Chocolate Candy Cane Swirl Bundt Cake

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Chocolate Candy Cane Swirl Bundt Cake Follow Me on Pinterest


There are candy canes everywhere this time of year. But do you ever eat them? I always wonder how many people actually eat all of those candy canes. As a kid, the only ones that I’ve ever really likes were the chocolate candy canes because even though I’m not a huge mint person, I really like the combination of chocolate and mint.

This Chocolate Candy Cane Swirl Bundt Cake has the yummy chocolate/mint combo in a moist, delicious cake. This cake is also really fun and festive, and it’s nearly as complicated as it may appear. It does take a little more work than the average cake, but it tastes so good that it’s totally worth it!

Chocolate Candy Cane Swirl Bundt Cake
Vanilla Cake
  • 3 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. butter, at room temperature
  • 2 ½ c. granulated sugar
  • 1/2 c. non-fat, plain Greek yogurt
  • 1 T. + 1 tsp. vanilla extract, divided
  • 4 large eggs
  • 1/2 c. milk
Chocolate Cake
  • 2/3 c. unsweetened cocoa powder
  • 1/2 c. milk
Peppermint Swirl
  • 1 tsp. red food color
  • 1/2-1 tsp. peppermint extract (depending on how minty you want it to be)
  • 1/2 c. crushed peppermint candies
Chocolate Glaze
  • 1/4 c. butter
  • 3 T. cocoa powder
  • 2 ½ T. low-fat buttermilk
  • 1 ½ c. powdered sugar
  • 1 tsp. vanilla or peppermint extract
  1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter, sugar, and yogurt until well-combined.
  4. Stir in vanilla until combined.
  5. Add eggs one at time, mixing well after each addition.
  6. On low, stir in flour mixture until just incorporated.
  7. Stir in milk until combined.
  8. Scoop out 3 cups of the batter, and place it into a separate bowl.
  9. Stir cocoa powder and milk into the 3 cups of batter until well-combined. Set aside.
  10. Scoop out 2 cups of original batter, and place it in a separate bowl.
  11. Stir in red food coloring, peppermint extract, and crushed peppermint candies until combined; set aside.
  12. Pour about half of the chocolate batter into the bottom of the prepared bundt pan.
  13. Layer peppermint batter, original batter, and then remaining half of chocolate batter. You don’t need to swirl it.
  14. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
  15. Cool cake in the pan on a wire rack for 15 minutes.
  16. Invert the cake onto wire rack, and cool completely.
  17. To make the glaze, combine butter, cocoa powder, and buttermilk in a medium saucepan.
  18. Bring to a boil, whisking regularly.
  19. Once at a boil, let it continue to cook for 1 minute.
  20. Remove from heat and stir in powdered sugar and extract.
  21. Pour over cooled cake, and then sprinkle with crushed peppermint.
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  1. says

    Looks great! And really not that complicated. Found via Pinterest. I want to make it this Christmas for a friend who likes marbled cakes. My question is about step 11 where you have us add (some) crushed peppermint candies and then on step 21 you want us to sprinkle with more crushed peppermints. Your pictures, which are quite excellent, don’t show any candies in the red layer. I think we are only supposed to sprinkle them on top of the cake – I don’t think the texture of hard candies should be in the middle of the cake. Do you add crushed candies to the red batter or not? Thank you for the nice recipe.

    • says

      Thank you! The crushed candy melts in as it bakes, so it doesn’t make the cake crunchy. You could certainly skip that step, though, if you are worried about any texture issues, and you could just add 1/4 tsp more peppermint extract instead. Good luck! I hope your friend enjoys it! =)

      • says

        Kate, the cake was excellent! I made it for Christmas 2015 and it was a big hit. (I ate almost half of it!) I followed your recipe as written – the peppermint melted as you said it would. I keep thinking of making another one, but my friend keeps having me make Lemon Chiffon cakes. She doesn’t like chocolate much; some kind of family trait. Never heard of that one.

        I put a picture of my cake on my WordPress page,

        Thanks again, Steve
        Steve Edwards recently posted…Chocolate Candy Cane Swirl Bundt CakeMy Profile

  2. says

    Nope, I never eat the candy canes. Do you remember when you were little and while you unwrapped it, it broke? It’s tragic! It’s been our story at our house all month…the challenge of unwrapping one without one breaking. Sometimes, very impossible. (=
    Loving this creative and festive bundt cake, Kate. So gorgeous!
    Gloria // Simply Gloria recently posted…Fudge On The RocksMy Profile

    • says

      I still can’t unwrap them without breaking them! They really are impossible! We bought some chocolate mint candy canes, and every single one broke. There must be some trick to it. =) Thanks so much, Gloria!! I hope you have a Merry Christmas and have Happy Holidays!!

    • says

      I hate those times! I have stretches where everything I make fails, too, and I’m just testing and retesting. I hope you come up with a big success soon, and have a Merry Christmas and happy holidays! =)

  3. says

    I very rarely eat candy canes either. And when I do, they can’t be the shiny ones. They taste different than the ones I call the normal ones. LOL!

    This cake looks great, Kate! Pinned! Have a lovely weekend and holiday. :)

    • says

      I saw your comment before I went to the store last night. When we went down the aisle with the candy canes, I was looking to see which ones were the shiny ones because I had never noticed before. Thanks so much, Julie! I hope you have happy holidays, too!! =)

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