to the crushed candy canes, there’s also a good bit of peppermint extract. I used one tablespoon of peppermint extract in the cake batter, but you can add another teaspoon if you really want more peppermint flavour.
Looking for more Christmas cake recipes: You’ll find more cakes in the Christmas Recipes section of Lord Byron’s Kitchen. There are cookies, balls, bars, and squares too!
As promised, here’s an image of the previous cakes in this series. Just click on the images to view the recipe. I’ll place images here every day as we work our way through the series:
If you loved this recipe, here are some others that might interest you as well:
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Candy Cane Peppermint Bundt Cake
For the Cake:
- 1 cup butter, room temperature
- 1 1/2 cups white sugar
- 4 large eggs
- 1 tablespoon peppermint extract
- 2 3/4 cups all purpose flour
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup crushed candy canes
For the Frosting:
- 2 cups confectioner's sugar
- 1 tablespoon milk
- 1 teaspoon peppermint extract
- 1/4 cup crushed candy canes
For the Cake:
- Preheat oven to 350° Prepare a bundt pan by coating the inside of the pan with non-stick cooking spray. Dust the entire baking surface with flour and tap out the excess. Set aside.
- In a large bowl, using a handheld mixer, mix together the butter and sugar on medium speed for 3 minutes.
- Add the eggs one at a time and blend well into the sugar and butter mixture.
- Next, add the peppermint extract and mix into the batter.
- Sift together the flour, baking powder, and salt. Add to the wet ingredients and mix on low speed until just incorporated.
- Add the milk and fully incorporate.
- Stir in the crushed candy canes.
- Transfer the batter to the prepared bundt pan.
- Bake for 40 minutes. Test the cake to see if it has baked all the way through by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If the toothpick comes out with batter on it, continue the baking process for a few more minutes. Test again.)
- Remove from oven. Place the cake on a cooling rack and let set for 10-15 minutes before turning out onto the cooling rack to continue the cooling process.
For the Frosting:
- When the cake has completely cooled, whisk together the confectioner's sugar, milk, and peppermint extract until smooth. Drizzle the glaze over the cooled cake and top with the remaining crushed candy canes.
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