There is nothing quite like the magical combination of rich, decadent chocolate and cool, refreshing peppermint to get you into the holiday spirit. This Chocolate Peppermint Bundt Cake is the ultimate festive dessert, boasting an incredibly moist crumb and a striking presentation that will be the star of any holiday table. Whether you are hosting a cozy family gathering, a bustling winter party, or simply craving a sweet seasonal treat with your morning coffee, this recipe delivers bakery-quality results right from your own kitchen. The secret lies in using high-quality cocoa powder and just the right touch of peppermint extract to ensure the flavors balance beautifully without tasting like toothpaste. Plus, the stunning chocolate ganache glaze dripping down the sides makes it look absolutely show-stopping with minimal effort. Get ready to fill your home with the most comforting, chocolaty aroma as this masterpiece bakes to perfection!
Helpful Tips
- Always use a baking spray that contains flour to grease your Bundt pan, ensuring every nook and cranny is coated to prevent the cake from sticking.
- The hot coffee does not make the cake taste like coffee; rather, it blooms the cocoa powder to intensify the rich chocolate flavor.
- For a fun variation, add 1/2 cup of mini chocolate chips to the batter, tossing them in a tablespoon of flour first so they do not sink to the bottom.
- Be careful not to overbake your cake, so begin checking it with a toothpick starting at the 45-minute mark.
Step-by-Step Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour a 10-inch Bundt pan, or use a baking spray with flour to prevent sticking.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk until just combined.
- Gently pour in the hot coffee or boiling water and stir until the batter is smooth. Note that the batter will be very thin, which is exactly what we want for a super moist cake.
- Pour the batter into the prepared Bundt pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then carefully invert the pan onto the rack to release the cake and let it cool completely.
- To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour the hot cream over the chopped chocolate in a heatproof bowl.
- Let the cream and chocolate sit for 2 minutes, then whisk until completely smooth and stir in the 1/4 teaspoon of peppermint extract.
- Let the ganache cool slightly to thicken, then drizzle it generously over the cooled Bundt cake and immediately sprinkle with crushed candy canes before the ganache sets.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup hot brewed coffee or boiling water
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1/4 teaspoon peppermint extract (for ganache)
- 1/4 cup crushed candy canes
Shopping List
- Pantry: All-purpose flour, Granulated sugar, Light brown sugar, Unsweetened cocoa powder, Baking powder, Baking soda, Salt, Vegetable oil, Brewed coffee
- Dairy & Eggs: Eggs, Buttermilk, Heavy whipping cream
- Baking & Spices: Pure vanilla extract, Peppermint extract, Semi-sweet chocolate bar
- Seasonal: Candy canes or peppermint candies
Equipment Needed
- 10-inch Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
- Small saucepan
Variations & Serving Ideas
Serve this stunning Bundt cake at room temperature, ideally sliced with a sharp knife warmed under hot water for clean, beautiful cuts. It pairs exceptionally well with a hot cup of cocoa, a festive peppermint mocha, or a simple scoop of vanilla bean ice cream. To store, cover the cake tightly or place it in a cake dome and keep it at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months, then thaw overnight in the fridge before serving.
I hope this festive Chocolate Peppermint Bundt Cake brings warmth and joy to your holiday table! If you try this recipe, please leave a comment and let me know how it turned out because I absolutely love hearing from you!
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