This irresistible Chocolate Peppermint Bundt Cake brings together two beloved holiday flavors in one show-stopping dessert. The rich, moist chocolate cake gets a refreshing twist from cool peppermint, creating the perfect balance of decadent and invigorating flavors. Ready in just 85 minutes from start to finish, this stunning bundt cake delivers an impressive 621 calories per serving while looking absolutely gorgeous on any dessert table. Perfect for special occasions or whenever you need an elevated chocolate cake that’s sure to wow your guests.
Ingredients
- Cake Base: 1 box chocolate cake mix (devils food or German chocolate recommended)
- Pudding Mix: 3.9 oz instant chocolate pudding for extra moisture
- Wet Ingredients: 1 cup sour cream, 4 large eggs, ½ cup water, ½ cup vegetable/canola oil
- Flavoring: ¼ teaspoon peppermint extract (optional but recommended)
- Mix-ins: 1½ cups mini chocolate chips
- Frosting: 8 oz softened cream cheese, ¼ cup softened butter, 1½ cups powdered sugar
- Garnish: 3 crushed candy canes, 1 teaspoon vanilla extract
Instructions
- Prepare: Preheat your oven to 350°F and thoroughly grease your bundt pan
- Mix Base: Combine cake mix, pudding, sour cream, eggs, water, oil, and peppermint extract with an electric mixer until smooth
- Add Chips: Gently fold in mini chocolate chips until evenly distributed
- Bake: Pour into prepared bundt pan and bake for 45-50 minutes until a toothpick comes out clean
- Cool: Let rest in pan for 15-20 minutes, then remove and cool completely
- Make Frosting: Beat cream cheese and butter until creamy, add vanilla, then gradually mix in powdered sugar
- Finish: Pipe frosting onto cooled cake and sprinkle with crushed candy canes
Storage Tips
This cake tastes even better the next day! You can keep it in the fridge for up to 5 days – just wrap it tightly in plastic wrap. If you’re making it ahead, wait to add the cream cheese frosting and candy cane pieces until you’re ready to serve. The cake also freezes beautifully for up to 3 months without frosting – double-wrap it in plastic wrap and pop it in a freezer bag.
Variations & Substitutions
Want to switch things up? Try these easy swaps:
– Replace peppermint extract with 1/2 teaspoon mint extract for a softer mint flavor
– Skip the candy canes and top with crushed Oreos for a cookies-and-cream twist
– Use white chocolate chips instead of mini chocolate chips
– Make it dairy-free by using dairy-free sour cream and cream cheese alternatives
– Need a quick frosting? A simple chocolate ganache works great too!
Serving Suggestions
Make your cake extra special with these serving ideas:
– Add a scoop of vanilla ice cream while the cake is still slightly warm
– Serve with hot cocoa topped with whipped cream for the perfect winter treat
– Dust with extra crushed candy canes just before serving for a pretty sparkle
– Cut thin slices – this rich cake goes a long way!
Chocolate Peppermint Bundt Cake
Equipment
- Bundt cake pan
- Electric mixer
Ingredients
Cake Ingredients
- 1 box chocolate cake mix devils food cake or German chocolate cake mixes work well
- 3.9 ounce instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil vegetable or canola oil
- 1/4 teaspoon peppermint extract optional
- 1 1/2 cups mini chocolate chips
Frosting Ingredients
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 candy canes crushed
Instructions
- Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan.
- Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean.
- Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.
- At this point you can frost it and serve it, or you can wrap it in plastic wrap and let it sit overnight in the fridge before frosting.
- For the frosting: In a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.
