Chocolate Peppermint Bundt Cake. Now that’s a flavour combo that slaps winter right in the face. I remember the first time I tried it—Christmas Eve, lights low, jazz humming, and a cake so minty-chocolatey it made my knees buckle like a cheap folding chair. Not just another holiday dessert. It’s a statement. A rich, velvet cocoa base punched up with cool, crystalline peppermint—like biting into a snowy December night wrapped in fudge.
Chocolate Peppermint Bundt Cake isn’t just a holiday treat, it’s a bold fusion of opposites—dark and sweet, cool and warm, dense and crumbly. You get the deep, broody vibes from dark cocoa, then—BAM!—that brisk chill of peppermint yanks you back to life. And when you bake it into a Bundt pan? Magic. Those ridges trap the glaze like crevices in a chocolate canyon. Dramatic. Memorable. Delicious.
Ingredients & Substitutions
Chocolate Peppermint Bundt Cake demands a solid lineup. No slouches allowed here—each ingredient plays its part, no understudies.
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder (not regular cocoa—trust me, this matters)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Wet Ingredients:
- 1 cup buttermilk (or sour cream in a pinch, though it changes the texture a tad)
- 1 cup strong brewed coffee (cooled, of course; it amps the chocolateflavourr like nobody’s business)
- 1 ½ tsp peppermint extract (don’t go overboard—this ain’t mouthwash)
- 2 large eggs, room temp
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
For the Peppermint Ganache Glaze:
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips (or dark, if you’re living boldly)
- ½ tsp peppermint extract
- Crushed peppermint candies for garnish (optional but festive as heck)
Substitutions and Tips: Chocolate Peppermint Bundt Cake doesn’t like shortcuts, but it tolerates them if you’re clever. No buttermilk? Mix whole milk with a tablespoon of vinegar and let it sit for 10 minutes—voilà, makeshift buttermilk. Allergic to eggs? A flax egg (1 tbsp flaxseed + 3 tbsp water) works, though the texture softens a bit. Want gluten-free? Use a 1-to-1 GF flour mix with xanthan gum already included—Bob’s Red Mill has a good one.
Choose Dutch-processed cocoa over natural cocoa because it’s less acidic and gives that smooth, almost pudding-like chocolate taste. And don’t skip the coffee. You don’t taste the coffee. It just deepens the cocoa so it tastes like chocolate instead of just brown.
Step-by-Step Instructions
Chocolate Peppermint Bundt Cake needs love and patience. Rushing? You’ll end up with a dry disaster. Been there. Burnt that.
Step 1: Preheat & Prep Grease your Bundt pan like your life depends on it—get into every crevice with butter or baking spray. Then dust it lightly with cocoa powder (not flour! unless you want ghost streaks). Preheat your oven to 350°F (175°C).
Step 2: Sift the Dry Chocolate Peppermint Bundt Cake to avoid clumps. Sift flour, cocoa, baking soda, baking powder, and salt. Trust me, skipping this step gives you weird pockets of cocoa sadness.
Step 3: Mix the Wet Whisk eggs, sugars, vanilla, peppermint extract, melted butter, and buttermilk in a big ol’ bowl. Pour in that cooled coffee. The smell? Ridiculous. Like a mocha latte had a love affair with a candy cane.
Step 4: Combine Gradually add the dry to the wet. Don’t overmix—fold gently with a spatula ’til just combined. It’ll look silky, almost like brownie batter with a glossy sheen.
Step 5: Bake. Pour the batter into your prepared pan. Tap it on the counter to release air bubbles. Bake for 50–60 mins. A skewer should come out with moist crumbs, not wet batter. Every oven’s a lie, though, so check at 45.
Step 6: Cool Down Let the cake cool in the pan at least 15 mins before flipping. Don’t jump the gun or the whole thing might stick and your soul will break a little. Then invert onto a rack and cool completely.
Step 7: Ganache Time Heat cream till just simmering—not boiling. Pour it over your chocolate chips, wait a minute, then stir like a wizard ’til smooth. Add peppermint extract. Let it thicken slightly before drizzling.
Step 8: Garnish & Serve Drizzle that ganache all over. Let it drip into the curves—get messy. Sprinkle crushed peppermint candies if you’re feelin’ extra. Or don’t. The cake holds its own without the bling.
Cooking Techniques & Science
Chocolate Peppermint Bundt Cake works because science says so.
Dutch cocoa is alkalized, which means it reacts differently than natural cocoa. It gives the cake a deep, mellow chocolate flavour and pairs better with baking powder, which helps the cake rise without the tang of baking soda alone.
Adding hot coffee does more than boost flavour—it dissolves the cocoa, blooming it. This unlocks flavour compounds that’d otherwise stay locked in like a bad secret.
The Bundt pan isn’t just for looks either. Its shape increases surface area, giving more crusty edges. That means texture—soft inside, slightly chewy outside. Like a brownie in cake form.
And the ganache? Emulsifying cream and chocolate creates a glossy, rich topping. Stirring too early or too fast? You risk it breaking. Let the hot cream sit before stirring. Patience, my friend.
Room temp eggs and dairy? Always. Cold ingredients seize up the batter, leading to tunnels and rubbery textures. This ain’t a gym session. Keep it relaxed.
Serving & Pairing Suggestions
Chocolate Peppermint Bundt Cake screams winter dinner party showstopper. Place it on a pedestal cake stand, drizzle ganache right before serving, and let the oohs roll in.
Pair it with hot espresso or a tall glass of cold milk. Want to go grown-up? A nip of peppermint schnapps or a bold red like Shiraz won’t steer ya wrong.
For sides, keep it simple. Vanilla bean ice cream works like a dream. Or a lightly sweetened whipped cream with crushed peppermint folded in—cloud-like minty fluff.
Add a few sprigs of fresh mint or even edible glitter on top if you’re leaning into the holiday glam. But honestly? This cake shines naked. Just you, a fork, and that chocolatey chill.
Conclusion
Chocolate Peppermint Bundt Cake is a decadent paradox—rich and refreshing, bold yet playful. The peppermint cuts through the chocolate like a sleigh through snow, keeping every bite from feeling too heavy.
It’s a masterclass in balance. Dark cocoa + sweet ganache + cool mint = a flavor that feels like winter without trying too hard. It’s not fussy, but it’s sophisticated. Like wearing red lipstick with pajamas. You can make it casual or go full sparkle.
Final tip? Bake this the night before. It gets even better after resting—like flavors get to know each other overnight. Then the next day? You serve it, and suddenly you’re a baking genius.
FAQs
Can I make this cake ahead of time?
Absolutely. Chocolate Peppermint Bundt Cake tastes better the next day. Just wrap it in plastic wrap (unglazed), and glaze before serving.
What if I don’t have a Bundt pan?
Use a regular loaf or tube pan, but reduce the baking time and keep a close eye. You won’t get the same crusty edges, but the flavour’s still bomb.
Can I skip the coffee?
You can, but I wouldn’t. The coffee deepens the chocolate flavour—it doesn’t make the cake taste like mocha. If you’re caffeine-averse, use decaf or hot water.
How do I store leftovers?
Keep it covered at room temp for 2–3 days or refrigerate for up to a week. Just know the fridge dries cake out, so microwave a slice for 10 seconds to wake it up.
Can I freeze it?
Yup. Wrap the unglazed cake tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge, bring to room temp, then glaze it like nothing ever happened.
Wanna try a white chocolate peppermint version next? Oh buddy… that’s a whole other sleigh ride. Want the recipe?
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.