Nothing Bundt Cakes Peppermint Chocolate Chip

Chocolate with peppermint has been a classic combination preferred by all dessert lovers to create that perfect harmony between rich sweetness and refreshing flavor. From Christmas cookies to sophisticated cakes, this timeless combination is still finding its way into seasonal desserts that continue the theme of comfort and celebration all year long.

OH, a good chocolate cake is more than just sweetness. The combination of soft texture, intense cocoa flavor, and creamy toppings makes for an iconic dessert that is perfect at birthdays, family gatherings, holidays, or special occasions.

Using the beloved flavor pair in a seasonal dessert, Nothing Bundt Cakes Peppermint Chocolate Chip combines rich chocolate cake with refreshing peppermint frosting and bakery-style quality. Thanks to the spices and flavors they are familiar with from holiday meals, these cakes just feel seasonal.

Nothing Bundt Cakes Peppermint Chocolate Chip

Author: Olivia Stone | Home Chef

450kcal

5 from 1 vote

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Prep 20 minutes mins

Cook 45 minutes mins

Resting Time 30 minutes mins

Total 1 hour hr 35 minutes mins

Nothing Bundt Cakes Peppermint Chocolate Chip is a festive chocolate dessert inspired by the classic holiday combination of rich chocolate and refreshing peppermint. This moist bundt cake features chocolate chips throughout, a smooth cream cheese frosting finish, and a seasonal flavor profile perfect for Christmas gatherings, holiday parties, and special celebrations.

Servings 12 servings

Course Dessert, Cake, Baking

Cuisine American

Ingredients

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• ▢ 2 cups All-purpose flour Spooned and leveled
• ▢ ¾ cup Unsweetened cocoa powder Dutch-processed or natural
• ▢ 2 cups Granulated sugar
• ▢ 2 tsp Baking powder
• ▢ 11/2 tsp Baking soda
• ▢ 1 tsp Salt Fine table salt
• ▢ 3 large Eggs Room temperature
• ▢ 1 cup Milk or buttermilk Room temperature
• ▢ ½ cup Vegetable oil Or canola oil
• ▢ 2 tsp Vanilla extract Pure vanilla extract
• ▢ 1 tsp Peppermint extract Adjust to taste
• ▢ 1 1/2 cups Chocolate chips Mini semi-sweet chocolate chips work best
• ▢ 8 oz Cream cheese Softened to room temperature
• ▢ ½ cup Butter Unsalted, softened
• ▢ 3 cups Powdered sugar Sifted
• ▢ 2-3 tbsp Heavy cream or milk for frosting consistency Add gradually to reach desired consistency
• ▢ 1/4 cup Crushed peppermint candies Optional decoration (candy canes)

Equipment

• ▢
  1 Bundt cake pan 10-12 cup capacity, non-stick
• ▢
  2 Large mixing bowls For dry and wet ingredients
• ▢
  1 Electric mixer or hand mixer For cake batter and frosting
• ▢
  1 Measuring cups and spoons Set for wet and dry measurements
• ▢
  1 Spatula Silicone spatula for folding chocolate chips
• ▢
  1 Whisk Wire whisk for dry ingredients
• ▢
  1 Cake tester or toothpick To check cake doneness
• ▢
  1 Cooling rack Wire rack for cooling the cake
• ▢
  1 Serving plate Or cake stand
• ▢
  1 Piping bag for frosting (optional) For signature thick frosting lines

Method

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1. Step 1: Preheat & Prep

   Instruction: Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt cake pan thoroughly with butter and dust lightly with cocoa powder (or flour) to prevent sticking.
   
2. Step 2: Whisk Dry Ingredients

   Instruction: In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt until evenly combined.
   
3. Step 3: Combine Wet Ingredients

   Instruction: Add 3 large eggs, 1 cup milk (or buttermilk), 1/2 cup vegetable oil, 2 tsp vanilla extract, and 1/2 tsp peppermint extract to the dry mixture. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
   
4. Step 4: Fold in Chocolate Chips

   Instruction: Using a silicone spatula, gently fold 1 1/2 cups mini chocolate chips into the batter until evenly distributed.
5. Step 5: Fill the Pan

   Instruction: Pour the batter evenly into the prepared Bundt pan and smooth the top with your spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
6. Step 6: Bake

   Instruction: Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick or cake tester inserted into the deepest part comes out clean.
7. Step 7: Cool the Cake

   Instruction: Allow the cake to cool in the pan on a wire rack for 15–20 minutes, then invert it onto the cooling rack to cool completely before frosting.
   
8. Step 8: Make the Frosting

   Instruction: In a medium bowl, beat 8 oz softened cream cheese and 1/2 cup softened butter until creamy. Gradually beat in 3 cups powdered sugar, then add 2–3 tbsp heavy cream until the frosting is thick and smooth.
9. Step 9: Frost & Garnish

   Instruction: Transfer frosting to a piping bag with a round tip (or cut the corner of a zip-top bag). Pipe thick lines from the center well down the outer ridges of the cake. Top immediately with 1/4 cup crushed peppermint candies.
10. Step 10: Slice & Serve

    Instruction: Slice into 12 servings and enjoy. Store any leftover cake covered in the refrigerator for up to 5 days.
    
