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Chocolate Peppermint Bundt Cake Recipe

Chocolate & Peppermint Bundt Cake Recipe

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
A moist, peppermint chocolate bundt cake with a thick, cream cheese and peppermint frosting with lots of "snow" sprinkles on top.
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Ingredients

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

Instructions 

For the cake:

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

  • 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.
  • 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.