The soft, tender cake is perfect for the holidays, when you want something with lots of seasonal flavor that isn’t too heavy. Top it with a peppermint and vanilla glaze for some festive color!

  • | Easy
  • | 90 mins
  • | 16 servings
Directions
For the cake
  1. Preheat oven to 350F. Grease and flour a 10-inch tube pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined.
  4. Slice the vanilla bean lengthwise using a sharp knife, then use the back of the knife to scrape out the seeds. Add the seeds to the sugar mixture and mix thoroughly to combine.
  5. In a measuring cup or small bowl, combine vanilla extract, peppermint extract and buttermilk.
  6. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients.
  7. Stir only until no streaks of flour remain. Fold in red jimmies just until evenly distributed.
  8. Pour batter into prepared pan.
  9. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
  10. Cool on a wire rack before topping with glaze.
For the glaze:
  1. In a medium bowl, combine sugar, milk, vanilla and peppermint.
  2. Whisk until smooth. If mixture is too thick to drizzle easily, add in additional milk 1 teaspoon at a time until desired consistency is reached.
  3. Drizzle over cake, then sprinkle cake with crushed peppermint candies while the glaze is still tacky.
  4. Allow glaze to set for at least 30 minutes before serving.
  5. Note: This recipe was prepared by Nicole at Baking Bites for Rodelle.
Ingredients

For the Vanilla Bean Peppermint Bundt Cake

  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cups sugar
  • 1/2 cup butter, room temperature
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 Rodelle Vanilla Bean
  • 1 tsp Rodelle Vanilla Extract
  • 1/2 tsp peppermint extract
  • 1 1/4 cups buttermilk
  • 1 1/2 tbsp red jimmies (sprinkles)

For the Vanilla Peppermint Glaze

  • 2 cups confectioners’ sugar
  • 2 tbsp milk
  • 1 tsp Rodelle Vanilla Bean Paste (or vanilla extract)
  • 1/4 tsp peppermint extract
  • 2 tbsp crushed peppermint candies or candy cane
Uses
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