Chocolate Peppermint Bundt Cake

By Maria Lichty

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Chocolate Peppermint Bundt Cake-moist chocolate sour cream bundt cake drizzled with a silky smooth chocolate glaze and garnished with crushed peppermint candies. This cake is the perfect holiday dessert! 

Chocolate Peppermint Bundt Cake Recipe

Our Chocolate Sour Cream Bundt Cake is one of our most popular recipes on our blog and I know why you guys like it, it is the BEST chocolate cake. Well, I decided to make a holiday version of our favorite chocolate cake so you would all have a festive dessert to serve at your holiday parties and dinners. This Chocolate Peppermint Bundt Cake is FABULOUS! If you like our original chocolate bundt cake recipe, you will LOVE this holiday version.

Chocolate Peppermint Bundt Cake Recipe

There is something magical about chocolate and peppermint together, especially during the holidays. I love the combo, I have been making dozens of Chocolate Peppermint Crunch Cookies and now I am obsessed with this cake!

Chocolate Peppermint Bundt Cake Recipe

The chocolate cake is perfection. It is everything a chocolate cake should be-moist, chocolaty, and oh so decadent. I added peppermint extract to the cake batter to make it extra special for the holiday season.

Chocolate Peppermint Bundt Cake Recipe

When the cake comes out of the oven and is completely cooled, it gets drizzled with a silky and smooth chocolate glaze. Next, comes the fun part. I sprinkle crushed candy canes over the cake to add a nice peppermint crunch. The cake is SO pretty and is the perfect holiday dessert.

This Chocolate Peppermint Bundt Cake is Christmas cake perfection! If you want to go all out, you can serve it with peppermint or vanilla ice cream, but the cake is fantastic on it’s own. It is sure to be everyone’s favorite holiday dessert. Enjoy!

Chocolate Peppermint Bundt Cake Recipe

Photography by: Sarah Fennel // Broma Bakery

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Chocolate Peppermint Bundt Cake

This Chocolate Peppermint Bundt Cake is guaranteed to be everyone's favorite holiday dessert.
4.36 from 45 votes


For the cake:

For the chocolate glaze:


  • 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.
  • Note-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.

Have you tried this recipe?

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Chocolate Peppermint Bundt Cake is the perfect dessert for Christmas and the holidays. #Christmas #holidays #chocolatecake #chocolate #peppermint
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.36 from 45 votes (34 ratings without comment)

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  1. Ohhhh I love how decadent that looks! You know, I don’t even own a bundt mould (how do you call them?) but I’ve been searching for the perfect one. You’ve got so many different ones these days! And when I finally decide I’ll be sure to try this delicious cake first.

  2. Peppermint and chocolate is the hot thing right now. My wife just got her first bundt pan so we’re ready to rock. 

  3. I made this cake for Christmas and it was wonderful! Not only was it easy, but it looked so impressive! And the best part – it tasted as good as it looked! Thanks for this great recipe!

  4. Is there anything about this recipe that would keep it from making mini-cupcakes? I need party desserts, and I’m afraid cocktail party guests won’t eat slices of cake. Thank you?

  5. I’m planning to make this for our Christmas dinner but I’ll be traveling out of town. Can you make the glaze ahead of time and then pour on the cake at a later time? I’m just wondering if it holds it liquid consistency or if it would harden and not pour as well if it isn’t done immediately. Thank you so much! 

    1. Yes, that should be just fine. If the glaze hardens up, you can always put it in the microwave for 10 seconds or so and stir. Enjoy!

  6. How long would I cook for cupcakes? I made this before and it was delish. Just thought I’d try it as cupcakes to take into work.

    1. I would guess 20-28 minutes. Check at 20 to be safe, but it will probably take a little longer.

  7. 5 stars
    Made this for a Christmas party yesterday! I followed the instructions exactly and it turned out delicious and beautiful. Thank you!!!

  8. 5 stars
    I made this recipe as written for a birthday cake (mint was requested). It was delicious! On the dense side, but not dry at all. Wonderful!

  9. 5 stars
    I made this cake for Christmas and it was wonderful! Dense and moist with good flavor! I will be making it often!

  10. 3 stars
    I made this last year for Christmas and although the cake itself was lovely (great texture/moisture) the peppermint extract in it was terrible. Only 1 out of about 15 people thought it tasted good. It could have been the particular extract I used (McCormick). This year I decided to try it again… No extract in the cake… Only crushed candy canes on top. This time, despite being sure to prepare the pan really well, it totally stuck. Like… Half the cake remained in the pan even after 15 minutes of cooling. So…make sure you really prep the pan really, really well and maybe let it cool longer than recommended to be sure it comes out in one piece. Otherwise, a really wonderful cake.

    1. I just made this and it all got stuck and now it’s in crumbs. Have you tried it again with more cooling time and if so did that help?

  11. Made this for Christmas Eve day brunch and it was a hit! My 19 mos old grandson gets sweets occasionally, but had his little mouth open as he saw the fork coming near his mouth! He kept saying, “More Grandma……more!!”❤ We all enjoyed it immensely and it was a great finish to our little family brunch!! Thank you for sharing!

  12. 5 stars
    I made this for Christmas. It was delicious. It was not too sweet And very chocolaty rich. I would definitely make it again! Everyone liked it.

  13. 5 stars
    This cake was absolutely delicious! It has the perfect amount of mint flavoring. One suggestion I have is to wait until you are ready to serve the cake and then pour on the chocolate sauce and crushed peppermints. This cake is moist enough to make several days ahead. I stored it in the refrigerator until the day of eating. It’s a wonderful recipe!

  14. I have made this cake over 20 times, during the non holiday time I leave out the peppermint and candy canes and add sprinkles. Sometimes I use all or half dark chocolate cocoa powder. The best it’s like a giant chocolate cake glazed donut!

  15. My first ever bunt cake.
    I made it for a senior lunch at church.
    Everyone seemed to love it.
    I did add a cup of chocolate chips.
    Displayed on my wife’s antique milk glass cake stand, beautiful.
    Just printed the recipe for our family Christmas dinner.
    Thanks for the inspiration.

  16. 5 stars
    I made this cake for Christmas this year. It was incredibly easy to make, and tasted delicious too! After reading the comments, I opted to use only one teaspoon of peppermint extract instead of the recommended 1 1/2 teaspoons, and the peppermint flavor was subtle, and just right for my taste. Our family members who are chocolate lovers were big fans of this cake!!