Name: Peppermint Mocha Bundt Cake Recipe: 5 Delicious Steps
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3/4 cup (64 grams) cocoa powder, preferably Dutch-processed; 6 ounces (170 grams) bittersweet chocolate, finely chopped; 1 tablespoon espresso powder; 3/4 cup hot water; 1 3/4 cups (222 grams) all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 1 cup (227 grams) sour cream, at room temperature; 1 1/2 sticks (170 grams) unsalted butter, at room temperature; 2 cups (400 grams) packed light brown sugar; 1 tablespoon vanilla extract; 5 large eggs, at room temperature; 1/2 cup heavy cream; 2 teaspoons corn syrup; 4 ounces (113 grams) semisweet chocolate, chopped; 1/4 teaspoon peppermint extract; 2 candy canes, crushed

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Peppermint Mocha Bundt Cake Recipe is a delightful twist on traditional holiday desserts, combining rich chocolate and coffee flavors with a festive peppermint glaze. This moist and tender cake is perfect for any celebration, especially during the holiday season. With its luscious chocolate espresso-infused batter and topped with a creamy chocolate-peppermint glaze, this cake offers a refreshing crunch from crushed candy canes. Let’s dive into how to make this delicious peppermint mocha cake!

Why You’ll Love This Peppermint Mocha Bundt Cake Recipe

This cake is not just a treat; it’s an experience! Here are a few reasons why you’ll adore this recipe:

Perfect for holiday gatherings and celebrations.
Combines rich chocolate, coffee, and refreshing peppermint flavors.
Moist texture that melts in your mouth.
Easy to make, even for baking novices.
Versatile as a festive dessert or a simple afternoon treat.
Can be adapted to gluten-free and vegan versions for dietary needs.

With its American cuisine roots and holiday spirit, this peppermint mocha cake recipe will keep everyone coming back for more!

Ingredients for Peppermint Mocha Bundt Cake Recipe

Gather these items:

3/4 cup (64 grams) cocoa powder, preferably Dutch-processed
6 ounces (170 grams) bittersweet chocolate, finely chopped
1 tablespoon espresso powder
3/4 cup hot water
1 3/4 cups (222 grams) all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup (227 grams) sour cream, at room temperature
1 1/2 sticks (170 grams) unsalted butter, at room temperature
2 cups (400 grams) packed light brown sugar
1 tablespoon vanilla extract
5 large eggs, at room temperature
1/2 cup heavy cream
2 teaspoons corn syrup
4 ounces (113 grams) semisweet chocolate, chopped
1/4 teaspoon peppermint extract
2 candy canes, crushed

How to Make Peppermint Mocha Bundt Cake Recipe Step-by-Step

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, combine cocoa powder, chopped bittersweet chocolate, and espresso powder. Pour in the hot water, cover, and let stand for 5 minutes. Whisk until smooth, then cool to room temperature and whisk in the sour cream.
Step 3: In a separate bowl, whisk together the flour, sea salt, and baking soda. Set aside.
Step 4: Using an electric mixer, beat the room temperature butter, packed brown sugar, and vanilla extract on medium speed for about 4 minutes until pale and fluffy.
Step 5: Add the eggs one at a time, mixing well after each addition.
Step 6: On low speed, alternately add the dry flour mixture and the cooled chocolate espresso mixture, beginning and ending with the flour mixture. Mix until just combined.
Step 7: Generously spray a 10-cup Bundt pan with Baker’s Joy or brush with melted shortening. Pour the batter evenly into the pan. Bake for about 50 minutes or until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes.
Step 8: Turn the cake out onto a wire rack and let cool completely.
Step 9: In a small saucepan, heat the heavy cream and corn syrup until hot but not boiling. Remove from heat and whisk in the chopped semisweet chocolate until smooth. Stir in the peppermint extract and let cool slightly until thickened.
Step 10: Drizzle the peppermint chocolate glaze over the cooled cake. Sprinkle the crushed candy canes on top. Let the glaze set for about 10 minutes before serving.

Peppermint Mocha Bundt Cake Recipe: 5 Delicious Steps - Peppermint Mocha Bundt Cake Recipe - main visual representation

Pro Tips for the Best Peppermint Mocha Bundt Cake Recipe

Keep these in mind:

Use room temperature ingredients for the best texture.
Don’t overmix the batter to maintain a light and fluffy cake.
Let the cake cool completely before glazing to avoid melting.
Consider using high-quality chocolate for a richer flavor.
This recipe is perfect for holiday baking and can be made in advance.

