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Peppermint Bark Cake

Peppermint Bark Bundt Cake

Author Christi Johnstone
Course Dessert
Cuisine American
A quick and easy doctored cake mix recipe, this Peppermint Bark Bundt Cake is delicious enough to serve on special occasions yet easy enough to whip up on a week night.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 servings

Ingredients

CAKE:

  • 1 standard size chocolate cake mix
  • 1 package 3.9oz (approximately) chocolate pudding mix just the dry mix, do not make the pudding
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • Optional: If desired add 1-2 tsps of pure peppermint extract

CREAM CHEESE FILLING:

  • 8 oz cream cheese softened
  • 1 large egg room temperature
  • 1/4 cup granulated sugar
  • 2 tsp pure peppermint extract
  • 2 tbsp crushed candy canes

GLAZE:

  • 8 oz of chopped white chocolate
  • 1/3 cup heavy cream half and half can also work in a pinch, but it will be runnier
  • 1/2 - 1 tsp pure peppermint extract
  • 1/4 cup crushed candy canes

Instructions

CAKE:

  • Preheat oven to 350 degrees F.
  • 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.
  • Spoon approximately 1/3 of batter into a Bundt cake pan that has been sprayed generously with non-stick cooking spray, preferably a spray that includes flour*.
  • Spoon cream cheese filling (directions below) onto cake batter. Spread remaining cake batter over cream cheese filling.
  • Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Trust your senses (what you see, what you touch) more than the clock, as all ovens fluctuate somewhat, and ambient conditions can vary from home to home. Remove from oven and allow to cool on a wire rack for 20 minutes, place a large plate or platter over the opening in the bundt pan, hold the two together, then flip over to invert the pan and release the cake onto the plate. 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. Let sit for 5-10 minutes to allow mixture to thicken a bit. Slowly spoon over cake. It will run down the sides, so working slowly allows you to control how it runs. Sprinkle with crushed candy canes. Serve and enjoy!

Notes

*The cooking spray that includes flour, such as Baker's Joy or Pam Perfect Release, are great when making bundt cakes. Also, make sure your bundt pan is in tip top shape. I replace my inexpensive non-stick pan every few years, after longer than that, sticking can become an issue with bundt pans. These things will help your cake release easily from the pan. 

Nutrition

Calories: 466kcal | Carbohydrates: 38g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 87mg | Sodium: 401mg | Potassium: 208mg | Fiber: 1g | Sugar: 27g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg
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