Candy Cane Cookie Bundt Cake
Cuisine: Holiday, Dessert, Baking
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
  • Candy cane cookie cake:
  • 2 cups (271 grams) all purpose flour
  • ½ teaspoon (3 grams) baking soda
  • ¼ teaspoon (2 grams) salt
  • 11 tablespoons unsalted butter, softened
  • 1¾ cups (376 grams) sugar
  • 3 eggs
  • ⅔ cup (182 grams) sour cream
  • ½ teaspoon vanilla extract
  • 3 drops peppermint oil
  • 16 candy cane sandwich cookies, quartered
  • Glaze and topping:
  • 1½ cups (189 grams) confectioners sugar
  • 2 tablespoons (34 grams) milk
  • 2 drops peppermint oil
  • 15 (73 grams) peppermint crunch candies, chopped
  1. For the candy cane cookie cake:
  2. Preheat the oven to 325°. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside.
  3. Whisk together the flour, baking soda and salt. Set aside.
  4. Place the butter and sugar into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
  5. Stir in the sour cream, vanilla extract and peppermint oil. Add the remaining dry ingredients.
  6. Remove from the mixer and fold in the sandwich cookies.
  7. Spoon the batter into the prepared pan.
  8. Bake at 325° for 50 minutes. Remove from the oven and cool in the pan for 10 minutes.
  9. Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
  10. For the glaze:
  11. Combine the confectioners sugar, milk and peppermint oil into a small bowl. Stir until smooth.
  12. Transfer the glaze to a quart size freezer bag. Seal the bag and cut off a small corner. Place the cooling rack over a piece of waxed paper or parchment paper.
  13. Squeeze the glaze onto the cooled cake.
  14. Top with chopped peppermint crunch candies.
  15. Allow the glaze and topping to set and then serve.
Candy cane sandwich cookies can be found at Trader Joe's. Andes peppermint crunch candies were used for this recipe.
Recipe by Desserts Required at