Peppermint Chocolate Chip Bundt Cake
420kcal
Ingredients
- For the Cake
- 2 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup sour cream or Greek yogurt
- 1 cup buttermilk
- 1 ½ cups mini chocolate chips
- For the Peppermint Chocolate Glaze
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- 3 to 4 tablespoons milk or heavy cream
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Crushed peppermint candies or candy canes optional
Equipment
- 10 to 12-cup bundt cake pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Method
- Preheat the oven to 350°F (175°C). Grease and lightly dust a bundt pan with cocoa powder.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and peppermint extracts.
- Add the dry ingredients alternately with buttermilk and sour cream. Mix until just combined.
- Fold in the mini chocolate chips gently.
- Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer it to a cooling rack to cool completely.
- Prepare the glaze by mixing powdered sugar, cocoa powder, milk, peppermint extract, and vanilla until smooth.
- Drizzle the glaze over the cooled cake and top with crushed peppermint candies if desired.
- Slice and serve.
Nutrition
Serving120gCalories420kcalCarbohydrates58gProtein5gFat20gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.5gCholesterol75mgSodium280mgPotassium180mgFiber3gSugar38gVitamin A650IUVitamin C0.5mgCalcium70mgIron2.5mg
Notes
- Bring ingredients like eggs, butter, and sour cream to room temperature for a smoother batter.
- Avoid overmixing after adding flour to keep the cake soft and tender.
- Toss chocolate chips with a tablespoon of flour before adding to help prevent them from sinking.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- Freeze the unglazed cake for up to 3 months and add fresh glaze before serving.