Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan generously.
- In a large mixing bowl, blend the white cake mix with the instant white chocolate pudding mix until well combined.
- Add in the eggs, water, and vegetable oil, stirring until the mixture is smooth and lump-free.
- Carefully fold in the crushed peppermint cookies and white chocolate chips, ensuring they’re evenly dispersed.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted in the center.
- Allow the cake to cool in the pan for about 10 minutes, then gently invert it onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake just before serving.
How to serve Peppermint Bundt Cake with White Chocolate Glaze
To make your Peppermint Bundt Cake shine, consider serving it on a beautiful cake stand, dusted lightly with extra powdered sugar for an elegant touch. Slices of this cake pair well with a dollop of whipped cream or a scoop of vanilla ice cream, emphasizing its festive spirit. For added flair, garnish each serving with a sprinkle of crushed peppermint or a small chocolate mint on the side.
Storage and reheating tips
To keep your Peppermint Bundt Cake fresh and delicious for days, store it in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate them for up to a week. If your cake is already glazed, it’s best enjoyed promptly. However, if you need to store it longer, consider freezing it before glazing—wrap it tightly in plastic wrap and foil, and place it in the freezer for up to 3 months.
Helpful cooking tips
- Embrace the box mix: Don’t hesitate to utilize a boxed cake mix! It cuts down on prep time and delivers a consistently fantastic flavor.
- Peppermint extraction: If you prefer an even more pronounced peppermint flavor, a few drops of peppermint extract in the batter will elevate your cake’s taste.
- Cooling matters: Make sure your cake is completely cooled before glazing to prevent the glaze from melting away.
Creative twists
- Chocolate lover’s twist: Add unsweetened cocoa powder to the cake mix for a rich chocolate peppermint experience.
- Gluten-free option: Use gluten-free cake and pudding mixes to cater to those with dietary restrictions.
- Toppings galore: Top with crushed candy canes, chocolate shavings, or even a drizzle of melted dark chocolate for a decadent finish.
FAQs
What is the prep time and cook time for this cake?
Prep time is about 15 minutes, and cook time is 30-35 minutes, making it a relatively quick cake to prepare.
Can I make this cake ahead of time?
Absolutely! This cake can be baked a day in advance. It stores well in an airtight container at room temperature.
How can I substitute for dairy?
For a dairy-free version, replace milk with almond or coconut milk and use a dairy-free white chocolate.
This Peppermint Bundt Cake with White Chocolate Glaze is sure to become a favorite dessert, so embrace its deliciousness and have fun baking!
