If you adore the festive flavors of chocolate intertwined with a refreshing hint of mint, then you are in for a real treat with this Chocolate Peppermint Bundt Cake Recipe. Imagine a rich, moist chocolate cake infused with peppermint extract, studded with melty chocolate chips, and crowned with a glossy chocolate ganache sprinkled with crushed candy canes. This cake is not just a holiday favorite but a charm for any occasion where decadence and brightness need to meet on your dessert plate.
Ingredients You’ll Need
Gathering the right ingredients for the Chocolate Peppermint Bundt Cake Recipe is simpler than it sounds, and each component plays a crucial role. From the cocoa powder that delivers deep chocolate notes to the peppermint extract that brings brightness, every element is essential for that perfect balance of flavors and textures.
- 2 cups all-purpose flour: Provides the cake’s structure and light crumb texture.
- 2 cups granulated sugar: Sweetens and helps the cake brown beautifully.
- 1 cup unsweetened cocoa powder: Delivers that rich chocolate flavor and deep color.
- 1 ½ teaspoons baking soda: Acts as a leavening agent to help the cake rise perfectly.
- 1 teaspoon baking powder: Provides additional lift and fluffiness.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor.
- 3 large eggs: Bind ingredients together and add moisture.
- 1 cup buttermilk: Adds tang and tenderness through acidity.
- ½ cup vegetable oil: Keeps the cake moist and soft.
- ½ cup sour cream: Adds richness and helps create a tender crumb.
- 1 teaspoon peppermint extract: Gives the cake that signature festival-fresh peppermint kick.
- 1 teaspoon vanilla extract: Enhances the overall flavor complexity.
- 1 cup semi-sweet chocolate chips: Provides melty pockets of chocolate through the cake.
- 1 cup hot water: Helps bloom the cocoa, enhancing its flavor and texture.
- ½ cup crushed candy canes: Adds crunch and peppermint candy sparkle atop the ganache.
- 1 cup heavy cream (for ganache): Creates the silky smooth chocolate glaze.
- 1 cup chocolate chips (for ganache): Melts into the ganache for luscious coverage.
How to Make Chocolate Peppermint Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to a toasty 350°F (175°C). Then, grab your 10 to 12-cup bundt pan and make sure to grease it thoroughly—this helps the cake release beautifully once baked. To ensure no sticking, dust the pan lightly with cocoa powder, which complements the cake’s chocolatey richness.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Combining these dry ingredients ensures even distribution of leavening and flavor throughout the batter, giving your bundt cake that flawless rise and rich chocolate foundation.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the eggs, buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract until the mixture is silky smooth. This blend of wet ingredients delivers the perfect moisture, and that peppermint extract is what starts to turn this cake into a holiday superstar.
Step 4: Bring It Together
Gradually add the wet mixture into your dry ingredients, blending gently to avoid overmixing. Once combined, stir in the hot water slowly—the heat helps to bloom the cocoa powder, intensifying the chocolate flavor and giving the batter a luscious, smooth texture. Finally, fold in the semi-sweet chocolate chips, which will melt into delightful gooey bites after baking.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared bundt pan. Place it in the oven and bake for about 45 to 50 minutes. You’ll know it’s done when a toothpick inserted into the thickest part comes out with a few moist crumbs attached—this means it’s perfectly tender, not dry.
Step 6: Cool Before the Ganache
Allow your bundt cake to cool in the pan for 10 to 15 minutes; this makes it easier to remove without breaking. Then, carefully invert it onto a wire rack and let it cool completely, setting the stage for that decadent ganache topping.
Step 7: Prepare the Ganache
While the cake cools, warm the heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over the chocolate chips set in a heatproof bowl and let it sit for two minutes. Stir gently until the ganache is silky smooth and glossy—a little pot of chocolate magic ready to be poured.
Step 8: Garnish and Decorate
Drizzle the luscious ganache generously over the cooled cake, letting it drip down the sides in all its shiny glory. Sprinkle the crushed candy canes on top immediately, so they stick to the ganache and add that signature peppermint crunch and festive look.
Step 9: Slice and Share!
The final and most rewarding step is slicing into this beautiful Chocolate Peppermint Bundt Cake Recipe and sharing it with friends, family, or savoring every bite yourself. The perfect combination of chocolate and mint will keep everyone coming back for seconds.
