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Cozy Chocolate Peppermint Bundt Cake for Holidays

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A rich, moist chocolate Bundt cake swirled with crushed candy canes and a hint of peppermint. This one-bowl wonder is the perfect holiday dessert—easy to make, stunning to serve, and absolutely soul-soothing.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Ghirardelli or Hershey’s Special Dark)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract (pure extract recommended)
  • 1 cup (240ml) hot, strong brewed coffee
  • 1/2 cup (60g) crushed candy canes or peppermint candies (about 8–10 regular candy canes)
  • 1/2 cup (100g) semi-sweet chocolate chips (optional)
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1/4 teaspoon peppermint extract
  • Extra crushed candy canes for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter or a baking spray that contains flour.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. Whisk until just combined; do not overmix.
  4. Slowly pour the hot coffee into the batter while whisking gently. The batter will become thin and liquidy.
  5. Gently fold in the crushed candy canes and chocolate chips (if using) with a rubber spatula. Reserve about 2 tablespoons of crushed candy canes for topping.
  6. Pour the batter into the prepared Bundt pan. Tap the pan on the counter a few times to release air bubbles.
  7. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Place the pan on a cooling rack and let it cool in the pan for exactly 15 minutes.
  9. Invert the cake onto the cooling rack and let it cool completely before glazing.
  10. In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth and pourable.
  11. Drizzle the glaze over the cooled cake. Immediately sprinkle the reserved crushed candy canes on top. Let the glaze set for about 20 minutes before slicing.

Notes

Peppermint extract is potent; start with 1/2 teaspoon in the batter. Crush candy canes into small chunks, not powder. Do not overbake; start checking at 45 minutes. Grease the pan thoroughly to prevent sticking. The cake can be stored at room temperature for up to 4 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: chocolate peppermint bundt cake, holiday bundt cake, easy chocolate cake, peppermint dessert, Christmas cake, one bowl cake

Find it online: https://perkypan.com/cozy-chocolate-peppermint-bundt-cake-for-holidays/