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–+ servings

Chocolate Peppermint Bundt Cake

5 from 8 votes
A beautifully moist Bundt cake with bright peppermint and sweet dark chocolate.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings14 slices
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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.
US Customary - Metric

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
Course: Desserts
Cuisine: Baked Goods
Keyword: Chocolate Peppermint Bundt Cake
Calories: 471kcal
Author: Our Best Bites
Cost: $8
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