Peppermint Chocolate Bundt Cake
A delightful seasonal bake that combines rich chocolate flavor with refreshing peppermint, perfect for festive gatherings.
Ingredients
Cake Ingredients
- 15.25 oz white cake mix Fluffy base providing a light crumb.
- 3.4 oz instant white chocolate pudding mix Adds extra moisture and creamy texture.
- 4 large eggs Provide structure and richness.
- 1/2 cup canola oil Keeps cake moist.
- 1/2 cup sour cream Balances the sweetness.
- 1 cup peppermint mocha coffee creamer Infuses cake with flavor.
- 2 cups peppermint cream-filled chocolate cookie chunks Adds crunch and chocolatey goodness.
- 1/4 cup peppermint bits Enhances flavor.
Glaze Ingredients
- 1 cup white chocolate chips For melting and drizzling.
- 1/4 cup peppermint mocha coffee creamer For the glaze.
- 2 to 4 tablespoons peppermint bits For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 12-cup bundt pan with non-stick baking spray.
- In a large mixing bowl, combine the white cake mix, instant pudding mix, eggs, canola oil, sour cream, and peppermint mocha creamer. Mix on low for 1 minute, then medium for 2 minutes.
- Gently fold in the peppermint cookie chunks and peppermint bits.
- Spoon the batter into the prepared bundt pan evenly.
Baking
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes before inverting onto a serving plate.
Glazing
- In a small saucepan, heat the remaining peppermint mocha creamer and stir in the white chocolate chips until melted and smooth.
- Drizzle the glaze over the cooled cake and sprinkle with peppermint bits.
Notes
Allow cake to cool fully before glazing. For a richer flavor, substitute half of the canola oil with melted butter. Experiment with different flavored creamers or use crushed candy canes instead of peppermint bits for variations.