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Chocolate Peppermint Cake Recipe

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★★★★★

4.6 from 138 reviews

This rich and festive Chocolate Peppermint Cake combines moist chocolate cake with a refreshing peppermint flavor, enhanced by chocolate and peppermint chips folded into the batter. Topped with a peppermint glaze and crunchy Andes Peppermint Crunch chips, this dessert is perfect for holiday celebrations or any special occasion craving a chocolatey, minty treat.

Ingredients

Scale

Cake

  • Nonstick spray (for greasing the Bundt pan)
  • Cocoa powder or flour (for dusting the Bundt pan)
  • 13.25 oz package of chocolate cake mix (without pudding)
  • 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 powder (unprepared)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Andes Peppermint Crunch Chips

Glaze and Topping

  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1/4 tsp peppermint extract
  • 1/2 cup Andes Peppermint Crunch Chips (for topping)

Instructions

  1. Prepare pan and oven: Grease a Bundt pan thoroughly with nonstick spray and dust it with cocoa powder or flour to prevent sticking. Preheat your oven to 350°F (175°C) to ensure proper baking temperature.
  2. Mix wet ingredients: Using a hand mixer or stand mixer with a paddle attachment, beat the vegetable oil and eggs together on medium speed for 1 minute until well combined and slightly frothy.
  3. Add peppermint extract: Pour in 1/4 teaspoon of peppermint extract and mix briefly to incorporate the mint flavor evenly into the mixture.
  4. Add dry ingredients and sour cream: Add the chocolate cake mix, instant chocolate pudding powder, and sour cream to the bowl. Begin mixing on low speed for about 10 seconds.
  5. Add warm water: While the mixer is running, slowly pour in the warm water (100-110°F). Continue mixing just until all ingredients are combined; avoid overmixing to keep the cake tender.
  6. Fold in chips: Gently fold the semi-sweet chocolate chips and 1/2 cup Andes Peppermint Crunch chips into the batter using a spatula to distribute evenly without deflating the batter.
  7. Bake the cake: Pour the batter evenly into the prepared Bundt pan. Place it in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a cooling rack placed over a rimmed baking sheet to catch any drips.
  9. Finish cooling: Allow the cake to cool completely on the rack for an additional 30 minutes to 1 hour before applying the glaze.
  10. Prepare glaze: In a bowl, combine the powdered sugar, milk, and 1/4 teaspoon peppermint extract. Whisk until smooth to make a thick glaze. Adjust consistency with milk or powdered sugar if needed.
  11. Glaze the cake: Drizzle the peppermint glaze over the completely cooled cake. You may use all or part of the glaze depending on your preference.
  12. Add topping and serve: Sprinkle 1/2 cup of Andes Peppermint Crunch chips over the glaze while it is still wet. Serve the cake warm accompanied by ice cream or whipped cream for an extra indulgent dessert.

Notes

  • Make sure the water is warm but not hot to activate the pudding mix properly without cooking the eggs.
  • The peppermint extract enhances the festive flavor, but adjust to taste if you prefer a milder or stronger mint presence.
  • Use a Bundt pan for the best presentation and even baking of this cake.
  • Cool the cake completely before glazing to prevent the glaze from melting or running off.
  • If you prefer a different frosting, cream cheese frosting pairs well with this chocolate peppermint cake.
  • Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: Chocolate Peppermint Cake, holiday cake, chocolate cake, peppermint dessert, Bundt cake, mint chocolate dessert

Find it online: https://trendytasterecipes.com/chocolate-peppermint-cake-recipe/