5 from 2 votes
Chocolate Peppermint Bundt Cake on a white plate with crushed candy canes on top.
Chocolate Peppermint Bundt Cake
Prep Time
20 mins
Cook Time
45 mins
Cool
20 mins
Total Time
20 mins
 

Moist and perfectly delicious Chocolate Peppermint Bundt Cake with cream cheese frosting is an easy Christmas dessert recipe that is sure to be a crowd pleaser!

Course: Dessert
Cuisine: American
Keyword: chocolate bundt cake, peppermint cake
Unit: box, cup, large, ounce, ounce box, teaspoon
Servings: 10 people
Calories: 621 kcal
Author: Lauren Allen
Ingredients
  • 1 box chocolate cake mix ** See note for homemade. (devils food cake or German chocolate cake mixes work well).
  • 3.9 ounce boxes instant chocolate pudding
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup oil (vegetable or canola oil)
  • 1/4 teaspoon peppermint extract optional
  • 1 1/2 cups mini chocolate chips
For the frosting:
  • 8 ounces cream cheese softened
  • 1/4 cup butter , softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 candy canes crushed
Instructions
  1. Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan.

  2. Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.

  3. At this point you can frost it and serve it, or you can wrap it in plastic wrap and let it sit overnight in the fridge before frosting.

For the frosting:
  1. In a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.

Recipe Notes

*If you'd like to make the chocolate bundt cake from scratch, here's my favorite recipe.