Chocolate Peppermint Bundt Cake
User Reviews
5
Chocolate Peppermint Bundt Cake
Description
The recipe uses a boxed chocolate cake mix along with instant chocolate pudding to enrich the batter's texture and flavor. Sour cream and oil contribute to moistness, while eggs provide structure. Peppermint extract gives a subtle mint flavor without overpowering the chocolate. Folding in mini chocolate chips adds texture variation throughout the bundt cake.
Baked at 350°F, the cake cooks for 45-50 minutes until a toothpick comes out clean, then cools in the pan before unmolding. The frosting blends softened cream cheese and butter for creaminess, with powdered sugar for sweetness and vanilla extract for depth. Topping with crushed candy canes provides a festive peppermint crunch that complements the cake's flavor.
This bundt cake serves well as a centerpiece dessert for holiday meals and pairs nicely with coffee or tea. It can be made ahead, storing overnight in the fridge before frosting, which helps the flavors meld.
The note mentions an option to prepare the chocolate bundt cake from scratch if desired, using suitable cake recipes to replace boxed mix.
Ingredients
- 1 box chocolate cake mix ** See note for homemade. (devils food cake or German chocolate cake mixes work well).
- 3.9 ounce box chocolate pudding mix instant
- 1 cup sour cream
- 4 large egg
- 1/2 cup water
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1/4 teaspoon peppermint extract optional
- 1 1/2 cups mini chocolate chips
For the frosting:
- 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.
For the 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.
Notes
- You can prepare this cake a day ahead by baking and refrigerating it before frosting for enhanced flavor and ease of serving.
- For a homemade alternative, use a devils food or German chocolate cake recipe in place of the boxed mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 102mg | 34% |
| Sodium | 464mg | 19% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 134mg | 13% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
