It’s a-bundt time to celebrate for Christmas, and this red and green peppermint cake is a super fun way to deck the halls. Sleigh dessert this season with the holly-est, jolly-est cake ever. You’ll want to use a bundt cake that is a little bit more geometric in design than a standard tube bundt pan; this is the one I have. Santa (a.k.a, my mom) put it under my Christmas tree last year, and I love baking with it to get these cool edges and make a two-toned cake. It is Claus-itively awesome.
Recipe and Instructions
Peppermint Bundt Cake
A colorful Christmas bundt with delicious glaze
If not gluten free, use any kind of white or yellow cake mix. Monkfruit can also be replaced with regular powdered sugar for glaze. If you prefer not to use protein powder in the glaze, replace with more monkfruit/powdered sugar.
Ingredients
CAKE*One box of gluten free yellow cake mix
*75 grams (1/3 c) fat free Greek yogurt
*1 cup fat free or skim milk
*3 eggs
*1/2 tsp peppermint extract
GLAZE
*30 grams Quest vanilla milkshake protein powder
*30 grams Lakanto powdered monkfruit
*1 tsp clear vanilla extract
*4 TBS water
Directions
- Preheat oven to 350 and grease a bundt pan well.
- Mix all cake ingredients together in a stand mixer on low for 60 seconds before turning to medium-high for two minutes.
- Divide batter into two bowls; dye one red and the other green (or leave this plain white).
- Place the split batters into two different piping bags; snip the very bottom of the piping tip.
- Slowly draw a line of red up one “channel” of the bundt cake; come back and draw a few more lines up the same channel until the entire channel is covered in red. Use an angled spatula or cake skewer to even out the batter; this is the “shell” of the cake.
- In the channel next to it, come in and pipe the green (or white) batter, repeating until that channel is covered and smoothed out.
- Repeat alternating colors in each channel; you will have two of the same color next to each other to finish.
- Once the “shell” has been piped, carefully pour the remaining batter into the center; it does not need to come all the way up the sides. I alternated green and red batters, then used a knife to gently swirl the colors without disrupting the shell.
- Bake for 39-43 minutes (a skewer should come out with minimal crumbs).
- Let rest in the pan on a cooling rack for 20 minutes.
- Loosen the edges of the cake with a dull knife, then flip the cake pan over on the cooling rack.
- Give the cake a few minutes to release before removing the pan from the top.
- Once your cake is completely cool, make the glaze by mixing the protein powder, monkfruit, extract, and water in a bowl.
- Place this into a piping bag and pipe the glaze on the cooled cake before topping with festive sprinkles.
- Keep cake in fridge until ready to serve; tastes best at room temp!
Nutrition
Macros10 servings
220 cal/39.8 c/3.2 f/8.1 p per slice
