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Peppermint Chocolate Bundt Cake

This delightful cake combines rich chocolate flavor with refreshing peppermint, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (sifted for a lighter texture)
  • 1 3/4 cups granulated sugar (ensure it's fine for smooth batter)
  • 3/4 cup unsweetened cocoa powder (high-quality, like Ghirardelli or Hershey's)
  • 1 1/2 teaspoons baking soda (fresh for proper rise)
  • 1 teaspoon baking powder (helps create that perfect texture)
  • 1 teaspoon salt (to balance sweetness)
Wet Ingredients
  • 1 cup buttermilk (room temperature for better mixing, can substitute with milk + vinegar)
  • 1 cup vegetable oil (for moistness, feel free to use canola as a substitute)
  • 3 large eggs (room temperature is best)
  • 2 teaspoons vanilla extract (use pure for richer flavor)
  • 1 teaspoon peppermint extract (boosts the holiday vibe)
  • 1 cup boiling water (don’t skip this step—it helps the cake stay moist!)
Toppings
  • 1 cup chocolate ganache (for topping—use high-quality chocolate!)
  • 1/2 cup crushed candy canes (for that festive crunch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. Make sure everything is well incorporated!
  4. Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined. Avoid overmixing!
  5. Stir in the boiling water. This will create a thinner batter, but don’t worry—it’s meant to be that way. Ensure everything is smooth and homogenous.
  6. Pour the batter into your prepared bundt pan, ensuring an even distribution.
Baking
  1. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it—it’s better to underbake slightly than to overbake!
  2. Let the cake cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely.
Finishing Touches
  1. Once cooled, drizzle with chocolate ganache and sprinkle crushed candy canes on top for a festive finish before indulging.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezing is also an option for individual slices.