Decadent Chocolate Peppermint Bundt Cake: Your Ultimate Holiday Baking Guide
Embrace the spirit of the holiday season with a dessert that perfectly captures its magic: the Chocolate Peppermint Bundt Cake. This isn’t just any cake; it’s a celebration of rich, dark chocolate layers wonderfully complemented by a refreshing whisper of peppermint. Crowned with a luxurious, velvety cream cheese frosting and generously sprinkled with crushed peppermint, this bundt cake is destined to become the star of your festive table.
This particular chocolate bundt cake recipe stands out with its exceptionally dark chocolate flavor, achieved by incorporating a high-quality triple chocolate cocoa powder directly into the cake batter. This creates a deeply satisfying, intensely chocolatey base. The cake itself carries a subtle, yet distinct, peppermint flavor that perfectly harmonizes with the rich chocolate. To elevate this delightful combination, it’s generously frosted with a homemade cream cheese frosting that adds a creamy, tangy counterpoint. Whether you’re hosting a holiday gathering or simply want to treat your loved ones, this chocolate peppermint bundt cake is sure to be a beloved addition to your holiday baking traditions.
If you’re a devoted chocolate cake enthusiast, explore some of my other favorite recipes:
- Very Flavorful Chai Caramel Cake
- Easy 9 x13 Chocolate Cake With Buttermilk
- Chocolate Cake With Peanut Butter Frosting
Why This Chocolate Peppermint Bundt Cake Is a Holiday Must-Have
There are countless reasons to fall in love with this Chocolate Peppermint Bundt Cake, but the harmonious blend of dark chocolate and invigorating peppermint truly sets it apart. It’s an unbeatable combination that screams “holiday cheer” with every bite. Beyond its incredible flavor, here’s why this recipe deserves a special place in your baking repertoire:
For the True Chocolate Lovers: While I’m relatively new to being a full-fledged chocolate enthusiast (I know, surprising!), I genuinely appreciate the deep, complex, and intense chocolate flavor this cake offers. It’s not just sweet; it’s profoundly chocolatey. The secret lies in using high-quality dark cocoa powder, which creates a rich, nuanced base that perfectly supports the bright peppermint notes. This is the kind of chocolate experience that will convert even the most skeptical palates.
Unbelievably Moist Texture: This isn’t just a “moist cake” – it’s *incredibly* moist, boasting a tender crumb that melts in your mouth. The secret weapon here is buttermilk, which not only adds a subtle tang but also reacts with the baking soda to create a light, airy texture while locking in moisture. The careful balance of wet and dry ingredients ensures that every slice remains succulent for days, making it perfect for making ahead of time.
A Truly Great Recipe: Beyond its exceptional flavor and texture, this recipe is designed for success. It delivers on its promise of deliciousness and provides clear, concise instructions that guide you through each step. Whether you’re a seasoned baker looking for a reliable holiday showstopper or a novice eager to try something impressive, you’ll find this recipe easy to follow and rewarding.
Effortlessly Easy to Make: Don’t let the elegant appearance fool you – this is an easy cake recipe! The process is straightforward and doesn’t demand advanced baking skills or intricate decorating techniques. The beauty of a bundt cake lies in its stunning shape, which does most of the work for you. This makes it an ideal choice for busy holiday schedules when you want to create an impressive dessert without spending excessive time in the kitchen.
The Perfect Holiday Showstopper: With its festive colors and iconic flavors, this Chocolate Peppermint Bundt Cake is the quintessential holiday dessert. The deep chocolate, refreshing peppermint, and creamy white frosting, adorned with sparkling crushed candy canes, create a visual and culinary delight. It’s perfect for Christmas parties, family dinners, or as a thoughtful homemade gift. Its elegant bundt shape requires minimal decoration, yet always looks magnificent.
Key Ingredients for Your Chocolate Peppermint Bundt
While a full list of ingredients and their exact measurements can be found in the recipe card below, here’s a closer look at some key components and why they make this Chocolate Peppermint Bundt Cake so special. Paying attention to these details will ensure the best possible results!
Cocoa Powder: The quality of your cocoa powder directly impacts the depth of your chocolate flavor. While any cocoa powder will work, for a truly rich and dark chocolate cake, I highly recommend using a high-quality brand. My personal favorites include King Arthur Baking’s cocoa powder, Ghirardelli, or even a specialized black cocoa powder for an intensely dark hue and flavor. These premium options deliver a depth that elevates the entire cake.
Buttermilk: This is a superstar ingredient for moist cakes! Buttermilk’s acidity reacts with baking soda, providing lift and creating a tender, fine crumb. It also adds a subtle tang that complements the rich chocolate beautifully. Always ensure your buttermilk is at room temperature before adding it to your batter for seamless emulsification and a smoother mixture. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
Vegetable Oil: For maximum moisture and a delicate texture, vegetable oil is my preferred fat for this cake. It contributes to a consistently moist crumb without adding any distinct flavor. Canola oil is a great alternative, as long as it’s a neutral-flavored oil that won’t interfere with the chocolate and peppermint profiles.
