This Chocolate Peppermint Bundt Cake is what holiday dessert dreams are made of: a super-moist, deeply chocolatey crumb crowned with glossy chocolate ganache and a blizzard of crunchy crushed candy canes. Every slice tastes like a cross between your favorite hot cocoa and a peppermint bark bar.

It’s festive enough for Christmas dinner, cozy enough for a casual winter gathering, and easy enough for any baker who wants big drama without fussy decorating. The bundt pan does all the styling work for you—just pour, bake, drizzle, and shower it with peppermint.

Why You’ll Love This Chocolate Peppermint Bundt Cake

This cake is unapologetically rich, but it stays incredibly soft and tender thanks to buttermilk, oil, and hot coffee in the batter. The coffee doesn’t make the cake taste like mocha—it simply boosts the chocolate flavor so every bite tastes more intense and decadent.

Peppermint extract and candy cane pieces add that cool, refreshing pop that keeps the cake from feeling heavy. Instead of a buttercream, a silky chocolate ganache flows over the top and drips down the sides, catching bits of peppermint for that classic holiday look.

It also happens to be a very forgiving cake. You whisk the wet ingredients, whisk the dry ingredients, combine, and bake. No mixer required and no complicated layering—just a single beautiful bundt that slices like a dream.

What Kind of Peppermint Works Best in This Cake?

You have a few options when it comes to adding peppermint flavor. Peppermint extract is the most common choice and gives you a clean, strong minty note without adding extra sweetness. Make sure to use peppermint extract, not spearmint, which tastes more like gum.

For texture and extra holiday flair, crushed candy canes or peppermint candies go on top of the ganache. They add crunch, color, and a bit of extra peppermint aroma. You can buy them pre-crushed around the holidays, but a quick smash of whole candy canes in a zip-top bag works just as well.

If you prefer a softer peppermint vibe, you can use fewer crushed candies or sprinkle them on individual slices just before serving so they stay crisp and bright.

Ingredients for the Chocolate Peppermint Bundt Cake

Before you start baking, take a moment to understand why each ingredient is here. It will help you troubleshoot and tweak the cake to your liking.

All-purpose flour forms the structure of the cake, giving it enough body to hold its beautiful bundt shape while still staying tender.

Unsweetened cocoa powder brings all the chocolate flavor. A natural cocoa powder works perfectly here and keeps the flavor dark and rich.

Granulated sugar sweetens the cake and also locks in moisture so the crumb stays soft for days.

Baking powder and baking soda work together as leaveners. They help the thick batter rise high in the bundt pan and bake up fluffy instead of dense.

Fine salt balances the sweetness and sharp peppermint notes so the cake tastes complex rather than one-dimensional.

Instant espresso powder (optional) deepens the chocolate flavor without making the cake taste like coffee. It’s a small addition that makes a big difference.

Buttermilk adds moisture and a slight tang, which keeps the crumb tender and helps activate the baking soda.

Vegetable oil keeps the cake incredibly moist and soft, even after a day or two. Oil-based cakes are less likely to dry out than butter cakes.

Large eggs bind the batter together and add richness and structure so the cake releases cleanly from the bundt pan.

Vanilla extract rounds out the chocolate and peppermint flavors with a warm, cozy aroma.

Peppermint extract gives the cake its signature cool-mint flavor. A little goes a long way, so it’s easy to adjust to your taste.

Hot brewed coffee or hot water helps bloom the cocoa powder and creates a shiny, pourable batter that bakes up extra moist.

Heavy cream is the base of the ganache. It melts the chocolate into a smooth, pourable glaze that sets into a soft, fudgy layer.

Semi-sweet chocolate chips or chopped chocolate form the rich ganache topping. Using good-quality chocolate makes the topping taste like a truffle.

Unsalted butter adds gloss and richness to the ganache so it slices cleanly but still feels luxurious.

Additional peppermint extract for the ganache echoes the flavor in the cake and makes each bite taste like peppermint hot cocoa.

Crushed candy canes or peppermint candies provide the crunchy, colorful finishing touch that makes this cake look ready for a holiday party.

How To Make the Chocolate Peppermint Bundt Cake

Before you begin, preheat your oven and generously grease and flour your bundt pan. This simple prep step helps guarantee that your cake releases cleanly and shows off all those beautiful ridges.

Step 1: Prepare the Bundt Pan and Oven

Preheat your oven to 350°F (175°C). Place an oven rack in the center position so the cake bakes evenly. Grease a 10- to 12-cup bundt pan thoroughly with baking spray that contains flour or with a thin coating of softened butter followed by a dusting of cocoa powder. Make sure you get into every nook and cranny of the pan.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and espresso powder until everything is evenly combined and no streaks of cocoa remain. This step helps prevent clumps and ensures the leaveners are distributed throughout the batter.

Step 3: Mix the Wet Ingredients

In a separate bowl or large measuring jug, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth and well combined. The mixture should look glossy and homogenous.

