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Festive Peppermint Bark Chocolate Bundt Cake

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A rich, fudgy chocolate Bundt cake swirled with white chocolate chips and crushed candy canes, topped with a peppermint glaze and more crushed candy. This easy holiday recipe delivers stunning presentation with minimal effort.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120g) sour cream
  • 1 cup (175g) white chocolate chips
  • ½ cup (75g) crushed candy canes or peppermint candies
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon peppermint extract (optional, for glaze)
  • ¼ cup (30g) crushed candy canes (for topping)
  • 2 tablespoons melted white chocolate (for drizzling)

Instructions

  1. Preheat the oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with butter or baking spray, especially the center tube. Dust with cocoa powder.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and peppermint extract.
  5. In a small bowl, whisk together buttermilk and sour cream.
  6. With mixer on low speed, add dry ingredients in three additions, alternating with buttermilk mixture in two additions, starting and ending with dry ingredients. Mix just until combined.
  7. Remove bowl from mixer. Fold in white chocolate chips and crushed candy canes with a rubber spatula. (Toss chips in a tablespoon of flour first to prevent sinking.)
  8. Pour batter into prepared Bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out with a few moist crumbs. Let cool in pan on a wire rack for exactly 15 minutes.
  10. Invert pan onto cooling rack and lift off gently. Let cake cool completely before glazing.
  11. For the glaze: Whisk together powdered sugar, 2 tablespoons milk or cream, and peppermint extract (if using). Add more milk a teaspoon at a time until thick but pourable.
  12. Once cake is completely cool, drizzle glaze over top. Immediately sprinkle reserved crushed candy canes over wet glaze. Drizzle melted white chocolate in thin zigzagging lines. Let glaze set for about 30 minutes before slicing.

Notes

Don’t overdo the peppermint extract—1 teaspoon is enough. Crush candy canes into a mix of fine crumbs and small chunks. Room temperature ingredients are crucial for proper emulsification. Grease the pan thoroughly, especially the center tube. Let the cake cool exactly 15 minutes in the pan before inverting. The cake tastes even better on day two.

Nutrition

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

Find it online: https://sparklespoon.com/festive-peppermint-bark-chocolate-bundt-cake-easy-holiday-recipe/