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

Scale

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

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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.