Peppermint Chocolate Bundt Cake
A delightful bundt cake combining rich chocolate, refreshing peppermint, and creamy white chocolate glaze, perfect for holiday gatherings.
Ingredients
Cake Ingredients
- 15.25 oz white cake mix (1 box) Acts as the fluffy backbone of your cake.
- 3.4 oz instant white chocolate pudding mix Adds creaminess and structure.
- 4 large eggs Bind the ingredients together.
- 1/2 cup canola oil Contributes to moisture and richness.
- 1/2 cup sour cream Introduces tanginess and a creamy texture.
- 1 cup peppermint mocha coffee creamer Infuses cake with peppermint and coffee flavor.
- 2 cups peppermint cream-filled chocolate cookie chunks Adds delightful bites of chocolate and mint.
- 1/4 cup peppermint bits Sprinkled throughout and on top for texture.
Glaze Ingredients
- 1 cup white chocolate chips Melts into a luscious glaze.
- 1/4 cup peppermint mocha coffee creamer (for the glaze) Enhances the white chocolate glaze.
- 2 to 4 tablespoons peppermint bits for topping A finishing touch for festive look.
Instructions
Preparation
- Preheat your oven to 350 degrees. Generously spray a 12-cup bundt pan with non-stick baking spray.
- In a large mixing bowl, combine cake mix, pudding mix, eggs, canola oil, sour cream, and peppermint mocha coffee creamer. Beat on low speed for 1 minute, then increase to medium speed and continue mixing for 2 more minutes.
- Gently fold in peppermint cream-filled chocolate cookie chunks and peppermint bits using a spatula.
- Spoon the batter into your prepared bundt pan, spreading it evenly.
Baking
- Bake the cake for 45 to 50 minutes, checking doneness with a toothpick.
- Once baked, let it cool in the pan for 15 minutes, then flip onto a serving plate and allow to cool completely.
Glazing
- For the glaze, heat the extra peppermint mocha coffee creamer in a saucepan until just about to boil. Remove from heat and stir in white chocolate chips until melted and smooth.
- Allow the glaze to cool slightly, then drizzle it over the cake, sprinkling peppermint bits on top.
Notes
Store cake in a sealed container to keep it fresh. For a healthier version, substitute Greek yogurt for sour cream and whole wheat flour for part of the cake mix.