This ridiculously moist and rich chocolate peppermint bundt cake is filled with peppermint candy and a glossy chocolate glaze on top. With no mixer required, this cake is great for a quick Christmas celebration.
Nothing says it’s the Christmas season quite like the combination of chocolate and peppermint. Candy canes, peppermint bark, chocolate peppermint whoopie pies – its absolutely iconic!
Ok, so this chocolate peppermint bundt cake recipe does have quite a few ingredients, but everything has a purpose. Plus, it comes together so easily -you you don’t even need a mixer! Nothing but a whisk is required.
- All-purpose flour.
- Granulated and brown sugar. The perfect balance to bring sweetness and moisture.
- Dutch-processed cocoa powder. Dutch-processed cocoa has a deeper cocoa flavor. It’s also less acidic. You can read more about the difference in cocoa in King Arthur’s fantastic breakdown.
- Egg, plus egg yolk. Extra egg yolks helps to bring richness to the recipe.
- Baking soda and baking powder. Because we have sour cream still as our acid, the baking soda will still activate, even without the acidity in natural cocoa powder.
- Espresso powder. This is optional, but it does bring out the chocolate flavor. You will not taste the coffee, it’s a magic chocolate enhancer.
- Sour cream. Lots of sour cream is the secret to a super moist bundt cake. It gives it that rich and velvety texture.
- Hot coffee (or water). Yes, you can use hot water, but as you see above, coffee is magic for chocolate! Adding the hot coffee to the batter “blooms” the chocolate, or helps the flavor wake up. It also creates a nice dense fudgy texture.
- Peppermint extract and peppermint bark chocolates. The amount of peppermint can be upped or lowered based on preferences. And some peppermint bark chopped into the batter gives a fun pop of texture throughout.
Tips for Making a Moist Bundt Cake
When I think of bundt cakes, I think of rich, moist and a bit heavier than a typical layer cake. If it’s light and stackable, it’s not a bundt cake! This chocolate peppermint cake is no different!
Carefully whisk the ingredients in order. The sequence matters here! First, whisk together your dry ingredients. Second, whisk together your wet ingredients (except the hot coffee!) In our case, sugar is considered a wet ingredient. It’s confusing, but because the sugar melts when heated, we put it in the wet category.
Last, add the hot coffee. This jump starts the cocoa powder and provides the fudgy texture chocolately cake so richly deserves.
Adjust the peppermint to your preferences. There is a recommended span of peppermint extract in the recipe. Peppermint is something that people love a hint of or a larger wallop. I prefer a subtle hint of the lesser amount, but up it if you prefer. Just don’t go too crazy! Peppermint extract is very potent. And I do think it’s worthwhile to invest in a good quality pure extract to avoid artificial flavoring.
Spray and flour the pan well. Bundt pans are filled with nooks and crannies that love to catch cakes. Really grease and flour every inch of the pan. I actually prefer Baker’s Joy pan release spray for bundt pans because it’s a solid insurance!
Bake time is crucial. Most of the time, recipes state bake until a toothpick comes out clean. Here, when testing, the perfect texture is when the toothpick test has a few moist crumbs but no wet batter left over. This prevents overbaking and a dry texture.
Don’t skimp on the glaze. The glaze is a classic chocolate ganache. The addition of corn syrup is meant to keep the chocolate super shiny and soft once set. The ganache will be thick but still able to pour over the cake once whisked together.
I know, peppermint isn’t for everyone, but this chocolate bundt cake is also a great base!
- Leave out the peppermint extract use chocolate chunks for a Death by Chocolate Bundt Cake
- Swap the peppermint extract for almond extract. Add sliced almonds to the batter and sprinkle on top for a great Chocolate Almond Bundt Cake.
- Skip the peppermint and add fresh strawberries and raspberries on top for a more summery take.
Frequently Asked Questions
I freeze my extra egg whites! I keep a container at the ready for when I want to make something like this Swiss meringue buttercream.
Not at all! The hot coffee will “bloom” the flavor of the cocoa powder (think like a tea blooms in hot water). And the resulting texture is dense and rich.
If your chocolate is chopped a bit big, or the heavy cream is a bit cool, you may notice a few unmelted chunks left when whisking up your ganache. Set the bowl over a double broiler and gently warm, or microwave on LOW in 10 second bursts, stirring between. Avoid overheating and scorching the chocolate.
Chocolate Peppermint Bundt Cake
- 1 10-12 cup bundt cake pan
Chocolate Peppermint Bundt Cake
- 220 g all-purpose flour
- 65 g dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 ¼ teaspoon baking powder
- 1 teaspoons salt
- 1 teaspoons espresso powder optional
- 55 g packed light brown sugar
- 250 g granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs whole, room temperature
- 1 large egg yolk room temperature
- 284 g sour cream room temperature
- 2 to 2 ½ teaspoons peppermint extract
- ½ cup hot coffee or hot water
- 65 g chopped peppermint bark candy or chocolate chunks
- 226 g semi-sweet baking chocolate, chopped fine (not chocolate chips)
- ¾ cup heavy cream
- 1 tablespoon corn syrup
- ½ teaspoon salt
- Crushed candy canes optional
- Chocolate Peppermint Bundt. Preheat oven to 350°F. Spray and flour* bundt pan.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and espresso.220 g all-purpose flour, 65 g dutch-processed cocoa powder, 2 teaspoons baking soda, 1 1/4 teaspoon baking powder, 1 teaspoons salt, 1 teaspoons espresso powder
- In a second bowl, whisk together sugars, oil, eggs, sour cream, and peppermint extract.55 g packed light brown sugar, 250 g granulated sugar, 1/2 cup vegetable or canola oil, 2 large eggs, 1 large egg yolk, 2 to 2 1/2 teaspoons peppermint extract, 284 g sour cream
- Pour liquid ingredients into sifted dry ingredients. Whisk until smooth. Add hot coffee or water, whisking again. Stir in peppermint bark candy.1/2 cup hot coffee or hot water, 65 g chopped peppermint bark candy or chocolate chunks
- Transfer to prepared bundt pan. Bake until cake springs back when pressed and a toothpick comes out with a few moist crumbs, but no wet batter. About 35-40 minutes.
- When cool enough to handle, turn cake onto a wire rack to cool completely.
- Chocolate Glaze. Warm heavy cream in small saucepan until just simmering. Pour over chopped chocolate. Allow to stand for 1 minute. With a whisk, begin whisking in small circles in the center of the bowl, increasing the size of the circles as the chocolate blends with the heavy cream to create a glossy ganache.226 g semi-sweet baking chocolate, chopped fine, 3/4 cup heavy cream
- Whisk in corn syrup and salt. Spread over top of cooled cake, allowing glaze to drip down the sides. Top with crushed candy canes if desired while glaze is still warm. Allow to chocolate to set before slicing.1 tablespoon corn syrup, 1/2 teaspoon salt, Crushed candy canes
- *My preference is Bakers’ Joy release spray for bundt pans!
- Store leftover cake in airtight container in fridge for up to 3 days.