Peppermint White Chocolate Bundt Cake

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!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 45

Cook Time 1

Cooling Time 30

Total Time 2 15

Servings servings

Calories 420kcal

Author Renee

Equipment

1 Electric Mixer
1 bundt pan minimum 12-cup capacity
1 small saucepan
1 Spatula

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

US Customary - Metric

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

We strongly suggest using 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.)

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 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.

Nutrition