Use Cocoa Powder Instead of Flour for Dusting: Dusting the greased pan with cocoa powder prevents white flour patches on the dark crust and deepens the chocolate color.
Mini Chocolate Chips are Key: Regular-sized chocolate chips are heavy and tend to sink to the bottom during baking. Mini chips distribute evenly throughout the crumb.
Go Easy on the Peppermint Extract: Peppermint extract is very concentrated. Stick strictly to 1/4 to 1/2 teaspoon to avoid an overpowering medicinal flavor.
Master the Inversion Timing: Wait exactly 15 to 20 minutes before flipping the cake out of the pan. If inverted too hot, it can break; if left too long, steam creates moisture that makes it stick.
Room-Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature. This creates a silky batter without overmixing and guarantees a smooth, lump-free frosting.
Get the Signature “Nothing Bundt Cakes” Look: Use a piping bag fitted with a large round tip (or no tip, just a 1/2-inch cut). Pipe thick ribbons starting from the center hole and draping over each outer ridge.
Crush Candy Canes Fresh: Add the crushed peppermint right before serving. Peppermint candies absorb moisture from cream cheese frosting and will soften or bleed color if left too long in the fridge.

Nutrition

Serving100gCalories450kcalCarbohydrates60gProtein5gFat23gSaturated Fat13gPolyunsaturated Fat1.5gMonounsaturated Fat6gTrans Fat0.5gCholesterol60mgSodium360mgPotassium150mgFiber2gSugar42gVitamin A500IUCalcium90mgIron2mg

Notes

• Use peppermint extract carefully because a small amount provides a strong holiday flavor.
• Allow the cake to cool completely before frosting to prevent melting.
• Store the cake in the refrigerator because of the cream cheese frosting.
• Let refrigerated cake sit briefly before serving for the best texture and flavor.
• Add extra chocolate chips or peppermint pieces for a stronger seasonal taste.
• Nutrition values may vary depending on ingredients, serving size, and frosting quantity.

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Why You Should Try This Nothing Bundt Cakes Peppermint Chocolate Chip Recipe at Home

Who doesn’t love the Yin and Yang of rich chocolate with crisp, cool peppermint? The cake made in this recipe is a soft, super-moist crumb loaded with chocolate chips and topped off with perfectly creamy frosting to rival even the best bakery cupcakes.

Baking this cake at home means making it as fresh/easy/hard/ sweet as you like and taking something special from your kitchen to share with family or friends. Whether you are making it for a holiday get-together or getting cosy at home alone and need chocolate peppermint treats, we

have an easy-peasy recipe that is scrumptious for your dessert rotation. The homemade taste of a classic favorite that is made seasonal!

Frequently Asked Questions (FAQs)

Can I make this Chocolate Peppermint Bundt Cake ahead of time?

Yes. You can bake the cake 1 to 2 days in advance. Wrap the cooled, unfrosted cake tightly in plastic wrap and store it at room temperature or in the refrigerator. Prepare and apply the cream cheese frosting and crushed candy canes on the day of serving for the freshest appearance and texture.

How should I store leftovers?

Because of the cream cheese frosting, store any leftover cake in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, let chilled slices sit at room temperature for 15 to 20 minutes before serving.

Can I freeze this Bundt cake?

Yes, the unfrosted cake freezes exceptionally well for up to 3 months. Wrap the completely cooled cake in two layers of plastic wrap followed by a layer of aluminum foil. Thaw overnight in the refrigerator before frosting. If freezing frosted slices, flash-freeze them on a baking sheet for 1 hour first, then wrap individually.

Why did my Bundt cake stick to the pan?

Sticking usually happens if the pan was greased unevenly or if the cake cooled too long in the pan. Use a pastry brush to coat every inner crevice with melted butter or shortening, dust thoroughly with cocoa powder, and invert the pan onto a wire rack between 15 and 20 minutes after taking it out of the oven.

Can I substitute peppermint extract with mint extract?

Stick to peppermint extract (Mentha piperita) for the classic holiday candy cane flavor. Standard “mint extract” is typically a blend of spearmint and peppermint, which gives a distinctly different, toothpaste-like flavor profile in baked goods.

Can I use a boxed chocolate cake mix instead of making it from scratch?

Yes. To use a box mix, combine 1 box of Devil’s Food cake mix, 1 small box (3.9 oz) instant chocolate pudding mix, 1 cup sour cream, 4 large eggs, 1/2 cup water, 1/2 cup vegetable oil, and 1/4 tsp peppermint extract. Fold in 1 1/2 cups mini chocolate chips and bake as directed.