Introduction

This Chocolate Peppermint Cake combines rich chocolate flavors with a refreshing hint of peppermint, making it a perfect treat for the holidays or any special occasion. Moist and tender, it’s topped with a simple peppermint glaze and crunchy peppermint chips for extra texture and taste.

A dark chocolate Bundt cake with a thick, rich texture is shown sliced open to reveal its moist inside. It has a light white glaze drizzled over the top and sides, creating thin streaks that drip down the edges. Small pieces of crushed red and white peppermint candy are sprinkled generously over the glaze and around the base of the cake. The cake sits on a white marbled surface with a silver spoon nearby, adding a vintage touch. The background is softly blurred with hints of white and red holiday decorations. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Nonstick spray (for greasing the bundt pan)
Cocoa powder (or flour) (for dusting the bundt pan)
13.25 oz package of chocolate cake mix (one without pudding in the mix)
4 large eggs
1/2 cup vegetable oil
1/4 tsp peppermint extract
1/2 cup warm water (100-110°F)
1 cup sour cream
3.4 oz instant chocolate pudding (unprepared, just the powder)
1 cup semi-sweet chocolate chips
1/2 cup Andes Peppermint Crunch Chips
2 cups powdered sugar
3 Tbsp milk
1/4 tsp peppermint extract (for the glaze)
1/2 cup Andes Peppermint Crunch Chips (for topping)

Instructions

Step 1: Grease the bundt pan with nonstick spray and dust it lightly with cocoa powder or flour. Preheat your oven to 350℉.
Step 2: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the vegetable oil and eggs together for about 1 minute.
Step 3: Add the peppermint extract to the mixture and stir to combine.
Step 4: Add the chocolate cake mix, instant chocolate pudding powder, and sour cream to the bowl. Mix on low for 10 seconds, then gradually pour in the warm water while the mixer is running.
Step 5: Continue mixing just until all the ingredients are combined—don’t overmix to keep the cake tender.
Step 6: Gently fold in the semi-sweet chocolate chips and the Andes Peppermint Crunch Chips by hand.
Step 7: Pour the batter evenly into the prepared bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool in the pan for about 15 minutes, then invert it onto a cooling rack placed over a rimmed baking sheet.
Step 9: Let the cake cool completely for 30 minutes to 1 hour before adding the glaze.
Step 10: In a small bowl, whisk together the powdered sugar, milk, and peppermint extract to make the glaze.
Step 11: Drizzle the glaze over the cooled cake. You can use all or just part of the glaze, depending on your preference.
Step 12: Sprinkle the remaining Andes Peppermint Crunch Chips over the glaze for a festive finish.
Step 13: Serve the cake warm or at room temperature with ice cream or whipped cream, if desired.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly, but be careful not to overpower the chocolate.
You can substitute the Andes Peppermint Crunch Chips with crushed peppermint candies or candy canes for a similar effect.
Use sour cream at room temperature to help the batter mix more smoothly and result in a tender crumb.
If you prefer a richer glaze, add a tablespoon of melted butter or a touch of cream cheese to the powdered sugar mixture.

Storage

Store any leftover cake covered tightly at room temperature for up to 2 days, or refrigerated for up to 5 days. Before serving, you can warm slices slightly in the microwave for about 10 seconds to enhance flavor and softness. The glaze may become firmer when chilled but will soften again when warmed.

How to Serve

A dark brown Bundt cake with a moist, dense texture is placed on a white cake stand against a white marbled background. One thick slice has been cut out, revealing a rich, almost black center. A woman's hand is holding a whisk above the cake, and creamy white icing is being poured over the top, slowly dripping down the sides in thick, uneven streams. Around the base of the cake stand, there are a few bright red round decorations and a white cloth with red stripes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake mix instead of store-bought?

Yes, you can substitute with your favorite homemade chocolate cake mix, but keep in mind that the texture and baking time may vary slightly.

Is it necessary to use both chocolate chips and peppermint chips in the batter?

While not absolutely necessary, combining both adds a delightful balance of chocolate richness and refreshing peppermint crunch that defines this cake’s unique flavor.