Step 4: Combine the Batter

Pour the wet ingredients into the bowl of dry ingredients. Whisk gently until most of the flour is incorporated. Carefully pour in the hot brewed coffee (or hot water) and whisk until the batter is smooth and fairly thin. Take a moment to scrape around the bottom and sides of the bowl to make sure no dry pockets remain.

Step 5: Bake the Cake

Pour the batter into the prepared bundt pan, smoothing the top if needed. Tap the pan lightly on the counter to release any large air bubbles. Bake for 40–50 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out with just a few moist crumbs.

Step 6: Cool and Release the Cake

Place the pan on a wire rack and let the cake cool in the pan for about 15 minutes. Run a thin spatula around the edges if needed, then carefully invert the pan onto the rack or a serving plate. Gently lift the pan away and allow the cake to cool completely before adding the ganache.

Step 7: Make the Peppermint Chocolate Ganache

Add the chocolate chips to a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Add the butter and peppermint extract, then whisk until the mixture is smooth, shiny, and slightly thickened.

Step 8: Glaze and Garnish the Cake

Place the cooled cake on a serving platter. Slowly pour the ganache over the top of the bundt, letting it drip down the sides in thick ribbons. While the ganache is still soft, sprinkle the top generously with crushed candy canes or peppermint candies. Let the ganache set slightly before slicing.

How Many People Does This Chocolate Peppermint Bundt Cake Serve?

A standard 10- to 12-cup bundt cake comfortably serves about 12 people when sliced into generous wedges. If you’re serving it after a big holiday meal or alongside other desserts, you can easily stretch it to 14–16 thinner slices.

For a party dessert table, you can cut each wedge in half to create smaller tasting portions. The cake is rich enough that even a modest slice feels indulgent, especially with all that ganache and peppermint crunch on top.

How to Store Chocolate Peppermint Bundt Cake

Because this cake is so moist, it keeps beautifully for several days with the right storage.

At room temperature, store leftover slices or the whole cake under a cake dome or wrapped loosely in plastic wrap for up to 3 days. The ganache helps seal in moisture, but the peppermint candy pieces may soften a bit over time.

For longer storage, refrigerate the cake for up to 5 days. Wrap it gently to protect the ganache, and let slices sit at room temperature for about 20–30 minutes before serving so the crumb and chocolate topping soften.

You can also freeze the cake. For best results, freeze individual slices on a parchment-lined tray until firm, then wrap each slice and store them in an airtight container for up to 2 months. Thaw slices overnight in the fridge or at room temperature for about an hour, and add a fresh sprinkle of crushed peppermint if you’d like more crunch.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, this bundt cake is a great make-ahead dessert. You can bake the cake one or even two days in advance, let it cool completely, and store it tightly wrapped at room temperature. Add the ganache and crushed peppermint on the day you plan to serve so the topping looks its best and the candy stays crunchy.

Do I have to use coffee in the batter?

No, you don’t have to use coffee. Hot brewed coffee simply enhances the chocolate flavor and won’t make the cake taste like mocha. If you prefer not to use it, you can substitute an equal amount of very hot water or hot peppermint tea. Just make sure the liquid is hot so it properly blooms the cocoa powder.

What if I don’t have a bundt pan?

If you don’t have a bundt pan, you can bake the cake in a well-greased 9×13-inch pan instead. The baking time will be slightly shorter, so start checking around 30–35 minutes. You can pour the ganache over the top of the cooled sheet cake and sprinkle the peppermint as usual. The presentation will be different, but the flavor will still be fantastic.

Can I tone down the peppermint flavor?

Absolutely. If you like a more subtle mintiness, reduce the peppermint extract in the batter and ganache, and use fewer crushed candy canes on top. You can even skip the extract in the ganache entirely and let the candy pieces provide a lighter peppermint note.

Can I use different toppings instead of candy canes?

Yes, this cake is very versatile. Try topping the ganache with mini chocolate chips, chocolate curls, crushed chocolate sandwich cookies, or festive sprinkles. Around other holidays, you can skip the peppermint entirely and use this as a classic chocolate bundt with whatever garnish fits the occasion.

Want More Dessert Ideas?

If this Chocolate Peppermint Bundt Cake has you craving more sweet treats, you’ll love these other comforting desserts from Mad For Meals:

Try this cozy Gingerbread Cake for a warmly spiced alternative that tastes like the holidays in every bite.
Bake a dramatic Earthquake Cake loaded with coconut, pecans, and pockets of cream cheese for an ultra-gooey crowd-pleaser.
Keep the seasonal vibes going with soft, frosted Pumpkin Sugar Cookies that practically melt in your mouth.
For a bite-sized chocolate fix, whip up silky Chocolate Truffles that feel fancy but are surprisingly simple to make at home.

Save This Pin For Later

📌 Save this Chocolate Peppermint Bundt Cake to your favorite holiday dessert board on Pinterest so you can find it anytime the craving hits.

When you bake it, come back and share how it turned out! Did you go heavy on the peppermint or keep it subtle? Did you add sprinkles, extra ganache, or a scoop of ice cream on the side?

I love seeing how you make these desserts your own. If you want even more sweet inspiration, follow the Mad For Meals creations on my Pinterest dessert boards for daily recipe ideas.