Chocolate Peppermint Bundt Cake

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Treat yourself to the simple joy of baking with our Chocolate Peppermint Bundt Cake, a delightful creation that starts with the convenience of a basic cake mix. A generous layer of velvety buttercream not only adds a creamy sweetness but also complements the chocolate-peppermint combination flawlessly. To top it all off, a sprinkle of crushed peppermint candies adds a festive crunch, turning this treat into a seasonal showstopper.

Chocolate Peppermint Bundt Cake Recipe

The use of Peppermint Emulsion in this recipe is so important. When it comes to flavoring baked goods, we recommend using Emulsions over extracts. They have a more potent flavor that won’t bake-out when exposed to heat. Make sure to check out all of our other Flavoring Emulsions.

Ingredients

1 Chocolate Cake Mix
1 (5.9oz) Package Instant Chocolate Pudding
1 Cup Sour Cream
1 Cup Vegetable Oil
1/2 Cup Water
4 Eggs
1 Tablespoon Peppermint Emulsion
Pan Grease
White Buttercream
Crushed Peppermint
Snowflake Decorations
Edible Glitter

Instructions

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the chocolate cake mix & instant chocolate pudding.

mixing bowl with chocolate cake mix and instant chocolate pudding

Add the sour cream, vegetable oil, water, eggs & peppermint emulsion.

ingredients for chocolate cake in a mixing bowl

Using a stand or hand-held mixer, mix on low until just combined. Increase the speed to medium & mix for 2 minutes.

Once the cake batter is mixed, prepare your bundt pan.

Use pan grease & a pastry brush to coat the inside of the bundt pan. Baking sprays should not be used on Nordicware Bundt Pans as it can degrade the nonstick coating.

Once the pan has been coated with pan grease, pour in the prepared cake batter & smooth using a spatula.

chocolate cake batter in a greased bundt pan

Bake the bundt cake in your preheated oven for 50-55 minutes. The cake should be springy when lightly tapped & should leave little to no residue when poking with a cake tester.

Allow the cake to cool for 10 minutes in the pan, and then invert onto a cake stand or plate. Allow the cake to cool completely at room temperature.

chocolate bundt cake on a white cake stand

At this point, the cake can be wrapped & frozen to be decorated at a later time, or you can move onto the next step. (The cake was so moist- even after being in the freezer for 4 months!)

Fit a piping bag with Ateco tip #866 & fill with white buttercream.

Pipe rosettes along the top of the bundt cake.