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
- 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 tablespoon + 1 tsp. vanilla extract (divided)
- 4 large eggs
- 1/2 c . milk
- 2/3 c . unsweetened cocoa powder
- 1/2 c . milk
- 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
- 1/4 c . butter
- 3 tablespoons cocoa powder
- 2 ½ tablespoons low-fat buttermilk
- 1 ½ c . powdered sugar
- 1 tsp . vanilla or peppermint extract, (or a combination of the two)
- Preheat oven to 350 Grease and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- 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.
- Stir in vanilla until combined.
- Add eggs one at time, mixing well after each addition.
- On low, stir in flour mixture until just incorporated.
- Stir in milk until combined.
- Scoop out 3 cups of the batter, and place it into a separate bowl.
- Stir cocoa powder and milk into the 3 cups of batter until well-combined. Set aside.
- Scoop out 2 cups of original batter, and place it in a separate bowl.
- Stir in red food coloring, peppermint extract, and crushed peppermint candies until combined; set aside.
- Pour about half of the chocolate batter into the bottom of the prepared bundt pan.
- Layer peppermint batter, original batter, and then remaining half of chocolate batter. You don’t need to swirl it.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
To make the glaze, combine butter, cocoa powder, and buttermilk in a medium saucepan.
- Bring to a boil, whisking regularly.
- Once at a boil, let it continue to cook for 1 minute.
- Remove from heat and stir in powdered sugar and extract.
- Pour over cooled cake, and then sprinkle with crushed peppermint.