This Chocolate Peppermint Bundt Cake is a copycat recipe inspired by the famous holiday flavors from Nothing Bundt Cakes. It’s part of our collection of copycat bundt cake recipes, bringing bakery-style taste right to your kitchen. With its moist chocolate base, cool peppermint frosting, and festive candy cane topping, this cake is a showstopper for holiday gatherings.
The best part ? You can recreate the bakery experience at home with simple ingredients and step-by-step instructions no need to wait in line at the shop.
Table of Contents
Table of Contents
Why You’ll Love This Chocolate Peppermint Bundt Cake
Quick and easy to make with simple ingredients
This recipe uses a boxed cake mix with a few upgrades, so you get homemade flavor with minimal effort. Everything mixes together in one bowl for stress-free prep.
Ultra-moist and rich chocolate texture
The sour cream, pudding mix, and chocolate chips make this cake extra moist and decadent, similar to Nothing Bundt Cakes’ famous creations.
Perfect peppermint flavor for the holidays
The hint of peppermint extract paired with crushed candy canes on top makes every bite taste like Christmas.
Ingredients Needed for Chocolate Peppermint Bundt Cake
For the Cake
| Ingredient | Amount |
| Chocolate cake mix (Devil’s food or German chocolate) | 1 box |
| Instant chocolate pudding mix | 3.9 oz |
| Sour cream | 1 cup |
| Eggs | 4 large |
| Water | ½ cup |
| Vegetable or canola oil | ½ cup |
| Peppermint extract (optional) | ¼ tsp |
| Mini chocolate chips | 1 ½ cups |
For the Frosting or Glaze
| Ingredient | Amount |
| Cream cheese, softened | 8 oz |
| Butter, softened | ¼ cup |
| Powdered sugar | 1 ½ cups |
| Vanilla extract | 1 tsp |
For the Topping (Optional)
- 3 crushed candy canes for garnish
How to Make Chocolate Peppermint Bundt Cake
Step 1 – Prepare the Bundt Pan
Generously grease every nook of your bundt pan with butter or nonstick spray to prevent sticking. Lightly dust with cocoa powder instead of flour for a clean finish.
Step 2 – Mix the Dry and Wet Ingredients
In a large bowl, beat together the cake mix, pudding mix, sour cream, eggs, water, oil, and peppermint extract until smooth. Use medium speed for best texture.
Step 3 – Add Chocolate Chips and Pour the Batter
Fold in mini chocolate chips with a spatula. Transfer the thick batter into the greased bundt pan, spreading evenly.
Step 4 – Bake the Cake (Time + Temperature)
Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 5 – Cool and Remove from the Pan
Let the cake cool in the pan for 15–20 minutes. Invert onto a wire rack and allow it to finish cooling before frosting.
Step 6 – Make the Frosting or Glaze
Beat cream cheese and butter until smooth. Mix in vanilla, then gradually add powdered sugar until fluffy.
Step 7 – Frost, Garnish, and Serve
Pipe or spread frosting over the cooled cake. Sprinkle crushed candy canes on top for a festive crunch.
Tips & Tricks for the Best Results Chocolate Peppermint Bundt Cake
Ingredient Temperature Tips
Bring eggs, sour cream, and butter to room temperature before mixing. This helps the batter blend evenly and improves the cake’s rise. According to USDA Food Safety guidelines, eggs should not sit out longer than 2 hours.
Flavor Variations
- Swap peppermint extract with almond extract for a nutty twist.
- Use white chocolate chips instead of dark for a candy-cane look.
- Drizzle with chocolate ganache for extra indulgence.
Storage and Make-Ahead Advice for Chocolate Peppermint Bundt Cake
Wrap unfrosted cake tightly in plastic wrap and refrigerate for up to 2 days. Frost before serving. Leftovers stay fresh in the fridge for 4–5 days.
Chocolate Peppermint Bundt Cake
Equipment
- 10-inch Bundt pan Nonstick, well-greased and cocoa-dusted
- electric mixer Hand or stand mixer
- mixing bowls Large for batter, medium for frosting
- rubber spatula For folding and scraping
- wire rack For cooling and glazing
- piping bag (optional) For classic bundt ribbons
- measuring cups and spoons Accurate measurements
Ingredients
- 1 box chocolate cake mix (Devil’s food or German chocolate)
- 3.9 oz instant chocolate pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable or canola oil
- 1/4 tsp peppermint extract (optional)
- 1 1/2 cups mini chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 3 candy canes crushed (for topping)
Instructions
- Grease a 10-inch bundt pan thoroughly, coating every groove. Dust lightly with cocoa powder to help release.
- In a large bowl, beat cake mix, pudding mix, sour cream, eggs, water, oil, and peppermint extract on medium speed until smooth and no dry streaks remain.
- Fold in the mini chocolate chips. Scrape the batter into the prepared bundt pan and level the top.
- Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan 15–20 minutes. Invert onto a wire rack and cool completely before frosting.
- Beat cream cheese and butter until creamy. Mix in vanilla, then gradually add powdered sugar until smooth and fluffy.
- Pipe or spread frosting over the cooled cake. Sprinkle with crushed candy canes and serve.
Notes
Nutrition
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 621 kcal |
| Carbohydrates | 73 g |
| Protein | 6 g |
| Fat | 35 g |
| Saturated Fat | 12 g |
| Cholesterol | 102 mg |
| Sodium | 464 mg |
| Potassium | 202 mg |
| Fiber | 1 g |
| Sugar | 55 g |
| Vitamin A | 455 IU |
| Vitamin C | 0.3 mg |
| Calcium | 134 mg |
| Iron | 2.7 mg |
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Frequently Asked Questions (FAQ)
Can I make this Chocolate Peppermint Bundt Cake ahead of time?
Yes! You can bake the cake a day before, wrap it tightly, and refrigerate. Frost it just before serving for the best texture.
How can I make it gluten-free?
Use a gluten-free chocolate cake mix and double-check your pudding mix and candy canes are certified gluten-free.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt works as a one-to-one substitute and adds the same moisture.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and dust with cocoa powder. Let the cake cool at least 15 minutes before inverting.