If you are looking for a show-stopping dessert that perfectly combines festive flavors with rich, moist cake, then this Chocolate Peppermint Bundt Cake Recipe is exactly what you need. The luscious chocolate cake is enhanced by the cool brightness of peppermint, weaving together the classic holiday taste with an incredible texture thanks to a unique ingredient: peppermint stick ice cream. Every bite is a delightful balance of creamy, crunchy, and fudgy elements that makes this bundt cake a true crowd-pleaser all year round, but especially around the holidays.
Ingredients You’ll Need
This Chocolate Peppermint Bundt Cake Recipe requires a handful of simple yet essential ingredients. Each one plays a crucial role to create the unforgettable taste and look of this cake, from the moist crumb to the festive peppermint crunch.
- 2 cups Hudsonville’s Limited Edition Peppermint Stick ice cream: This melts into the batter to infuse it with peppermint flavor and extra moisture.
- 1 box chocolate cake mix, 15.25 oz: The base of the cake that gives it rich chocolate goodness and structure.
- 3 large eggs: Act as binders to hold the cake together and add tenderness.
- 1 cup white chocolate chips: Adds bursts of creamy sweetness in every bite.
- ⅓ cup heavy whipping cream: Helps create a luscious glaze to finish the cake.
- 4 candy canes (crushed): For crunchy peppermint topping that complements the cake’s flavor and adds festive flair.
How to Make Chocolate Peppermint Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan
Preheat your oven to 350ºF. To achieve the perfect release and avoid any sticking, generously butter a 9-inch bundt pan—make sure you get into every nook and cranny. After buttering, dust the entire pan with cocoa powder, then gently tap out the excess. This simple step ensures the cake will come out clean and beautiful.
Step 2: Melt the Peppermint Stick Ice Cream
Scoop out 2 cups of the peppermint stick ice cream into a large microwave-safe bowl. Microwave it for about one minute or until completely melted. The melted ice cream becomes the secret weapon that adds peppermint flavor and keeps the cake incredibly moist.
Step 3: Combine Ingredients Into Batter
Into the melted ice cream, add the 3 large eggs and the chocolate cake mix. Use an electric mixer to beat everything together until the batter is smooth and fully combined. The eggs help everything bind nicely, while the peppermint ice cream blends with the chocolate cake mix for the ultimate holiday flavor.
Step 4: Bake the Cake
Pour your batter into the prepared bundt pan, smoothing the top gently with a spatula. Bake in the oven for 35 to 40 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Once baked, let the cake cool in the pan for about 20 minutes.
Step 5: Unmold and Cool
To remove the cake, run a small spatula around the pan’s edges to loosen the cake. Place a piece of parchment paper over the pan, invert, and tap the bottom gently. The cake should slide right out. Let the cake cool completely on the parchment or a cooling rack before moving on to glazing and garnishing.
How to Serve Chocolate Peppermint Bundt Cake Recipe
Garnishes
For a stunning presentation, generously sprinkle crushed candy canes on top of the cake’s glaze. The crisp peppermint shards add both crunch and a burst of festive color, elevating the cake’s look and fun factor. White chocolate chips also work beautifully when melted into a smooth glaze drizzled over the top.
Side Dishes
This bundt cake pairs wonderfully with lightly whipped cream or a scoop of simple vanilla ice cream to balance the richness. On the beverage side, hot cocoa or peppermint tea complements the flavors perfectly and keeps the festive vibe going strong.
Creative Ways to Present
Try serving slices on a rustic wooden board with sprigs of fresh mint or small peppermint sticks alongside for a charming touch. You can also bundle slices individually wrapped in parchment tied with red ribbon as sweet holiday gifts or party favors.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Peppermint Bundt Cake Recipe keeps beautifully at room temperature for up to two days when wrapped in plastic wrap or stored in an airtight container. For longer storage, keeping it chilled in the fridge can help preserve freshness for up to a week.
Freezing
If you want to enjoy this cake at a later date, it freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing in the freezer. It will maintain its moistness and flavor for up to three months — perfect for preparing ahead for holiday celebrations.
