Chocolate Peppermint Bundt Cake with Cream Cheese Frosting

Chocolate Peppermint Bundt Cake

This chocolate peppermint Bundt cake has a tender sour cream crumb beneath thick white cream cheese frosting ribbons and crushed peppermint candy. The peppermint is measured in both the batter and frosting so it accents the chocolate without relying on a heavy dose of extract.

The ridged shape needs careful pan preparation to release intact. Once baked, let the cake rest briefly before turning it out, then cool it completely so the frosting holds its ribbons. Add the candy close to serving to help it stay crisp.

Ingredients for Chocolate Peppermint Bundt Cake

For the cake

• Butter or baking spray, enough to coat the Bundt pan
• 1–2 tablespoons unsweetened cocoa powder, for dusting the pan
• 2 cups all-purpose flour (250g)
• 3/4 cup unsweetened cocoa powder (75g)
• 1 3/4 cups granulated sugar (350g)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 3/4 cup sour cream (180g)
• 1/2 cup neutral oil (110g)
• 1 cup milk (240g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 3/4 cup hot water or hot brewed coffee (180g)

For the frosting and topping

• 4 ounces cream cheese, softened (115g)
• 4 tablespoons unsalted butter, softened (55g)
• 2 cups powdered sugar (240g)
• 1/4 teaspoon peppermint extract
• 1–2 tablespoons milk, as needed
• 1/3 cup crushed candy canes or peppermint candies (40g)

How to Make Chocolate Peppermint Bundt Cake

1. Prepare the pan and oven: Preheat the oven to 350°F (175°C) with a rack in the center. Thoroughly grease every groove and the center tube of a 10- to 12-cup Bundt pan. Dust with cocoa powder and tap out the excess, leaving a thin coating with no bare crevices.
2. Mix the dry ingredients: Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined and free of visible cocoa lumps.
3. Finish the batter: In a separate bowl, whisk the eggs, sour cream, oil, milk, vanilla, and peppermint extract. Stir into the dry ingredients, then gradually mix in the hot water or coffee just until smooth and combined. The batter should be pourable, with no dry flour at the bottom of the bowl.
4. Bake: Pour the batter into the prepared pan without filling it to the rim. Bake uncovered for about 45–55 minutes, avoiding opening the oven before the cake has had time to set. Start checking at 45 minutes. The top should look set and spring back lightly, and a skewer inserted into the thickest part should come out clean or with a few moist crumbs, not wet batter.
5. Release and cool: Let the cake rest in the pan for 10–15 minutes, then invert it onto a wire rack. Cool completely, about 1 hour or until cool to the touch, before frosting.
6. Make the frosting: Beat the cream cheese and butter until smooth. Beat in the powdered sugar and peppermint extract. Add milk a little at a time until the frosting is thick but pipeable; a lifted ribbon should hold its shape briefly.
7. Decorate: Transfer the frosting to a piping bag or a zip-top bag with a small corner cut off. Pipe thick ribbons over the Bundt ridges, letting them drape down the sides rather than coating the cake completely. Scatter the crushed peppermint over the frosting, preferably close to serving.

How to Keep the Bundt Cake from Sticking

Coat the pan’s narrow grooves and center tube completely before dusting with cocoa. Tap out loose powder so it does not collect in the crevices. After baking, the 10- to 15-minute rest gives the cake time to release before you turn it out; do not leave it in the pan to cool completely.

How to Tell When the Cake Is Done

Use the skewer and the cake’s appearance rather than the clock alone. Begin checking at 45 minutes: a few moist crumbs are fine, but wet batter means the cake needs longer. Pan size, color, and oven behavior can shift the bake time; a dark or smaller Bundt pan may bake faster.

How to Keep the Frosting Ribbons Defined

Frost only when the cake is completely cool. Warm cake can soften the frosting and make it slide down the sides. Add milk gradually, stopping when the frosting passes through a piping bag but remains thick enough to form distinct ribbons. Crushed candy may soften or leave sticky residue if it sits on the frosting for an extended time.

How to Store and Serve the Cake

Store the finished cake in an airtight container in the refrigerator because the frosting contains cream cheese. For a softer crumb and frosting, let a refrigerated slice sit briefly at room temperature before serving. The cake can be baked and cooled ahead; keep it covered, frost it once completely cool, and add the candy near serving when possible.

Serve slices plain or with vanilla ice cream or lightly sweetened whipped cream. For a layered version of the same flavor pairing, try this Chocolate Peppermint Layer Cake.

Nutrition

Approximate nutrition per serving, based on 1 of 14 slices: 425 calories, 5g protein, 19g fat, and 63g carbohydrates. Approximate nutrition per 100g: 330 calories, 4g protein, 15g fat, and 49g carbohydrates. Values vary with portion size and the amount of frosting and candy on each slice.