Chocolate Peppermint Bundt Cake
This irresistible Chocolate Peppermint Bundt Cake brings together two beloved holiday flavors in one show-stopping dessert. 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.
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.
Nutrition
Calories: 621kcalCarbohydrates: 73gProtein: 6gFat: 35gSaturated Fat: 12gCholesterol: 102mgSodium: 464mgPotassium: 202mgFiber: 1gSugar: 55gVitamin A: 455IUVitamin C: 0.3mgCalcium: 134mgIron: 2.7mg
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