Reheating
To bring the cake back to life, thaw it overnight in the refrigerator and then warm slices gently in the microwave for about 15-20 seconds. This restores the soft texture and releases the chocolate and peppermint aroma beautifully.
FAQs
Can I use any peppermint ice cream for this recipe?
Absolutely! Any peppermint stick or peppermint bark ice cream should work well. The key is to have that peppermint flavor infused directly into the batter, so choose one you love for best results.
Do I have to use a bundt pan?
While the bundt pan gives this cake its signature shape and elegant look, you could bake it in a loaf pan or round cake pans. Just adjust the baking time accordingly and check for doneness frequently.
Can I add extra white chocolate chips inside the batter?
Yes! Folding in extra white chocolate chips before baking adds delightful pockets of melty sweetness throughout the cake, which pairs wonderfully with the peppermint flavor.
Is it necessary to dust the bundt pan with cocoa powder?
Yes, dusting with cocoa powder after buttering the pan prevents sticking and adds a richer outer crust. Flour can be used but cocoa enhances the chocolate flavor and looks better on this cake.
Can I make a glaze with the heavy whipping cream and white chocolate chips?
Definitely! Melting the white chocolate chips with heavy whipping cream creates a silky glaze to drizzle over the cooled cake, which adds a luxurious finish to the Chocolate Peppermint Bundt Cake Recipe.
Final Thoughts
This Chocolate Peppermint Bundt Cake Recipe is the kind of dessert that makes you want to gather friends and family close, share stories, and savor every bite together. It’s festive but easy enough to whip up without stress, and the flavors truly pop in that most delicious way. If you’re craving a decadent yet refreshing treat that celebrates the joys of chocolate and peppermint, don’t hesitate to give this recipe a try. Your taste buds will thank you, and so will everyone lucky enough to share it!
Print
Chocolate Peppermint Bundt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Peppermint Bundt Cake combines the rich, festive flavors of peppermint and chocolate into a moist and tender bundt cake. Made with Peppermint Stick ice cream and a chocolate cake mix, this delightful dessert is perfect for holiday celebrations and treats. Topped with a simple glaze of white chocolate and crushed candy canes, it delivers a refreshing minty finish with every bite.
Ingredients
Cake Ingredients
- 2 cups Hudsonville’s Limited Edition Peppermint Stick ice cream
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs
Glaze Ingredients
- 1 cup white chocolate chips
- ⅓ cup heavy whipping cream
- 4 candy canes, crushed
Instructions
- Prepare the bundt pan: Preheat your oven to 350ºF. Grease a 9-inch bundt pan generously with one tablespoon of butter, making sure to coat all the nooks and crannies. Then dust the pan with cocoa powder, shaking out any excess. This prevents the cake from sticking and helps achieve clean edges.
- Melt the ice cream: Measure out 2 cups of Peppermint Stick ice cream and place it in a large microwave-safe bowl. Microwave for about 1 minute or until the ice cream is completely melted and smooth, which will serve as the flavorful liquid base for the cake batter.
- Mix the batter: Add the 3 large eggs and the entire box of chocolate cake mix into the melted ice cream. Using an electric mixer, beat the mixture thoroughly until the batter is fully combined and smooth, ensuring even distribution of ingredients for a consistent texture.
- Bake the cake: Pour the batter into the prepared bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake and let it cool in the pan for 20 minutes.
- Remove the cake from the pan: To release the bundt cake, gently run a small spatula around the edges. Then invert the pan over a piece of parchment paper and lightly tap the bottom to release the cake. Allow the cake to cool completely on the parchment paper or a cooling rack before glazing.
- Prepare and apply the glaze: In a small bowl, combine white chocolate chips and heavy whipping cream. Microwave in short bursts, stirring in between, until the chocolate is fully melted and the mixture is smooth. Drizzle the glaze over the cooled bundt cake, then sprinkle generously with crushed candy canes for a festive peppermint crunch.
Notes
- Be sure to fully grease and dust the bundt pan to prevent sticking and ensure the cake releases easily.
- Use quality peppermint stick ice cream for the best mint flavor infusion.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- For an extra peppermint kick, use crushed candy canes both inside the batter and on top as garnish.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to 5 days.
