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.
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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For the Cake
- 1 dark chocolate cake mix
- 1 - 3.9 ounce box instant chocolate fudge pudding mix
- 4 large eggs
- 1/2 cup oil
- 1/2 cup sour cream
- 1 cup peppermint mocha coffee creamer
For the Topping
- 1/2 cup espresso chocolate chips
- 3/4 cup dark chocolate chips
- 1/2 cup heavy cream
- 2-4 Tablespoons peppermint bits
- Preheat oven to 350 degrees. Spray a 12-cup bundt pan with nonstick baking spray.
- Beat the cake mix, pudding mix, eggs, oil, sour cream, and coffee creamer in a mixing bowl until completely blended together.
- Spoon into the prepared pan and bake for 50 minutes or until a knife inserted in the center comes out mostly clean.
- Remove and let the cake cool in the pan for 10-15 minutes. Place a plate on top of the cake and flip the cake out. Cool completely.
- Place the espresso chips, chocolate chips, and heavy cream in a microwave safe bowl. Heat for 30 seconds in the microwave. Stir until melted and creamy. Heat an additional 15 seconds if needed. Let the chocolate glaze cool until it thickens. You want it to still be pourable, but not runny.
- Spoon over the top of the cake. Sprinkle with peppermint bits and let set.
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Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 172mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 3g