Chocolate Bundt Cake with Peppermint Glaze
Indulge in the rich decadence of this Chocolate Bundt Cake with Peppermint Glaze, a festive treat perfect for holiday gatherings or an anytime chocolate craving. This moist and tender cake is made with a blend of cocoa powder, buttermilk, and boiling water, ensuring a deep chocolate flavor and velvety texture. Topped with a glossy peppermint glaze made from powdered sugar and a hint of peppermint extract, this cake is elevated to a whole new level of refreshingly sweet sophistication. For an extra festive touch, sprinkle crushed peppermint candies over the glaze, adding both crunch and a burst of holiday cheer. Quick to prepare with a 20-minute prep time and perfect for serving up to 12, this bundt cake is a showstopping dessert that’s as beautiful as it is delicious. Whether you’re celebrating the season or simply craving chocolate-peppermint bliss, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.5 cups powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon peppermint extract
- 0.25 cup crushed peppermint candies (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly, ensuring all the grooves are coated.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix until well combined.
In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Slowly stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
To make the peppermint glaze, whisk together the powdered sugar, milk, and peppermint extract in a small bowl until smooth. Adjust the consistency by adding more milk, 1 teaspoon at a time, if needed.
Once the cake has fully cooled, drizzle the peppermint glaze evenly over the top, allowing it to drip down the sides.
Optionally, sprinkle crushed peppermint candies over the glaze for added texture and flavor.
Slice, serve, and enjoy your Chocolate Bundt Cake with Peppermint Glaze!
Nutrition Facts
Calories |
5005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 5346 mg | 232% | |
| Total Carbohydrate | 951.8 g | 346% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 649.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 622 mg | 48% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 3494 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
