This festive Chocolate Peppermint Bundt Cake is pure holiday magic in cake form! With its rich chocolate crumb, hints of cool peppermint, and stunning cream cheese frosting drips, it’s the showstopping dessert your Christmas celebrations need. I’ve been making this cake for years, and it never fails to disappear at holiday gatherings. The best part? It’s surprisingly simple to make!
Why You’ll Love This Chocolate Peppermint Bundt Cake
- Incredibly moist and rich chocolate flavor
- Perfect balance of chocolate and peppermint
- Cream cheese frosting drips like a bakery cake
- Semi-homemade recipe that tastes completely scratch-made
- Make-ahead friendly (actually tastes better the next day!)
- Show-stopping holiday presentation
- No fancy decorating skills needed
Let me tell you a secret – while I’m usually a from-scratch baker, this semi-homemade recipe holds a special place in my heart. By doctoring up a chocolate cake mix with rich pudding, tangy sour cream, and plenty of eggs, we create a cake that’s so incredibly moist and delicious, no one will ever guess it started with a box! The addition of mini chocolate chips gives it little pockets of melty chocolate throughout (who doesn’t love that?), while a subtle touch of peppermint extract adds that perfect holiday flair.
What really takes this bundt cake over the top is the cream cheese frosting. I’ve perfected a piping technique that gives you those gorgeous drips just like the fancy cakes at Nothing Bundt Cakes. And when you finish it off with a sprinkle of crushed candy canes? Pure holiday magic! Trust me, this will become your new go-to holiday dessert.
Plus, here’s my favorite tip: make this cake the day before you plan to serve it. Wrap it well and let it hang out in the fridge overnight – this gives the flavors time to develop and makes the cake even more moist and delicious. It’s like a little Christmas miracle!
Key Ingredients That Make This Cake Special
Every ingredient in this peppermint chocolate bundt cake plays a crucial role in creating that perfect holiday texture and flavor. Let me break down the star players:
- Devil’s Food Cake Mix – While I typically bake from scratch, this mix creates an incredibly tender crumb that’s hard to beat. The key is how we enhance it with our extra ingredients!
- Instant Chocolate Pudding Mix – This is my secret weapon for the most velvety, moist cake texture. The pudding mix adds richness and helps keep the cake fresh longer. Don’t skip this!
- Sour Cream – Adding tang and moisture, sour cream is what gives this cake its incredible density. Full-fat Greek yogurt works in a pinch, but sour cream produces the best results.
- Mini Chocolate Chips – These tiny morsels create pockets of melted chocolate throughout the cake. The mini size is perfect – regular chips tend to sink to the bottom.
- Peppermint Extract – Just a touch creates that magical holiday flavor without overpowering. Start with 1/4 teaspoon – you can always add more to taste.
Essential Tips for Bundt Cake Success
After years of making this cake (and learning from a few sticky situations!), here are my non-negotiable tips:
- Master the Pan Prep – Take extra time here! Melt 2 tablespoons butter and brush every nook of your pan with a pastry brush. Dust thoroughly with flour, tapping out excess. This detailed prep ensures your cake releases perfectly.
- Watch Your Mixing – Beat ingredients just until combined. Overmixing leads to tough cake. When adding chocolate chips, fold gently with a spatula rather than using the mixer.
- Perfect Your Frosting Technique – For those signature drips, ensure your cream cheese frosting is at the perfect consistency – like thick honey. Too stiff and it won’t drip; too thin and it’ll run everywhere. Fill your piping bag only halfway for better control.
- The Overnight Rule – While you can serve this cake same-day, wrapping it unfrosted overnight works magic. The flavors meld and the texture becomes even more luxurious. Just bring to room temperature before frosting.
Step-By-Step Baking Instructions
Let me walk you through making this showstopping holiday cake! I’ve made this recipe countless times and have all the tips you need for perfect results every time.
