Inspired by a favorite holiday coffee drink, this chocolaty & moist Peppermint Mocha Bundt Cake is sure to be a crowd-pleaser this holiday season...
Post updated 12/17/19- This festive Peppermint Mocha Bundt Cake deserved some updated photos. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. ;)
I took a cue from one of my favorite holiday beverages from a certain Seattle based coffee chain for this festive, chocolaty bundt cake. A peppermint mocha is hands down my absolute must-have caffeinated beverage once the temperatures drop and the those red cups make their appearance each holiday season.
Yes, I know I can get this special treat year round, but there is just something about it being served in those festive red cups! Am I right here, folks? ;)
This bundt cake has all of the delicious flavors of a creamy peppermint mocha- chocolaty fudge, festive peppermint, and freshly brewed coffee. Top this moist bundt cake with a simple peppermint glaze and crushed candy canes, and you have the perfect festive treat for that holiday get-together or gathering.
Here are few tips & suggestions for making this Peppermint Mocha Bundt Cake:
- To prevent white residue from the flour showing up on the outside of your bundt cake, whisk together 2 parts flour with 1 part cocoa powder when flouring your bundt pan instead of using straight flour.
- If you can't find mint chocolate chips for this recipe, you can substitute in the same amount of chopped Andes mints instead.
- I topped my bundt cake with crushed candy canes because I love the extra pop of peppermint flavor and the little bit of crunch from them, but you could also top the glaze with festive sprinkles or mini chocolate chips instead.
Yield: Serves 8-10
Peppermint Mocha Bundt Cake
Inspired by a favorite holiday coffee drink, this chocolaty & moist Peppermint Mocha Bundt Cake is sure to be a crowd-pleaser this holiday season.
prep time: 10 min cook time: 55 min total time: 1 hour, 5 min
ingredients:
- 1 box of Chocolate Fudge cake mix
- 1 (5.9 oz ) box of instant Chocolate Fudge pudding
- 1/2 cup of sour cream
- 1 egg
- 1 cup of strongly brewed coffee (I used Starbucks Pike Place roast in mine.)
- 1/4 cup of coffee or chocolate flavored liqueur (optional)
- 1 cup of mint chocolate chips (I used the Nestle Toll House Winter Dark Chocolate & Mint Morsels.)
For the peppermint glaze
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1/4 tsp peppermint extract
- Crushed candy canes, for garnish (optional)
instructions:
How to bake Peppermint Mocha Bundt Cake
- Preheat your oven to 350 degrees. Spray a bundt pan with cooking spray and then lightly flour the entire inside of the pan. Set aside.
- In a large bowl, beat together the cake mix, pudding mix, sour cream, egg, coffee, and coffee or chocolate liqueur. Do this quick as the cake batter will thicken fairly quickly because of the instant pudding mix.
- Fold in your mint chocolate chips.
- Spread the batter evenly into your prepared bundt pan.
- Bake at 350 degrees for 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the bundt pan for about an hour before turning it out onto your cake plate. I would suggest using a butter knife to make sure all the edges of the cake are loosened from the pan before turning it out.
- While the cake is cooling completely on your cake plate, whisk together the powdered sugar, milk, and peppermint extract until smooth. Once the cake is cooled, drizzle the peppermint glaze all over the cake. Sprinkle the crushed candy canes over the top of the cake.
- Just slice and serve! A seasonal red cup favorite in super moist chocolate cake form. ;) Enjoy!
