Introduction

There’s nothing quite like the rich, velvety aroma of a freshly baked Peppermint Chocolate Bundt Cake, especially when its fudgy chocolate base meets the cool bite of peppermint. This festive dessert brings the perfect balance of indulgence and refreshing flavor, making it a showstopper for winter celebrations and cozy evenings alike. Because the Peppermint Chocolate Bundt Cake blends classic holiday flavors with irresistible texture, it always feels special. You’ll learn how to make it perfectly moist, beautifully glazed, and bursting with seasonal charm.

Why You’ll Love This Recipe

The Peppermint Chocolate Bundt Cake stands out thanks to its luxurious contrast of textures and flavors. The cake itself is deeply chocolatey, with a tender crumb that stays incredibly moist thanks to the use of sour cream and rich cocoa powder. Each bite delivers a cool peppermint note that cuts through the richness without overpowering it, creating that perfect chocolate-mint harmony.

You’ll love how effortless this recipe feels — minimal prep, a single pan, and ingredients that come together smoothly every time. The glossy peppermint glaze adds a silky finish, while crushed peppermint candies bring a delightful crunchy contrast. Whether you’re preparing a holiday dessert table, surprising guests with something festive, or simply treating yourself, this Peppermint Chocolate Bundt Cake delivers flavor, beauty, and comfort in one delicious package.

Keyword variations used naturally in the article include chocolate peppermint loaf cake and mint chocolate holiday cake.

Ingredients

To make a stunning Peppermint Chocolate Bundt Cake, you’ll need a mix of pantry staples and a few festive additions. Each ingredient contributes to the cake’s rich flavor and soft structure.

2 cups (240 g) all-purpose flour – Creates the perfect base for a tender crumb.
1 cup (90 g) unsweetened cocoa powder – Adds deep chocolate richness.
2 cups (400 g) granulated sugar – Sweetens and balances the peppermint.
1 ½ tsp baking soda – Helps the cake rise evenly.
1 tsp baking powder – Adds lightness.
1 tsp fine sea salt – Enhances all flavors.
1 cup (240 ml) sour cream – Keeps the cake incredibly moist.
1 cup (240 ml) whole milk – Adds structure and richness.
½ cup (120 ml) vegetable oil – Ensures a tender, moist texture.
3 large eggs – Provide structure and stability.
2 tsp peppermint extract – Gives the signature mint flavor.
1 cup (240 ml) hot brewed coffee – Deepens the chocolate notes.
For the glaze:
- 1 ½ cups (180 g) powdered sugar
- 2–3 tbsp milk
- ½ tsp peppermint extract
- Crushed peppermint candies for topping

Pro Tips

Use room-temperature ingredients. Bringing the eggs, sour cream, and milk to room temperature helps the batter mix smoothly, giving your Peppermint Chocolate Bundt Cake a uniform, velvety texture.
Grease the Bundt pan thoroughly. Getting into every nook and crevice ensures the cake releases beautifully without sticking. A mixture of melted butter and flour works best.
Don’t skip the coffee. Even if you don’t drink it, hot coffee intensifies the chocolate flavor without leaving a coffee taste. This trick is essential for a rich chocolate peppermint loaf cake texture and depth.

Instructions

Step 1 – Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan, making sure to coat every ridge and detail. Lightly dust with cocoa powder instead of flour to avoid white streaks.

Step 2 – Combine Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined. This ensures your Peppermint Chocolate Bundt Cake has a consistent, fluffy crumb.

Step 3 – Mix Wet Ingredients

In a separate bowl, whisk the sour cream, milk, vegetable oil, eggs, and peppermint extract. Mix until the batter looks smooth and slightly thick. These wet ingredients give the cake its signature moistness.

Step 4 – Bring the Batter Together

Pour the wet ingredients into the dry ingredients and stir gently until halfway combined. Slowly pour in the hot coffee while whisking. The batter will thin and become glossy. Avoid overmixing, as that can make the cake dense.

Step 5 – Bake

Pour the batter into the prepared Bundt pan. Smooth the top and tap the pan on the counter to release any air bubbles. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.

Step 6 – Cool

Allow the cake to cool in the pan for 15 minutes. Carefully invert it onto a cooling rack and let it cool completely. The structure tightens as it cools, giving the cake its clean, defined shape.

Step 7 – Prepare the Glaze

Whisk powdered sugar, milk, and peppermint extract in a bowl until smooth and pourable. Adjust thickness with more sugar or milk. Drizzle over the cooled Peppermint Chocolate Bundt Cake for a striking, glossy finish.

Step 8 – Add Peppermint Crunch

Sprinkle crushed peppermint candies over the glaze before it sets. This adds color, crunch, and an extra burst of mint, creating the perfect mint chocolate holiday cake experience.

Variations

White Chocolate Drizzle: Swap the glaze for melted white chocolate for a sweeter contrast.
Chocolate-Peppermint Swirl: Add a swirl of melted chocolate into the batter for a marbled look.
Dairy-Free Version: Replace milk with almond milk and sour cream with coconut yogurt for a lighter, dairy-free twist on the Peppermint Chocolate Bundt Cake.

Storage / Serving

Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigeration extends freshness to 5–6 days, though it may slightly firm the crumb. For longer storage, freeze individual slices for up to 2 months and thaw at room temperature.

Serve this Peppermint Chocolate Bundt Cake with hot cocoa, vanilla ice cream, or a warm peppermint mocha. It also shines as a festive centerpiece for holiday parties or winter brunch spreads.

FAQs

1. Can I make this cake without peppermint extract?
Yes, but it won’t have its signature flavor. Consider adding vanilla instead.

2. Why use coffee in the batter?
Coffee enhances chocolate flavor and won’t make the cake taste like coffee.

3. Can I use Dutch-process cocoa?
Yes, but reduce baking powder slightly to maintain balance.

4. How do I prevent the cake from sticking?
Thoroughly grease and dust the Bundt pan, and allow the cake to cool before unmolding.

5. Can I make this ahead of time?
Absolutely. Bake it the day before and glaze before serving for the freshest appearance.

Conclusion

This Peppermint Chocolate Bundt Cake is comfort food at its finest — rich, minty, festive, and full of seasonal charm. It’s the kind of dish that elevates holiday gatherings, warms winter evenings, and brings joy to anyone who takes a slice.