Peppermint Chocolate Bundt Cake is a rich, moist chocolate cake infused with refreshing peppermint and finished with a smooth peppermint glaze and crushed candy canes. This elegant yet easy bundt cake recipe is perfect for Christmas, holiday gatherings, or anytime you crave a festive chocolate dessert that feels bakery-worthy but is simple to make at home.

Why You’ll Love This Recipe

You’ll love this Peppermint Chocolate Bundt Cake because it delivers deep chocolate flavor balanced perfectly with cool peppermint, creating a classic holiday dessert combination everyone adores. The cake stays incredibly moist thanks to yogurt and cocoa bloom, while the glossy peppermint glaze and candy cane topping add a festive look without complicated decorating. It’s ideal for holiday parties, gift-giving, or a stunning Christmas dessert centerpiece.

Peppermint Chocolate Bundt Cake

Peppermint and chocolate are one of the most beloved flavor combinations of the holiday season, and this Peppermint Chocolate Bundt Cake captures that festive magic in every slice. Rich cocoa flavor meets cool peppermint for a dessert that feels cozy, celebratory, and unmistakably Christmas-inspired.

Bundt cakes are especially popular during the holidays because they look impressive with minimal effort. This peppermint chocolate version takes that classic appeal and elevates it with a tender crumb, bold chocolate depth, and a glossy peppermint glaze that cascades beautifully over the cake’s curves.

What makes this cake stand out is its incredible moisture. Blooming cocoa powder with boiling water intensifies the chocolate flavor, while yogurt adds richness without heaviness, resulting in a soft, plush cake that stays moist for days.

The peppermint flavor is carefully balanced so it enhances the chocolate rather than overpowering it. Just enough peppermint extract is used to provide that refreshing holiday note without tasting artificial or overly minty.

This cake is perfect for Christmas celebrations, winter gatherings, and holiday dessert tables. It pairs beautifully with hot cocoa, coffee, or peppermint tea, making it ideal for both daytime entertaining and evening desserts.

Another advantage of this recipe is its simplicity. Despite its bakery-style appearance, the batter comes together easily with basic pantry ingredients and straightforward steps that even beginner bakers can follow.

The glaze adds a touch of sweetness and shine while locking in moisture. Finished with crushed candy canes, it provides a delightful crunch and instantly festive look without complicated decorations.

This peppermint chocolate bundt cake also makes a wonderful make-ahead dessert. It stores well at room temperature and actually tastes better the next day as the flavors deepen and meld together.

If you’re searching for a holiday chocolate cake that feels special yet stress-free, this recipe delivers both flavor and visual appeal with minimal effort.

Whether served as a Christmas dessert, holiday potluck contribution, or seasonal treat for family, this Peppermint Chocolate Bundt Cake is guaranteed to become a festive favorite year after year.

Servings & Time

Servings: 12 slices
Prep Time: 20 minutes
Bake Time: 35 minutes
Cooling & Glazing: 30 minutes
Total Time: About 1 hour 25 minutes

Ingredients

Chocolate Cake

• 1 cup boiling water

• 6 tablespoons unsweetened cocoa powder

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, room temperature

• 3/4 cup plus 2 tablespoons sugar

• 1/4 teaspoon plus 1/8 teaspoon peppermint extract

• 3 large eggs

• 2/3 cup plain fat-free yogurt

• 1/4 cup mini semisweet chocolate chips

Glaze & Topping

• 3/4 cup powdered sugar, sifted

• 1–2 tablespoons low-fat milk

• 1 tablespoon unsalted butter, melted and cooled

• 1/8 teaspoon peppermint extract

• 2 peppermint candy canes, crushed

Instructions

1. Preheat oven to 350°F (175°C) and coat a 12-cup bundt pan with nonstick spray.

2. Whisk boiling water and cocoa powder together until smooth; set aside to cool.

3. In a medium bowl, whisk flour, baking soda, baking powder, and salt.

4. In a large bowl, beat butter, sugar, and peppermint extract until well blended, about 3 minutes.

5. Add eggs one at a time, beating well after each addition.

6. Whisk yogurt into the cooled cocoa mixture.

7. Add half of the flour mixture to the sugar mixture and mix until just combined.

8. Add cocoa mixture, then remaining flour mixture, mixing gently.

9. Fold in mini chocolate chips.

10. Spoon batter into prepared pan and smooth the top; tap pan to release air bubbles.

11. Bake for 34–35 minutes, until a toothpick inserted comes out clean.

12. Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely.

13. Mix glaze ingredients until smooth and drizzle over cooled cake.

14. Sprinkle with crushed candy canes and allow glaze to set before serving.

Tips

Ingredient Substitutions

• Use Greek yogurt for a slightly denser crumb

• Swap mini chocolate chips with dark chocolate chips for richer flavor

Make-Ahead

• Bake the cake a day ahead and glaze before serving

• Store covered at room temperature for up to 3 days

Serving Variations

• Serve with whipped cream or vanilla ice cream

• Add a chocolate drizzle for extra indulgence

Avoid Mistakes

• Do not overmix the batter to keep the cake tender

• Let the cake cool fully before glazing to prevent melting