Indulge in Festive Flavors: The Ultimate Peppermint Bark Chocolate Bundt Cake Recipe

Get ready to elevate your holiday dessert game with what is sure to become your new favorite festive recipe! This Peppermint Bark Chocolate Bundt Cake is an absolute showstopper, boasting a delightful blend of rich, moist chocolate cake, generously crowned with a thick, luscious peppermint glaze. To complete this seasonal masterpiece, it’s adorned with generous chunks of premium Ghirardelli peppermint bark squares and a sprinkle of vibrant crushed candy canes. If the combination of decadent chocolate and refreshing peppermint makes your heart sing, then this holiday bundt cake recipe is tailor-made for you! It’s not just incredibly delicious; it’s also wonderfully fun to make, beautifully festive, and simply gorgeous to behold. Join me as we bake this irresistible treat together!

Your Go-To Christmas Peppermint Bundt Cake for Holiday Gatherings

This Peppermint Bark Chocolate Bundt Cake recipe is truly a holiday marvel – fun to prepare, bursting with flavor, and wonderfully festive. It’s an absolute must-make for all your upcoming holiday parties and family celebrations! Whether you’re hosting a cozy Christmas Eve dinner, enjoying a grand Christmas Day feast, or ringing in the New Year with friends, this elegant bundt cake is the perfect centerpiece dessert.

The sensational combination of rich, deep chocolate and cool, crisp peppermint creates an unforgettable flavor profile that will have your guests asking for the recipe. The moist chocolate cake forms the perfect canvas for the vibrant peppermint elements, making every bite a real treat. While you can certainly experiment with various peppermint-flavored candies, I highly recommend using the classic crunch of crushed candy canes and the luxurious texture of chopped peppermint bark for an authentic holiday experience. It’s these thoughtful touches that transform a simple cake into an extraordinary holiday dessert.

Essential Ingredients for Your Moist Chocolate Bundt Cake

Crafting this delectable chocolate bundt cake starts with a selection of high-quality ingredients that ensure a rich flavor and a wonderfully moist texture. Here’s what you’ll need to gather for the cake batter itself. Using both cocoa powder and a box chocolate pudding mix creates an incredibly deep chocolate flavor and helps achieve that signature moist crumb that bundt cakes are famous for.

• Cocoa powder (unsweetened for rich chocolate flavor)
• Granulated sugar
• All-purpose flour
• Baking soda (for lift and tenderness)
• Baking powder (additional leavening for a perfect rise)
• 1 (4 ounce) box chocolate pudding mix (instant, for extra moisture and flavor)
• Vegetable oil (contributes to the cake’s moistness)
• 4 large eggs (for structure and richness)
• Hot water (activates cocoa powder and baking soda, creating a deeper flavor)
• Sour cream (the secret ingredient for an incredibly tender and moist crumb)
• Vanilla extract (enhances all the other flavors)
• Chocolate chips (adds pockets of melted chocolate goodness)

Ingredients for the Irresistible Peppermint Chocolate Glaze & Festive Toppings

No Peppermint Bark Bundt Cake would be complete without its signature glaze and delightful toppings. This rich peppermint chocolate glaze perfectly complements the cake, adding a cool, refreshing burst of flavor and a beautiful, shiny finish. The toppings are not just for decoration; they provide an essential textural contrast and intensify the holiday spirit.

• Powdered sugar (for a smooth, lump-free glaze)
• Cocoa powder (adds chocolate depth to the glaze)
• Milk (adjusts the consistency of the glaze)
• Peppermint extract (the key to that wonderful minty flavor)
• Crushed peppermint candy canes (for a festive crunch and burst of color)
• Chopped Ghirardelli Peppermint Bark Squares (adds gourmet quality and texture)

Step-by-Step: How to Make This Festive Peppermint Bark Bundt Cake

Follow these simple steps to create a show-stopping Peppermint Bark Chocolate Bundt Cake that will impress everyone this holiday season. Precision and a little love go a long way in achieving that perfect moist crumb and irresistible flavor.

1. Prepare Your Oven: Preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking as soon as the batter is ready.
2. Mix Dry and Wet Ingredients: In a large electric mixing bowl, begin by combining all your dry cake ingredients: cocoa powder, sugar, all-purpose flour, baking soda, baking powder, and the chocolate pudding mix. Whisk them together briefly to ensure they are well distributed. Next, add in the wet ingredients: vegetable oil, eggs, hot water, sour cream, and vanilla extract. Beat the mixture on medium speed until it is thoroughly combined and smooth, taking care not to overmix. Remove the bowl from the mixer and gently fold in the chocolate chips by hand. This prevents them from sinking to the bottom during baking.
3. Prepare and Bake the Cake: Grease your bundt pan meticulously. A good trick is to use baking spray with flour, or generously coat it with butter and then dust with cocoa powder (instead of flour) to prevent a white film on your dark cake. Pour the prepared batter evenly into the greased bundt pan. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
4. Prepare the Peppermint Chocolate Glaze: While the cake cools, prepare your irresistible glaze. In a medium bowl, whisk together the powdered sugar, cocoa powder, milk, and peppermint extract. Continue mixing until the glaze is smooth and reaches a consistency that allows for a beautiful drip when you lift the spoon. If it’s too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
5. Glaze and Decorate: Once the cake has cooled completely (this is crucial for the glaze to set properly), carefully invert it onto a serving plate. Drizzle the peppermint chocolate glaze generously over the cooled bundt cake, allowing it to cascade down the sides. Immediately, before the glaze sets, finish by sprinkling the chopped Ghirardelli peppermint bark pieces and crushed candy canes over the top for that signature festive look and delightful crunch.

Tips for the Perfect Peppermint Bark Bundt Cake

• Bundt Pan Prep is Key: Don’t skimp on greasing and flouring (or coco-powdering) your bundt pan. This is the most common reason cakes stick. Get into every crevice!
• Don’t Overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
• Cool Completely: Applying glaze to a warm cake will cause it to melt and run off. Ensure your bundt cake is entirely cool before glazing.
• Quality Peppermint Bark: Using a good quality peppermint bark, like Ghirardelli, makes a noticeable difference in flavor and texture for the toppings.
• Adjust Glaze Consistency: If your glaze is too thick, add milk 1 teaspoon at a time. If too thin, add powdered sugar 1 tablespoon at a time.

Serving and Storage Suggestions

This Peppermint Bark Chocolate Bundt Cake is best served at room temperature. Its festive appearance makes it ideal for a dessert table, where it can be sliced and served alongside coffee, hot chocolate, or even a scoop of vanilla bean ice cream. For leftovers, store the cake in an airtight container at room temperature for up to 3-4 days. If you need to keep it longer, it can be refrigerated for up to a week, or even frozen (unglazed, then glaze after thawing) for up to a month.

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