– 3 sticks unsalted butter, softened (339g) – 3 cups white sugar (600g) – 5 large eggs room temperature – 3 cups all purpose flour – ½ teaspoon baking powder (2g) – 1 cup milk ( I use whole milk) (235g) – 2 teaspoons vanilla extract (8g) – 1 Tablespoon unsweetened cocoa (5g) – 1 Tablespoon red liquid food coloring (11g) – 2 ½ cups sifted powdered sugar (230g) – ¼ cup milk – 1 teaspoon vanilla extract (4g) – ¼ teaspoon peppermint extract (1g) – Crushed Candy Canes for topping optional
Grease and flour a 10-inch (16-cup) bundt pan.Next to lowest, lower the oven rack. Heat the oven to 325.Mix flour and baking powder in a separate basin and set aside.
1
Make butter creamy by beating. Add sugar slowly and beat on medium speed for 3–5 minutes until light and fluffy, longer if using a hand mixer.
2
Add vanilla. After adding each egg, beat until the yolk is incorporated.Start and conclude with the flour combination (3 dry components and 2 milk additions).
3
Mix just until mixed, scraping bowl sides and bottom.Transfer 2 ½ cups of cake batter to another basin. Stir in chocolate and red food colouring.
4
Use a 1 ½” cookie scoop or Tablespoon to add plain batter to the pan, then top with red batter, repeating each row until all batter is used. You can swirl with a table knife or leave colour layers.
5
Bake 1 hour to 1 hour and 5 minutes at 325. Aluminium tube pans take longer to bake. A toothpick or tiny stick put into the cake should come out clean or with crumbs. Wait 10 minutes to cool in pan. Get out.
6
Smoothen with whisk.Makes about 1 cup.A piping bag makes it easier to apply on the cake. Instead of a coupler, snip a disposable piping bag end to make a small aperture.Top the cake with crushed candy canes.
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