Nothing Bundt Cakes Peppermint Chocolate Chip
620kcal
Ingredients
Peppermint chocolate chip cake
- 1 box devil's food or chocolate fudge cake mix 15.25 oz / 432 g
- 1 box instant chocolate pudding mix 3.9 oz / 110 g
- 1 cup full-fat sour cream 240 g
- 4 large eggs room temperature
- 1/2 cup vegetable oil 120 ml
- 1/2 cup warm milk 120 ml
- 1/2 tsp pure peppermint extract not mint extract
- 1 cup mini semi-sweet chocolate chips 170 g
- 1/2 cup Andes peppermint crunch baking chips 85 g, or more mini chips
Cream cheese frosting
- 8 oz cream cheese 226 g, softened
- 1/2 cup unsalted butter 113 g, softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar 420 g, sifted
- 1 pinch salt
Topping
- 1/4 cup crushed candy canes or peppermint candies add just before serving
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
Cake
- Heat the oven to 350°F (175°C). Brush a 10–12 cup bundt pan with soft butter or shortening and dust with cocoa powder.
- Beat the cake mix, pudding mix, sour cream, eggs, oil, warm milk and peppermint extract on medium for 2 minutes.
- Toss the mini chips and peppermint crunch chips with 1 teaspoon dry cake mix and fold them in.
- Spread in the pan and bake 45–50 minutes, until a skewer comes out with a few moist crumbs.
- Cool 10 minutes in the pan, then turn out onto a rack and cool completely.
Frosting and topping
- Beat the cream cheese and butter until smooth. Add vanilla and salt, then the powdered sugar a cup at a time until thick enough to hold its shape.
- Pipe thick stripes from the top center down the sides with a large round tip (about 1/2 inch), leaving gaps between them.
- Sprinkle with crushed candy canes just before serving so they stay crunchy. Refrigerate leftovers.
Notes
For Bundtlets, bake in a mini bundt pan two-thirds full for 16–20 minutes. Crushed candy canes melt inside the batter, so use peppermint baking chips inside and candy canes only on top. Nutrition is an estimate per slice (1/14 of the cake).