This Chocolate Peppermint Bundt Cake combines a festive peppermint glaze with a fudgy 5-ingredient chocolate cake. This makes it the perfect dessert to finalize your holiday feast!
Nothing beats the elegance of a gorgeous bundt cake. Coupling its unique shape with your favorite glaze will surely earn accolades from all your family and guests.
The versatility of a bundt cake ensures that there is a bundt cake for every time of the year. This chocolate peppermint bundt cake will surely be your go-to recipe to capture the holiday spirit this season.
One of the challenges posed with using a glaze like the one used in this recipe is that most types of cake will soak up some of it, detracting from its beautiful look.
This recipe is a great solution to this problem because it uses sour cream and chocolate pudding to give it a denser consistency that is less susceptible to absorbing the glaze.
Some of you may be confused about my choice to use sour cream in this recipe. However, this a common way to counteract the moisture associated with many types of fillings and glazes (see my Blueberry Pie Bars Recipe).
Christmas Bundt Cake Recipes
Maintaining the integrity of the cake is really important in the world of bundt cakes. This is because the pan’s design is intended to create more of that “pan edge” goodness we associate with brownies and traditional cakes.
Beyond the cake base, the glaze itself is a marriage of the many flavors synonymous with the holiday season like candy canes and sugar cookies. These flavors combine nicely with the chocolate fudge cake that will become a holiday staple in its own right.
Here are some commonly asked questions
Should I use regular or mini chocolate chips?
You may use any chocolate chip that suits your preference. It is more likely that you will find whole chocolate chips in each slice when you use the larger ones instead of the mini chocolate chips.
Do I need to use a mixer for this recipe, or can I make it by hand?
You can make this recipe by hand. However, the batter is rather thick, so I recommend that you use a stand mixer with the paddle attachment.
More Awesome Peppermint Recipes to Try
White Chocolate Peppermint Pretzels
Dark Chocolate Peppermint Cookies
Peppermint Chocolate Chunk Cookies
chocolate bundt cake
Do I need to prepare the pudding?
No. You only need to add the dry mix to the bowl. Upon adding to the other ingredients and baking, the mix will take on more of a pudding consistency.
Don’t miss these other great bundt cake recipes!
- Pumpkin Bundt Cake with Cheesecake Filling
- Vanilla Bundt Cake
- Lemon Blueberry Swirl Bundt Cake
- Red Velvet Bundt Cake with Kahlua Ganache
- Banana Coconut Bundt Cake
- 4th of July Cake
- Apple Cider Donut Cake
- Bourbon Cake
- St. Patrick’s Day Cake
Christmas Bundt Cake Recipes
How do you make Chocolate Peppermint Bundt Cake
- Preheat your oven to 325 degrees. Be sure to grease and flour your bundt pan REALLY WELL to ensure that the cake will release when it is time to take it out of the pan at the end. Alternatively, you can use cooking spray and flour.
- In the bowl of a stand mixer, combine the sour cream and egg. Use the paddle attachment to stir until combined.
- Add the cake and pudding mixes and blend well.
- Fold in the chocolate chips.
- Pour the batter into the prepared bundt cake pan.
- Bake at 325 degrees for 45-55 minutes or until the toothpick test comes out clean.
- Cool in the pan for at least 30 minutes.
- Carefully insert a small silicone spatula between the cake and the pan all along to sides to release any areas where the cake may be sticking to the pan. Take care to not poke into the cake or harm the outside layer. You want to keep that in beautiful condition for serving. Then invert the cake onto a serving plate to decorate.
- Once the cake has come to room temperature, remove the lid and inner seal on the container of frosting.
- Microwave the frosting for about 30-45 seconds, stirring halfway through. You want it to be just thin enough to pour.
- Add the peppermint extract to the melted frosting and stir.
- Pour the frosting over the cake and then top with the crushed peppermint candy pieces before the frosting solidifies.
