Peppermint Christmas Cake Recipe
Bake a Christmas Cake loaded with your favorite holiday flavors of peppermint. This Christmassy bake is gorgeous for a fancy holiday dinner party and easy enough to make with kids for a merry, joyful, perfect dessert...
Servings: 16
Calories: 556kcal
Equipment
Ingredients
bundt cake
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon sea salt
- 1 ¼ cups butter
- 1 ⅔ cups granulated sugar
- 4 whole eggs
- ¼ cup vegetable oil
- ½ teaspoon Peppermint Extract
- 1 ¼ cups peppermint mocha coffee creamer
- 1 bag See's Candies Peppermint Twists or candy canes
peppermint cream cheese frosting
- 8 ounces cream cheese
- ¼ cup butter
- 2 cups powder sugar
- 2 tablespoons peppermint mocha coffee creamer
Instructions
bundt cake
- Note: all the ingredients need to be at room temperature.
- Spray the bundt pan (even non-stick pans) with coconut oil and sprinkle with flour until very well coated. Preheat oven to 325 degrees.
- Sift together 3 cups of flour, 1 ½ teaspoons baking powder, and ¾ teaspoon sea salt onto a piece of parchment paper or wax paper.
- In a mixer, whip together 1 ¼ cups room temperature butter and 1 ⅔ cups granulated sugar. Crack four eggs into a bowl, and lightly beat mixing eggs into butter and sugar. Next, add ½ teaspoon of peppermint extract and ½ cup vegetable oil. Whisk on low until combined.
- Next, slowly add portions of the flour mixture alternating with the peppermint creamer until fully incorporated in the mixer.
- Pour the cake batter into the cake pan, and make the sides slightly higher than the center, this is a thicker batter.
- Bake 60 minutes, or up to 65-70 minutes until the toothpick comes out clean. Bake on the top rack. Rotate the pan halfway through. Remove to cool on a wire rack for 10 minutes, then turn out the cake from the pan onto the rack to finish cooling.
peppermint sour cream frosting
- In a mixer, combine 8 ounces soft cream cheese, ¼ cup of soft butter, 2 cups of powdered sugar, and 2 tablespoons of peppermint mocha coffee creamer. You can add a ½ teaspoon of peppermint extract if you like extra peppermint flavor.
- Load the peppermint buttercream into a pastry bag fitted with a large round tip. It helps to use a tall glass to hold the bag while you fill it with a spatula.
decorate the Christmas cake
- Cool the cake before frosting. Crush the peppermints (or candy canes) in a plastic bag with a rolling pin and leave some whole to put inside the center of the bundt cake if you use that type of cake pan.
- Pipe peppermint buttercream on the top of the cake. If you use a spiral pan like mine, you can frost down the spirals of the cake and put some in the center. Sprinkle the crushed peppermint candies on the frosting, and put more candy into the center of the cake.
- If baking ahead, wrap the baked cake in plastic wrap to keep moist or keep in a cake carrier.
Video
Notes
Top Cake Baking Tips
- Bake on the top rack.
- Rotate the pan halfway through.
- If baking ahead, wrap the baked cake in plastic wrap to keep moist.
How to Serve Holiday Cakes
Serve on a pretty cake stand, holiday plate, or platter. It also helps to frost it on a small round piece of white cake cardboard to make it easy to transport and move onto a cake plate or plate. You can cut it so it just fits underneath so you don't see it, I did that after this photo so it was prettier.Christmas Bundt Cake Variations & Swaps
Candy Cane Layered Cake: Instead of baking in a bundt pan, you can bake this recipe in regular cake pans. Use a loaf pan, or make round or square two or three-layers. Simply slice and make luscious layered cakes and put frosting between the cake layers. You can keep it simple and dust it with powdered sugar, and for those with a sweet tooth, go all in and cover it with this peppermint frosting or my whipped bakery-style Frosting. White Chocolate: Add in some white peppermint chocolate chips or chopped peppermint bark candy. Cake Flour: Swap in cake flour for AP flour, simply add 2 more tablespoons per cup of flour. So for this recipe, you will add an extra 6 tablespoons of cake flour. Vegetable Oil: The addition of oil helps to make a moist cake, and I highly recommend it.Nutrition
Serving: 16g | Calories: 556kcal | Carbohydrates: 83g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 292mg | Potassium: 88mg | Fiber: 1g | Sugar: 57g | Vitamin A: 724IU | Calcium: 39mg | Iron: 1mg