Chocolate Peppermint Cake Recipe
This Chocolate Peppermint Bundt Cake is rich, fudgy, and loaded with just the right hint of peppermint, thanks to chocolate chips and Andes Peppermint Crunch. It's made with a boxed cake mix and sour cream, but it's a showstopper!
Servings 10
Calories 721kcal
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
Notes
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.
Nutrition
Serving: 1serving | Calories: 721kcal | Carbohydrates: 89g | Protein: 8g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 548mg | Potassium: 331mg | Fiber: 3g | Sugar: 68g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 153mg | Iron: 4mg
