Peppermint-Chocolate Bundt Cake
We love the simplicity of a Bundt cake. It doesn’t call for heavy frosting or cumbersome layers. It bakes in the singular Bundt pan and emerges decorative, easy to slice, and ready to eat. It’s the ultimate snack cake, and yet at its best, it’s a dessert scrumptious and pretty enough to punctuate just about any meal.
This is one of those Bundt cakes! Rich chocolate cake — pleasingly dense thanks to a healthy dollop of full-fat sour cream — topped with a peppermint-laced white chocolate glaze and crushed peppermint stick. All of our tasters found the glaze delightful: It hardens like a thin peppermint bark, a cool and crunchy surprise.
Our tip: We’re not kidding about the density! Pair it with a glass of milk or a cup of black coffee.
Servings: 12 to 16
For the cake:
- 2 sticks unsalted butter, chopped
- ¾ cup unsweetened cocoa powder, plus some for the baking pan
- 1 cup water
- 2 cups sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 teaspoons Nielsen-Massey Pure Vanilla Extract
- ½ cup sour cream (full fat preferred)
- 2 cups flour
For the topping:
- 8 oz white chocolate
- 1 tsp Nielsen-Massey Pure Peppermint Extract
- ½ tsp coconut oil
- Crushed candy canes, chopped peppermint candies of your choice, or sprinkles
- Preheat oven to 350°
- Grease a Bundt pan with butter, and then sprinkle with an even coating of cocoa powder, about 1 tablespoon.
- In a small saucepan, combine the butter, cocoa powder, and water, and heat over medium heat until butter melts, stirring as needed. Remove from heat and set aside to cool for 10 minutes.
- In the bowl of an electric mixer, add sugar, baking powder, baking soda, and salt, stir to combine.
- Add cooled chocolate mixture and blend until fully combined.
- In a separate bowl, whisk together the eggs, vanilla, and sour cream. Pour into chocolate batter and blend well.
- While slowly mixing, add flour and blend just until fully incorporated.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 5 to 10 minutes, then turn the pan upside down onto a wire cooling rack. Leave pan upside down on cooling rack a few minutes and the cake should release on its own. Allow cake to cool before adding the topping.
- To make the topping, melt the white chocolate in a small saucepan over low heat, or alternatively in the microwave at 50% power in 30 second intervals. Check and stir frequently.
- When the chocolate is mostly melted, remove the bowl from the heat and set aside a few minutes, then stir again until smooth.
- Add peppermint extract and stir well to combine.
- Pour peppermint white chocolate over on top of the cooled cake. Add the chopped peppermint candies and allow the topping to set up a bit before serving.
Recipe source: Nielsen Massey.