Last Christmas (like, literally- Christmas Day) I posted a photo on Instagram of this Chocolate Peppermint Bundt Cake I made to take to our family Christmas dinner and everyone begged for the recipe, so here it is! Most people who know me know that my most favorite flavor combination in the entire world, year round, is chocolate (preferably dark) and peppermint. This super decadent Bundt cake is a showstopper for sure. It’s studded with chocolate chips on the inside, and drenched in a dark chocolate peppermint glaze and crushed candy canes. The beautiful thing is that it starts out with a couple of short-cuts so it’s incredibly easy, too. If you’ve ever made my Chocolate Fudge Cookies & Cream Cake, it’s a modified version of that same chocolate cake.
I mean, look at that.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cake
- Cocoa powder
- Boxed devil’s food cake mix – We’re going to use a cake mix, but we’re going to ignore all of the instructions and doctor that thing up really well. I prefer Duncan Hines.
- Instant chocolate pudding mix – This makes it extra tender and delicious. Note that this recipe calls for instant pudding, not cook and serve. It’s the smaller size of mix of as well.
- Eggs
- Full fat sour cream
- Oil
- Milk
- Vanilla extract
- Peppermint extract
- Dark chocolate chips
Glaze
- Dark chocolate chips
- Butter
- Heavy cream
- Peppermint extract
Topping
- Candy canes
- Whipped cream or ice cream for serving – Add a little peppermint extract to your whipped cream for extra peppermint flavor!
How to Make This Chocolate Peppermint Bundt Cake
- In a mixing bowl, combine the wet ingredients. We’re adding milk, lots of eggs, oil, vanilla, peppermint, and full fat sour cream. Pour that into the mixing bowl with the cake mix and pudding mix and beat it up until it’s silky smooth.
- Then add in some chocolate chips. I like to give mine a rough chop because I like how the different sizes of chocolate pieces distribute so well throughout the batter. Bake it up and then let it cool on a metal rack for a few minutes.
- While your cake is in the oven, make your Chocolate Peppermint Ganache. You’ll heat up some heavy cream and pour it over chocolate and butter until it makes a beautiful glaze. Now, ganache changes consistencies depending on temperature. It will be very runny when you first combine it so you’ll want to give it plenty of time to cool off and thicken before you drizzle it over the cake so it will stay on. I actually like to take a silicone brush and very lightly brush on some of the really runny ganache so it covers most of the surfaces. Then as it thickens, I drizzle on the rest.
- After it’s set just a bit, sprinkle on some crushed candy canes. You may have some extra ganache. Use it to drizzle over servings, or ice cream. And speaking of ice cream, definitely serve this rich chocolatey deliciousness with either some vanilla ice cream or some whipped cream.
Storing and Other Tips
- Store finished Bundt cake in an airtight container at room temperature and enjoy within 3 days for best results.
- Make sure your pan is prepped for easy release: Butter it well and then dust well with cocoa powder.
Frequently Asked Questions
Can I make this ahead of time?
This cake does not need to be served immediately. Feel free to make it up to one day ahead of time, as long as it is well covered in a cake dome. I would wait to crush and sprinkle the candy canes on until right before serving.
Could I follow this recipe with other flavor combos?
Sure! Orange would be a great option. Sub orange oil or extract for the peppermint and top with chocolate curls and orange zest.
Can I use mint chips or peppermint bark in the batter?
I don’t see why not! Peppermint bark would make a great topping as well.
Chocolate Peppermint Bundt Cake
A beautifully moist Bundt cake with bright peppermint and sweet dark chocolate.
Servings slices
Ingredients
Cake
- cocoa powder for dusting pan
- 1 box Devil’s Food Cake mix I prefer Duncan Hines
- 1 small box instant chocolate pudding
- 4 eggs
- 1 cup full fat sour cream
- 1 cup oil
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1 cup dark chocolate chips roughly chopped
Glaze
- 3.5 ounces dark chocolate chips 1/2 cup
- ½ tablespoon butter
- ½ cup cream
- ½ teaspoon peppermint extract
Toppings
- Crushed candy canes 2-3
- For serving: whipped cream or ice cream *for extra peppermint-y goodness add a little peppermint extract to your sweetened whipped cream while whipping.
Instructions
Cake
- Preheat oven to 350℉. Butter a Bundt pan (make sure to get the inside center as well) and then dust with cocoa powder, covering all sides and then shaking out excess.
- Place cake mix and dry pudding mix in the bowl of a stand mixer. In a small mixing bowl, whisk together eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With mixer running, add liquid ingredients to cake mix and beat until combined. Scrape down sides of bowl and then beat for 2 minutes on medium high speed.
- Add chocolate chips and stir until combined. Pour batter into Bundt pan and bake for 45-50 minutes, until a skewer comes out with moist crumbs attached.
Glaze and Serve
- While cake is baking, place chocolate chips and butter in a bowl. Heat cream until hot and bubbly and then pour over chocolate. Let sit for 2-3 minutes, then add peppermint and whisk until smooth. Set aside.
- When cake is done, let cool until just warm (15-20 minutes.) Invert onto a paper towel on a metal rack. Let cool completely and place on serving platter. To glaze cake, either use a brush to lightly brush over surface, or spoon and drizzle chocolate over. You may have extra. If too thick, heat for a few seconds to loosen, if still warm and too runny, let cool longer or place in fridge to speed up process.
- After cake is glazed (and you may want to wait for the glaze to set just a bit), sprinkle with crushed candy canes. Slice into servings and serve with a dollop of whipped cream or vanilla ice cream.
Notes
- Store finished Bundt cake in an airtight container at room temperature and enjoy within 3 days for best results.
Nutrition
Calories: 471kcal, Carbohydrates: 35g, Protein: 6g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 68mg, Sodium: 309mg, Potassium: 289mg, Fiber: 2g, Sugar: 20g, Vitamin A: 327IU, Vitamin C: 0.3mg, Calcium: 147mg, Iron: 2mg
Calories: 471kcal
Cost: $8
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Delicious as is. I also turned this into a chocolate cherry cake. I used cherries instead of the mints and the juice instead of the extract. A great alternative.
Outstanding….I make this every year for our family Christmas dinner.
Thank you !
Chocolate and peppermint is such a classic combo, and this Bundt cake looks absolutely divine! Love how simple the recipe is with those clever shortcuts, yet the result is so festive and elegant. Can’t wait to try this for the holidays—thank you for sharing, Sara!”