This festive Peppermint White Chocolate Bundt Cake, topped with rich dark chocolate ganache and a sprinkling of peppermint candies, makes a truly scrumptious addition to your holiday celebrations!
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Celebrate with a Christmas Bundt Cake!
This scrumptious Peppermint White Chocolate Bundt Cake recipe is perfect for the Christmas holiday! Luxuriously rich and delicious, it can be baked well head of time and lasts for days.
The idea for this festive bundt cake has been kicking around in my head for a couple of years, and I finally made it a reality! I'm so proud of this bundt cake recipe, too; cakes are a tricky balance of sugars, fats, liquids, dry ingredients, and leavening agents, and getting it just right can be a challenge.
Not only is this cake a perfect combination of Christmas flavors, but the ganache topping makes for an extremely forgiving cake as well, easing holiday baking stress. Bundt cakes, with their delicate edges and deep patterned recesses, are notorious for sticking to the pan, but the ganache on this cake alleviates that problem by covering any imperfections with a thick, decadent layer of sumptuous dark chocolate and a sprinkling of crushed peppermint.
Peppermint White Chocolate Bundt Cake Ingredients
- Heavy cream: It is important to use heavy cream for this recipe. Heavy cream has slightly more butterfat than whipping cream (36 percent versus 30 percent), and that extra butterfat is what makes this cake so rich and tender.
- White chocolate: Not all white chocolate is made the same. All of our tests for this cake were made with Ghirardelli White Vanilla Flavored Melting Wafers, and this is what we recommend using.
- Bittersweet chocolate: Likewise, not all bittersweet chocolate is the same. We recommend using Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips.
- We chose bittersweet chocolate for the ganache to balance out the intense sweetness of the white chocolate cake. Even if you aren't usually a "dark chocolate" person, you will likely find it to be a perfect complement.
- If you are totally averse to using dark chocolate, you can use semisweet or milk chocolate chips instead; just be aware that doing so may cause the flavor to go from exquisite to mildly cloying.
- Unsalted butter: Cakes traditionally call for unsalted butter so you can better control the amount of salt; however, you can use salted butter for this cake if you like. In this case, simply omit the salt.
- Sugar: Use plain, white granulated sugar. Do not substitute brown sugar.
- Salt: Use fine sea salt. Omit salt if you use salted butter.
- Eggs: We use 5 USDA large (EU Size Medium) eggs for this recipe; 240-275 grams without shells.
- Vanilla extract: Use real vanilla extract.
- Flour: We recommend using cake flour for this recipe. Specifically, this recipe was developed using Bob's Red Mill Unbleached White Fine Pastry Flour.
- Baking powder
- Peppermint extract: Use pure peppermint extract. Do not use peppermint oil.
- Crushed peppermints: You can crush plain candy canes or peppermint stars; however, we prefer to use packaged crushed peppermints made expressly for baking, as they have a consistent texture and flavor.
Ganache & Topping
See recipe card for quantities.
How to Make this Christmas Bundt Cake
Important: Ensure all cake ingredients are at room temperature before you begin.
Prepare the Bundt Pan
Use a pastry brush to carefully grease a 12-15 cup bundt pan or tube pan with melted vegetable shortening. Dust the pan with cake flour and gently tap out any access.
If you must use a baking spray, use one that contains flour. Do not use plain cooking sprays (like Pam), as they can gum up the tight corners of a bundt pan and cause sticking. It is best to avoid using melted butter, too, as the milk solids can cause the cake to stick.
Mix & Bake
Hint: We strongly suggest that you use a kitchen scale to weigh the ingredients for this recipe; especially the cake flour. Flours can measure quite differently depending on the baker and the method for measuring, and these discrepancies can adversely affect the outcome of your cake. (US bakers: Switch the ingredient list to Metric for exact weights.)
In a medium mixing bowl, whisk together flour and baking powder. Set this mixture aside.
In a small saucepan, heat one cup of heavy cream over low heat just until tiny bubbles begin to form around the edges (155°-160℉ (68°-71℃). Immediately remove it from the heat. DO NOT BRING TO A SIMMER.
Sprinkle the white chocolate melting wafers into the warm cream and stir once. Let it set for 3-4 minutes. Stir the mixture until it is thoroughly mixed and completely smooth. Set aside.
In the mixing bowl of an electric stand mixer, whip the butter on medium until it achieves a light and fluffy texture; about 4 minutes.
Gradually add the sugar and salt, mixing until they are well combined.
The mixture will appear grainy at this point.
Increase the mixer speed to high and beat for about 8 minutes, or until thoroughly creamed. The butter mixture should now appear smooth, pale yellow, and noticeably increased in volume.
Do not rush the creaming step. If you want to create a light, delicate cake, it is imperative that the mixture be thoroughly creamed. Taking time to properly cream the butter and sugar allows the sugar to completely dissolve into the butterand introduces more air into the batter.
Add eggs to the creamed mixture one at a time, thoroughly beating after each addition. Mix in the vanilla and peppermint extracts.
