Name: Chocolate Peppermint Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup Dutch-processed cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 3 large eggs; 1 cup sour cream; 1/2 cup whole milk; 1 teaspoon peppermint extract; 1 teaspoon vanilla extract; 3/4 cup mini chocolate chips (optional); 1/2 cup heavy cream (for ganache); 4 ounces semi-sweet chocolate, chopped (for ganache); 2 tablespoons crushed candy canes (for topping)

When the holidays roll around, I always crave the bold combination of chocolate and peppermint. It’s nostalgic, comforting, and festive—all wrapped up in one decadent dessert. That’s exactly what inspired this Chocolate Peppermint Bundt Cake. Rich, moist, and deeply chocolaty with a hint of cool peppermint, this cake is pure joy in every bite. And when it’s topped with glossy ganache and a sprinkle of crushed candy canes, it’s not just delicious—it’s downright show-stopping.

I love how this cake comes together so effortlessly, yet feels special enough for gatherings or gift-giving. You don’t need any fancy techniques or ingredients, and the Bundt shape adds instant elegance. Whether you’re looking for a festive centerpiece or simply a winter treat, this Chocolate Peppermint Bundt Cake will quickly become a go-to favorite.

Why You’ll Love This Chocolate Peppermint Bundt Cake

This cake is a holiday dream come true. It has that soft, tender crumb we all want from a Bundt, but with the bonus of rich cocoa flavor and just the right amount of minty freshness. The ganache topping adds luxurious texture, and the candy cane bits give it a pop of crunch and color. It’s equally ideal for parties, cozy nights in, or edible gifting. And did I mention it stays moist for days?

What Kind of Cocoa Powder Should I Use?

For the deepest chocolate flavor, I recommend using Dutch-processed cocoa powder. It has a smoother, less acidic profile compared to natural cocoa, which complements the peppermint and keeps the cake rich rather than bitter. However, if all you have on hand is natural cocoa, it will still work—it just might have a slightly different taste and texture.

Options for Substitutions

No peppermint extract? Swap it with vanilla extract for a classic chocolate cake base. If you’re avoiding dairy, use a dairy-free milk and vegan butter alternative. Not a fan of ganache? A dusting of powdered sugar can still make this Bundt cake look elegant. And for a gluten-free version, use a 1:1 gluten-free flour blend—just make sure it includes xanthan gum for best texture.

Ingredients for this Chocolate Peppermint Bundt Cake

All-Purpose Flour: Provides the structural base for the cake. It ensures the right crumb and texture in every slice.
Dutch-Processed Cocoa Powder: Gives the cake its deep, rich chocolate flavor. Dutch cocoa is smoother and darker than natural cocoa.
Baking Powder and Baking Soda: Work together to create a light and airy rise. Baking soda balances the acidity from the cocoa.
Salt: Enhances the flavors and balances the sweetness.
Unsalted Butter: Adds richness and moisture. Softened butter also helps create a tender crumb.
Granulated Sugar: Sweetens the cake and aids in structure when creamed with butter.
Eggs: Bind the ingredients and contribute to the cake’s moist texture.
Sour Cream: Provides moisture and a slight tang that complements the chocolate flavor beautifully.
Whole Milk: Loosens the batter for easy pouring while keeping it rich.
Peppermint Extract: Infuses the cake with that signature festive minty flavor.
Vanilla Extract: Rounds out the flavors with a smooth sweetness.
Mini Chocolate Chips (optional): For extra pockets of melty chocolate inside the cake.
Ganache Topping: Made with heavy cream and semi-sweet chocolate, this creates a glossy, luxurious finish.
Crushed Candy Canes: Add crunch, color, and holiday spirit on top of the ganache.

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan generously with butter or nonstick spray, making sure to coat every crevice. Dust lightly with cocoa powder instead of flour to avoid white spots on the finished cake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures that all the dry components are evenly distributed.

Step 3: Cream Butter and Sugar

In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium speed until light and fluffy—about 3–5 minutes. This step incorporates air, giving the cake a better rise.

Step 4: Add the Eggs and Extracts

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the peppermint and vanilla extracts.

