Rich, fudgy and ideal for the holidays — this peppermint chocolate bundt cake is an elegant yet simple festive dessert. The cake is super moist with a subtle peppermint note, finished with glossy chocolate ganache and crushed candy canes.
This peppermint chocolate bundt cake is a perfect Christmas treat for chocolate lovers. Adapted from a classic chocolate bundt, it has a fudgy, moist crumb and deep chocolate flavor from unsweetened cocoa powder. Oil, eggs and sour cream keep the texture tender and moist, while a touch of peppermint extract lifts the chocolate without overpowering it.
Once the cake has cooled, a shiny chocolate ganache is poured over the top and finished with crushed candy canes for crunch and extra peppermint flavor.
If you enjoy peppermint chocolate desserts, this bundt cake is a simpler, less sweet and fudgier alternative to a layered chocolate cake with peppermint frosting.
Making Peppermint Chocolate Bundt Cake
This recipe is straightforward and doesn’t require an electric mixer because it uses oil instead of butter. You won’t taste the oil thanks to the rich chocolate, and oil also helps the cake stay moist longer.
- Preheat the oven to 350°F (180°C) and prepare a 12-cup bundt pan. Grease thoroughly and dust with cocoa powder (avoid flour, which can leave a grey cast). Make sure the pan’s crevices are well coated so the cake releases cleanly. Alternatively, use a commercial pan-release spray.
- In a large bowl whisk together the dry ingredients: all-purpose flour, cocoa powder (sift first to remove lumps), granulated sugar, baking soda and salt.
- In a separate bowl whisk the wet ingredients: vegetable oil, eggs, sour cream, milk, vanilla extract and peppermint extract. Use room-temperature eggs, sour cream and milk for the best texture. Peppermint extract is optional; add 1–2 teaspoons to taste or omit if you prefer the peppermint only from the crushed candy canes on top.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until the batter is about 60–70% combined — it will still show streaks of dry flour and be fairly thick at this point.
- Add the boiling water and whisk until the batter is smooth and glossy. The water thins the batter and intensifies the chocolate flavor.
- Pour the batter into the prepared bundt pan and bake in the middle of the oven for about 45–60 minutes, depending on your oven and pan. A toothpick or cake tester inserted into the center should come out clean or with a few crumbs, but not wet batter.
- Let the cake cool in the pan for 10–20 minutes, then carefully release it onto a cooling rack and allow it to cool completely before glazing.
For the ganache, finely chop 6 ounces (170 g) of semi-sweet or 50% dark chocolate and place in a heatproof bowl. Heat 2/3 cup (180 ml) whipping cream until just shy of boiling, pour it over the chocolate, let sit 2–4 minutes, then whisk until smooth. If needed, warm in short intervals until fully melted. Pour the warm ganache over the cooled cake, letting it drip down the sides, and immediately sprinkle with crushed candy canes to set into the ganache.
The ganache gives a glossy, rich finish and keeps the sweetness balanced compared with a thicker buttercream. This makes the bundt an elegant centerpiece that’s easy to assemble and slice.
Simple, elegant and incredibly moist — this chocolate peppermint bundt cake is a stunning holiday dessert that’s perfect for Christmas gatherings.
- Chocolate Peppermint Cheesecake
- Chocolate Sandwich Cookies with Peppermint Frosting
- Candy Cane White Chocolate Cookies
Peppermint Chocolate Bundt Cake
Equipment
-
12-cup bundt pan (about 10.5 inches diameter and 4 inches deep)
Ingredients
Chocolate Peppermint Bundt Cake
- 2 cups all-purpose flour (250 g)
- 3/4 cup cocoa powder (75 g)
- 2 cups granulated sugar (400 g) — or 2 1/4 cups (450 g) for a slightly sweeter cake
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs, room temperature
- 1/2 cup milk (120 ml), room temperature
- 1/2 cup sour cream (120 ml), room temperature
- 1 teaspoon vanilla extract
- 1–2 teaspoons peppermint extract (NOT peppermint oil), optional and to taste
- 1/2 cup boiling water (120 ml)
Chocolate Ganache
- 6 ounces semi-sweet or 50% dark chocolate (170 g)
- 2/3 cup whipping cream (180 ml)
- 3 candy canes, crushed
Instructions
Chocolate Peppermint Bundt Cake
- Preheat the oven to 350°F (180°C). Grease the bundt pan and dust with cocoa powder, ensuring every crevice is coated.
- In a large bowl whisk together the flour, cocoa, sugar, baking soda and salt. Sift the cocoa first to remove lumps.
- In a separate bowl whisk the oil, eggs, milk, sour cream, vanilla and peppermint extract.
- Make a well in the dry ingredients, pour in the wet mixture and stir until about 60–70% combined; a few streaks of flour are fine.
- Add the boiling water and whisk until the batter is smooth and glossy.
- Pour the batter into the prepared pan and bake in the center of the oven for 45–55 minutes, or until a toothpick comes out clean or with a few crumbs.
- Cool the cake in the pan for 10–20 minutes, then transfer carefully to a cooling rack to cool completely before glazing.
Chocolate Ganache Topping
- Finely chop the chocolate and place it in a heatproof bowl.
- Heat the cream until nearly boiling, either in short microwave bursts or slowly on the stovetop, then pour over the chocolate.
- Let the mixture sit 2–4 minutes, then whisk until smooth. If pieces remain, warm in 30-second intervals and whisk until glossy.
- Place the fully cooled cake on your serving plate, pour the warm ganache over the top, and sprinkle with crushed candy canes.
Notes
- Peppermint Extract: Find this in the baking aisle near vanilla. Use an extract labeled peppermint, not peppermint oil.
- Storage: Store covered at room temperature up to 3 days or refrigerate up to 5 days. For freezing, wrap the baked and cooled cake (without ganache) tightly in plastic wrap, then foil (repeat 2–3 layers) and freeze up to 2 months. Thaw in the fridge before adding ganache; do not thaw at room temperature to avoid a gummy texture.
- Nutrition: Values are estimates per slice (1 of 12) including ganache and crushed candy canes and assuming even slices and full use of the ganache.