4.4 from 138 votes
Chocolate Peppermint Bundt Cake
The Chocolate Peppermint Bundt Cake combines cocoa and peppermint extracts in a moist batter made from butter, flour, and sour cream. It’s baked in a Bundt pan and topped with a rich chocolate glaze accented by crushed candy canes. This cake balances deep chocolate flavor with refreshing peppermint and offers a festive dessert for gatherings or holiday occasions.
Prep Time
20 mins
Total Time
1 hr 5 mins
Servings:
12
Calories:
463 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 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 egg large
- 1/2 cup sour cream
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract pure
For the chocolate glaze:
- 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 candy canes for decorating, crushed or peppermint candies
Instructions
- 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.
- In a small saucepan, combine the butter, cocoa powder, 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.
Cup of Yum
Notes
- Plain Greek yogurt can be substituted for sour cream if unavailable, with little effect on texture.
- The cake is best stored on the counter and will keep for 2 to 3 days without refrigeration.
- When covering the cake, avoid plastic wrap directly on the glaze as it may stick; a cake topper or tented covering is recommended.
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
85mg
(28%)
Sodium
354mg
(15%)
Potassium
150mg
(3%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
723IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 85mg | 28% |
| Sodium | 354mg | 15% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.