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Best Peppermint Bark Chocolate Bundt Cake Recipe

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This rich, moist chocolate Bundt cake is infused with cool peppermint and topped with a glossy peppermint glaze and crushed candy canes. It’s a show-stopping holiday dessert that tastes like a time machine to childhood Christmases.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup sour cream, room temperature
  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon peppermint extract (for glaze)
  • 1/2 cup crushed candy canes or peppermint candies

Instructions

  1. Preheat oven to 350°F (175°C). Generously butter a 10-12 cup Bundt pan, dust with cocoa powder, and set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a stand mixer with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extract.
  5. With mixer on low, add dry ingredients and sour cream alternately, beginning and ending with dry ingredients. Mix just until combined. Fold batter a few times by hand.
  6. Spoon batter into prepared pan, spreading evenly. Tap pan on counter to release air bubbles.
  7. Bake for 45-55 minutes, until a skewer inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan on a wire rack for exactly 15 minutes. Invert onto rack and cool completely, about 1-2 hours.
  9. For glaze: Sift powdered sugar into a bowl. Add milk and 1/2 teaspoon peppermint extract, whisk until smooth.
  10. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Immediately sprinkle with crushed candy canes. Let set 30 minutes before serving.

Notes

Use peppermint extract, not mint extract. Room temperature ingredients are crucial for proper emulsification. Let cake cool exactly 15 minutes before inverting. Glaze sets quickly, so add candy canes immediately. Cake tastes even better the next day.

Nutrition

Keywords: peppermint bark, chocolate bundt cake, holiday cake, peppermint chocolate cake, Christmas cake, bundt cake

Find it online: https://jollyfork.com/best-peppermint-bark-chocolate-bundt-cake-recipe/