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Chocolate Peppermint Bundt Cake

This Chocolate Peppermint Bundt Cake is guaranteed to be everyone's favorite holiday dessert.

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 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon pure vanilla extract
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 crushed candy canes or peppermint candies, for decorating

Instructions

    Cup of Yum
  1. 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.
  2. 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. 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. 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. 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. 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.

Notes

  • If you don't have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.
  • If you don't have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 85mg (28%) Sodium 354mg (15%) Potassium 150mg (4%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 723IU (14%) Vitamin C 0.1mg (0%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

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.