This festive chocolate peppermint bundt cake is pure holiday magic in dessert form! With its rich chocolate flavor, cool peppermint accent, and stunning cream cheese frosting stripes, it’s guaranteed to be the star of your Christmas dessert table. I’ve been making this crowd-pleasing cake for years and it never fails to impress – the perfect blend of impressive looks and easy preparation!

Why You’ll Love This Chocolate Peppermint Bundt Cake

Incredibly moist and rich chocolate flavor
Perfect balance of chocolate and peppermint
Semi-homemade recipe that tastes completely scratch-made
Show-stopping presentation with minimal effort
Make-ahead friendly for stress-free holiday baking
Stays fresh and moist for days
Professional-looking cream cheese frosting stripes

When the holiday season rolls around, I always turn to this crowd-pleasing bundt cake. While I typically prefer baking completely from scratch, this recipe has a special place in my heart (and kitchen!) because it produces the most incredibly moist, decadent results every single time. The secret lies in combining quality ingredients like rich chocolate cake mix, instant pudding, and a generous helping of mini chocolate chips. If you love the chocolate-mint combo, you might also enjoy my chocolate peppermint cake roll for another festive treat!

What makes this cake truly special is the perfect balance of deep chocolate flavor with just the right touch of cooling peppermint. It’s not overpowering – instead, it adds that magical holiday essence that makes everyone ask for the recipe. The cream cheese frosting creates beautiful drips down the sides of the bundt, and a sprinkle of crushed candy canes adds that perfect festive touch and satisfying crunch.

Essential Ingredients for Success

Let me walk you through everything you’ll need to make this festive chocolate peppermint dream come true! Each ingredient plays a crucial role in creating that perfectly moist, rich texture we’re after.

Chocolate Cake Mix: While I typically bake from scratch, this recipe proves that starting with a quality mix can yield incredible results. Choose devil’s food or German chocolate cake mix for the deepest chocolate flavor. Want to go fully homemade? You can substitute my German chocolate cake recipe as the base.
Instant Chocolate Pudding: This is our secret weapon for incredible moisture! The pudding mix creates a velvety texture that keeps the cake fresh for days. Don’t skip this ingredient – it’s absolutely essential.
Sour Cream: Adding richness and helping activate the cake mix, sour cream is key for that tender, melt-in-your-mouth crumb. Full-fat works best, but light sour cream will do in a pinch.
Mini Chocolate Chips: These tiny morsels distribute perfectly throughout the batter, creating lovely chocolate pockets without sinking to the bottom like regular chips would.
Peppermint Extract: Just a touch transforms this into a holiday sensation! Be careful not to overdo it – start with 1/4 teaspoon and adjust to taste.

Baker’s Tips for Perfect Results

Over years of making this cake, I’ve discovered some game-changing tricks that guarantee success every time:

Master the Pan Prep: Nothing’s worse than a stuck bundt! Melt 2 tablespoons butter and brush every nook with a pastry brush. Dust thoroughly with cocoa powder instead of flour to maintain that deep chocolate color.
Temperature Matters: Have your eggs, sour cream, and butter at room temperature before starting. This ensures everything blends smoothly without overmixing.
Don’t Rush the Cool Down: Let the cake cool in the pan for exactly 15 minutes – no more, no less. This allows the structure to set while preventing sticking.
Frosting Success: For those gorgeous drips, your cream cheese and butter must be softened but not melty. If it’s too soft, pop it in the fridge for 10 minutes before piping.

Step-by-Step Baking Instructions

Let’s walk through making this showstopping holiday cake together! I’ve made this recipe countless times and have perfected each step for foolproof results.

Preparing the Batter

Prep Your Pan: Start by generously brushing melted butter into every crevice of your bundt pan. Dust with cocoa powder, tapping out excess.
Mix Base Ingredients: In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and sour cream. Beat on medium speed for 2 minutes until silky smooth – you’ll notice the batter becoming beautifully thick and glossy.
Add Flavoring: Gently stir in peppermint extract (just like my favorite peppermint hot chocolate) and fold in mini chocolate chips until evenly distributed.
Fill the Pan: Pour batter into your prepared bundt pan, smoothing the top with a spatula. Give the pan a few gentle taps on the counter to release any air bubbles.

Baking & Cooling

Bake at 350°F for 45-50 minutes, or until a wooden pick inserted comes out clean with just a few moist crumbs. The cake will pull slightly away from the pan edges when done.

Creative Variations & Serving Ideas

Mix It Up!

Flavor Twists: Try dark chocolate cake mix for extra richness, or swap peppermint extract for orange extract during non-holiday seasons
Topping Options:
- Dust with powdered sugar for an elegant, simple finish
- Drizzle with chocolate ganache instead of cream cheese frosting
- Top with crushed Andes mints instead of candy canes

Storage & Make-Ahead Tips

This cake actually tastes even better the next day! Store unfrosted cake wrapped tightly at room temperature for up to 3 days. Once frosted, keep refrigerated for up to 5 days. Let slices come to room temperature before serving for the best texture and flavor.

For parties, I often bake the cake the day before, then frost and decorate just before serving. The cream cheese frosting can also be made ahead and stored in the refrigerator – just let it soften slightly before piping.

FAQs & Final Thoughts

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day. You can bake it up to 3 days in advance – just wrap it well and store at room temperature. Add the frosting and candy cane garnish within 24 hours of serving.

Why does my bundt cake sometimes stick to the pan?

The key is thorough pan preparation. Brush every crevice with melted butter using a pastry brush, then dust with cocoa powder (not flour). Let the baked cake cool for exactly 15 minutes before removing – any longer and it may stick.

Can I freeze this chocolate peppermint bundt cake?

Absolutely! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. Just like my chocolate covered Oreos, this cake freezes beautifully.

How do I get those perfect frosting stripes?

The secret is using a piping bag fitted with just a coupler (no tip). Make sure your cream cheese frosting is at the perfect consistency – not too soft or too firm. Pipe steady lines from the top, letting gravity create those beautiful drips.

Final Thoughts

This chocolate peppermint bundt cake has brought so much joy to my holiday celebrations over the years. There’s something magical about the way the rich chocolate and cool peppermint come together, creating a dessert that’s both comforting and festive. Whether you’re an experienced baker or just starting out, this recipe won’t let you down – I promise!

I’d love to hear how this cake turns out in your kitchen. Tag me in your photos or drop a comment below to share your experience. Happy baking, friends! 🎄✨

Chocolate Peppermint Bundt Cake

Why You’ll Love This Chocolate Peppermint Bundt Cake

Essential Ingredients for Success

Baker’s Tips for Perfect Results