Peppermint Chocolate Bundt Cake
This Peppermint Chocolate Bundt Cake blends the richness of cocoa with the refreshing coolness of peppermint. With a soft, moist crumb and a luscious cream cheese frosting topped with crushed candy canes, it’s the ultimate festive dessert. Perfect for Christmas gatherings, this cake brings the comforting scent of chocolate and mint to your kitchen and tastes like holiday magic in every bite.
Equipment
- 10-12 cup bundt pan
- Electric mixer or hand mixer
- Mixing bowls (large and medium)
- Rubber Spatula
- Cooling rack
- Measuring cups and spoons
- Offset spatula or piping bag for frosting
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup sour cream
- ½ cup whole milk
- ½ cup hot water or brewed coffee for depth
- ½ cup semi-sweet chocolate melted and cooled slightly
- ½ cup crushed candy canes plus extra for topping
For the Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- ½ teaspoon peppermint extract
- 1-2 tablespoons milk as needed for consistency
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan with butter and flour.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and peppermint extract.
- Add sour cream and melted chocolate, stirring until smooth.
- Gradually alternate adding dry ingredients and milk until batter forms.
- Pour in hot water or coffee and mix just until incorporated, do not overmix.
- Fold in crushed candy canes gently.
- Pour batter evenly into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow cake to rest in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- Prepare frosting by beating cream cheese and butter until fluffy.
- Gradually add powdered sugar and peppermint extract, adjusting with milk for desired texture.
- Spread or pipe frosting over cooled cake.
- Top with additional crushed candy canes and drizzle with melted white chocolate if desired.
Notes
Nutritional Info (Per Serving – Approximate)
- Calories: 430 kcal
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 53g
- Sugar: 36g
- Protein: 5g
- Sodium: 210mg
- Fiber: 3g