How to Serve Chocolate Peppermint Bundt Cake Recipe
Garnishes
Enhance your Chocolate Peppermint Bundt Cake Recipe by adding a few fresh mint leaves or a light dusting of powdered sugar for a snowy effect. For an extra festive touch, you can also sprinkle some edible silver or red decorating sugar to make the cake look holiday-ready.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add creaminess that balances the intense chocolate and refreshing mint flavors. A warm cup of hot cocoa or peppermint tea also makes a perfect accompaniment.
Creative Ways to Present
Try serving the cake slices on rustic wooden boards or colorful holiday plates to bring out that cozy vibe. For a fun twist, stack mini cake slices into a festive tower and surround with whole candy canes and peppermint bark. You can also drizzle some extra ganache decoratively on each plate for an elegant restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying the first round, wrap any leftover Chocolate Peppermint Bundt Cake Recipe tightly in plastic wrap or store it in an airtight container. It will stay moist and flavorful at room temperature for up to 3 days, making it a perfect treat to enjoy later.
Freezing
You can freeze the cake either before or after adding ganache. Wrap it well in plastic wrap and then in foil to prevent freezer burn. It freezes beautifully for up to 3 months. When you want to enjoy it again, thaw overnight in the refrigerator before serving.
Reheating
If you want to serve it warm, reheat slices gently in the microwave for 15-20 seconds. This brings out the chocolate’s gooey goodness while keeping the peppermint fresh and uplifting. Just don’t overheat, or the cake might dry out.
FAQs
Can I use regular milk instead of buttermilk?
While buttermilk adds a slight tang and helps tenderize the cake, you can substitute regular milk with a teaspoon of lemon juice or vinegar added to it and let it sit for 5 minutes as a quick buttermilk replacement.
Is there an alternative to peppermint extract?
If peppermint extract isn’t your favorite, you can try using a small amount of mint syrup or even fresh finely chopped mint leaves, though the extract provides the most straightforward, clean peppermint flavor for this cake.
Can I make this cake gluten-free?
Substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum usually works well, but be mindful that texture might vary slightly. Always check your blend’s instructions for best results.
What if I don’t have a bundt pan?
You can bake this cake in a 9×13-inch pan or two 8-inch round cake pans. Adjust the baking time accordingly and check doneness with a toothpick as usual.
How do I avoid the cake sticking to the pan?
Greasing the bundt pan well and dusting it with cocoa powder is key. You can also use nonstick baking spray that contains flour. Let the cake cool sufficiently before attempting to remove it from the pan for a clean release.
Final Thoughts
There’s something truly magical about this Chocolate Peppermint Bundt Cake Recipe—it combines irresistible chocolate with the bright coolness of peppermint, wrapped up in a stunning presentation that’s sure to wow guests or family alike. Whether it’s a special holiday celebration or a cozy night in, I encourage you to try this recipe and make it your own tradition of festive cheer and delicious joy.
Print
Chocolate Peppermint Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Peppermint Bundt Cake combines rich cocoa with refreshing peppermint for a festive treat. Moist and tender, the cake features a luscious chocolate ganache topped with crushed candy canes for a perfect holiday dessert or any special occasion indulgence.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup hot water
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes
Ganache
- 1 cup heavy cream
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10 to 12-cup bundt pan, then dust it with cocoa powder to prevent sticking and add extra chocolate flavor.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract. Mix until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently. Pour in the hot water and mix until the batter is smooth and fully incorporated. Finally, fold in the semi-sweet chocolate chips carefully to avoid overmixing.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes to set. Then, carefully invert the cake onto a wire rack and allow it to cool completely before decorating.
- Prepare the Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir gently until the ganache is smooth and glossy.
- Decorate: Drizzle the chocolate ganache evenly over the cooled cake. Immediately sprinkle the crushed candy canes on top so they stick to the ganache.
- Serve: Slice the bundt cake into 12 servings and serve. Enjoy the festive combination of rich chocolate and refreshing peppermint flavors!
Notes
- Ensure the bundt pan is well greased and dusted with cocoa powder to prevent sticking.
- Use room temperature eggs and dairy for better batter incorporation.
- Fold in chocolate chips gently to maintain a tender crumb.
- Allow the cake to cool completely before adding ganache to prevent it from melting and sliding off.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Crushed candy canes add a festive crunch but can be omitted or substituted with peppermint bark if preferred.
