Peppermint Chocolate Bundt Cake

Introduction

A rich, velvety, and irresistibly festive dessert, this Peppermint Chocolate Bundt Cake brings together deep chocolate flavor with a cool peppermint twist that instantly feels like the holidays. This indulgent cake stands out for its moist crumb, glossy glaze, and perfect balance of sweetness. Whether you’re hosting a winter gathering or simply craving a seasonal treat, this Peppermint Chocolate Bundt Cake delivers pure comfort and elegance. You’ll learn how to prepare it flawlessly, decorate it beautifully, and store it for maximum freshness.

Why You’ll Love This Recipe

This Peppermint Chocolate Bundt Cake hits all the marks for a holiday dessert that impresses without requiring complicated techniques. You get a cake that’s unbelievably moist thanks to cocoa, oil, and buttermilk, while the peppermint adds a refreshing coolness that cuts through the richness. The contrast between the fudgy interior, slightly crisp edges, and smooth chocolate glaze creates an unforgettable texture combination. It’s a showstopping centerpiece but easy enough for beginners to bake successfully.

You’ll also appreciate how adaptable this cake is. Whether you want something classic, something more indulgent, or a lighter twist, the recipe welcomes creative spins. Even better, everything comes together in a single Bundt pan, giving the cake those beautiful ridges that hold the glaze perfectly. This holiday dessert brings joy to any table, and every bite tastes like a winter celebration.

Ingredients

To make the perfect Peppermint Chocolate Bundt Cake, you’ll need a blend of everyday baking staples and festive flavors. Use accurate measurements for best texture and rise.

2 cups (250g) all-purpose flour – Structure for the cake.
1 cup (100g) unsweetened cocoa powder – Gives the cake its deep chocolate base.
2 cups (400g) granulated sugar – Adds sweetness and moisture.
1 ½ tsp baking powder + 1 ½ tsp baking soda – Essential leavening for a soft rise.
1 tsp fine salt – Enhances overall flavor.
3 large eggs, room temperature – Provides richness and stability.
1 cup (240ml) buttermilk – Keeps the crumb tender and moist.
½ cup (120ml) vegetable oil – Ensures the cake stays soft.
1 cup (240ml) hot brewed coffee – Intensifies the chocolate flavor (optional but recommended).
2 tsp peppermint extract – The star of the flavor profile.
1 cup (180g) chocolate chips – Adds pockets of melty chocolate.
Crushed peppermint candies – For topping and decoration.

Keyword variations naturally included: “mint chocolate dessert,” “holiday peppermint cake,” “peppermint chocolate recipe.”

Pro Tips

Great technique takes this Peppermint Chocolate Bundt Cake from delicious to bakery-quality.

Grease every corner of your Bundt pan. Bundt pans have intricate designs, and missing even one tiny ridge leads to sticking. Use softened butter and cocoa powder instead of flour to avoid white streaks on the dark cake.
Mix only until combined. Overmixing leads to a dense cake. Once the wet and dry ingredients come together, stop stirring—even small lumps are fine.
Cool completely before glazing. A warm cake melts the glaze instantly. Allow it to cool for at least 45–60 minutes to help the glaze drip slowly and beautifully over the edges.

Instructions

Step 1: Prepare the Pan

Generously grease your Bundt pan with butter, making sure you reach each ridge. Dust the pan with cocoa powder instead of flour. This small trick keeps the exterior dark and attractive.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa clumps to ensure a smooth batter later.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and peppermint extract. Make sure everything is at room temperature to help the batter mix smoothly.

Step 4: Build the Batter

Pour the wet ingredients into the bowl of dry ingredients. Mix with a spatula or wooden spoon until just combined. Slowly stir in the hot coffee to thin the batter—it will become glossy and pourable. Fold in the chocolate chips last.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release air bubbles. Bake at 350°F (175°C) for 45–55 minutes, or until a skewer inserted into the thickest part comes out clean.

Step 6: Cool and Release

Let the cake cool in the pan for 10–15 minutes. Invert it onto a cooling rack, then remove the pan carefully. Allow it to cool fully before adding the glaze.

Step 7: Add the Glaze

Drizzle your chocolate peppermint glaze all over the cake, letting it fall naturally into the grooves. Finish with crushed peppermint candies for a festive touch.

Variations

This Peppermint Chocolate Bundt Cake shines on its own, but you can easily switch things up.

White Chocolate Peppermint Version: Swap the glaze for melted white chocolate mixed with peppermint extract. The color contrast looks stunning.
Gluten-Free Adaptation: Use a high-quality 1:1 gluten-free flour blend. Add an extra tablespoon of oil to offset potential dryness.
Extra Fudgy Twist: Add ½ cup sour cream to the batter for a denser, richer texture similar to a molten-style mint chocolate dessert.

Storage/Serving

Store this Peppermint Chocolate Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months. Always wrap individual slices tightly before freezing to preserve texture.

For serving, try these ideas:

Pair with vanilla ice cream or peppermint gelato.
Serve with a warm chocolate sauce for a more decadent peppermint chocolate recipe experience.
Dust the top with powdered sugar and add fresh mint leaves for a wintery touch.

FAQs

1. Can I use peppermint oil instead of peppermint extract?
Yes, but use only a few drops. Peppermint oil is much stronger.

2. Can I make this cake without coffee?
Absolutely. Replace it with hot water or warm milk. Coffee simply enhances cocoa flavor.

3. Why did my Bundt cake stick to the pan?
Insufficient greasing is usually the cause. Grease generously and dust with cocoa powder, not flour.

4. Can I make this cake ahead of time?
Yes. Bake it a day in advance and glaze it just before serving for peak freshness.

5. Can I use dark chocolate instead of chocolate chips?
Yes, chopped dark chocolate melts beautifully and gives the cake a deeper flavor.

Conclusion

This Peppermint Chocolate Bundt Cake is comfort food at its finest — festive, rich, and beautifully refreshing with every bite. It’s the kind of dessert that elevates any holiday gathering and brings everyone back for seconds.