Peppermint Marble Bundt Cake
Recipe - Burnsville Heart of the City
Peppermint Marble Bundt Cake
Prep Time30 Minutes
Servings12
Cook Time60 Minutes
Ingredients
3 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups unsalted butter, room temperature, divided
2 cups sugar
1 tablespoon + 1/2 teaspoon vanilla extract, divided
1 tablespoon amaretto, optional
4 eggs, room temperature
3/4 cup whole milk, room temperature
1 tablespoon red food coloring
1/2 teaspoon peppermint extract
4 tablespoons crushed candy canes, divided
1 1/2 cups powdered sugar (180 g)
3 tablespoons whole milk
Directions
- Heat oven to 350°F. In a medium bowl add flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 1/2 cup butter and sugar. Turn to medium-high and beat until light and fluffy, 3 minutes. Add vanilla (and amaretto, if using) and mix until combined. Reduce speed and add eggs one at a time. Add flour mixture in three additions, alternating with two additions of the milk, scraping down the bowl as needed.
- Add half of the batter to a separate bowl and add food coloring and peppermint extract. To the batter with no food coloring, add 2 tablespoons crushed candy canes.
- Coat a 12-cup Bundt pan using baking spray with flour. With 1⁄4 cup portions, alternate between layering white and red batter scoops into the pan. Gently swirl the batter. Knock the pan on the counter to release air bubbles, then bake for 50–60 minutes. Allow pan to rest on a cooling rack for 5 minutes before inverting cake from pan. Fully cool before glazing.
- Add powdered sugar, 1⁄4 cup melted butter, milk, and vanilla to a mixing bowl and whisk until smooth. Pour over cake. Sprinkle with remaining 2 tablespoons crushed candy canes.
30 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Bob's Red Mill Baking Flour, Gluten Free, 1 to 1, 22 Ounce
$6.49$0.30/oz
Essential Everyday Corn Starch , 12 Ounce
$2.39$0.20/oz
Clabber Girl Baking Powder, Double Acting, 8.1 Ounce
$3.39$0.42/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Butter, Unsalted, 4 Each
$4.69$1.17 each
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.69$0.92/lb
Watkins Vanilla Extract, Imitation, 2 Ounce
$2.49 was $2.69$1.25/oz
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Cub Milk, Whole, 0.5 Gallon
$2.29$4.58/gal
McCormick Red Food Color, 1 Fluid ounce
$4.39$4.39/fl oz
Watkins Peppermint Extract, Pure, 2 Fluid ounce
$4.29 was $4.69$2.15/fl oz
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
Cub Milk, Whole, 0.5 Gallon
$2.29$4.58/gal
Directions
- Heat oven to 350°F. In a medium bowl add flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 1/2 cup butter and sugar. Turn to medium-high and beat until light and fluffy, 3 minutes. Add vanilla (and amaretto, if using) and mix until combined. Reduce speed and add eggs one at a time. Add flour mixture in three additions, alternating with two additions of the milk, scraping down the bowl as needed.
- Add half of the batter to a separate bowl and add food coloring and peppermint extract. To the batter with no food coloring, add 2 tablespoons crushed candy canes.
- Coat a 12-cup Bundt pan using baking spray with flour. With 1⁄4 cup portions, alternate between layering white and red batter scoops into the pan. Gently swirl the batter. Knock the pan on the counter to release air bubbles, then bake for 50–60 minutes. Allow pan to rest on a cooling rack for 5 minutes before inverting cake from pan. Fully cool before glazing.
- Add powdered sugar, 1⁄4 cup melted butter, milk, and vanilla to a mixing bowl and whisk until smooth. Pour over cake. Sprinkle with remaining 2 tablespoons crushed candy canes.