This Chocolate Peppermint Cake is rich, incredibly moist, and full of deep chocolate flavor with a refreshing hint of peppermint. After years of testing and perfecting my chocolate Bundt cake recipe, I knew it would make the perfect base for a festive Christmas version! Made with Dutch-process cocoa, buttermilk, and sour cream, this cake has a beautifully soft, tender crumb. It's finished with a thick chocolate peppermint ganache and crushed candy canes for a little holiday crunch. A delicious Christmas dessert that's impressive enough for a party but easy enough to make at home!

peppermint chocolate bundt cake served next to a carafe of milk and candy canes on a white marble surface with a red, white, and green linen — Rich chocolate cake, silky peppermint ganache, and a little candy cane crunch. Christmas dessert is looking pretty good!

Featured Review

"So rich and chocolatey !!! NEED EVERYDAY"
Sara

Jump to Recipe·5 from 2 reviews

This recipe is based on my tried-and-true chocolate Bundt cake, which I've spent years developing to get that perfect balance of rich chocolate flavor and a soft, moist crumb. For this Christmas version, I simply added peppermint extract to give it a festive twist. I love using butter, oil, sour cream, and buttermilk together in chocolate cakes because they're the dream team for flavor, moisture, and tenderness! And rather than using a thin chocolate glaze, I finish this cake with a thick peppermint chocolate ganache. I like to chill the ganache briefly before pouring it over the Bundt so it coats those beautiful ridges instead of running straight off.

The recipe is easy to make, no stand mixer required! I am also not going to lie a slice of this warmed up with ice cream is unreal!!

When using peppermint extract I must urge you to be careful, it is incredibly potent. I err on the side of less, I like the peppermint flavor to get you but not punch you in the face. If you want a very strong peppermint flavor then you can increase the amount used in the cake and ganache. Just be careful!

cake server taking a slice of peppermint chocolate cake on a white platter on a Christmas colored linen on a white marble surface

What Makes This Cake Shine

Dutch-process cocoa + hot coffee: These deepen the chocolate flavor without bitterness-this is what turned the cake from good to unforgettable.
Oil, sour cream & buttermilk: Replace much of the butter to deliver a moist crumb that holds up beautifully when sliced.
Peppermint extract: Powerful in small amounts-during testing I found that even ¾ teaspoon gives a noticeable but not overpowering mint note. I ended up loving one teaspoon of extract.
Chocolate ganache & crushed candy canes: The ganache adds luxury and the candy canes bring brightness and texture-apply the canes just before serving for optimal crunch.

If you love mint check out my andes chocolate chip cookies.

half eaten slice of peppermint chocolate cake on a white plate with a fork on a white marble surface with candy canes

Batter, Bundt, Ganache & Candy Cane Finish

butter, cocoa powder, and coffee in a metal pot on a white marble surface — Cook together the cocoa powder, hot coffee, and butter.

cocoa powder mixture cooked in a metal pot on a white marble surface with a red, green, and white linen — Cook together the cocoa powder, hot coffee, and butter.

dry ingredients for cake in a glass bowl with a whisk on a white marble surface with a red, green, and white linen — Whisk together the flour, sugar, baking soda, baking powder, and salt.

oil, buttermilk, sour cream, vanilla and peppermint extract added to cocoa mixture in a metal pan on a white marble surface with a red, green, and white linen — Whisk together the flour, sugar, baking soda, baking powder, and salt.

eggs added to wet ingredients and mixed until smooth in a metal pot on a white marble surface with a red, green, and white linen — Mix to combine once fully combined add the eggs and whisk to combine.

wet ingredients folded into dry ingredients for chocolate peppermint cake on a white marble surface with a red, green, and white linen — Pour liquid ingredients into the dry ingredients and mix together until fully combined.

peppermint chocolate bundt cake before baking on a white marble surface with a red, green, and white linen — Pour into greased pan and bake.

choolate peppermint bundt cake flipped on to a white platter on a white marble surface with a red, green, and white linen — Pour into greased pan and bake.

warmed heavy cream poured on top of chocolate in a glass measuring cup on a white marble surface — Combine the chocolate, peppermint extract, and corn syrup then pour the warmed cream directly over it.

chocolate peppermint ganache in a glass measuring jug on a white marble surface with a red, green, and white linen — Combine the chocolate, peppermint extract, and corn syrup then pour the warmed cream directly over it.

chocolate peppermint ganache poured on top of the cake on a white platter on a white marble surface with a red, green, and white linen — Pour chocolate ganache on top of the cake.

crushed candy canes on top of chocolate peppermint cake on a white platter on a white marble surface with a red, green, and white linen — Pour chocolate ganache on top of the cake.

close up of sliced open chocolate peppermint bundt cake on a white plate on top of a wire rack on a red, white, and green linen on a white marble surface with candy canes

There she is a gorgeous christmasy bundt cake. I love making bundt cakes for parties, serves so many and easy to slice!

A Few Tricks for Chocolate Peppermint Perfection

Don't skimp on the moisture-building ingredients. After years of developing chocolate cake recipes, I've found that butter, oil, sour cream, and buttermilk make a fantastic combination. The butter brings flavor, the oil helps retain moisture, and the sour cream and buttermilk contribute to that beautifully soft, tender crumb.
Measure the peppermint extract carefully. Peppermint extract is strong, and a little goes a long way! I want the peppermint to complement the rich chocolate flavor, not overpower it.
Grease your Bundt pan thoroughly. There's nothing worse than making a beautiful chocolate cake only to have it stick to the pan! Make sure you get into every little ridge and crevice so the cake releases cleanly.
Let the cake cool completely before adding the ganache. Pouring ganache over a warm cake can cause it to run off rather than creating those beautiful chocolate drips.
Don't rush the ganache. I like to chill my ganache briefly, stirring every few minutes, until it's thickened but still pourable. This is one of my favorite tricks for getting the ganache to coat the ridges of the Bundt cake instead of running straight off. If it's still too thin, give it a little more time to cool.

slice of peppermint chocolate cake on a white plate with a fork with cake and milk in the background on a white marble surface with candy canes

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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