The perfect wintery, holiday centerpiece for your dessert table! This Peppermint Bundt Cake has a moist buttery pound cake texture with peppermint candies swirled into the center. A delicious recipe to add to your holiday plans or gift to a friend! Baked beautifully in our Pine Forest Bundt Pan.
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract ( for stronger peppermint flavor 1 ½ tsp)
- 3 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 1 cup whole milk, room temperature
- ½ cup crushed peppermint candies
Optional
Preheat oven to 325° F. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar at medium speed until light and fluffy, 5-7 minutes, stopping to scrape sides of bowl. On low speed, add eggs one at a time beating well after each addition. Mix in vanilla and peppermint extracts.
In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined after each addition. Fold in peppermint candies.
Prepare Pine Forest Bundt with baking spray with flour and use a pastry brush to evenly coat the details. Pour batter into prepared pan, using spatula to spread batter evenly. Tap the pan firmly a few times and let sit 10 minutes before baking to allow batter to settle.
Place pan on baking sheet and bake for 60-70 minutes or until toothpick inserted comes out clean. Let cool in pan 10 minutes. Invert onto a cooling rack to cool completely. Dust with powdered sugar as desired just before serving or can add a simple glaze.
Posted by Georgina
Yummy!
I was looking for a old fashioned pound cake recipe to fit my 10 cup bundt pan and I came across this recipe. I omitted the peppermint extract and candies. It made a wonderful rich, buttery pound cake. Great recipe.
Posted by Karen L Tiner
Awesome..peppermint flavor is prominent but not to strong..it is complimented by the vanilla flavor..will be making this one again as it was a hit with the family..
Posted by Gail D Abrams
This recipe is really good, but probably better to not use the crushed peppermint in the batter. I used a name brand peppermint candy, but some sank to the bottom of the pan and looked like red hots. I crushed them pretty fine. Better to use the candy to decorate around the base of the cake. The cake came out of the pan just fine, except for one tip of a tree, because some of the peppermint candy stuck in the crevice. The powdered sugar made it look lovely!
Posted by Robert
This cake was easy to prepare.
I did add 2 Teaspoon peppermint extract, next time I will consider 3 Teaspoons.
we all like peppermint could be a personal preference.
I baked in the Pine Forest Bundt pan.
If you don’t have the Pine Forest pan , bake this in any bundt pan you have the cake is VERY GOOD!!