Description
This Chocolate Peppermint Bundt Cake is the ultimate festive dessert, combining rich cocoa flavor with a cool peppermint twist. Perfect for holidays, this easy chocolate cake recipe is moist, decadent, and topped with a sweet peppermint glaze and crushed candy canes. A must-bake for winter gatherings and chocolate lovers!
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup hot water or brewed coffee
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1/4 cup crushed candy canes
Instructions
1. Preheat oven to 350°F and grease a bundt pan with butter or nonstick spray. Dust with cocoa powder.
2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. In another bowl, combine buttermilk, oil, eggs, vanilla extract, and peppermint extract. Mix until smooth.
4. Slowly stir wet mixture into dry ingredients, then pour in hot water or coffee and mix until fully combined.
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
6. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
7. Make the glaze by whisking together powdered sugar, milk, and peppermint extract until smooth.
8. Drizzle glaze over the cooled cake and sprinkle crushed candy canes on top immediately.
Notes
This cake can be made a day ahead and still taste fresh.
Crushed peppermint adds crunch and color—apply while glaze is still wet.
Coffee enhances chocolate flavor without making the cake taste like coffee.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg