Chocolate Peppermint Bundt Cake

There’s something truly magical about baking, especially when it comes to creating something as delightful as Chocolate Peppermint Bundt Cake. I remember the first time I made this cake; it was during a cozy winter evening, the air filled with the scent of fresh peppermint and rich chocolate. My friends had gathered, and I wanted to impress them with a dessert that captured the festive spirit. The combination of the rich chocolate flavor intertwined with a hint of peppermint made everyone fall in love with it at first bite. The soft, moist texture paired beautifully with the glossy chocolate glaze, creating a dessert that was just as pleasing to the eyes as it was to the taste buds. Every slice of Chocolate Peppermint Bundt Cake became a moment of joy, a celebration of flavors that warmed our hearts and filled our stomachs. It’s a cake that not only satisfies your sweet tooth but also brings people together, making it perfect for any occasion. My friends still request it every holiday season, and I love sharing this special treat that holds such cherished memories.

Ingredient List for Chocolate Peppermint Bundt Cake

The ingredients for Chocolate Peppermint Bundt Cake come together in a beautiful harmony, creating a rich and flavorful dessert. Each component plays a crucial role in building the texture and taste of the cake. The key players include the creamy unsalted butter, which adds richness, and cocoa powder, providing that intense chocolate flavor. The peppermint extract is what truly sets this cake apart, giving it a refreshing twist that balances the sweetness perfectly.

• 1 cup unsalted butter, plus more for the pan: Essential for moisture and richness in the cake.
• 1/3 cup cocoa powder, we use Dutch processed: For a deep chocolate flavor.
• 1 teaspoon kosher salt: Enhances the flavors of the other ingredients.
• 1 cup water: Adds moisture and helps blend the dry ingredients.
• 2 cups all-purpose flour, plus more for the pan: The structure of the cake.
• 1 3/4 cups granulated sugar: Sweetens the cake and balances the bitterness of cocoa.
• 1 1/2 teaspoons baking soda: Helps the cake rise and become fluffy.
• 2 large eggs: Provides structure and moisture.
• 1/2 cup sour cream: Adds richness and a slight tanginess.
• 1 1/2 teaspoons peppermint extract: Gives that refreshing peppermint flavor.
• 1 teaspoon pure vanilla extract: Adds depth of flavor.
• 4 ounces bittersweet chocolate, finely chopped: For melting into the glaze.
• 1 1/2 tablespoons corn syrup: Helps the glaze stay shiny and smooth.
• 1/2 cup heavy cream: Creates a luscious glaze.
• 1 1/2 tablespoons granulated sugar: Sweetens the glaze.
• 1/2 cup crushed candy canes or peppermint candies, for decorating: Adds a festive touch and crunch.

Cooking Method for Chocolate Peppermint Bundt Cake

Making this cake is a joyful process that fills your kitchen with delicious aromas. The steps are straightforward, and you’ll love watching this beautiful creation come to life. Let’s get started!

1. Position a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 10 or 12-cup bundt pan, making sure to cover all the nooks and crannies to prevent sticking.
2. In a small saucepan, add the unsalted butter, cocoa powder, kosher salt, and water. Heat over medium heat, stirring until the mixture is melted and smooth. Once combined, take it off the heat and set it aside to cool slightly.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking soda. Once mixed, pour in half of the melted butter mixture and whisk until it’s fully blended. The batter will be thick at this stage.
4. Add the remaining butter mixture to the bowl, and whisk until combined. Now add the large eggs one at a time, whisking until the batter is well blended. Next, mix in the sour cream, peppermint extract, and vanilla extract, whisking until the batter is completely smooth.
5. Carefully scrape the batter into the prepared bundt pan. Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise beautifully and smell divine.
6. Once baked, allow the cake to cool in the pan for 15 minutes. Then, gently invert it onto a wire cooling rack. Let it cool completely before adding the glaze.
7. While the cake cools, prepare the chocolate glaze. Place the finely chopped bittersweet chocolate and corn syrup in a medium bowl. In a small saucepan, combine the heavy cream and granulated sugar over medium heat. Stir until the mixture is hot and the sugar dissolves completely.
8. Pour the hot cream over the chocolate and whisk until the mixture is smooth and glossy. This glaze is rich and will elevate your cake to the next level.
9. Drizzle the chocolate glaze over the cooled cake, allowing it to cascade down the sides. For a festive touch, sprinkle with crushed candy canes or peppermint candies. Finally, cut into slices and serve to your eager guests!

Pro Tips and Tweaks

While the Chocolate Peppermint Bundt Cake is delicious as is, there are always ways to enhance your baking experience. Here are some handy tips:

• Storage: Keep the cake in an airtight container at room temperature for up to 2 to 3 days. If you live in a humid area, refrigerate to maintain its freshness.
• Freezing: This cake freezes well! Wrap slices tightly in plastic wrap and place them in freezer bags. It can be frozen for up to 3 months.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• Variations: Try adding chopped nuts or different candies on top for extra crunch and flavor.
• Make Ahead: You can bake the cake a day in advance. Just glaze it before serving to keep it fresh.
• Serving Temperature: This cake is delicious at room temperature, but you can warm it slightly in the microwave for a cozy dessert.

Perfect Matches for Chocolate Peppermint Bundt Cake

• Hot Cocoa: This cake pairs wonderfully with a warm mug of hot cocoa, making for a cozy winter treat.
• Holiday Dinners: Serve it as a festive dessert during holiday dinners or Christmas parties.
• Family Gatherings: Perfect for family gatherings or casual get-togethers, it brings everyone together over a shared love for chocolate.
• Seasonal Occasions: A great addition to any winter-themed dessert table or holiday potluck.
• With Coffee: Enjoy a slice with a cup of coffee for a delightful afternoon treat.
• Picnics: Slice it up for a picnic or outdoor event; its flavor travels well!

FAQ

Conclusion

In conclusion, Chocolate Peppermint Bundt Cake is a delightful dessert that brings joy to any gathering. Its rich chocolate flavor combined with refreshing peppermint makes it a seasonal favorite. I encourage you to try making it for your next celebration or to enjoy a cozy night in. It’s a cake that not only tastes great but creates wonderful memories to share with loved ones.

Chocolate Peppermint Bundt Cake

The ultimate winter treat, this Chocolate Peppermint Bundt Cake combines rich chocolate and refreshing peppermint for an indulgent dessert. Perfect for festive gatherings or cozy nights in, its delightful glaze and gorgeous presentation will impress everyone. Make this cake your go-to recipe for a taste of winter magic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter plus more for the pan
• 1/3 cup cocoa powder we use Dutch processed
• 1 teaspoon kosher salt
• 1 cup water
• 2 cups all-purpose flour plus more for the pan
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 teaspoons peppermint extract
• 1 teaspoon pure vanilla extract
• 4 ounces bittersweet chocolate finely chopped
• 1 1/2 tablespoons corn syrup
• 1/2 cup heavy cream
• 1 1/2 tablespoons granulated sugar
• 1/2 cup crushed candy canes or peppermint candies, for decorating

Equipment

• Blender
• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, kosher salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.

Notes

• Tip: If you don’t have sour cream, you can use plain Greek yogurt instead.
• Tip: The cake will keep on the counter for 2-3 days.
• Tip: Be careful when covering it because the glaze will stick to plastic wrap.
• Tip: I like to cover it with a cake topper.

Previous PostPassionfruit Pound Cake Muffins

Next Post Creamy Garlic Steak Bites

Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.