Chocolate Peppermint Bundt Cake

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If you’re dreaming of a festive dessert that hits the perfect balance between deep chocolate richness and cool peppermint brightness, then this Chocolate Peppermint Bundt Cake is your holiday miracle in a pan. Rich cocoa, creamy sour cream, and bursts of crushed peppermint come together in this gorgeous, moist bundt that looks stunning on a holiday dessert table.

The texture is incredibly tender thanks to the sour cream and butter, while the chocolate chips melted throughout give it that extra indulgent edge. It’s finished off with a silky peppermint glaze and a snow-like dusting of crushed candy canes, making every bite a winter delight.

Why You’ll Love This Chocolate Peppermint Bundt Cake

• Perfectly festive: Peppermint and chocolate are the ultimate holiday duo.
• Moist and rich: Thanks to sour cream and butter.
• Crowd-pleaser: Beautiful presentation and bold flavors.
• Easy to make: No complicated steps or specialty tools.

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Can I Use a Different Pan for This Recipe?

Absolutely! While bundt pans create that iconic shape and even bake, you can also use a 9×13 baking dish or make it into cupcakes. Just adjust baking time accordingly—cupcakes take around 18-20 minutes, and a 9×13 should bake in 35-40 minutes.

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Ingredients for the Chocolate Peppermint Bundt Cake

• All-purpose flour: Provides structure and stability for the cake.
• Unsweetened cocoa powder: Brings rich, deep chocolate flavor.
• Baking powder & baking soda: Essential leaveners to help the cake rise properly.
• Salt: Balances sweetness and enhances flavor.
• Unsalted butter: Gives richness and moisture.
• Granulated sugar: Sweetens and contributes to the soft crumb.
• Eggs: Bind ingredients and add structure.
• Sour cream: Adds moisture and tang, making the cake tender.
• Whole milk: Loosens the batter for the perfect texture.
• Vanilla extract: Adds depth of flavor.
• Peppermint extract: Infuses the cake with a cool, minty note.
• Mini chocolate chips: Melty bits of chocolate in every slice.
• Crushed peppermint candies: Mixed into the batter and used for garnish.
• Powdered sugar & milk: For the glaze.

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How To Make the Chocolate Peppermint Bundt Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly or use a baking spray with flour to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat 1 cup of unsalted butter with 1 3/4 cups of granulated sugar until light and fluffy—about 3 minutes on medium speed.

Step 4: Add Eggs and Flavorings

Beat in 3 large eggs, one at a time, followed by 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract.

Step 5: Add Wet and Dry Alternately

On low speed, alternately add the dry ingredients and 1 cup of sour cream plus 1/2 cup of whole milk, beginning and ending with the dry mixture. Mix just until combined.

Step 6: Fold in Chips and Peppermint

Gently fold in 1 cup of mini chocolate chips and 1/2 cup of crushed peppermint candies.

Step 7: Bake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 8: Glaze and Garnish

Whisk together 1 cup of powdered sugar with 2 tablespoons of milk until smooth. Drizzle over the cooled cake and sprinkle with an extra 1/4 cup of crushed peppermint candies.

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How to Serve Chocolate Peppermint Bundt Cake

This cake feeds 12-14 people and is ideal for festive gatherings, potlucks, or cozy family dinners. Pair it with a cup of hot cocoa or a peppermint mocha for the ultimate winter indulgence.

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How to Store Chocolate Peppermint Bundt Cake

Store the cake at room temperature in an airtight container for up to 3 days. If you want it to last longer, refrigerate for up to 6 days. The glaze may become slightly firm in the fridge, so bring it to room temperature before serving. You can also freeze individual slices for up to 2 months—just wrap them well and thaw overnight in the fridge.

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Frequently Asked Questions

Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead. Wrap it tightly once cooled and glaze it right before serving.

Can I use peppermint oil instead of extract?
Peppermint oil is much more concentrated, so if you substitute it, use only a few drops. Start with 1/8 teaspoon and adjust to taste.

What if I don’t have sour cream?
You can substitute plain Greek yogurt in equal amounts. It will still provide moisture and a slight tang.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. Make sure all other ingredients (especially baking powder) are also labeled gluten-free.

What’s the best way to crush peppermint candies?
Place them in a zip-top bag and use a rolling pin or meat mallet. Avoid crushing too finely—you want some texture for the topping.

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Want More Cake Ideas with a Festive Touch?

If you loved this Chocolate Peppermint Bundt Cake, here are more delicious options to try:

• Salted Caramel Cake That Melts in Your Mouth
• Lemon Ricotta Pancakes
• Pumpkin Coffee Cake with Cinnamon Streusel Crumble
• Red Velvet Cheesecake Brownies
• Oatmeal Jam Bars

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the peppermint or keep it subtle? Did you try a chocolate glaze instead?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find even more delicious inspiration on my Life With Mira Pinterest board!

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