Description
Looking for the perfect holiday dessert? This Chocolate Peppermint Bundt Cake is rich, moist, and deeply chocolaty with just the right hint of mint. It’s topped with a smooth ganache and crushed candy canes, making it ideal for festive gatherings or cozy nights in. Whether you’re after quick breakfast ideas, an easy recipe for entertaining, or something special for your dessert table, this cake delivers all the comforting holiday flavors in one stunning bundt. It’s also great for edible gifts and make-ahead planning!
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)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 10–12 cup Bundt pan. Dust with cocoa powder to prevent sticking.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy (about 3–5 minutes).
4. Beat in eggs one at a time, then add peppermint and vanilla extracts.
5. Mix sour cream and milk together in a small bowl.
6. With mixer on low, add the dry ingredients and sour cream mixture alternately in batches, starting and ending with the dry ingredients. Do not overmix.
7. Gently fold in mini chocolate chips if using.
8. Pour batter into the prepared pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
10. Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
11. For the ganache, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Whisk until smooth.
12. Drizzle ganache over the cooled cake and top with crushed candy canes before serving.
Notes
For best results, use room temperature ingredients to ensure a smooth batter.
Always let the cake cool completely before glazing for perfect ganache texture.
You can freeze the cake (without glaze) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg