Description
A festive and delicious Chocolate Peppermint Bundt Cake, perfect for the holidays! This moist chocolate cake is infused with peppermint and topped with a creamy peppermint glaze and crushed candy canes.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 1 cup boiling water
Peppermint Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon peppermint extract
- Crushed candy canes, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, buttermilk, oil, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Slowly pour in the boiling water and mix until the batter is smooth.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, whisk together powdered sugar, milk, and peppermint extract until smooth.
- Drizzle the glaze over the cooled cake.
- Sprinkle with crushed candy canes.
- Let the glaze set before serving.
For the Glaze:
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- Make sure your ingredients are at room temperature for the best results.
- You can adjust the amount of peppermint extract to your preference.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g