Turn the mixer to low and add the flour mixture alternately with the white-chocolate and cream mixture, starting and ending with the flour mixture. When adding the chocolate-cream, pour it in a slow, thin stream.
At this point, the batter should be quite smooth and thick.
Mix ½ cup of crushed peppermint candies into the batter.
Spoon the batter into the prepared bundt pan, using a spatula to spread it evenly. Give the pan a firm tap on the counter a few times and let it sit for 8-10 minutes before baking.
Place the cake in the middle rack of a cold oven and set it to 325℉ (165℃). Bake for 50 to 60 minutes or until a toothpick or skewer comes out clean.
For a more precise check, use an instant-read thermometer; this bundt cake is done when the internal temperature reaches 200°F (93°C).
How to Get the Cake Out of the Bundt Pan
Let the cake cool in the pan for 10-15 minutes, but no more than that. To successfully remove the cake from the bundt pan:
- Place a folded kitchen towel on the counter.
- Hold the cake pan right-side up at an angle on the towel, and rotate it as you gently but firmly tap it all around to encourage the edges to release.
- Once the cake has been tapped all around, give the whole cake a firm tap on the counter.
- Invert the cake onto a wire cooling rack.
- Tap the cake on the cooling rack a few times on the counter.
- Gently lift the cake pan off the cake.
Sure, I could have cleaned this cake image up and made it look perfect. Or I could have baked yet another cake and gone for true perfection. But the reality is, sometimes - no matter how careful you are - portions of the thin outer golden layer of cake that bake against the pan may peel off. This is especially true with this particular bundt cake recipe, due to the addition of the crushed peppermint candies. If this happens to your cake, no worries! You can easily cover any inconsistencies with the ganache.
If larger chunks of cake stick to the pan, use a toothpick or bundt cake tool to carefully remove them while they are still warm, and replace them on the cake like a puzzle piece. As the cake cools, the rogue pieces will stick to it, and will be fully secured by the layer of ganache when it is poured.
(For further instructions about how to flip a bundt cake, visit this detailed tutorial.)
Allow the cake to cool completely before adding the ganache.
Add the Ganache
The ganache is made using the same technique you used earlier for melting the white chocolate and cream mixture.
To make the ganache, heat one cup of heavy cream in a small saucepan over low heat just until tiny bubbles begin to form around the edges (155°-160℉ / 68°-71℃). Immediately remove from the heat.
Sprinkle the bittersweet chocolate chips into the warm cream and stir once. Let it set for 3-4 minutes. Stir the mixture until it is thoroughly mixed and completely smooth. (This mixture will be noticeably thicker than the white chocolate mixture.)
Spoon the prepared chocolate ganache evenly over the cake, allowing it to flow over the ridges of the bundt cake. Allow it to cool completely.
When you are ready to serve the cake, top it with crushed peppermint candies or peppermint sprinkles, using the back of a spoon to press them slightly into the ganache to hold them in place if necessary.
Substitutions
- White Chocolate Ganache: Use the same process for making the ganache, substituting white chocolate for the bittersweet chocolate.
Variations
This Peppermint White Chocolate Bundt Cake recipe was adapted from the Italian Cream Bundt recipe that can currently be found on the product wrapper for the Nordic Ware's braided bundt pan, and online.
Equipment
We like to make this peppermint white chocolate cake recipe in our elegant braided bundt pan from Nordic Ware. This beautiful 12-cup pan was created to mark Nordic Ware's 75th Anniversary, and the cakes it creates are simply stunning.
We recommend using a Nordic Ware bundt pan, as opposed to an off-brand pan. They are made using heavy cast aluminum, and have a non-stick coating that makes for quick release and easy cleaning.
Note that this recipe barely fits into a 12-cup bundt pan. Do not attempt to bake it in a pan with a smaller capacity, as it will overflow the pan while baking.
We also suggest using a kitchen scale to measure the ingredients for this bundt cake recipe. Cooking and baking are two very different things; pastries and cakes require careful measuring to ensure success.
Storage
Like most cakes, this bundt cake freezes well. It can be baked and frozen ahead of time, with the ganache and peppermint topping being added when the cake is fully defrosted and ready to serve.
Wrap the cake tightly with several layers of plastic wrap so that none of the surface is exposed to air. Add a final layer of aluminum foil. Place the cake in a clear, flat surface in your freezer. Do not stack anything on top of it.
Store the cake in the freezer for up to 3 months. The day before you want to serve the cake, take it out of the freezer and place it in the refrigerator. Thaw overnight. Do not unwrap it until it is completely thawed.
Do not attempt to defrost this cake in the microwave; doing so will change the cake texture.
Note that if you store leftover cake (to which ganache and peppermint sprinkles have already been added) the peppermint topping will dissolve when the cake defrosts. This doesn't affect the flavor or texture of the cake at all. You can even add more sprinkles to the top to refresh the appearance.
