If you’re searching for a festive and utterly delicious dessert that combines rich chocolate with a refreshing hint of peppermint, this Chocolate Peppermint Bundt Cake Recipe is exactly what you need. It boasts a moist, tender crumb with pockets of semi-sweet chocolate chips and is topped with a luscious ganache and crunchy crushed candy canes that add both texture and whimsy. Perfect for holiday gatherings or any time you want to treat yourself and your loved ones, this cake will quickly become a cherished favorite that everyone will ask you to make again.
Ingredients You’ll Need
This Chocolate Peppermint Bundt Cake Recipe calls for simple pantry staples that come together beautifully to create a striking balance of flavors and textures. Each ingredient plays an essential role, whether it’s building the rich chocolate foundation or adding that fresh peppermint twist that makes this cake stand out.
- 2 cups all-purpose flour: The base that provides structure and tenderness to the cake.
- 2 cups granulated sugar: Adds sweetness and helps keep the cake moist.
- 1 cup unsweetened cocoa powder: Imparts deep, rich chocolate flavor and a beautiful dark color.
- 1 ½ teaspoons baking soda: Helps the cake rise perfectly and become light and fluffy.
- 1 teaspoon baking powder: Adds extra lift for a well-risen bundt cake.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 3 large eggs: Provides moisture and binds the ingredients together.
- 1 cup buttermilk: Adds tanginess and tenderizes the crumb.
- ½ cup vegetable oil: Keeps the cake moist and tender without heaviness.
- ½ cup sour cream: Contributes to extra richness and a silky texture.
- 1 teaspoon peppermint extract: Delivers that clean, refreshing peppermint flavor signature to this recipe.
- 1 teaspoon vanilla extract: Enhances both chocolate and peppermint notes beautifully.
- 1 cup semi-sweet chocolate chips: Melts gently in the cake, adding pockets of melty chocolate bliss.
- 1 cup hot water: Activates the cocoa powder and balances the batter.
- ½ cup crushed candy canes: Provides festive crunch and bursts of peppermint flavor.
- 1 cup heavy cream (for ganache): Creates a smooth, creamy ganache that pairs perfectly with the cake.
- 1 cup chocolate chips (for ganache): Melts into the cream for a luscious, glossy topping.
How to Make Chocolate Peppermint Bundt Cake Recipe
Step 1: Prepare Your Pan
First things first, preheat your oven to 350°F (175°C). Then, thoroughly grease a 10 to 12-cup bundt pan and dust it with cocoa powder. This simple prep step ensures your beautifully baked cake will release effortlessly from the pan, showing off its charming shape.
Step 2: Mix Dry Ingredients
Next, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. This mixture creates the foundation of your cake’s texture and flavor, and ensuring everything is well combined gives your cake an even crumb.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the eggs, buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract until the mixture is smooth and perfectly emulsified. This blend adds moisture and the signature peppermint kick that makes this bundt cake shine.
Step 4: Bring It All Together
Slowly combine the wet ingredients into the dry ingredients, stirring gently to avoid overmixing, which can make a cake tough. Then, carefully stir in the hot water — this step activates the cocoa powder to deepen the chocolatey goodness. Once smooth, fold in the semi-sweet chocolate chips to scatter pockets of melty chocolate throughout your cake.
Step 5: Bake to Perfection
Pour your batter into the prepared bundt pan and slide it into the preheated oven. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. This ensures your cake is moist but fully cooked through.
Step 6: Cool Before Turning Out
Allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a wire rack. Cooling the cake slightly in the pan helps it hold its shape when removed. Once out, let it cool completely. Patience here pays off with a cleaner presentation later.
Step 7: Make the Ganache
While your cake cools, warm the heavy cream until it’s just simmering. Pour it over the chocolate chips in a bowl and let sit for two minutes; this melts the chocolate perfectly. Stir until the ganache is smooth and creamy. This glorious topping brings rich flavor and an elegant finish.
Step 8: Decorate and Add Peppermint Crunch
Drizzle the ganache over the cooled cake, letting it cascade down the sides in beautiful ribbons. While still slightly wet, sprinkle the crushed candy canes on top for a sparkling, festive touch and a satisfying crunch that complements the slab of smooth ganache underneath.