Baking Soda & Baking Powder: These leavening agents are crucial for a light and fluffy cake. Always check their freshness! Old baking soda or baking powder can result in a dense, heavy cake that doesn’t rise properly. A quick test for baking soda: mix a little with vinegar; it should fizz vigorously. For baking powder: mix a little with hot water; it should also fizz. If they don’t, it’s time to replace them.
Powdered Sugar (Confectioners’ Sugar): This fine sugar is essential for achieving a silky-smooth cream cheese frosting. Unlike granulated sugar, it dissolves easily and creates a wonderfully creamy texture. There’s no need to sift it unless your powdered sugar is particularly lumpy.
Cream Cheese: For the best cream cheese frosting, use full-fat cream cheese. It provides the characteristic tangy flavor and rich, creamy consistency that light or skim versions simply can’t replicate. Just like the other dairy ingredients and eggs, make sure your cream cheese is at room temperature to ensure it beats smoothly without lumps.
Peppermint Extract: This powerful extract is what delivers that iconic holiday flavor. A little goes a long way, so be mindful of the amount you add – typically about a teaspoon is sufficient for this recipe. You can usually find it in the baking aisle of any grocery store. For a more subtle hint, start with less and add to taste.
Eggs: Room temperature eggs are vital for a well-emulsified batter. They integrate more easily with other ingredients, creating a smoother, more uniform cake batter. I typically use large or extra-large eggs for this recipe.
Cooking Spray (for Bundt Pan): A good baking spray is your best friend when working with bundt pans! I’m a big fan of Pam’s Baking Spray, which contains flour and helps ensure a clean release every time. I’ve also heard excellent reviews about Joy’s Baking Spray. Greasing and flouring your bundt pan thoroughly is the crucial first step to a successful bundt cake.
Expert Tips for a Perfect Chocolate Peppermint Bundt Cake
Achieving bundt cake perfection is easier than you might think! Follow these detailed tips to ensure your Chocolate Peppermint Bundt Cake turns out beautifully moist, flavorful, and releases flawlessly from the pan:
1. Prepare Your Bundt Pan Meticulously: This is arguably the most crucial step for any bundt cake. Preheat your oven to 325°F (160°C) *before* you start mixing ingredients. Then, generously grease a 10-cup bundt pan. Don’t just spray lightly; use a good quality baking spray that contains flour (like Pam’s Baking Spray or Joy’s Baking Spray), ensuring every nook and cranny is coated. You can also use melted butter or shortening and then dust with cocoa powder (for chocolate cakes) or flour, tapping out any excess. This creates a non-stick barrier for a clean cake release.
2. Combine Dry Ingredients Thoroughly: In a stand mixer (or a large bowl if mixing by hand), whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt on low speed. Ensure they are evenly combined, leaving no pockets of unmixed leavening agents or cocoa. This prevents uneven rising and ensures consistent flavor.
3. Room Temperature is Key for Wet Ingredients: In a separate small bowl, whisk together the room temperature eggs, buttermilk, hot water (or hot chocolate for even deeper chocolate flavor), pure vanilla extract, and vegetable oil. Having these ingredients at room temperature helps them emulsify better, creating a smoother, more uniform batter and a finer crumb in the finished cake. For the hot water, ensure it’s truly hot but not boiling, as it helps “bloom” the cocoa powder, intensifying its flavor.
4. Do Not Overmix: Once your wet ingredients are ready, gradually pour them into the dry ingredients with the mixer on low speed. Mix *just* until everything is combined and no flour streaks remain. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. Use a rubber spatula to scrape the bottom and sides of the bowl to ensure all ingredients are incorporated evenly.
5. Bake Until Just Done: Pour the batter into your meticulously prepared bundt pan. Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with only a few moist crumbs. Every oven is different, so start checking a few minutes before the minimum bake time. Mine often bakes a bit faster, sometimes in 45 minutes. Avoid overbaking, as this is the quickest way to dry out a moist cake.
6. Cool Properly: Allow the cake to cool in the bundt pan for 20 minutes before attempting to invert it onto a wire rack or cake plate. This cooling period is crucial as it allows the cake to firm up and pull away from the sides of the pan. Trying to remove it too soon can cause it to break. Once inverted, let the cake cool completely for at least 30 minutes to an hour on a wire rack before frosting. Frosting a warm cake will cause the frosting to melt and slide off.
7. Make the Velvety Cream Cheese Frosting: In a stand mixer, beat the room temperature cream cheese until it’s perfectly smooth. Scrape down the bowl, then add the melted unsalted butter (for a thinner glaze-like frosting, as specified in the recipe card), powdered sugar, pure vanilla extract, and a pinch of salt. Mix on low speed until the powdered sugar is just incorporated, then increase to medium-high and beat for 1-2 minutes until light and fluffy. If you prefer a thicker, more traditional buttercream, use *room temperature, softened butter* instead of melted butter.
8. Frosting Application: For an elegant finish, use a piping bag to drizzle the frosting over the cooled bundt cake. If you don’t have a piping bag, a spoon or a bowl with a spout works perfectly for creating those beautiful drips and swirls. Ensure the cake is completely cool before frosting to prevent any melting.