Step 5: Combine Wet and Dry Mixtures

With the mixer on low speed, alternate adding the dry ingredients and the sour cream + milk mixture in batches. Start and end with the dry ingredients. Be careful not to overmix.

Step 6: Fold in Chocolate Chips (Optional)

If using, gently fold in the mini chocolate chips using a spatula. This adds a delightful melty texture to each bite.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Step 8: Make and Add the Ganache

Heat heavy cream until just simmering, then pour over chopped semi-sweet chocolate. Let it sit for 2 minutes, then whisk until smooth. Once the cake is cool, drizzle the ganache over the top and sprinkle with crushed candy canes.

How Long to Prepare the Chocolate Peppermint Bundt Cake

Preparation Time: You’ll need about 20 minutes to prep all your ingredients and get your batter ready. This includes measuring, mixing, and greasing the Bundt pan properly.

Baking and Cooling Time: The cake will bake for 50 to 60 minutes, depending on your oven. Allow 10 to 15 minutes of cooling in the pan, then let it cool completely on a wire rack before adding the ganache—this ensures it sets beautifully.

Tips for Perfect Chocolate Peppermint Bundt Cake

Use room temperature ingredients to ensure smooth blending.
Grease your Bundt pan thoroughly to prevent sticking.
Dust with cocoa powder instead of flour to avoid a white film on your chocolate cake.
Don’t overmix once you add the dry ingredients; this keeps the texture tender.
Let the cake cool fully before glazing to keep the ganache from sliding off.

Watch Out for These Mistakes While Cooking

Overbaking: This will dry out the cake. Start checking at 50 minutes.
Under-greasing the pan: Bundt cakes are notorious for sticking—don’t skip this step.
Using cold dairy: Cold eggs and sour cream can cause the batter to curdle.
Adding ganache to a warm cake: It will melt and run off instead of setting up nicely.
Skipping sifting: Lumpy cocoa or flour can result in uneven texture.

What to Serve With Chocolate Peppermint Bundt Cake?

1. Hot Chocolate

Pair it with a rich mug of hot cocoa for the ultimate chocolate lover’s dream.

2. Peppermint Mocha

A warm peppermint mocha echoes the flavors of the cake beautifully.

3. Vanilla Bean Ice Cream

The creamy, mild vanilla ice cream contrasts perfectly with the deep chocolate.

4. Whipped Cream

A dollop of homemade whipped cream lightens up each bite.

5. Fresh Berries

Add brightness and freshness to balance the richness.

Storage Instructions

Room Temperature: Keep the cake covered at room temperature for up to 3 days. Use a cake dome or wrap it tightly in plastic wrap to prevent drying out.

Refrigerator: If your kitchen is warm or humid, store it in the fridge. It will stay fresh for about 5–6 days. Bring to room temperature before serving for the best texture and flavor.

Freezing: You can freeze the cake (unglazed) for up to 2 months. Wrap it tightly in plastic wrap and foil. Defrost overnight in the fridge and glaze before serving.

Estimated Nutrition

Per slice (based on 12 slices):

Calories: ~420
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 52g
Fiber: 3g
Sugar: 35g
Protein: 5g

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance. Just wait to glaze it until the day of serving for best appearance.

Can I use a different pan instead of a Bundt?

You can use a tube pan or divide the batter between two loaf pans, but adjust baking times accordingly.

How minty is the cake?

It has a mild peppermint flavor. If you prefer a stronger mint taste, add up to 1 1/2 teaspoons of peppermint extract.

Can I skip the ganache?

Absolutely. A dusting of powdered sugar works well, or you can try a simple glaze made with powdered sugar and milk.

What if I don’t have sour cream?

Plain Greek yogurt is a great substitute—it offers the same tang and moisture.

Conclusion

Chocolate Peppermint Bundt Cake is the kind of dessert that feels as good to make as it does to eat. It combines deep chocolate richness with cool, refreshing mint, all wrapped up in a festive presentation. Whether you’re serving it for a holiday party, giving it as a homemade gift, or just baking something special for your family, this cake delivers every single time. The ganache topping and peppermint crunch give it that extra sparkle that makes it unforgettable.