Peppermint Mocha Bundt Cake Recipe

This Peppermint Mocha Bundt Cake Recipe is one of those magical treats that instantly transports you to cozy winter mornings with a cup of coffee in hand. I absolutely love how the rich chocolate combines with a refreshing hint of peppermint, creating a perfect balance that’s both festive and indulgent. If you’re looking for a show-stopping dessert that’s surprisingly easy to make, stick around — I promise you’ll want to bake this one over and over.

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Ingredients You’ll Need

The magic of this Peppermint Mocha Bundt Cake Recipe lies in its well-balanced ingredients – rich cocoa and bittersweet chocolate give it depth while espresso powder amps up the mocha notes. I always recommend using good-quality cocoa and fresh espresso powder to really bring out those intense flavors.

• Cocoa powder: I prefer Dutch-processed cocoa for its smooth, less acidic flavor that blends beautifully.
• Bittersweet chocolate: Finely chopped helps it melt evenly into the batter for luscious richness.
• Espresso powder: Adds a subtle mocha kick without overpowering the cake.
• Hot water: Helps bloom the cocoa and chocolate mixture for deep, vibrant flavor.
• All-purpose flour: The cake’s structure depends on this; spoon it in gently to keep the batter tender.
• Sea salt: Just a touch to balance sweetness and enhance chocolate notes.
• Baking soda: Gives the cake a gentle rise and light crumb.
• Sour cream: This keeps the cake moist and adds a subtle tang that brightens the chocolate.
• Unsalted butter: Be sure it’s at room temperature for easier mixing and better texture.
• Light brown sugar: Adds moisture and a hint of caramel undertones.
• Vanilla extract: Enhances the overall flavor without stealing the spotlight.
• Large eggs: At room temperature they incorporate better for a smooth batter.
• Heavy cream: For the glaze, provides richness and a silky finish.
• Corn syrup: Keeps the glaze shiny and smooth.
• Semisweet chocolate: Melts into the glaze for that perfect chocolate coating.
• Peppermint extract: Use sparingly but it’s the star that brings Christmas cheer to the glaze.
• Candy canes: Crushed on top for a festive crunch and pretty garnish.

Variations

While I adore this classic take on the Peppermint Mocha Bundt Cake Recipe, I love making small tweaks here and there to match the occasion or my mood. Feel free to get creative—you really can’t go wrong.

• Nutty twist: Adding chopped toasted hazelnuts or pecans into the batter brings a lovely crunch and nuttiness that my family goes crazy for.
• Vegan option: I’ve experimented by swapping sour cream for coconut yogurt and using flax eggs; it works well but yields a slightly different texture.
• Extra mocha kick: Stir in a tablespoon of instant coffee granules dissolved in the water for a stronger coffee flavor that pairs beautifully with the peppermint.
• Gluten-free: Use a 1:1 gluten-free baking flour blend, but be sure to adjust mixing times slightly to avoid a dry crumb.

How to Make Peppermint Mocha Bundt Cake Recipe

Step 1: Bloom the Chocolate and Espresso

Start by combining the cocoa powder, finely chopped bittersweet chocolate, and espresso powder in a medium bowl. Pour the boiling water over it, cover, and let it sit for about 5 minutes. This blooming step unleashes the deep, rich flavor and allows the chocolate to melt gently. Once it’s cooled to room temperature, whisk in the sour cream until smooth—this mixture becomes the luscious base for your cake batter. Patience here pays off, so don’t skip letting it cool!

Step 2: Mix Dry Ingredients Separately

While your chocolate mixture is resting, whisk together the all-purpose flour, sea salt, and baking soda in a small bowl. This helps distribute the leavening agents evenly so your cake rises perfectly. I like to sift these as well to avoid any lumps, but it’s not mandatory.

Step 3: Cream Butter and Sugar

In your mixer, beat the unsalted butter, light brown sugar, and vanilla extract on medium speed until the mixture is pale and fluffy—usually about 4 minutes. This step is crucial; well-creamed butter traps air, giving your cake a tender crumb. Don’t rush it, but avoid overheating your mixer or over-beating which can cause a dense texture.

Step 4: Combine Everything Carefully

Next, add the eggs one at a time to your creamed butter and sugar, mixing until just combined after each addition. On low speed, alternately add the flour mixture and the cooled chocolate mixture, starting and ending with the flour. This alternating method helps keep the batter smooth without overmixing, which is key to a tender cake. Keep an eye on your mixer here—it’s a delicate balance!

Step 5: Prepare Your Bundt Pan and Bake

Grease your 10-cup Bundt pan generously using Baker’s Joy or melted shortening dabbed with a pastry brush—here’s a trick I learned the hard way: avoid regular cooking sprays or butter, as they can cause sticking. Pour in the batter and smooth the top gently. Bake at 350°F for about 50 minutes, or until a toothpick inserted comes out with moist crumbs. After baking, cool the cake for 10 minutes in the pan before carefully turning it out onto a wire rack to cool completely.

Step 6: Make the Peppermint Mocha Glaze

In a small saucepan, heat heavy cream and corn syrup just until hot (not boiling!), then remove from heat and whisk in the semisweet chocolate until smooth. Stir in the peppermint extract carefully—too much can overpower the glaze. Once the glaze thickens slightly, drizzle it generously over your cooled cake and top with crushed candy canes for that festive crunch and sparkle. Let the glaze set for about 10 minutes at room temperature before slicing.

How to Serve Peppermint Mocha Bundt Cake Recipe

Garnishes

I love topping this cake with just the crushed candy canes from the glaze recipe because they add a festive crunch and pop of color. Sometimes I sprinkle a few extra mini chocolate chips or a dusting of powdered sugar for elegance. Fresh mint leaves can also be a lovely, unexpected garnish that enhances the peppermint vibe.

Side Dishes

Pairing this Peppermint Mocha Bundt Cake Recipe with a cup of rich hot chocolate or your favorite espresso makes for a dreamy afternoon treat. If it’s the holidays, a scoop of peppermint or vanilla ice cream alongside adds an irresistible contrast of temperatures and textures.

Creative Ways to Present

For special occasions, I love placing the Bundt cake on a decorative cake stand surrounded by mini candy canes and pine sprigs for that cozy holiday vibe. Giving slices in individual clear boxes tied with red ribbon is another fun way to present this cake as a gift that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, I wrap the cake tightly with plastic wrap and keep it at room temperature for up to three days. The cake stays moist and the glaze is just right for savoring slice after slice. Avoid refrigerating unless it’s very warm where you live, as that can dry the cake.

Freezing

If you want to freeze leftovers, slice the cake first, wrap individual slices tightly in plastic wrap and foil, and freeze in a sealed container. When I do this, the cake maintains its flavor and texture beautifully for up to two months—perfect if you’re prepping for a party ahead of time.

Reheating

To enjoy refrigerated or frozen cake slices, allow them to come to room temperature and warm slightly in the microwave for about 15-20 seconds. This revives the moistness and softens the glaze without melting it completely, which feels like a little slice of heaven.

FAQs

Final Thoughts

This Peppermint Mocha Bundt Cake Recipe holds a special place in my heart because it perfectly blends comforting chocolate with that bright, refreshing peppermint I crave during the holidays. Every time I serve it, friends and family ask for the recipe or seconds, and that never gets old. If you’re looking for a dessert that feels festive but bakes up simply, this little Bundt cake has your name on it — trust me, once you try it, it’ll become a go-to that you’ll want to make again and again.

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