Step 9: Slice and Enjoy!
Now comes the best part: slicing into your Chocolate Peppermint Bundt Cake Recipe and savoring every bite of this delectable combination of chocolate richness and minty brightness. Serve it up with a big smile!
How to Serve Chocolate Peppermint Bundt Cake Recipe
Garnishes
Beyond the crushed candy canes already topping your cake, consider adding fresh mint leaves or a dusting of powdered sugar for an extra touch of elegance and a pop of color that enhances the peppermint vibe.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a cozy touch, serve alongside a hot cup of coffee or peppermint tea to complement and balance the rich chocolate and refreshing mint flavors.
Creative Ways to Present
Try serving individual slices on festive holiday plates with edible silver or gold glitter for some extra sparkle. You could also drizzle some additional white chocolate ganache or a peppermint glaze over the slices for an eye-catching twist that delights guests both visually and with flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and trust me, it happens!), wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This keeps the cake moist and the ganache perfectly glossy.
Freezing
You can freeze this bundt cake to enjoy later by wrapping it well in plastic wrap followed by aluminum foil. Freeze for up to 2 months. When ready to indulge again, thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture and flavor.
Reheating
For a warm slice, gently reheat individual pieces in the microwave for about 15 seconds. This brings the chocolate chips inside back to their melty glory and enhances the overall comforting experience of this Chocolate Peppermint Bundt Cake Recipe.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk. Let the mixture sit for 5-10 minutes before adding it to the batter to ensure the right acidity for a tender crumb.
What’s the best way to crush candy canes?
Place candy canes in a sealed plastic bag and gently crush with a rolling pin or the bottom of a heavy pan. This method gives you a nice mix of fine pieces and larger chunks for texture in your cake topping.
Can I make this cake dairy-free?
While the original recipe includes dairy-rich ingredients, you can experiment with dairy-free alternatives like almond milk for buttermilk and coconut cream for the ganache. The flavor and texture may vary, but you can still achieve a tasty treat!
How do I prevent the cake from sticking to the bundt pan?
Greasing thoroughly with butter or oil and then dusting with cocoa powder creates a non-stick surface. Make sure to tap out any excess cocoa powder to avoid clumps that can affect the cake surface.
Can I use peppermint oil instead of extract?
You can use peppermint oil, but it is much more concentrated than extract. Start with a few drops and adjust carefully to avoid overpowering the cake with an artificial taste.
Final Thoughts
This Chocolate Peppermint Bundt Cake Recipe is such a wonderful way to bring festive cheer and rich, comforting flavors to your table. Whether you’re baking for the holidays, a special occasion, or just because you deserve a treat, I’m confident this cake will become a beloved favorite. So roll up your sleeves, gather your ingredients, and get ready to enjoy every bite of this deliciously merry masterpiece!
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 chocolate flavors with refreshing peppermint notes, perfect for holiday celebrations or any special occasion. Featuring a moist chocolate cake studded with semi-sweet chocolate chips, topped with a luscious chocolate ganache and festive crushed candy canes, this bundt cake is both visually stunning and delightfully flavorful.
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
Mix-ins
- 1 cup semi-sweet chocolate chips
Ganache
- 1 cup heavy cream
- 1 cup chocolate chips
Toppings
- ½ cup crushed candy canes
Instructions
- Preheat and Prepare Bundt Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10 to 12-cup bundt pan and dust it with cocoa powder to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the eggs, buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring gently to combine. Pour in the hot water and stir the batter until smooth. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then invert the cake onto a wire rack and let it cool completely.
- Prepare the Ganache: Heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until the ganache is smooth and glossy.
- Decorate: Drizzle the ganache over the cooled bundt cake evenly. Immediately sprinkle the crushed candy canes on top of the ganache so they stick and add a festive crunch.
- Serve: Slice the cake into 12 servings and enjoy this rich, peppermint-infused chocolate delight with family and friends.
Notes
- Make sure the hot water is added gradually to avoid curdling the batter.
- 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 one week.
- This cake can be made a day ahead; add the ganache and candy canes just before serving.
- Use full-fat sour cream and buttermilk for the best moisture and flavor.
- For a stronger peppermint flavor, increase peppermint extract slightly, but avoid overdoing it as it can become overpowering.
