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Perfect Peppermint Bark Chocolate Bundt Cake (Easy Holiday Recipe)

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This Perfect Peppermint Bark Chocolate Bundt Cake is a rich, moist chocolate cake topped with a cool peppermint white chocolate glaze and crunchy candy cane bits. It’s an easy, festive holiday dessert that’s sure to impress.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee
  • 1 cup (170g) high-quality white chocolate chips or chopped white chocolate
  • 3 tablespoons heavy cream
  • ½ teaspoon peppermint extract
  • ⅓ cup (about 60g) crushed candy canes or starlight mints
  • ¼ cup (40g) semi-sweet chocolate chips, melted (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with butter or baking spray, then dust with cocoa powder or flour. Tap out excess.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt for about 30 seconds.
  3. In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed with a hand mixer or by hand with a whisk until just combined. The batter will be very thick. Scrape down the sides and bottom of the bowl.
  5. With the mixer on low, slowly pour in the hot coffee. Mix until the batter is smooth, thin, and glossy.
  6. Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes, until a skewer inserted into the thickest part comes out with a few moist crumbs and the top springs back when lightly touched.
  7. Place the pan on a cooling rack and let it cool in the pan for exactly 15 minutes. Then invert the cake onto the rack and let it cool completely, at least 2 hours.
  8. While the cake cools, make the glaze: Place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth. Stir in the peppermint extract.
  9. Once the cake is completely cool, place it on a serving platter. Slowly pour the white chocolate glaze over the top, letting it drip down the sides. While the glaze is still wet, sprinkle the crushed candy canes all over the top. Drizzle melted semi-sweet chocolate over the top if desired.
  10. Let the glaze set for about 20 minutes before slicing and serving.

Notes

Don’t skip the hot coffee—it deepens the chocolate flavor without tasting like coffee. For best results, use room temperature eggs and milk. Let the cake cool in the pan for exactly 15 minutes before inverting to prevent sticking. The cake tastes even better the next day.

Nutrition

Keywords: peppermint bark, chocolate bundt cake, holiday cake, Christmas dessert, easy cake recipe, peppermint chocolate cake

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