This easy Peppermint Mocha Bundt Cake is the perfect holiday dessert. It is easy to make, looks impressive, and tastes amazing.
If you are looking for a last minute Christmas dessert, this chocolate cake recipe will not disappoint you.
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I do realize that we are only days away from Christmas, and that you probably already have your holiday baking lists planned out. Some of you may even be on your A-game and have all your baking done too. But I’m still going to share a few more amazing desserts that you need to try.
We did a little bit of our Christmas baking the other day. These Oreo Peppermint Crunch Cookies are our daughter’s all time favorite, so she wanted a batch to hand out to her friends at school. Since I was doing baking anyway, I did an extra batch to mail to family too.
Then our youngest son requested Peanut Butter Balls and this White Chocolate Peppermint Oreo Cake for a class Christmas party. I decided to add one more holiday recipe to my plans because I had an extra dark chocolate cake mix and a bag of espresso chips sitting in the pantry.
I just love sipping on a peppermint mocha on a chilly day, so I had a feeling that those flavors would be awesome in a bundt cake as well.
For the chocolate bundt cake I kept it simple and used a cake mix. Adding sour cream and a pudding mix is what makes it so dense and delicious. Plus, a doctored cake mix is the easiest way to bake a fabulous looking dessert.
To give it a hit of mocha flavor, I melted some of the new espresso chocolate chips. I didn’t want the coffee flavor to completely overpower the chocolate cake and peppermint bits, so I melted some dark chocolate chips with it too.
How to make a Peppermint Mocha Bundt Cake:
- Spray a bundt pan with nonstick baking spray, making sure to coat the pan very well. I prefer to use Baker’s Joy over any other brand.
- Mix together the cake mix, pudding mix, eggs, oil, sour cream, and peppermint creamer in a large mixing bowl. Beat with a mixer for 2 minutes.
- Pour the cake batter into the prepared pan and bake.
- Remove the pan from the oven and let the cake cool in the pan for 10-15 minutes.
- Place a plate on top of the cake and flip the pan over removing the cake. Let cool completely.
- Heat the espresso chips, chocolate chips and heavy cream in a microwave safe bowl. Stir until melted and creamy. Let the chocolate mixture cool for 5-10 minutes. You want the mixture to still be pourable but not so runny that it runs off the cake.
- Add peppermint candy cane bits to the top of the cake before the chocolate sets.
Do I have to use the peppermint creamer?
No, feel free to use milk, half and half, coffee, or water in place of the coffee creamer. Basically any liquid that you want to use will work.
What if I don’t like coffee flavored desserts?
Use all dark chocolate chips or semi-sweet chips instead of the espresso chips.
How long will this chocolate bundt cake keep?
This cake will keep for 1-2 days if kept in a sealed container on the counter. Keep in mind that the candy canes will start to soften and melt the longer the cake sits.
Can I make this cake ahead of time?
Yes, you can. I would recommend making just the cake part just a few days ahead of time and storing it tightly sealed in a container so that it stays moist.
If you are making this cake ahead of time, wait to add the chocolate ganache and peppermint pieces until the day you are serving it though.
Other easy holiday recipes you may enjoy:
- Peppermint Brownie Trifle
- Hot Chocolate Cheesecake Dip
- Peppermint Chip Brownies
- Mint Brownie Swirl Fudge
- Peppermint Mocha Fudge Tart
- Chocolate Peppermint Bark Sugar Cookie Bars
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This easy Peppermint Mocha Bundt Cake is the perfect holiday dessert. It is easy to make, looks impressive, and tastes amazing. If you are looking for a last minute Christmas dessert, this recipe will not disappoint you. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Peppermint Mocha Bundt Cake
Ingredients
For the Cake
For the Topping
Instructions
Recommended Products
Nutrition Information:
Yield:
16 Serving Size:
1
Amount Per Serving:Calories: 292 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 62mg Sodium: 172mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 3g
Sharlana says
Can you use a gluten free chocolate cake mix in this recipe?
Jocelyn says
I can’t say for sure because I’ve never baked with a gluten free mix, but I think it would be fine. Keep me posted if you try it.
Sharlana says
Ok, going to try it with a gluten free cake mix. Can I ask how many eggs, how much water, and how much oil does the cake mix you use normally call for? I’ll let you know how this turns out! Love your recipes! Thanks.
Jocelyn says
If you keep scrolling down under all the pictures, there is a printable recipe card with all the ingredients listed with the instructions. I can’t wait to hear how it is for you!
Sharlana says
Wondering—are you adding an extra egg to the normal amount? My gluten free cake mix calls for 4 eggs and I noticed most of the regulars call for 3 eggs. And my mix uses 2/3 cup of oil normally. Would I keep that amount the same? Thanks
Sharlana says
Ok, I made this for New Year’s Day in a gluten free version and it was EXCELLENT! I improvised and found a PIllsbury gluten free yellow cake mix that used the same amounts of oil and eggs as a regular cake mix BUT added 4 TBSP of dark cocoa powder. I followed your recipe after that. I felt after mixing the batter was a little too thick so I added 4 TBSP additional peppermint creamer. I baked it just a few minutes longer than the recipe called for. OMG, it was a fudge and peppermint delight! Everybody loved it! And you couldn’t tell it was gluten free either!