Candy Cane Bundt Cake

There's something truly magical about the holiday season - the twinkling lights, the cozy gatherings, and of course, the delicious treats that make this time of year so special. One such treat that never fails to capture the festive spirit is a candy cane bundt cake. With its striking red and white swirls reminiscent of the iconic holiday candy, this cake is a feast for both the eyes and the taste buds.

Imagine this: you're about to dig into a super yummy candy cane bundt cake. The outside looks all pretty with its white glaze and bits of crushed candy canes, giving you a hint of the tasty surprise waiting inside. As you cut into the cake, you can't help but hold your breath, excited to see the cool red and white pattern hiding within. When you cut into that cake, it's like magic happening right before your eyes. You lift out the first slice and boom - there's that beautiful mix of red and white, giving off all those holiday vibes. Every piece shows off those fancy colors swirled together, proving that baking is truly an art form.

While you're enjoying this yummy treat, you can't help but imagine how happy your loved ones would be if you shared this cake with them. Whether you're having it with a cup of hot cocoa by the fireplace or serving it at a fun get-together, the candy cane bundt cake is bound to make everyone smile and create some unforgettable memories.

This holiday season, why not get into the spirit of baking and indulge in a delicious candy cane bundt cake? The red and white swirls will surely bring a smile to your face, evoking a sense of joy and wonder, and reminding you of the little things that make this time of year so magical.

---

Candy Cane Bundt Cake Recipe

Yield: 12 slices

Ingredients:

• 2 1/2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 cup milk

• 1 teaspoon vanilla extract

• 2 teaspoons peppermint extract (*optional)

• Red food coloring

• White frosting (see my recipe here)

• Red frosting (use white frosting recipe and see coloring notes)

• Crushed peppermint candy

Directions:

1. Preheat oven to 350°F. Grease and lightly flour a 10-inch bundt cake pan.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Stir in vanilla extract.

5. Pour half of the batter into a separate bowl and add red food coloring to create a vibrant red color.

6. Spoon alternating dollops of white and red batter into the prepared bundt pan. Use a knife to swirl the colors together for a marbled effect.

7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing from the pan.

8. Once cooled, drizzle white frosting over the top of the cake. Then, pipe red frosting stripes on top of the white frosting. *If using the peppermint extract, mix it into your white frosting. You can add more or less for flavor preference, or omit altogether if you do not prefer a mint frosting.

9. Sprinkle crushed peppermint candy on top of the frosting.

Nutrition Info (per serving):

Calories: 380

Total Fat: 18g

Total Carbohydrates: 50g

Protein: 5g

Weight Watchers Points (per serving):

14 points