Chocolate and Peppermint Bundt Cake Recipe

It is finally time to start the holiday baking bonanza. Candy, cookies and cakes, I love making them all. I wanted to make a moist, peppermint chocolate bundt cake but instead of a thin glaze which had been my go-to in the past, I made a thick, cream cheese and peppermint frosting with lots of sprinkles on top to give it a snow-like appearance.

Chocolate and Peppermint Bundt Cake Recipe

One unique ingredient that this cake uses is a box of candy cane pudding, which you can find at K-mart and Amazon. Other stores may carry it, but I haven’t personally found it anywhere but K-mart, so call ahead to be sure. The floral decoration in the hole of the bundt cake is optional. I liked the festive appearance it gave the cake. I found the flowers at Michaels craft store.

Chocolate and Peppermint Bundt Cake Recipe

As with most bundt cakes, their flavor gets better if it sits a day. I would recommend planning ahead if possible and making the cake the day before and letting it sit overnight. Wrap with a cling wrap then frost it the next day. Enjoy!

Chocolate & Peppermint Bundt Cake Recipe


For cake:
1 box of moist chocolate cake mix
1 small box (3.4 oz.) of instant chocolate pudding (not prepared)
1 small box (3.4 oz.) of instant candy cane pudding (not prepared)
1/2 cup of vegetable oil
1 cup water
1/4 cup milk
4 eggs

For frosting:
1 (8 ounce) package of cream cheese, softened
1/4 cup butter, softened
2 to 3 cups confectioner's sugar
1/8 tsp. peppermint extract
sprinkles for garnish
tools: large piping bag with a large round tip


For the cake:
1. Preheat oven to 350-f degrees and grease your bundt cake pan well. (I used a standard sized bundt pan.)

2. In mixing bowl, combine cake mix, puddings, oil, water, milk and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean. Let cake cool.

For the frosting:
1. Using your stand mixer, blend the cream cheese and butter until it is very smooth and there are no lumps. Add the peppermint and then the confectioner's sugar, one cup at a time, scraping the sides of the bowl as needed.

2. Add the frosting to a prepared large piping bag with a large circle tip. Pipe around the cake, one thick stripe at a time. Add sprinkles if using. Slice and serve.

Note: A variety of factors such as the heat of your ingredients/ kitchen, and how sweet you want your frosting, will determine how much powdered sugar you add. Test the frosting. You want it to be thick. If it is too thin it can slide down the sides of the cake which is not desired.

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Chocolate and Peppermint Bundt Cake Recipe