I stole this recipe for Chocolate Peppermint Bundt Cake from Tastesbetterfromscratch.com who stole it from Nothing Bundt Cakes. This tasty holiday cake is stolen from Nothing Bundt Cakes. Chocolate cake mix is combined with chocolate pudding mix, sour cream, eggs, water, vegetable oil and peppermint extract. Mini chocolate chips are folded into the batter before pouring the batter into a bundt pan. After baking and cooling a cream cheese frosting is piped onto the cake and crushed candy canes are sprinkled on top. This cake is a chocolaty way to enhance traditional holiday cakes.
In a medium bowl add 1 box chocolate cake mix (German chocolate or devils food), 3.9 oz box instant chocolate pudding, 1 cup sour cream, 4 large eggs, ½ cup water, ½ cup oil (vegetable or canola) and ¼ tsp peppermint extract.
Then beat the ingredients together using an electric mixer.
Next, fold in 1 ½ cups mini chocolate chips. Pour into a well-greased bundt cake pan. Bake at 350 F for 45-50 minutes or until toothpick inserted into the center comes out clean.
While the cake is cooling, start making the frosting. In a medium bowl, beat 8 oz softened cream cheese and ¼ cup softened butter until creamy.
Then mix in 1 tsp vanilla. Gradually stir in 1 ½ cups powdered sugar.
Transfer the cooled cake to a serving plate. Then pipe frosting onto cake.
Next, sprinkle the cake with 3 crushed candy canes. (I like to use Andes peppermint crunch baking chips.)
Slice and enjoy, the cake slices also taste good served with vanilla ice cream.
If you liked the recipe for Chocolate Peppermint Bundt Cake you can try other bundt cakes such as Nothing Bundt Cake Lemon Cake Copycat, Apple Cider Doughnut Cake or White Chocolate Funfetti Chip Cake. Or for another chocolate and peppermint combo try Chocolate Peppermint Layer Cake.
Chocolate Peppermint Bundt Cake
Ingredients
- 1 box chocolate cake mix German chocolate or devils food
- 3.9 oz box instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- ½ cup water
- ½ cup oil vegetable or canola
- ¼ tsp peppermint extract
- 1 ½ cups mini chocolate chips
Frosting
- 8 oz cream cheese softened
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 3 candy canes crushed
Instructions
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Mix cake ingredients with electric mixer. Fold in chocolate chips. Pour into a well-greased bundt cake pan.
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Bake at 350 F for 45-50 minutes or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20 minutes. Remove from pan.
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At this point you can frost and serve or wrap in plastic wrap and let it sit overnight in the fridge before frosting.
Frosting
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In a medium bowl, beat the cream cheese and butter until creamy. Mix in vanilla. Gradually stir in the powdered sugar. Pipe frosting onto cake. Sprinkle with crushed candy canes.