Chocolate Peppermint Bundt Cake is the perfect holiday dessert that’s sure to impress! The best part is that it’s easy to make as it consists of chocolate cake and peppermint chocolate ganache. It’s moist, rich, and contains just a hint of delicious peppermint flavor.
Chocolate and peppermint is a holiday classic but seems to be a polarizing flavor combination. Most people either love it or hate it which is why I wanted to create a Chocolate Peppermint Bundt Cake that was light on the peppermint.
Why I love this recipe
You can easily amp up the minty flavor by adding it to the cake itself but for my recipe, I only added it to the chocolate ganache. But don’t worry, you can definitely still taste it!
My boyfriend isn’t even a big fan of chocolate and peppermint but he thought this cake was delicious! To get that perfect balance, I used a tiny bit of espresso in the cake to enrich the chocolate flavor. This stopped the peppermint from completely overpowering the cake.
What I love most about bundt cakes is that they’re beautiful and yet don’t take NEARLY as much time as a layer cake. This would make a beautiful centerpiece for a holiday party, especially when you have lots of cooking to do!
How to prepare a bundt tin
You take your cake out of the oven and it looks perfect, but now you’re holding your breath and praying it isn’t stuck to the pan. With the nooks and crannies of your bundt pan, it’s easy for cake to stick. Luckily I know the best way to prepare your pan so your cake comes out perfect every time!
I’ve probably tried every way there is to prepare your bundt pan. From nonstick spray to butter to cocoa powder and yet my cakes would still stick to the sides of the pan. Finally, after some research, I found that using melted shortening never fails.
The reason you would use shortening over butter is because it’s colorless, flavorless, and won’t add any crispness to the outside of your cake. You just melted it in a tiny dish and brush it all throughout your pan.
Since you need to get into every crevice, I recommend using a rubber pastry brush to ensure the entire pan is covered. Using this method should save you the headache of prying out your cake.
Decorating this chocolate Bundt cake
It’s a good thing I saved this cake to take to my coworkers because otherwise, I would not have realized how important it is to sprinkle your cake right before you serve it!
When I opened the container at work, all of the peppermint bits had completely melted into the chocolate and left this strange residue. I had to put a sign up that said it tastes better than it looks!
So yes, sprinkle your cake with the crushed candy canes RIGHT before you serve it. Otherwise, you’ll have to put a sign out like I did.
It’s also important to pour over the ganache when the cake is completely cooled so you don’t end up with chocolate soup at the bottom of your bundt cake. To get that perfect drip, top your cake when the ganache is still warm. And by warm I mean, top it RIGHT after you’ve made it. Otherwise you won’t get those gorgeous drips down the side of the cake.
Flavoring your Peppermint Bundt Cake
Peppermint extract is VERY strong so you only need the tiniest bit. For this cake, I left it out of the cake itself to make sure it didn’t overpower the chocolate. If you’d like your cake to be a bit stronger, I recommend adding just 1/4 teaspoon of peppermint extract into the cake.
The ganache holds all of the peppermint flavor which may seem like it’s not enough but trust me, you can taste it! Once you add the crushed candy canes on top, the entire cake comes together.
Of course, you can always leave out the peppermint completely and just use this as a chocolate bundt cake recipe. But if you’re on this page right now, I’m sure that’s not what you’re looking for! (But if you’re looking for a Bundt cake for all occasions can I recommend my super moist Red Velvet Bundt cake recipe?)
Yes! Just fill each pan about halfway and start checking them to see if they’re cooked through around the 15 minute mark. And remember to note down the cooking time once you’ve nailed it for your tins so you know for next time!
Although I haven’t tested it, I believe this cake would work well with gluten free flour. Sub the flour with a good quality gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. Make sure to spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour as this packs it down into the cup, leaving you with way too much flour and a dry cake.
For more holiday cakes, check out my:
- Best Red Velvet Bundt Cake Recipe
- Old Fashioned Spice Cake With Brown Butter Cream Cheese Frosting
- Spicy Pumpkin Bundt Cake with Butterscotch
- Moist Black Velvet Cake (For Halloween)
- Apple Cider Bundt Cake
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Chocolate Peppermint Bundt Cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print