Chocolate Peppermint Bundt – Dark chocolate peppermint cake layers with a velvety cream cheese frosting and topped with crushed peppermint. Perfect for the holiday season.
This chocolate bundt cake recipe has dark chocolate cake made with a triple chocolate cocoa powder used right in the cake batter! (Find my favorite cocoa powder you can find here) The cake itself has a hint of peppermint flavor that is complimented with cream cheese frosting! This will be a hit for your holiday season baking!
For chocolate cake recipes, I will list them below!
- Very Flavorful Chai Caramel Cake
- Easy 9 x13 Chocolate Cake With Buttermilk
- Chocolate Cake With Peanut Butter Frosting
Why I love this Chocolate Peppermint Bundt
First off, the recipe itself is so great, but the peppermint combination mixed with dark chocolate is just an unbeatable combo! Along with that, I have given a few more recipes on why I love this chocolate peppermint cake recipe!
Chocolate lovers: I am slowly turning into a chocolate lover (crazy I’m already not! I know!)I do, however, appreciate the deep and intense chocolate flavor in this cake. The combination of high-quality dark chocolate and cocoa powder creates perfect delicious chocolate peppermint bundt cake
Moist chocolate bundt cake: This cake isn’t joking around when I say that it is incredible moist! I use buttermilk to help make the stay moist!
Great recipe: The recipe not only delivers on flavor but also provides clear instructions, making it easy for both experienced bakers and those new to the world of baking.
Easy cake recipe: The process is straightforward and doesn’t require advanced baking skills. This makes it a go-to option for those who want to create an impressive chocolate dessert without spending excessive time in the kitchen.
Ingredients used in this recipe
Additionally, I have provided some key ingredients for Chocolate Peppermint Bundt that you might not have on hand. For a full list of ingredients, check out the recipe card below!
Cocoa powder: You can use whatever you have on hand, but for the best quality, use a high quality chocolate like, King Arthur, Ghirardelli or a black cocoa powder.
Buttermilk: I like to use a high fat buttermilk, but you can use whatever you can find! Make sure it is at room temperature.
Vegetable oil: You can also use canola oil, but make sure it is a neutral flavored.
Baking powder: Make sure that your baking soda/powder is fresh! Having old ones can result in a more dense and harder cake.
Powder sugar: this is used in the cream cheese frosting. No need to sift.
Cream cheese: Make sure this is a high fat, but use skim or light!
Peppermint extract: You about teaspoon of peppermint extract in this recipe. I get mine in the baking isle.
Eggs: Make sure these are at room temperature! I used large or extra large.
Cooking spray: I love using pam’s but I have heard wonderful things about Joy’s Baking Spray
Tips for making this Chocolate Peppermint Bundt
Preheat the oven to 325 degreesF. Grease a 10-cup bundt pan with Pam’s Baking Spray.
In a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
In a small bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil.
Pour the liquid ingredients into the dry ingredients with the mixer on low. Mix just until combined, ensuring no flour streaks. Scrape the bottom of the bowl with a spatula.
Pour batter into the prepared bundt cake pan. Bake for 50- 55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool for 20 minutes before transferring it to a large plate.
In a stand mixer, beat cream cheese until smooth. Add remaining frosting ingredients, mix on low until powdered sugar is combined, then increase speed to medium-high and mix for 1-2 minutes.
Use a piping bag, spoon, or bowl with a spout to apply the frosting over the cooled bundt cake.
If you prefer a thick buttercream, use room temperature butter instead of melted butter in the frosting recipe.
Optionally, garnish with crushed peppermint on top.
Note: You don’t need an electric mixer, you can do this by hand using a large bowl, a medium bowl, and a whisk! Just make sure that you do scrape the bottom and sides of the bowl to get the flour evenly combined.
What I used to make this recipe
- 10-cup Bundt Pan
- Stand Mixer with Paddle Attachment
- Medium Bowl
- Whisk
- Rubber Spatula
- Cake Plate or Board
- Piping Bag, Spoon, or Bowl with Spout
Frequently asked questions
Can I substitute ingredients like buttermilk or sour cream?
Substituting ingredients may alter the texture and taste. If possible, stick to the recommended ingredients for the best results.
How do I prevent the cake from sticking to the bundt pan?
Properly grease the bundt pan with pam’s baking spray to ensure the cake releases easily after baking. Additionally, allow the cake to cool in the pan for the specified time before transferring.
How can I tell if the cake is done baking?
Use a toothpick or skewer to test for doneness. If it comes out with a few moist crumbs, the cake is ready. Avoid overbaking to keep the cake moist.
Storing and Freezing
To store the chocolate peppermint bundt cake, place it in an airtight container at room temperature for up to 2 days if unfrosted, or refrigerate for longer shelf life, ensuring it’s well-covered to prevent drying. Bring the cake to room temperature before serving for the best texture and flavor.
Freezing – Chocolate Peppermint Bundt
To freeze the chocolate peppermint bundt cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake in the refrigerator when ready to enjoy, and bring it to room temperature before serving for optimal taste and texture.
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Recipe
Chocolate Peppermint Bundt
Ingredients
For the cake
- Pam’s Baking Spray for greasing the pan
- 3 eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot water or hot chocolate
- ½ cup vegetable oil
- 2 cups all-purpose flour spooned and leveled.
- 1 ¾ cups granulated sugar
- ¾ cup triple dark cocoa powder (I get mine from king Arthur baking)
- 2 teaspoons baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoons pure peppermint extract
For the cream cheese frosting
- ¾ cup unsalted butter melted
- 3 ounces cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Crushed peppermint
Instructions
For the bundt cake
- Preheat your oven to 325 degrees F. Spray a 10-cup bundt pan with Pam’s Baking Spray and set it aside.
- In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
- In a small bowl, whisk the eggs, buttermilk, hot water, peppermint extract, and vegetable oil until evenly combined.
- With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
- Pour the batter into the prepared bundt pan. Bake for 50-55 minutes (or until a toothpick inserted in the center comes out with only a few moist crumbs). Mine took 45 minutes but my oven runs warmer.
- Allow the bundt cake to cool for 20 minutes before transferring it out of the bundt pan and to a cake plate or board. Let the cake cool for 30 minutes.
- When the cake is ready, make the frosting.
For the frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, scrape the bottom and sides and continue to beat for 30 seconds. Add the rest of the ingredients, and mix on low speed until the powdered sugar is mixed in. Turn the mixer to medium-high speed and mix for a 1-2 minutes.
- I used a piping bag to pour over the bundt cake, but you can use whatever a spoon or a bowl with a spout.
- If you want a thick buttercream, instead of a thin icing, you can use the same recipe but simply use room temperature butter instead of melted butter.
- You can garnish with crushed peppermint on top
Katie S says
Easy enough to make, my only critique is that it came out a bit dry. I added a simple cake soak after the fact and that fixed it! Next time I will try cooking it less and add a little soak while it’s hot. Tastes like Christmas!
Janee’ Doka says
Delicious! I used hot coffee instead of hot chocolate.