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Chocolate peppermint bundt cake

Welcome to December blog fam!

I have been so busy, I haven’t shared a recipe in forever. But even it kills me I’ll be sharing a shit ton this month because it’s…


And I haven’t missed a year on this If you’re new here, every year I share twelve recipes around a theme in December. Last year’s theme was ‘Whatever the f–k I want,’ 2019 was ‘Drunk Christmas (all cocktails),’ and this year is…


Twelve days of stunning and delicious deserts that can be the centerpiece of your holiday desert table. And I am starting off with this festive AF chocolate peppermint bundt cake recipe that is as delicious as it is stunning.

Chocolate and peppermint is one of the most iconic flavor combos of the holidays. And with good reason.

What you’ll need to make a chocolate peppermint bundt cake…

The cake itself couldn’t be simpler – it is my easy chocolate buttermilk cake recipe and mix in some chopped chocolate mint candies (i use these Frango mints – because I have a ton of them, but I have used these in the past and they are a MUCH more reasonable cost). That’s it! I don’t want the cake to be overpowering with peppermint, so no extract needed.

Other than the cake, I drizzle this with a hot fudge glaze. I also do not add peppermint to the glaze, but if you are looking for something more minty you certainly could add 1/2 teaspoon of peppermint extract.

Finally, I take a candy cane or two, place it in a sealable sandwich bad and I gently crush it up with a mallet or a heavy pan, and then sprinkle the dust on top. F-E-S-T-I-V-E A-F.

The bundt pan you used…is it mountains, or what is it?

It is actually evergreen trees, and I got it here, and I think it adds a little extra touch of Christmas-y to this chocolate peppermint bundt cake. But use whatever you have – the candy canes are festiveness enough 🙂

How do you keep the cake from sticking in the bundt pan?

This is an excellent question and a super subjective one. I can tell you I have screwed this up plenty in the past. For me baking spray works the absolute best. NOTE – this is NOT the same as cooking spray. Baking spray is oil mixed with some flour. When I have this on hand and use it for any baking, I have never ever had a cake stick – bundt pan or any pan.

When I don’t have baking spray (which would be the time I made the cake in the photos), I use cooking spray and it works like a charm.

If you don’t believe me or are unsure, and want to read up on what method you think will be best for you check this article out.


Chocolate peppermint bundt cake


For the cake

  • 2 cups flour
  • 2 cups sugar
  • 1/2 cup cocoa powder I used 1/4 cup black cocoa powder and 1/4 regular cocoa powder - use whatcha got
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup hot water

For the fudge glaze

  • 1 tablespoon unsalted butter
  • 1/3 cup heavy or whipping cream
  • 1/4 cup light corn syrup
  • 2 tablespoons packed dark-brown sugar
  • 2 tablespoons cocoa powder
  • pinch of salt
  • 1/2 cup of bitter or semi sweet chocolate chips
  • 1/2 teaspoon vanilla extract

For assembly

  • 1 candy cane gently crushed


To make the cake

  1. Preheat the oven to 350, and spray your bundt pan real good with baking or cooking spray.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add egg, oil, and buttermilk all together and whisk well. Add the hot water and whisk until the batter is smooth, it will be runny - that is ok. Pour into the greased bundt pan. Since this is a runnier batter, lightly tap the pan on the counter - this will bring any bubbles to the top and get rid of them.
  4. Bake for 50 - 55 minutes. The cake will be pulled away from the sides, and a toothpick inserted to the center will come out clean.  Remove from the oven and let it sit in the pan for FIVE minutes. After those five minutes, turn the cake onto a cooling BUT don't remove the pan for FIVE more minutes -  let it sit essentially upside in the pan for those five minutes and THEN gently pull the pan up and away. Let it cool completely and make the glaze.

To make the glaze

  1. Combine the butter, cream, brown sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chocolate. Stir in vanilla last.

For final assembly

  1. When the cake is cooled and the fudge glaze is barely warm (it should be pretty thickened), drizzle over the cake and sprinkle with the crushed candy cane.

Looking for something else chocolate mint for you holiday table try this incredible chocolate mint cheesecake recipe.

Let me know whatcha think!