Peppermint Mocha Bundt Cake Recipe

If you’re searching for a festive, cozy dessert that hits all the right notes of chocolate and peppermint, look no further than this **Peppermint Mocha Bundt Cake Recipe**. I absolutely love how this turns out—rich, moist, and perfectly balanced with that invigorating peppermint twist. Trust me, once you make it, it’ll be your go-to for holiday gatherings or any special occasion that calls for something a little extra special. Let me walk you through why it’s so fantastic and how you can nail it every time!

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Ingredients You’ll Need

The magic really comes from pairing strong coffee notes with the fresh zing of peppermint and rich chocolate. When shopping, aim for quality cocoa and chocolate—it makes a noticeable difference here. Also, have your eggs and sour cream at room temperature for smooth mixing.

• Cocoa powder: Dutch-processed works best to get that deep, mellow cocoa flavor.
• Bittersweet chocolate: Finely chopped to melt evenly into the cocoa mixture for extra richness.
• Espresso powder: Adds a subtle coffee kick without overpowering the chocolate.
• Hot water: Helps bloom the cocoa and dissolve the espresso powder.
• All-purpose flour: The base for structure in the cake.
• Fine sea salt: Enhances all the other flavors and balances sweetness.
• Baking soda: Provides lift and a tender crumb.
• Sour cream: Keeps the cake moist and adds a slight tang; room temperature is key.
• Unsalted butter: Room temperature butter whips better and gives richness.
• Light brown sugar: Provides moisture and a hint of caramel flavor.
• Vanilla extract: Rounds out the flavor and pairs perfectly with chocolate and peppermint.
• Large eggs: At room temperature, they help emulsify the batter for a smooth texture.
• Heavy cream: For the luscious glaze base.
• Corn syrup: Keeps the glaze shiny and smooth.
• Semisweet chocolate: Melts into the glaze for a rich finish.
• Peppermint extract: The star minty flavor that makes this cake a holiday hit.
• Candy canes: Crushed for a crunchy, festive topping.

Variations

One of the things I love about this Peppermint Mocha Bundt Cake Recipe is how easy it is to put your spin on it. Whether you prefer it less sweet, dairy-free, or with an extra coffee kick, you can tweak things to fit your vibe.

• Less Sweet: I once swapped half the brown sugar with coconut sugar for a more subtle sweetness—still delicious and a little healthier.
• Dairy-Free Option: Use coconut yogurt instead of sour cream and a vegan butter substitute; it’s surprisingly good and just as moist.
• Extra Coffee Flavor: Adding a teaspoon more espresso powder makes your mocha notes pop, perfect for coffee lovers.
• Mint Variation: Swap peppermint extract for spearmint for a milder mint flavor that’s equally refreshing.

How to Make Peppermint Mocha Bundt Cake Recipe

Step 1: Bloom Your Chocolate and Espresso

Start by combining the cocoa powder, chopped bittersweet chocolate, and espresso powder in a bowl, then pour in the boiling water. Cover and let this sit for about 5 minutes. This step really boosts the chocolate flavor and dissolves the espresso, so you get that smooth mocha base. After it rests, whisk everything until silky and then let it cool to room temperature before adding your sour cream. This prevents any curdling and keeps the texture perfect.

Step 2: Prep Your Dry Ingredients

While your chocolate mixture cools, whisk together the flour, salt, and baking soda in a separate bowl. This ensures even distribution of the leavening agents so your cake rises beautifully without any bitter spots.

Step 3: Cream Butter and Sugar

Using your electric mixer, beat the room temperature butter, brown sugar, and vanilla until pale and fluffy—about 4 minutes. This is a key step because well-creamed butter traps air that helps the cake’s lift and tenderness. I used to rush this and ended up with denser cakes, so don’t skimp on creaming time!

Step 4: Incorporate Eggs and Alternating Ingredients

Add the eggs one at a time, beating after each to fully incorporate. Then, on low speed, alternate adding your flour mixture and chocolate-espresso mixture—starting and ending with the flour. Be gentle here and avoid overmixing because that can make the cake tough. When done, your batter will be smooth and luscious.

Step 5: Bake Like a Pro

Grease your 10-cup bundt pan generously with shortening or Baker’s Joy spray, making sure you get into every nook and cranny—this is a trick I discovered to prevent sticking better than butter. Pour in your batter, smooth it out, and bake at 350°F for about 50 minutes. The cake is ready when a toothpick inserted comes out with moist crumbs. Let it cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Step 6: Whip Up the Peppermint Chocolate Glaze

Heat the heavy cream and corn syrup just until hot (don’t boil) and whisk in the semisweet chocolate until glossy and smooth. Stir in peppermint extract, then let it cool slightly until thickened just enough to drizzle. Pour it over your cooled cake and sprinkle with crushed candy canes for that festive crunch. Let it sit about 10 minutes so the glaze sets perfectly before slicing.

How to Serve Peppermint Mocha Bundt Cake Recipe

Garnishes

I always use crushed candy canes for that lovely peppermint crunch and a pop of color. Sometimes I add a light dusting of powdered sugar or a few whole mint leaves for an elegant touch—both look beautiful and add a fresh note.

Side Dishes

This cake pairs wonderfully with a simple cup of black coffee or even a peppermint latte if you’re feeling festive. For an extra indulgence, serve it alongside a scoop of vanilla bean ice cream or whipped cream.

Creative Ways to Present

For holiday parties, I like to arrange the cake on a decorative platter surrounded by fresh pine branches, cranberries, or even edible flowers for a rustic-chic vibe. Layering the cake with peppermint sticks around the base adds a whimsical, gift-like presentation that always gets compliments.

Make Ahead and Storage

Storing Leftovers

To keep your Peppermint Mocha Bundt Cake fresh, cover it tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. I’ve found that the flavors actually meld better overnight, so it’s great for making ahead.

Freezing

If you want to freeze the cake, wrap it well in several layers of plastic wrap and then in foil. Freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and bring to room temperature before serving. I’ve done this with great success, and the texture holds up nicely.

Reheating

Since this is a cake, reheating is less common—but if you want that just-baked warmth, pop individual slices in the microwave for about 15 seconds. You’ll get a lovely, moist bite that tastes almost like fresh. Just don’t overdo it because it dries out quickly.

FAQs

Final Thoughts

This Peppermint Mocha Bundt Cake Recipe has become a personal favorite because it’s that perfect blend of festive flavors with a texture that’s so tender and moist. Whether you’re bringing it to a holiday party or simply indulging at home with a cup of coffee, it’s a crowd-pleaser that’s surprisingly simple to make. I can’t recommend giving it a try enough—it’s the kind of recipe that will turn into a beloved tradition, I promise. So grab your ingredients and let’s bake some holiday magic together!

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