Best Ways to Serve Peppermint Mocha Bundt Cake Recipe

Here are a few serving suggestions:

Pair with a scoop of vanilla ice cream or whipped cream for added richness.
Serve alongside a hot cup of coffee to enhance the mocha flavor.
Perfect as a centerpiece for your holiday table or as a sweet gift.
For a festive touch, add a sprinkle of cocoa powder or chocolate shavings.

Peppermint Mocha Bundt Cake Recipe: 5 Delicious Steps - Peppermint Mocha Bundt Cake Recipe - additional detail

How to Store and Reheat Peppermint Mocha Bundt Cake Recipe

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to enjoy it warm, simply slice and microwave for about 10-15 seconds. This easy peppermint mocha cake recipe is perfect for meal prep and can be enjoyed anytime!

Frequently Asked Questions About Peppermint Mocha Bundt Cake Recipe

What’s the secret to perfect Peppermint Mocha Bundt Cake Recipe?

The secret lies in using fresh, high-quality ingredients and not overmixing the batter. This will ensure a moist and fluffy texture, making your cake a standout among others.

Can I make Peppermint Mocha Bundt Cake Recipe ahead of time?

Yes! This cake can be made a day in advance. Just store it properly in an airtight container. The flavors will meld wonderfully overnight, making it even more delicious.

How do I avoid common mistakes with Peppermint Mocha Bundt Cake Recipe?

To avoid common mistakes, ensure that all ingredients are at room temperature and measure accurately. Be careful not to overbake, as this can lead to a dry cake.

Variations of Peppermint Mocha Bundt Cake Recipe You Can Try

Here are some fun variations to consider:

For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Try adding crushed peppermint candies to the batter for extra flavor and texture.
Make a vegan version by using plant-based butter and eggs.
Experiment with different types of chocolate, such as dark or white chocolate, for unique flavors.

For more delicious recipes, check out our Healthy Sloppy Joes or try our Pumpkin Spice Latte Cake. If you’re looking for a gluten-free option, our Gluten-Free Pumpkin Donuts are a great choice!

For additional baking tips, you can refer to King Arthur Baking for expert advice.

Peppermint Mocha Bundt Cake Recipe: 5 Delicious Steps

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Author: Margaret
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Peppermint Mocha Bundt Cake combines rich chocolate and coffee flavors with a festive peppermint glaze. Moist and tender, this cake is perfect for the holiday season or any celebration.

Ingredients

Scale

3/4 cup (64 grams) cocoa powder, preferably Dutch-processed
6 ounces (170 grams) bittersweet chocolate, finely chopped
1 tablespoon espresso powder
3/4 cup hot water
1 3/4 cups (222 grams) all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup (227 grams) sour cream, at room temperature
1 1/2 sticks (170 grams) unsalted butter, at room temperature
2 cups (400 grams) packed light brown sugar
1 tablespoon vanilla extract
5 large eggs, at room temperature
1/2 cup heavy cream
2 teaspoons corn syrup
4 ounces (113 grams) semisweet chocolate, chopped
1/4 teaspoon peppermint extract
2 candy canes, crushed

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Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine cocoa powder, chopped bittersweet chocolate, and espresso powder. Pour in the hot water, cover, and let stand for 5 minutes. Whisk until smooth, then cool to room temperature and whisk in the sour cream.
In a separate bowl, whisk together the flour, sea salt, and baking soda. Set aside.
Using an electric mixer, beat the room temperature butter, packed brown sugar, and vanilla extract on medium speed for about 4 minutes until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
On low speed, alternately add the dry flour mixture and the cooled chocolate espresso mixture, beginning and ending with the flour mixture. Mix until just combined.
Generously spray a 10-cup Bundt pan with Baker’s Joy or brush with melted shortening. Pour the batter evenly into the pan. Bake for about 50 minutes or until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let cool completely.
In a small saucepan, heat the heavy cream and corn syrup until hot but not boiling. Remove from heat and whisk in the chopped semisweet chocolate until smooth. Stir in the peppermint extract and let cool slightly until thickened.
Drizzle the peppermint chocolate glaze over the cooled cake. Sprinkle the crushed candy canes on top. Let the glaze set for about 10 minutes before serving.