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!
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.
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!
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.
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!
Photography by: Sarah Fennel // Broma Bakery
Chocolate Peppermint Bundt Cake
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
- 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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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.
Thanks! Bundt cakes are easy to make and so pretty!
Peppermint and chocolate is the hot thing right now. My wife just got her first bundt pan so we’re ready to rock.
That’s one nice looking bunt cake!
What a fabulous cake! Love the peppermint candy for a holiday spin!!
I want a large slice of this festive cake right now! YUM!
Gorgeous! love the candy cane sprinkle on top!
hey girl – this looks so divine! Yummy!
This cake looks amazing! I need this in my life asap!
I can’t wait to try this!
This cake looks fantastic!
I wish I had a piece of this right now!
Looks so decadent and delicious!! Love peppermint and chocolate together!!
This looks so luscious and decadent!
Does this recipe need to be adjusted for baking at altitude (6900 ft)?
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!
I made this cake for Christmas Eve dinner. It was amazing…moist, flavorful! My guests loved it!
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?
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!
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!
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.
I would guess 20-28 minutes. Check at 20 to be safe, but it will probably take a little longer.
Made this for a Christmas party yesterday! I followed the instructions exactly and it turned out delicious and beautiful. Thank you!!!
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!
Glad you liked it!
Can this be made in an instant pot? If so what would the cooking times be?
I need to make this on a Friday for Sunday night event. should I leave on the counter or put in fridge?
it suggests Whisking” E everything, never “mixing” should I not use my mixer?
I made this cake for Christmas and it was wonderful! Dense and moist with good flavor! I will be making it often!
I love it! I tried it, and its AMAZING!!! 🙂
It was ok. The glaze was great, but the Bundt was a little dense.
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.
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?
Made this for a Christmas party! It was a hit! Very festive and beautiful.
As like everything, yummy
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!
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.
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!
Is 1.5TBS sugar correct for the glaze? I made it as written and the glaze was inedible, so bitter and gross.
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!