This Peppermint Chocolate Bundt Cake is the ultimate holiday dessert! Moist chocolate cake infused with a hint of peppermint and topped with a luscious glaze and crushed candy canes for the perfect festive touch.
Ingredients
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 (3.4 oz) box instant chocolate pudding mix
- 1 cup sour cream
- 1 tsp peppermint extract
- 1 cup semi-sweet chocolate chips
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more as needed)
- ½ tsp peppermint extract
- Optional: ¼ cup crushed candy canes or peppermint candies
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray with baking spray.
- Make the Cake Batter:
- In a large bowl, prepare the cake mix according to the package instructions. Add the pudding mix, sour cream, and peppermint extract, mixing until smooth. Fold in the chocolate chips.
- Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together powdered sugar, milk, and peppermint extract until smooth. Adjust the consistency by adding more milk, 1 teaspoon at a time, if needed.
- Decorate the Cake:
- Drizzle the glaze over the cooled cake. Sprinkle with crushed candy canes or peppermint candies for a festive finish.
- Serve:
- Slice and enjoy!
Notes
- For an extra indulgent touch, drizzle melted chocolate over the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Swap semi-sweet chocolate chips for dark or white chocolate chips if preferred.
Nutrition Information (per slice, based on 12 slices)
- Calories: 340
- Carbohydrates: 48g
- Protein: 4g
- Fat: 15g
- Sugar: 34g
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