Peppermint Bark Bundt Cake
User Reviews
5
Peppermint Bark Bundt Cake
Description
This cake starts with a chocolate cake mix combined with dry chocolate pudding mix, sour cream, vegetable oil, eggs, warm water, and optional peppermint extract to deepen the flavor. About one-third of the batter is poured into a greased Bundt pan before a cream cheese filling—made with softened cream cheese, sugar, egg, peppermint extract, and crushed candy canes—is layered on top. The remaining batter covers the filling. Baking for 50-55 minutes yields a moist, tender cake with a creamy center.
Once cooled and inverted from the pan, the cake is adorned with a glaze of melted white chocolate combined with cream and peppermint extract, then sprinkled with crushed candy canes for crunch and festive color. The peppermint flavor brightens the chocolate, while the cream cheese layer adds tang and moisture. This cake requires a Bundt pan with good non-stick properties and benefits from using a cooking spray that includes flour to aid in release.
The recipe suggests trusting sensory cues over strict timing to ensure doneness, acknowledging variations in ovens and ingredients.
Ingredients
CAKE:
- 1 chocolate cake mix standard size
- 1 package chocolate pudding mix just the dry mix, do not make the pudding, approx. 3.9 oz
- 1 cup sour cream
- 1 cup vegetable oil
- 4 egg
- 1/2 cup water warm
- peppermint extract pure, optional 1-2 tsp
CREAM CHEESE FILLING:
- 8 oz cream cheese softened
- 1 egg room temperature, large
- 1/4 cup granulated sugar
- 2 tsp peppermint extract pure
- 2 tbsp candy canes crushed
GLAZE:
- 8 oz white chocolate chopped
- 1/3 cup heavy cream half and half can also work in a pinch, but it will be runnier
- 1/2 - 1 tsp peppermint extract pure
- 1/4 cup candy canes crushed
Instructions
CAKE:
- Preheat oven to 350 degrees F.
- Combine all cake ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well-combined.
- Spoon approximately 1/3 of batter into a Bundt cake pan that has been sprayed generously with non-stick cooking spray, preferably a spray that includes flour*.
- Spoon cream cheese filling (directions below) onto cake batter. Spread remaining cake batter over cream cheese filling.
- Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Trust your senses (what you see, what you touch) more than the clock, as all ovens fluctuate somewhat, and ambient conditions can vary from home to home. Remove from oven and allow to cool on a wire rack for 20 minutes, place a large plate or platter over the opening in the bundt pan, hold the two together, then flip over to invert the pan and release the cake onto the plate. Top with powdered sugar or chocolate glaze if desired.
CREAM CHEESE FILLING:
- Combine softened cream cheese, egg, sugar and peppermint extract in a bowl and mix with a mixer until well combined and creamy. Stir in crushed candy canes. Mix to combine.
GLAZE:
- In a large microwave safe bowl (glass works best) combine chopped chocolate and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Stir in peppermint extract. Let sit for 5-10 minutes to allow mixture to thicken a bit. Slowly spoon over cake. It will run down the sides, so working slowly allows you to control how it runs. Sprinkle with crushed candy canes. Serve and enjoy!
Notes
- Use a Bundt pan sprayed with a flour-containing non-stick cooking spray for easier cake release.
- Ensure your Bundt pan’s surface is in good condition; older pans may cause sticking.
- Trust visual and tactile cues to check cake doneness over exact baking times due to variations in ovens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 87mg | 29% |
| Sodium | 401mg | 17% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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