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Cozy Peppermint Bark Chocolate Bundt Cake

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A rich, tender chocolate bundt cake with peppermint bark folded into the batter and a glossy chocolate glaze. Perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (about 225g) peppermint bark, chopped (reserve ¼ cup for garnish)
  • ½ cup (85g) semi-sweet chocolate chips (for glaze)
  • ¼ cup (60ml) heavy cream (for glaze)
  • ½ teaspoon peppermint extract (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with softened butter, then dust with cocoa powder. Tap out excess.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  5. With mixer on low, add one-third of dry ingredients, then half of buttermilk. Repeat with another third of dry ingredients, remaining buttermilk, and finish with last third of dry ingredients. Mix just until combined. Scrape down bowl.
  6. Gently fold in 1 ¼ cups of chopped peppermint bark with a rubber spatula. Reserve ¼ cup for garnish.
  7. Spoon batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50-55 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack for 15 minutes.
  9. Invert cake onto wire rack or serving plate. Lift pan off gently. Cool completely, about 1 hour.
  10. For glaze: Place chocolate chips in a heatproof bowl. Heat heavy cream in small saucepan until simmering. Pour over chocolate, let sit 1 minute, then whisk until smooth. Stir in peppermint extract if using. Let cool 2-3 minutes until slightly thickened.
  11. Pour glaze over cooled cake, letting it drip down sides. Immediately sprinkle reserved chopped peppermint bark on top. Let glaze set about 20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Grease pan thoroughly to prevent sticking. Cake tastes even better on day two. For gluten-free, use 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and buttermilk substitute (almond milk + vinegar).

Nutrition

Keywords: peppermint bark, chocolate bundt cake, holiday dessert, easy cake recipe, mint chocolate cake

Find it online: https://twinkletaste.com/cozy-peppermint-bark-chocolate-bundt-cake-easy-recipe/