Christmas Bundt Cake
To make a Chocolate Peppermint Bundt Cake, you will need:
- chocolate cake mix
- sour cream
- egg
- instant chocolate pudding mix
- chocolate chips
- ready-made frosting
- peppermint extract
- crushed peppermint candies
What are some flavor variations for this cake…
- Butterscotch: yellow or caramel cake mix, butterscotch pudding, butterscotch chips
- Carrot Cake: carrot cake mix, vanilla pudding, coconut or pecans
- Lemon: lemon cake mix, lemon pudding mix, white chocolate chips
- Butter Pecan: butter pecan cake mix, butterscotch pudding, butterscotch chips
- Cheesecake: white cake mix, cheesecake pudding, white chocolate chips
- Vanilla: yellow cake mix, vanilla pudding, white chocolate chips
- Peanut Butter Cup: chocolate cake mix, chocolate pudding, peanut butter chips
- Pumpkin Spice: spice cake mix, pumpkin spice pudding (seasonal), butterscotch chips
- Red Velvet: red velvet cake, chocolate pudding, white chocolate chips
- Strawberry: strawberry cake mix, strawberry pudding, white chocolate chips
festive bundt cake recipes
How can I prevent the cake from getting stuck inside the pan?
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results.
Can this be made in a regular cake pan?
This cake can be made in a 13×9 baking pan. Bake for 20-25 then do the toothpick test to check for doneness.
This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.
I don’t like peppermint. Can I use a different glaze?
Absolutely! The best part of bundt cakes is their versatility. You can substitute the glaze in this recipe with your favorite flavor, homemade or otherwise.
Products I love when making chocolate peppermint bundt cake…
This chocolate bundt cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
- chocolate cake mix
- instant chocolate pudding mix
- chocolate chips
- Kitchen Aid Stand Mixer
- Bundt pan
- Baker’s Joy
- Silicone Spatulas
- Candy Cane Bits
If you love this easy bundt cake recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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Chocolate Peppermint Bundt Cake
Ingredients
- 16 ounces sour cream
- 1 large egg
- 1 box chocolate cake mix 15 ounces
- 1 box instant chocolate pudding mix 3.9 ounce
- 1 bag chocolate chips 12 ounces
- 16 ounces ready-made vanilla frosting
- 1 tsp peppermint extract
- 1-2 tbsp crushed peppermint candies
Instructions
- Preheat your oven to 325 degrees. Be sure to grease and flour your bundt pan REALLY WELL to ensure that the cake will release when it is time to take it out of the pan at the end. Alternatively, you can use cooking spray and flour.
- In the bowl of a stand mixer, combine the sour cream and egg. Use the paddle attachment to stir until combined.
- Add the cake and pudding mixes and blend well.
- Fold in the chocolate chips.
- Pour the batter into the prepared bundt cake pan.
- Bake at 325 degrees for 45-55 minutes or until the toothpick test comes out clean.
- Cool in the pan for at least 30 minutes.
- Carefully insert a small silicone spatula between the cake and the pan all along to sides to release any areas where the cake may be sticking to the pan. Take care to not poke into the cake or harm the outside layer. You want to keep that in beautiful condition for serving. Then invert the cake onto a serving plate to decorate.
- Once the cake has come to room temperature, remove the lid and inner seal on the container of frosting.
- Microwave the frosting for about 30-45 seconds, stirring halfway through. You want it to be just thin enough to pour.
- Add the peppermint extract to the melted frosting and stir.
- Pour the frosting over the cake and then top with the crushed peppermint candy pieces before the frosting solidifies.
Notes
Butterscotch: yellow or caramel cake mix, butterscotch pudding, butterscotch chips
Carrot Cake: carrot cake mix, vanilla pudding, coconut or pecans
Lemon: lemon cake mix, lemon pudding mix, white chocolate chips
Butter Pecan: butter pecan cake mix, butterscotch pudding, butterscotch chips
Cheesecake: white cake mix, cheesecake pudding, white chocolate chips
Vanilla: yellow cake mix, vanilla pudding, white chocolate chips
Peanut Butter Cup: chocolate cake mix, chocolate pudding, peanut butter chips
Pumpkin Spice: spice cake mix, pumpkin spice pudding (seasonal), butterscotch chips
Red Velvet: red velvet cake, chocolate pudding, white chocolate chips
Strawberry: strawberry cake mix, strawberry pudding, white chocolate chips
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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