Chocolate Peppermint Bundt Cake

T made this recipe in our little mini-bundt cake pan so it made six little cakes we could wrap individually for our kids. But you can certainly do it in a full-size bundt cake pan too. Just the right combination of chocolate and peppermint!

Chocolate Peppermint Bundt Cake



Prep time


Cooking time



Ingredients for Cake

  • 1 stick unsalted butter, softened

  • 1 cup of granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 egg

  • 1/2 teaspoon peppermint extract

  • 1 cup all purpose flour

  • 3/4 cup milk

  • Ingredients for Chocolate Glaze & Topping
  • 6 tablespoons cocoa powder

  • 5 tablespoons butter

  • 1 cup powdered sugar

  • 3/4 teaspoon vanilla extract (or use peppermint!)

  • 2 tablespoons hot water (divide in half)

  • Handful of hard peppermint candies or peppermint sticks


  • Preheat oven to 375 degrees F. Spray bundt pan with Baker’s Joy or grease pan well. Some people flour over the baking spray, it’s up to you. I don’t.
  • Whisk butter and sugar together until fluffy. Add in cocoa powder, salt, baking soda, egg, flour, peppermint extract, and milk. Combine well. Pour into bundt pan (or your mini-bundt slots about 2/3 full each).
  • Bake at 375 for 20 minutes or until toothpick comes out clean. Sit pan on cooling rack and let cook for at least 20 minutes before turning out to cool further. Let cool completely before applying any icing or glaze.
  • Directions for Glaze and Topping
  • Melt butter and cocoa together on low heat, stir well. Usually takes about 5 minutes. Remove from heat.
  • Stir in powdered sugar and extract. Add water 1 tbps at a time, stirring well, until glaze is thick and smooth and pourable.
  • Pour over a completely cooled cake.
  • Crush your peppermint candies up as finely as you prefer and sprinkle over the cakes to your preference. So pretty and delicious!

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