Top Tip
Add the crushed peppermint topping to the cake just before you plan to serve it. If you add it too long before the cake is served (like the day before), the peppermint candies will turn soft and may even dissolve onto the ganache. (This really isn't a problem; the cake just won't look as fancy or festive, but it will still taste fabulous!)
If the candies do melt a bit, or if you are serving the cake again the next day, simply add some more crushed peppermint candy to the top of the cake before serving.
More Holiday Sweets & Treats
Looking for another Christmas bundt cake idea? Be sure to check out our delectable rum-glazed Eggnog Bundt recipe!
- Eggnog Bundt Cake with Rum Glaze
- Orange Tea Ring (Danish Wreath)
- Best Ever Soft Caramel Corn
- Cinnamon Roll Wreath (Danish Pastry Ring)
How to Serve a Christmas Bundt Cake
The easiest way to serve a bundt cake is to simply plate it on a platter or cake stand and cut it as needed. (A domed cake stand is a beautiful and practical way to serve bundt cake.) This bundt cake is rich, has a fine crumb like a pound cake, and a thin slice is more than satisfying.
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Peppermint White Chocolate Bundt Cake
Equipment
Ingredients
Peppermint White Chocolate Cake
- 1 cup heavy cream
- 6 ounces Ghirardelli white chocolate melting wafers
- 1½ cups unsalted butter room temperature
- 2¼ cups sugar
- 1 teaspoon salt
- 5 large eggs
- 2 teaspoons vanilla
- 3 cups cake flour
- ½ teaspoon baking powder
- 1 teaspoon peppermint extract (for stronger peppermint flavor, use 1½ tsp)
- ½ cup crushed peppermint candies
Dark Chocolate Ganache & Garnish
- 1 cup heavy cream
- 8 ounces Ghirardelli bittersweet chocolate chips
- ½ cup crushed peppermint candies garnish
Instructions
- Important: Ensure all cake ingredients are at room temperature before you begin.
- Use a pastry brush to carefully grease a 12-15 cup bundt pan or tube pan with melted vegetable shortening. Be sure to get into all the nooks and crannies. Dust the pan with cake flour and gently tap out any access.
- In a medium mixing bowl, whisk together flour and baking powder. Set this mixture aside.
- In a small saucepan, heat one cup of heavy cream over low heat just until tiny bubbles begin to form around the edges (155°-160℉ (68°-71℃). Immediately remove it from the heat. DO NOT BRING TO A SIMMER.Sprinkle the white chocolate melting wafers into the warm cream and stir once. Let it set for 3-4 minutes. Stir the mixture until it is thoroughly mixed and completely smooth. Set aside.
- In the mixing bowl of an electric stand mixer, whip the butter on medium until it achieves a light and fluffy texture; about 4 minutes.Gradually add the sugar and salt, mixing until they are well combined.Increase the mixer speed to high and beat for about 8 minutes, or until thoroughly creamed. The butter mixture should now appear smooth, pale yellow, and noticeably increased in volume.
- Add eggs to the creamed mixture one at a time, thoroughly beating after each addition. Mix in the vanilla and peppermint extracts.
- Turn the mixer to low and add the flour mixture alternately with the white-chocolate and cream mixture, starting and ending with the flour mixture.When adding the chocolate-cream, pour it in a slow, thin stream.
- Mix ½ cup of crushed peppermint candies into the batter.
- Spoon the batter into the prepared bundt pan, using a spatula to spread it evenly. Give the pan a firm tap on the counter a few times and let it sit for 8-10 minutes before baking.
- Place the cake in the middle rack of a cold oven and set it to 325℉ (165℃). Bake for 50 to 60 minutes or until a toothpick or skewer comes out clean.For a more precise check, use an instant-read thermometer; this bundt cake is done when the internal temperature reaches 200°F (93°C).
- Let the cake cool in the pan for 10-15 minutes, but no more than that. Place a folded kitchen towel on the counter. Hold the cake pan right-side up at a 45-degree angle on the towel, and rotate it as you gently tap it all around to encourage the edges to release. Once the cake has been tapped all around, give the whole cake a firm tap on the counter. Invert the cake onto a wire cooling rack. Tap the cake on the cooling rack a few times on the counter. Gently lift the cake pan off the cake.
- To make the ganache, heat one cup of heavy cream in a small saucepan over low heat just until tiny bubbles begin to form around the edges (155°-160℉ / 68°-71℃). Immediately remove from the heat.
- Sprinkle the bittersweet chocolate chips into the warm cream and stir once. Let it set for 3-4 minutes. Stir the mixture until it is thoroughly mixed and completely smooth. (This mixture will be noticeably thicker than the white chocolate mixture.)
- Spoon the prepared chocolate ganache evenly over the cake, allowing it to flow over the ridges of the bundt cake. Allow it to cool completely.
- When you are ready to serve the cake, top it with crushed peppermint candies or peppermint sprinkles, using the back of a spoon to press them slightly into the ganache to hold them in place if necessary.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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