Why Make This Recipe
Chocolate Bundt Cake with Peppermint Glaze is a delightful dessert that brings joy to any gathering. The rich chocolate flavor paired with a hint of peppermint makes it perfect for holidays, special occasions, or just a treat for yourself. It’s easy to make and the result is stunning, making it a great choice for both novice and experienced bakers.
How to Make Chocolate Bundt Cake with Peppermint Glaze
Ingredients
- 2 tablespoons flour
- 1 teaspoon cocoa
- 1 (18 ounce) box devil’s food cake mix
- 1 (4 ounce) box instant chocolate pudding mix
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup hot water
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract or to taste
- 2 tablespoons crushed candy canes (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine the flour, cocoa, cake mix, and pudding mix.
- Add in the vegetable oil, eggs, hot water, sour cream, and vanilla extract. Mix until well combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool before removing from the pan.
- For the glaze, mix powdered sugar, peppermint extract, and a little water until smooth. Drizzle over the cooled cake and top with crushed candy canes if using.
How to Serve Chocolate Bundt Cake with Peppermint Glaze
To serve this delicious cake, slice it into generous pieces and plate them. You can enjoy it as is or pair it with a scoop of vanilla ice cream for an extra treat. A warm cup of coffee or hot chocolate complements the cake perfectly.
How to Store Chocolate Bundt Cake with Peppermint Glaze
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer, you can also refrigerate the cake for up to a week. Just remember to let it come to room temperature before serving.
Tips to Make Chocolate Bundt Cake with Peppermint Glaze
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until all the ingredients are combined.
- If the cake is sticking to the Bundt pan, let it cool for a few minutes before attempting to remove it.
- Feel free to add more crushed candy canes on top for decoration and extra crunch.
Variation
You can add other extracts like almond or vanilla to change the flavor of the glaze. For a festive twist, try adding red food coloring to the glaze for a fun look.
FAQs
1. Can I use a different type of cake mix?
Yes, you can use any chocolate-flavored cake mix that you prefer.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly to keep it fresh.
3. Is it possible to make this cake without the pudding mix?
While the pudding mix adds moisture and richness, you can leave it out if needed. Just ensure to adjust the other ingredients accordingly.
Chocolate Bundt Cake with Peppermint Glaze
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines rich chocolate flavor with a hint of peppermint, perfect for special occasions.
Ingredients
- 2 tablespoons flour
- 1 teaspoon cocoa
- 1 (18 ounce) box devil’s food cake mix
- 1 (4 ounce) box instant chocolate pudding mix
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup hot water
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract or to taste
- 2 tablespoons crushed candy canes (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine the flour, cocoa, cake mix, and pudding mix.
- Add in the vegetable oil, eggs, hot water, sour cream, and vanilla extract. Mix until well combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool before removing from the pan.
- For the glaze, mix powdered sugar, peppermint extract, and a little water until smooth. Drizzle over the cooled cake and top with crushed candy canes if using.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, bundt cake, peppermint glaze, holiday dessert, easy dessert
