This peppermint mocha bundt cake combines rich chocolate, a hint of coffee, and a cool peppermint finish. It’s a festive cake with a moist, tender crumb that is wonderful for holiday gatherings or a special winter treat.
From start to finish, the cake takes a little over two hours to make, which includes about an hour of cooling time. The steps are straightforward, resulting in a beautiful cake that looks as good as it tastes.
Why is Peppermint Mocha Bundt Cake a Must-Try?
Blooming the cocoa and melting the chocolate in hot water deepens their flavor, creating a more intense chocolatey base for the cake.
Using room temperature ingredients like butter, eggs, and sour cream helps them combine easily, which leads to a uniform texture and a stable batter.
Alternating the additions of dry and wet ingredients is a classic technique that helps prevent overworking the gluten in the flour, ensuring a soft and tender crumb.
Ingredients for Peppermint Mocha Bundt Cake
• Cocoa Powder: Dutch-processed cocoa powder will give you a darker cake and a less bitter flavor, but natural unsweetened cocoa powder also works well.
• Chocolate: Using good quality baking chocolate bars, rather than chocolate chips, will result in a smoother melt for both the cake and the glaze.
• Sour Cream: Full-fat sour cream adds moisture and richness. You can substitute it with full-fat plain Greek yogurt in a pinch.
• Espresso Powder: This enhances the chocolate flavor without making the cake taste strongly of coffee. If you don’t have it, you can replace the hot water with the same amount of strong, hot brewed coffee.
• Peppermint Extract: Be careful when measuring peppermint extract as it is very potent. A small amount provides plenty of flavor.
Exact quantities are in the recipe card below.
How to Make Peppermint Mocha Bundt Cake
Step 1: Prepare the Chocolate Base and Dry Ingredients
First, preheat your oven and prepare your bundt pan. In a bowl, combine the cocoa, chopped chocolate, and espresso powder with hot water and let them melt together. Once smooth, let the mixture cool before whisking in the sour cream. In a separate bowl, mix your flour, baking soda, and salt.
Step 2: Mix the Cake Batter
In a large bowl, cream the butter, brown sugar, and vanilla until fluffy. Beat in the eggs one by one. Alternately add the dry ingredients and the chocolate mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Step 3: Bake and Cool the Cake
Pour the finished batter into your prepared bundt pan and spread it evenly. Bake until a skewer inserted in the center comes out with moist crumbs. Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 4: Make the Glaze and Decorate
For the glaze, heat the cream and corn syrup, then pour it over the chopped chocolate. Whisk until smooth and stir in the peppermint extract. After the glaze has thickened slightly, drizzle it over the cooled cake and immediately top with crushed candy canes.
What to Serve with Peppermint Mocha Bundt Cake
This cake is great on its own or served with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream.
Expert Tips for Peppermint Mocha Bundt Cake
Ensuring your butter, eggs, and sour cream are at room temperature is key for a smooth, emulsified batter and a tender cake.
Do not overmix the batter once you add the flour. Mixing until just combined prevents the cake from becoming tough.
The cake must be completely cool before you add the glaze, otherwise the glaze will melt and run right off.
For easy crushing, place candy canes in a zip-top bag and gently tap them with a rolling pin or meat mallet.
How to Store and Freeze Peppermint Mocha Bundt Cake
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze the unglazed cake, tightly wrapped, for up to 3 months. Thaw at room temperature before glazing and serving.
Peppermint Mocha Bundt Cake Recipe FAQs
Can I make this cake in a different pan?
Yes, you can bake this in two 9-inch round cake pans or a 9×13-inch pan. Adjust the baking time accordingly; start checking for doneness about 15-20 minutes earlier.
My glaze seems too thick or too thin. How can I fix it?
If the glaze is too thick, whisk in a teaspoon of warm heavy cream at a time until it reaches a drizzling consistency. If it’s too thin, let it cool longer to thicken up, or whisk in a little more chopped chocolate.
Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance, let it cool completely, and store it tightly wrapped at room temperature. Prepare the glaze and decorate the cake a few hours before serving for the best results.
Peppermint Mocha Bundt Cake
Ingredients
For the Cake
- 3/4 cup unsweetened cocoa powder 65g
- 6 ounces bittersweet chocolate finely chopped, 170g
- 1 tablespoon instant espresso powder
- 3/4 cup hot water 180ml
- 1 3/4 cups all-purpose flour 225g
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup sour cream at room temperature, 230g
- 3/4 cup unsalted butter at room temperature, 170g
- 2 cups packed light brown sugar 400g
- 1 tablespoon vanilla extract
- 5 large eggs at room temperature
For the Glaze and Topping
- 1/2 cup heavy cream 120ml
- 4 ounces semisweet chocolate chopped, 115g
- 2 teaspoons light corn syrup
- 1/4 teaspoon peppermint extract
- 2 candy canes crushed
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan, making sure to get into all the crevices. In a medium heatproof bowl, combine the cocoa powder, chopped bittersweet chocolate, and espresso powder. Pour the hot water over the top, cover, and let it sit for 5 minutes.
- Whisk the chocolate mixture until it is completely smooth and no lumps remain. Let it cool to room temperature, then whisk in the sour cream until fully combined.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the room temperature butter, brown sugar, and vanilla extract on medium-high speed until light and fluffy, about 4 minutes.
- Reduce the mixer speed to low and add the eggs one at a time, mixing until just combined after each addition. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the flour mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with the flour. Mix only until the last streaks of flour disappear. Do not overmix.
- Pour the batter evenly into the prepared bundt pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out with a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the rack to cool completely, at least 1 hour.
- To make the glaze, place the chopped semisweet chocolate in a small bowl. In a small saucepan, heat the heavy cream and corn syrup over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then whisk until smooth. Stir in the peppermint extract. Let the glaze cool and thicken for about 10 minutes before drizzling it over the cooled cake. Sprinkle with crushed candy canes before the glaze sets.
Notes
