Chocolate Peppermint Bundt – rich dark chocolate bundt cake with a silky cream cheese frosting and a sprinkle of crushed peppermint. A festive and flavorful choice for the holidays.
This bundt uses a deep, triple-dark cocoa powder right in the batter for an intense chocolate flavor. A touch of peppermint brightens the cake and pairs perfectly with the cream cheese frosting, making it a crowd-pleaser for holiday gatherings.
If you enjoy chocolate cakes, try these other recipes for inspiration:
- Very Flavorful Chai Caramel Cake
- Easy 9 x13 Chocolate Cake With Buttermilk
- Chocolate Cake With Peanut Butter Frosting
Why I love this Chocolate Peppermint Bundt
The pairing of dark chocolate and peppermint is classic and irresistible. This recipe balances deep chocolate notes with a refreshing peppermint hint and a smooth cream cheese frosting. Below are the reasons it stands out.
Deep chocolate flavor: Using high-quality dark cocoa yields a rich, satisfying chocolate taste without overpowering the peppermint.
Moist bundt cake: Buttermilk keeps the crumb tender and moist, yielding a cake that stays soft for days.
Clear, reliable method: The recipe is straightforward with step-by-step instructions that work for both experienced bakers and newcomers.
Quick and accessible: No advanced techniques are needed—mix, bake, frost, and serve. It’s an approachable showstopper for holiday menus.
Ingredients used in this recipe
Below are key ingredients and notes. Refer to the full recipe card for exact quantities and the complete list.
Cocoa powder: A high-quality dark or triple-dark cocoa gives the cake its rich flavor. Brands like King Arthur or Ghirardelli work well.
Buttermilk: Use full-fat buttermilk at room temperature for best texture.
Vegetable oil: Neutral-flavored oil keeps the crumb tender—canola or another neutral oil works too.
Baking agents: Ensure baking soda and baking powder are fresh for proper rise and a light texture.
Powdered sugar: Used for the cream cheese frosting; no need to sift unless clumpy.
Cream cheese: Full-fat cream cheese gives the frosting its best flavor and texture.
Peppermint extract: Use pure peppermint extract sparingly—about a teaspoon—to avoid overpowering the chocolate.
Eggs: Room temperature large eggs give better volume and consistency.
Cooking spray: Use a reliable pan spray to ensure easy release from a bundt pan.
Tips for making this Chocolate Peppermint Bundt
Preheat oven to 325°F and grease a 10-cup bundt pan well.
Combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) on low speed until evenly mixed.
Whisk together the eggs, buttermilk, hot water, peppermint extract, and oil, then pour into the dry ingredients while mixing on low.
Mix just until combined—no flour streaks—and scrape the bowl to ensure an even batter.
Bake in the prepared pan for about 50–55 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan for 20 minutes before inverting to a plate; let cool an additional 30 minutes before frosting.
For the frosting, beat cream cheese until smooth, add the remaining frosting ingredients, mix on low to combine, then beat on medium-high for 1–2 minutes for a light texture.
Use a piping bag, spoon, or spouted bowl to apply the frosting. For a thicker buttercream-style frosting, substitute room-temperature butter for the melted butter in the frosting.
Finish with crushed peppermint on top for a festive touch.
Note: You can mix this by hand if needed—just be sure to scrape the bowl thoroughly so ingredients are evenly incorporated.
What I used to make this recipe
- 10-cup bundt pan
- Stand mixer with paddle attachment (or bowls and whisk)
- Medium bowl
- Whisk
- Rubber spatula
- Cake plate or board
- Piping bag, spoon, or bowl with a spout
Frequently asked questions
Can I substitute ingredients like buttermilk or sour cream?
Substitutions will change texture and flavor. For the best result, follow the recommended ingredients; if substituting, expect differences in moisture and crumb.
How do I prevent the cake from sticking to the bundt pan?
Thoroughly grease the pan with a reliable baking spray and allow the cake to cool in the pan for the recommended time before inverting.
How can I tell if the cake is done baking?
Insert a toothpick or skewer in the center; if it comes out with a few moist crumbs, the cake is done. Avoid overbaking to keep it tender.
Storing and Freezing
Store an unfrosted bundt at room temperature in an airtight container for up to 2 days. If frosted or to extend shelf life, refrigerate well-covered. Bring the cake to room temperature before serving for the best flavor and texture.
Freezing – Chocolate Peppermint Bundt
Wrap the cake tightly in plastic wrap, then aluminum foil to prevent freezer burn. Thaw in the refrigerator, then bring to room temperature before serving for optimal taste.
If you try the recipe, please leave a review and a comment if you have questions. I share more baking content across social channels and love hearing feedback.
Recipe
Chocolate Peppermint Bundt
Molly Murphy
Pin Recipe
Ingredients
For the cake
- Pam’s Baking Spray for greasing the pan
- 3 eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup hot water or hot chocolate
- 1/2 cup vegetable oil
- 2 cups all-purpose flour, spooned and leveled
- 1 3/4 cups granulated sugar
- 3/4 cup triple dark cocoa powder (King Arthur or similar)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pure peppermint extract
For the cream cheese frosting
- 3/4 cup unsalted butter, melted
- 3 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Crushed peppermint for garnish
Instructions
For the bundt cake
- Preheat oven to 325°F. Spray a 10-cup bundt pan with baking spray.
- In a mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt on low until evenly mixed.
- In a small bowl, whisk eggs, buttermilk, hot water, peppermint extract, and vegetable oil until combined.
- With the mixer on low, pour the liquid into the dry ingredients and mix just until combined. Scrape the bowl to ensure an even batter.
- Pour batter into the prepared bundt pan and bake 50–55 minutes, or until a toothpick has a few moist crumbs. (Oven times vary.)
- Cool in the pan for 20 minutes, then invert to a plate or board and cool another 30 minutes before frosting.
For the frosting
- Beat cream cheese until smooth, add remaining frosting ingredients and mix on low to combine. Increase speed to medium-high and beat 1–2 minutes for a light texture.
- Pipe or spoon the frosting over the cooled bundt cake. For a thicker buttercream, use room-temperature butter instead of melted butter.
- Garnish with crushed peppermint on top.
