If there's one dessert that feels like it’s made just for the holidays, it's this Chocolate Peppermint Bundt Cake. It's rich and chocolatey, fudgy from the chocolate chips, and just the RIGHT amount of peppermint flavor. But the best part…it’s made with a boxed chocolate cake mix, instant pudding, sour cream and Andes Peppermint Crunch. So easy to put together but looks and tastes gourmet!
When my husband was little he called peppermints, pepper-minutes. So at our house we call this the Chocolate Pepper-minute Cake 💞
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Why You’ll Love It
- The cake is made with a box mix = a great shortcut!
- It is flavored with just the right amount of peppermint.
- The Andes Peppermint Crunch is such a festive garnish.
- The addition of sour cream and instant pudding mix in the cake mix makes it extra moist.
- Adding chocolate chips to the cake mix makes for excellent texture.
Ingredients for Peppermint Chocolate Cake
Chocolate Cake Mix – any chocolate cake mix will work. Since you are adding pudding mix, I wouldn’t grab one that already has pudding in it.
Instant Chocolate Pudding – a 3.4oz box of INSTANT chocolate pudding (unprepared) added to the cake mix makes for a really moist texture and perfect crumb. The pudding mix also helps the cake stay tender for days.
Sour Cream – Boosts richness and moisture
Eggs & Vegetable Oil – Classic cake ingredients.
Peppermint Extract – Just a little added to the cake mix gives it that classic cool mint flavor without overpowering the chocolate
Warm Water – make sure you use warm water, around 100-110°F. That will help activate the Instant Pudding in the cake mix.
Semi Sweet Chocolate Chips – I LOVE cake that has a little texture to it, and just a cup of semi sweet chocolate chips make this cake extra special!
Andes Peppermint Crunch – you can find this at the Holidays. It can either be found in the baking aisle or with the holiday candy. We also use this baking candy in these Chocolate Peppermint Trifles.
How To Make Peppermint Chocolate Bundt Cake
This is a quick overview of how to make this Peppermint & Chocolate Bundt Cake. For more detailed instructions and ingredient amounts, pop down to the recipe card.
Step 1
Mix the eggs and oil together for about 1 minute. Then add the peppermint extract.
Step 2
Now mix in the cake mix, sour cream, and pudding.
Step 3
By hand stir in the chocolate chips and Andes peppermint crunch.
Step 4
Pour into the prepared bundt pan. Bake for about 45 minutes at 350°F.
Step 5
Let the cake cool for a while and then turn upside down to release from the pan.
Step 6
After the cake has cooled drizzle with your desired frosting and sprinkle on Andes peppermint crunch. See variations below.
Variations
The biggest variation for this cake is in the frosting…
No Frosting: Skip the frosting altogether and serve slices warm with a scoop of vanilla ice cream or a big dollop of whipped cream.
Powdered Sugar Finish: Keep it simple and dust the top with powdered sugar for a pretty, classic look.
Thicker Frosting: Use a rich cream cheese frosting or a thick buttercream for a more decadent twist.
Chocolate Ganache Glaze: Pour warm chocolate ganache over the cake and finish with Andes peppermint crunch.
White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cake then sprinkle on the Andes peppermint crunch.
More Chocolate Desserts
Chocolate Peppermint Cake Recipe
Equipment
- Bundt pan
Ingredients
Prep
- nonstick spray - for greasing the bundt pan
- cocoa powder (or flour) - for dusting the bundt pan
Chocolate Peppermint Cake
- 13.25 oz package of chocolate cake mix - (one without pudding in the mix)
- 4 large eggs
- ½ cup vegetable oil
- ¼ teaspoon peppermint extract
- ½ 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
- ½ cup Andes Peppermint Crunch Chips
Frosting Glaze (optional – see notes)
- 2 cups powdered sugar
- 3 tablespoon milk
- ¼ teaspoon peppermint extract
- ½ cup Andes Peppermint Crunch Chips
Instructions
- Grease and dust the Bundt pan with cocoa powder. Preheat the oven to 350℉.nonstick spray, cocoa powder (or flour)
- With a hand mixer or stand mixer with paddle attachment mix the oil and eggs together for 1 minute.4 large eggs, ½ cup vegetable oil
- Add in the peppermint extract.¼ teaspoon peppermint extract
- Now add in the chocolate cake mix, pudding mix and sour cream. Mix for 10 seconds, then pour in the warm water while the mixer is running.13.25 oz package of chocolate cake mix, 1 cup sour cream, 3.4 oz instant chocolate pudding, ½ cup warm water
- Mix just until combined.
- By hand, fold in the chocolate chips and Andes peppermint chips.½ cup Andes Peppermint Crunch Chips, 1 cup semi sweet chocolate chips
- Pour into the prepared Bundt pan. Bake 45-50 minutes.
- Let cool for about 15 minutes, and then turn out onto a cooling rack over a rimmed baking sheet.
- Let the cake cool for another 30 minutes to 1 hour.
- Combine the powdered sugar, milk and peppermint extract, or prep your desired frosting.2 cups powdered sugar, 3 tablespoon milk, ¼ teaspoon peppermint extract
- Drizzle over the completely cooled cake (you do not have to use all the glaze).
- Sprinkle the Andes Peppermint Crunch into the glaze.½ cup Andes Peppermint Crunch Chips
- Serve warm with ice cream or whipped cream
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