Peppermint Bundt Cake

If you're on the hunt for an easy holiday dessert, this peppermint bundt cake with white chocolate glaze is the way to go. It's packed with Christmas cheer, looks awesome, and tastes just as great as it looks. Fair warning, though. Once you make it, your family will request it every holiday season.

The post for this white chocolate peppermint Oreo cake was first published in December 2015. It was updated and republished in December 2015.

Jump to:

• Why Make A White Chocolate Peppermint Cake
• Main Ingredients
• How To Make A Peppermint Bundt Cake
• Storing and Freezing
• BruCrew Tips
• Try These Variations
• More Easy Bundt Cake Recipes
• Recipe

If December had an official flavor in my kitchen, it would be peppermint. As soon as candy canes hit the store shelves, I start making minty snowball cookies and peppermint Oreo bark.

This week, I discovered an extra cake mix in the cupboard. So I decided to make a peppermint bundt cake. To give the vanilla dessert a little more flair, I used peppermint creamer, cookie chunks, and candy pieces.

To top it off, I added a white chocolate peppermint glaze and some candy cane crunch. It definitely made the cake feel way more festive than just a regular ganache!

The cake is rich, moist, and bursting with peppermint flavor. It's the perfect holiday dessert to serve with peppermint hot chocolate.

Main Ingredients

This peppermint bundt cake recipe comes together easily with just a few simple ingredients. Scroll down for the recipe card for the complete list of ingredients and amounts.

• White Cake Mix: Using a store-bought mix saves time in the kitchen. You can also use a yellow or vanilla mix.
• White Chocolate Pudding Mix: Adds a rich, pound-cake texture to the bundt cake. Make sure you buy instant pudding because the cook-and-serve will not work correctly.
• Large Eggs: Binds all the ingredients together.
• Vegetable Oil and Sour Cream: Makes the cake dense and delicious.
• Peppermint Coffee Creamer: This can be used instead of the liquid called for in the box directions. Feel free to use milk or half-and-half mixed with a little peppermint extract.
• Sandwich Cookies: I originally used peppermint Oreos, but they have been discontinued. I found crunchy chocolate sandwich cookies with candy cane filling at Target and Trader Joe's to use instead.
• Candy: You can buy bags of crushed peppermint bits for the garnish. Candy canes can also be crushed in a bag and used, although they tend to get sticky very quickly.
• White Chocolate Glaze: I used warm creamer and white chocolate chips to make a sweet icing for the top of the cake. Extra candy pieces gave it a fancy garnish.

How To Make A Peppermint Bundt Cake

This peppermint white chocolate cake is so easy to make. Just follow our step-by-step instructions, and you will have a stunning holiday dessert in no time.

1. Prepare the cake pan. Spray a 12-cup bundt pan with a non-stick spray such as Baker's Joy.
2. Make the cake batter. Add the cake mix, pudding mix, eggs, oil, sour cream, and creamer to a large mixing bowl. Beat with an electric mixer for 2 minutes.
3. Add the mixins. Gently stir in the chopped cookie pieces and peppermint bits. Pour the cake batter into the prepared bundt pan.
4. Bake and cool. Place the pan in a preheated oven and bake until a skewer inserted into the center comes out with a few moist crumbs. Remove from the oven and let the cake cool in the pan on a wire rack for 10-15 minutes.
5. Remove the cake. Place a cake on top of the cake, then flip the pan until the cake falls out onto the plate. Remove the pan and let the cake cool completely.
6. Make the glaze. Heat the creamer in a small saucepan over low heat until it starts to bubble. Remove it from the heat, then add the white chips. Stir until melted and creamy.
7. Decorate and serve. Let the mixture cool for 10-15 minutes, then drizzle the mixture over the cooled cake. Add more crushed candy cane pieces before the topping hardens.

Storing and Freezing

On the Counter: Keep the bundt cake in a sealed container at room temperature for 2-3 days. The candy bits will start to soften over time.

In the Refrigerator: The cake will stay fresh in an airtight container in the fridge for 5-6 days.

Freeze for Later: I recommend freezing your cake before adding the toppings. Make sure it is completely cool, then wrap it in a few layers of plastic wrap. Keep it in the freezer for 1-2 months. Thaw on the counter overnight before serving, then add the glaze

Try These Variations

• Try other mixins. You can add 1 cup mini chocolate chips or Andes crunch chips to the batter.
• Add frosting. Spread marshmallow buttercream all over the sides.
• Go for all chocolate. Use a chocolate cake mix and chocolate chips as I did in this dark chocolate peppermint bundt cake.

More Easy Bundt Cake Recipes

• Eggnog Bundt Cake
• Salted Caramel Bundt Cake
• Pumpkin Bundt Cake
• Funfetti Bundt Cake

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