Preparing Your Bundt Pan
The most crucial step! I learned this the hard way after a few sticky situations. Here’s my foolproof method:
- Melt 2 tablespoons butter and use a pastry brush to coat every ridge and crevice
- Sprinkle 3-4 tablespoons flour into the pan, rotating to coat completely
- Tap out excess flour over your sink
Making the Cake Batter
Mix the wet ingredients first:
- Beat eggs until light and fluffy (about 1 minute)
- Mix in sour cream, water, and oil until smooth
- Add peppermint extract (start with ¼ teaspoon – you can always add more!)
Then combine with dry ingredients:
- Mix cake mix and pudding powder in a separate bowl
- Gradually beat into wet ingredients until just combined
- Gently fold in mini chocolate chips by hand
Baking Tips for Perfect Results
- Pour batter evenly into prepared pan
- Tap pan gently on counter to release air bubbles
- Bake at 350°F for 45-50 minutes until toothpick comes out clean
- Cool in pan 15-20 minutes before inverting onto rack
Creative Variations & Serving Ideas
While this cake is absolutely perfect as-is, I love getting creative with different variations, especially during the holiday season!
Festive Flavor Twists
- Double Mint: Add crushed Andes mints to the batter
- Mocha Peppermint: Dissolve 2 teaspoons espresso powder in the water
- White Chocolate: Swap half the mini chips for white chocolate chips
Decorating Options
Get creative with your toppings! Some of my favorite combinations:
- Crushed candy canes + chocolate curls
- Dark chocolate ganache drizzle + mint leaves
- White chocolate drizzle + red + green sprinkles
- Chocolate-dipped peppermint sticks arranged around the top
Storage & Make-Ahead Tips
This cake actually gets better with time! Store covered at room temperature for up to 3 days, or in the fridge for up to a week. Just bring to room temperature before serving.
Pro tip: Want to prep ahead? Bake the cake up to 2 days in advance, wrap well in plastic wrap, and store in the fridge. Frost just before serving for the prettiest presentation!
FAQs & Final Thoughts
Frequently Asked Questions
While a bundt pan creates that signature look, you can bake this in two 9-inch round pans or a 9×13 pan. Just adjust your baking time – start checking at 30 minutes. The frosting technique will need to be adapted, but it’ll taste just as wonderful!
The key is thorough pan preparation! Use melted butter and a pastry brush to coat every groove, then dust with flour. Don’t use cooking spray – I’ve found it doesn’t work as well with this rich batter. Also, let the cake cool for exactly 15-20 minutes before removing it from the pan.
Absolutely! The cake is delicious as a pure chocolate bundt cake. You can also experiment with other extracts – almond, orange, or even coffee extract make wonderful variations. Just remember that extracts vary in strength, so start with a small amount and adjust to taste.
The secret is getting your cream cheese frosting to the right consistency and using a piping bag with just the coupler (no tip). Start at the top inner edge and work your way around, applying gentle, even pressure. If your frosting is too stiff, let it warm up slightly at room temperature.
Final Thoughts
You know what makes me smile? When someone tells me they tried this recipe and it became their new holiday tradition. There’s something magical about pulling this gorgeous cake out of the oven – the way it fills your kitchen with that amazing chocolate-peppermint aroma is pure joy!
Remember, baking should be fun! If your first try isn’t perfect, that’s okay – mine wasn’t either. The beauty of this recipe is that even if it’s not picture-perfect, it’ll still taste amazing. Each time you make it, you’ll get more confident with the technique.
I’d love to hear how your cake turns out! Share a picture on social media and tag me – nothing makes me happier than seeing your beautiful creations. And if you love this recipe, you might want to try my Chocolate Macaroon Bundt Cake next – it’s another crowd favorite!
Happy baking, friends! 🎄✨
Chocolate Peppermint Bundt Cake
Equipment
- 1 Bundt cake pan well-greased
- electric mixer
- Medium bowl
Ingredients
- 1 box chocolate cake mix See note for homemade. (devils food cake or German chocolate cake mixes work well).
- 3.9 ounce instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil vegetable or canola oil
- 1/4 teaspoon peppermint extract optional
- 1 1/2 cups mini chocolate chips
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 candy canes crushed
Instructions
- Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan.
- Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.
- At this point you can frost it and serve it, or you can wrap it in plastic wrap and let it sit overnight in the fridge before frosting.
- In a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.
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