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Cozy Chocolate Peppermint Bundt Cake – Easy Holiday Dessert

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A rich, fudgy chocolate bundt cake with a cool peppermint twist, topped with a peppermint glaze and crushed candy canes. This easy one-bowl recipe is perfect for holiday gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (60g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) hot, strong brewed coffee
  • 1 teaspoon peppermint extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon peppermint extract (for glaze)
  • ¼ cup crushed candy canes or peppermint candies

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan (use cocoa powder instead of flour to avoid white streaks).
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together eggs, buttermilk, oil, and 1 teaspoon peppermint extract until smooth.
  4. Pour the wet mixture into the dry ingredients and whisk gently until just combined (a few lumps are okay).
  5. Slowly pour in the hot coffee while whisking constantly until the batter is thin and smooth. Fold in the chocolate chips.
  6. Pour batter into the prepared bundt pan. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
  7. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then invert onto the rack and cool completely (about 45 minutes to 1 hour).
  8. For the glaze: Whisk together powdered sugar, 2 tablespoons milk (add more if needed), and ½ teaspoon peppermint extract until smooth and pourable.
  9. Once cake is completely cool, drizzle glaze over the top, letting it drip down the sides. Immediately sprinkle with crushed candy canes before glaze sets.

Notes

The hot coffee deepens the chocolate flavor without making the cake taste like coffee. For best results, use Dutch-processed cocoa and room temperature eggs. Let the cake cool in the pan for exactly 15 minutes to prevent sticking. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months (glaze and garnish fresh after thawing).

Nutrition

Keywords: chocolate peppermint bundt cake, holiday dessert, easy bundt cake, chocolate mint cake, Christmas cake

Find it online: https://breezybake.com/cozy-chocolate-peppermint-bundt-cake-easy-holiday-dessert/