clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peppermint bundt cake

Dark Chocolate Peppermint Bundt Cake

  • Author: Elizabeth Buuck
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 1 Bundt Cake 1x


Rich dark chocolate cake drizzled with chocolate peppermint glaze and sprinkled with crushed peppermint candies.



For the Dark Chocolate Cake

  • 1 C (2 Sticks) Unsalted Butter, at room temperature
  • 1 1/2 C Granulated Sugar
  • 1/4 C Light Brown Sugar
  • 3/4 C Sour Cream, at room temperature
  • 3 Lg Eggs, at room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 3/4 C All Purpose Flour
  • 3/4 C Dark Cocoa Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/2 C Whole Milk, at room temperature
  • 1/3 C Strong Brewed Coffee, HOT

For the Chocolate Peppermint Glaze

  • 120 g Bittersweet Chocolate (60-70%) about 3/4 C
  • 120 g Heavy Cream, about 1/2 C
  • 1 TBSP Light Corn Syrup
  • 1 tsp Peppermint Extract Paste
  • 1/4 C Crushed Peppermint Candies


For the Dark Chocolate Cake

  • Preheat oven to 350 and spray a bundt pan with nonstick spray that contains flour.
  • In a stand mixer, cream the butter and sugars for 5 minutes. 
  • Add the sour cream and mix to combine. 
  • Add the eggs, one at a time, mixing until incorporated. Add the vanilla extract.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  • Alternate adding the dry ingredients and whole milk, starting and ending with the dry ingredients. Mis until just combined with a few streaks of flour remaining.
  • Remove the bowl from the mixer and while stirring with a rubber spatula, slowly pour in the hot coffee. Stir until well combined. 
  • Pour in the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let bundt cake cool for 10-15 minutes, then flip out onto a cooling rack to cool completely.

For the Chocolate Peppermint Glaze

  • In a medium microwave safe bowl, add the chocolate, heavy cream, and corn syrup.
  • Heat in the microwave in 30 second intervals until the chocolate is melted and the mixture is smooth.
  • Stir in peppermint extract paste. 
  • Pour over cooled bundt cake then sprinkle on crushed peppermint candies.
  • Serve and enjoy!


Bundt cake can be made ahead and frozen for up to 3 months. Just wrap cooled cake in plastic wrap and then foil and place in the freezer.

Keywords: peppermint bundt cake, dark chocolate peppermint cake, Christmas bundt cake