I’m carrying on my love of peppermint bark today by pouring it on top of a Peppermint Bundt Cake. I think you should do the same.
Okay, it’s not straight peppermint bark, I tossed in some cream for good measure, I figured it would be good if we could actually cut the cake. So peppermint bark ganache it is.
I started with a doctored cake mix bundt cake recipe because I’m a bit crazy during the holidays and need to keep things as simple as possible. And quite honestly a well doctored cake mix is pretty darn amazing if you ask me.
But if you are less prone to chaos than I am and want to make one from scratch, just use your favorite chocolate bundt cake recipe. My friend Mary has a great chocolate sour cream bundt cake, you could use her cake recipe and then use the filling and topping from mine.
Did I mention that this peppermint bundt cake is filled with a peppermint cream cheese filling. Well it is. And it’s good.
These are a few of my favorite things! Chocolate cake, peppermint bark and lots of buffalo check or buffalo plaid or whatever it’s called. I’m not sure when you call it buffalo check and when you call it buffalo plaid but oh my heck I’m crazy for it right now. Napkins, tablecloths, wrapping paper, gifts bags, tissue paper… there’s a lot of this print going on around here. And I love it. I kind of wanted to get tree skirts and dress us all up in it, but I thought that might be excessive. I do however need to get myself a shirt. Pardon me while I do a little online shopping.
Peppermint Bundt Cake
Peppermint Bundt Cake
Equipment
- Bundt Cake Pan
Ingredients
CAKE:
- 1 standard size chocolate cake mix
- 1 oz package chocolate pudding - DRY MIX (3.9 - 4 Serving Size)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- tsps Optional: If desired add 1-2 of pure peppermint extract
CREAM CHEESE FILLING:
- 8 oz block of cream cheese (softened)
- 1 egg (room temperature)
- 1/4 cup sugar
- 2 tsp pure peppermint extract
- 2 tbsp crushed candy canes
GLAZE:
- 8 oz of chopped white chocolate
- 1/2 cup heavy cream (half and half can also work)
- 1/2 - 1 tsp pure peppermint extract
- 1/4 cup crushed candy canes
Instructions
CAKE:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all cake ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well-combined.
- 3. Spoon approximately 1/3 of batter into a Bundt cake pan that has been sprayed with non-stick cooking spray.
- 4. Spoon cream cheese filling (directions below) onto cake batter. Spread remaining cake batter over cream cheese filling.
- 5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from Bundt pan and top with powdered sugar or chocolate glaze if desired.
CREAM CHEESE FILLING:
- Combine softened cream cheese, egg, sugar and peppermint extract in a bowl and mix with a mixer until well combined and creamy. Stir in crushed candy canes. Mix to combine.
GLAZE:
- In a large microwave safe bowl (glass works best) combine chopped chocolate and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Stir in peppermint extract. Spoon or pour over cake. Sprinkle with crushed candy canes. Serve and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Thanks for the mention, Christi! This cake sounds amazing, btw. I can’t wait to try it myself.