9. Garnish with Crushed Peppermint: For that final festive touch, generously sprinkle crushed peppermint candy over the frosting. This not only adds a lovely crunch but also enhances the peppermint flavor and provides a vibrant, eye-catching decoration.
No Electric Mixer? No Problem!: While a stand mixer makes things a breeze, you absolutely don’t need one to make this cake! You can easily prepare the batter and frosting by hand using large and medium bowls and a good whisk. Just be sure to really put in the arm work and scrape the bottom and sides of your bowls frequently to ensure all ingredients are thoroughly and evenly combined.
Tools You’ll Need for This Recipe
Having the right tools can make your baking experience even more enjoyable and efficient. Here’s a list of the key equipment I use and recommend for creating this delightful Chocolate Peppermint Bundt Cake:
- 10-cup Bundt Pan: Essential for achieving that classic bundt cake shape.
- Stand Mixer with Paddle Attachment: Makes quick work of mixing batter and frosting. A hand mixer also works well.
- Medium Bowl: For whisking wet ingredients.
- Whisk: For combining ingredients, especially if mixing by hand.
- Rubber Spatula: Indispensable for scraping bowls and ensuring all ingredients are incorporated.
- Cake Plate or Board: For cooling and presenting your finished bundt cake.
- Piping Bag, Spoon, or Bowl with Spout: For applying the frosting neatly.
Frequently Asked Questions About This Bundt Cake
Q: Can I substitute ingredients like buttermilk or sour cream?
A: While some substitutions are possible, altering key ingredients like buttermilk can impact the cake’s texture and taste. For the best results, especially concerning moisture and crumb, it’s highly recommended to stick to the recipe’s specified ingredients. If you must substitute buttermilk, you can make a quick homemade version by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
Q: How do I prevent the cake from sticking to the bundt pan?
A: Proper pan preparation is vital! Generously grease your bundt pan with a high-quality baking spray that contains flour (like Pam’s Baking Spray). Make sure to get into all the crevices. After baking, allow the cake to cool in the pan for the specified 20 minutes before attempting to invert it. This crucial cooling time allows the cake to firm up and naturally pull away from the pan sides, ensuring an easy release.
Q: How can I tell if the cake is done baking?
A: The most reliable method is the toothpick or wooden skewer test. Insert a toothpick into the center of the cake (avoiding the very bottom if the pan has a thick base). If it comes out with a few moist crumbs attached, the cake is ready. If it comes out wet with batter, it needs more time. If it comes out completely clean, it might be slightly overbaked, but still delicious! Avoid overbaking to maintain the cake’s incredible moistness.
Q: Can I make this bundt cake ahead of time?
A: Absolutely! This chocolate peppermint bundt cake is an excellent make-ahead dessert, perfect for busy holiday preparations. You can bake the cake layers up to 2-3 days in advance and store them unfrosted at room temperature, well-wrapped in plastic wrap. The cream cheese frosting can also be made a day or two in advance and stored in an airtight container in the refrigerator. Assemble and frost the cake closer to serving time for the freshest presentation.
Q: What kind of crushed peppermint should I use for garnish?
A: Standard candy canes or peppermint candies work wonderfully. You can crush them by placing them in a Ziploc bag and gently pounding them with a rolling pin or the back of a heavy pan. For a fine sprinkle, a food processor can also be used. The crushed peppermint adds both visual appeal and a delightful texture to the cake.
Storing and Freezing Your Chocolate Peppermint Bundt Cake
Proper storage is key to keeping your Chocolate Peppermint Bundt Cake fresh and delicious for as long as possible. If the cake is unfrosted, you can store it in an airtight container at room temperature for up to 2 days. To extend its shelf life, especially once frosted, it’s best to refrigerate it. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing refrigerator odors. It will keep well in the fridge for up to 5 days. For the best flavor and texture, always bring the cake to room temperature before serving.
Freezing – Chocolate Peppermint Bundt Cake
This bundt cake freezes beautifully, making it an excellent option for holiday meal prep or for enjoying a slice whenever a craving strikes. To freeze, ensure the cake is completely cool. For best results, freeze the unfrosted cake. Wrap it tightly first in plastic wrap, then again in aluminum foil, ensuring no air can get in to prevent freezer burn. You can also freeze individual slices this way. The cake can be frozen for up to 2-3 months. When you’re ready to enjoy, thaw the cake in the refrigerator overnight. Once thawed, bring it to room temperature before frosting (if unfrosted) and serving for optimal taste and texture.
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Recipe
Chocolate Peppermint Bundt
Molly Murphy
Pin Recipe
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
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Preheat your oven to 325 degrees F. Spray a 10-cup bundt pan with Pam’s Baking Spray and set it aside.
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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.
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In a small bowl, whisk the eggs, buttermilk, hot water, peppermint extract, and vegetable oil until evenly combined.
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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.
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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.
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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.
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When the cake is ready, make the frosting.
For the frosting
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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.
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I used a piping bag to pour over the bundt cake, but you can use whatever a spoon or a bowl with a spout.
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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.
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You can garnish with crushed peppermint on top
