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Kid-Approved Chocolate Peppermint Bundt Cake: Best Easy Recipe

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This dense, fudgy Chocolate Peppermint Bundt Cake features a crackly peppermint glaze and is a holiday favorite that comes together in one bowl. It’s a crowd-pleaser that tastes like Christmas morning, with a secret ingredient—hot coffee—that deepens the chocolate flavor.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • ½ cup vegetable oil (canola or avocado)
  • 1 cup hot coffee, freshly brewed
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • For the Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons butter, melted
  • 3–4 tablespoons milk
  • ½ teaspoon peppermint extract
  • ½ cup crushed candy canes or peppermint candies

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan with baking spray that contains flour, ensuring all nooks and crannies are covered.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, and salt until evenly combined.
  3. Make a well in the center of the dry ingredients. Add eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Beat on medium speed for about 2 minutes until smooth, scraping down the sides halfway through.
  4. With the mixer on low speed, slowly pour in the hot coffee. Mix just until incorporated, about 30 seconds. The batter will be thin.
  5. Pour batter into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 38 minutes.
  6. Let the cake cool in the pan on a wire rack for 15 minutes. Then invert onto a cooling rack and let cool completely, at least 1 hour, before glazing.
  7. For the glaze: Whisk together powdered sugar, melted butter, 3 tablespoons milk, and ½ teaspoon peppermint extract. Add more milk, 1 tablespoon at a time, until thick but pourable.
  8. Drizzle glaze over the completely cooled cake. Immediately sprinkle crushed candy canes on top before the glaze sets. Let set for about 20 minutes before slicing.

Notes

The coffee deepens the chocolate flavor without making the cake taste like coffee. For best results, use room temperature ingredients. The cake tastes even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: chocolate peppermint bundt cake, easy bundt cake, holiday cake, chocolate cake, peppermint cake, kid-friendly dessert, Christmas cake

Find it online: https://flurpchef.com/kid-approved-chocolate-peppermint-bundt-cake-best-easy-recipe/