Chocolate Peppermint Bundt Cake

The holidays just aren’t complete without a showstopping dessert, and this Chocolate Peppermint Bundt Cake is guaranteed to impress. Imagine a tender, intensely chocolatey cake infused with refreshing peppermint, drizzled with silky peppermint ganache, and sprinkled with crunchy candy cane pieces. It’s the ultimate festive treat that looks stunning on any holiday table.

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What makes this recipe, the one you should try

What sets this chocolate peppermint bundt cake apart is its incredibly moist and rich texture, along with a balanced flavor. The cake batter is enriched with butter, eggs, Greek yogurt, and coffee, creating a velvety crumb that stays fresh for days. A generous amount of cocoa powder and melted chocolate provides a deep, satisfying chocolate taste, while peppermint extract lends a refreshing, minty twist.

What makes this cake so good?

What sets this chocolate peppermint bundt cake apart is its incredibly moist and rich texture, along with a balanced flavor. The cake batter is enriched with butter, eggs, Greek yogurt, and coffee, creating a velvety crumb that stays fresh for days. A generous amount of cocoa powder and melted chocolate provides a deep, satisfying chocolate taste, while peppermint extract lends a refreshing, minty twist.

Ingredients

Here’s a list of the cake ingredients:

• Vegetable shortening – Used for greasing the pan to ensure easy release
• Unsalted butter – Provides rich flavor, moisture, and tender texture
• Unsweetened cocoa powder – Gives the cake a deep chocolate flavor and color
• Salt – Enhances the flavors of the other ingredients
• Milk – Adds moisture and helps create a tender crumb
• Strong brewed coffee – Intensifies the chocolate flavor without making the cake taste like coffee
• All-purpose flour – Provides structure and helps create a tender, moist crumb
• Granulated sugar – Sweetens the cake and helps create a tender texture
• Baking soda – A Leavening agent that helps the cake rise and creates a light, fluffy texture
• Eggs – Provide structure, moisture, and richness
• Plain Greek yogurt or sour cream – Adds moisture and tanginess, contributing to a tender, moist cake
• Vanilla extract – Enhances the overall flavor of the cake

Here’s what you need for the ganache glaze and peppermint topping:

• Semi-sweet chocolate chips – The base of the ganache, providing rich chocolate flavor and smooth texture when melted
• Corn syrup – Adds shine and helps stabilize the ganache
• Granulated sugar – Sweetens the ganache and helps create a smooth texture
• Heavy cream – Combined with the chocolate to create a rich, creamy ganache
• Peppermint extract – Infuses the ganache with refreshing peppermint flavor
• Crushed peppermint candy or candy canes – Adds a crunchy texture and festive appearance to the finished cake

How to Make Chocolate Peppermint Bundt Cake

1. Grease a bundt pan with vegetable shortening.
2. Place butter, cocoa, salt, milk, and coffee in a small saucepan.
3. Cook over medium heat, stirring frequently, just until the butter is melted. Take off the heat and set aside.
4. In the bowl of a stand mixer, combine the flour, sugar, and baking soda.

5. Whisk to combine the dry ingredients, then add half of the chocolate mixture and mix on low speed until combined.
6. Add the remaining chocolate mixture and mix again.
7. Add eggs, yogurt, and vanilla extract.
8. Mix until the batter is thoroughly blended.
9. Pour the cake batter into the greased bundt pan.

10. Bake at 350°F for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow cake to cool in the pan for 30 minutes, then turn over onto a wire rack to cool completely.
12. Place the cake on a platter until ready to add the ganache.

How to Make Chocolate Peppermint Ganache

1. In a small bowl, add chocolate chips and corn syrup.
2. Heat the heavy cream and sugar either over the stove or in the microwave until hot and steamin,g but do not boil.
3. Pour the cream over the chocolate chips.
4. Set a plate over the top of the bowl to keep the heat in for about 5 minutes.
5. Stir until the ingredients are well combined.
6. Add the peppermint extract and stir again.
7. Let the ganache stand until you reach the desired consistency.
8. Drizzle the ganache over the cake.
9. Top with crushed candy canes or peppermint candy.
10. Serve immediately.

Recipe Notes

• If you can’t find peppermint extract, you can use mint extract.
• If you don’t have a stand mixer, use a whisk to combine the ingredients. You will still add the liquid chocolate in two batches.
• You can use the peppermint glaze right away, but it will be thin. It will thicken as it cools. If you don’t want drips all the way down the sides of your peppermint cake, wait until the ganache is a bit thicker (about 15 minutes).
• You can use a spoon to spread the ganache on top of your chocolate bundt cake and gently push it over the edge to create a drip effect.
• The crushed peppermints are best put on just before serving. They will get soft and start to run the longer they sit.

How to Store Bundt Cake

• Store the glazed cake, covered, at room temperature for 2-3 days. Refrigerate for up to 5 days.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before glazing and serving.
• Refrigerated cake is best served at room temperature for optimal texture. Individual slices can be microwaved for 10-15 seconds to soften the cake and ganache.

Favorite Holiday Cake Recipes

• Holiday Poke Cake
• Pistachio Cake
• Sara Lee Pound Cake
• Italian Lemon Cream Cake
• Waldorf Astoria Red Velvet Cake
• Pineapple Angel Food Cake
• Ambrosia Cake
• Double Fudge Coca Cola Cake
• Mountain Dew Cake
• Chocolate Pudding Cake

More Christmas Treat Recipes

• Williams Sonoma Peppermint Bark
• Oreos Dipped in White Chocolate
• Peanut Butter Balls

Be sure to check out more of my easy cake recipes and the best Christmas dessert recipes.