I got a new bundt pan this year from Williams-Sonoma and it sat on my counter for at least a month before I did anything with it. I could not figure out what kind of bundt cake to make!
Then, I got inspiration from the front of a magazine cover to make a chocolate bundt cake. OK Tawnie. Good start, good start. But there are a billion chocolate bundt cake recipes online…what is going to make mine different?!
Let’s make it festive…by adding peppermint…and sugared cranberries! I am obsessed with using Nielsen-Massey products lately so I used their peppermint extract to make the peppermint flavors dance on your tongue a little more.
The first bundt cake I ever had was from my mom, of course. She taught me everything I need to know in the kitchen. As a tradition, she makes us a rum bundt cake for my birthday every year. (For both me and my brother, as my brother’s birthday is 1 day before mine, but 4 years apart!)
Bundt cakes are so pretty, right? I feel like this cake is especially gorgeous with how this Heritage bundt pan that creates those mesmerizing swirls in the cake!
These also would be SO CUTE as mini chocolate peppermint bundt cakes…that’s the next pan I need in my life!
Common questions regarding this Chocolate Peppermint Bundt Cake:
Why do baked good recipes always call for unsalted butter? I prefer to use unsalted butter in my cakes, cookies, muffins, etc. so I can control how salty the product comes out. It you don’t have unsalted butter on hand I recommended omitting the extra salt in the recipe.
How can I get my bundt cake to not stick to the pan? First, butter the pan and then lightly coat the entire pan with flour, shaking off the excess. Or since this is a chocolate cake, you can coat it with the cocoa powder instead of flour!
What can I use if I don’t have Greek yogurt? Sour cream or butter milk works well as a replacement.
What other flours can I use instead of All-Purpose? This recipe can be made gluten free with a gluten free flour.
Here are some other great holiday baked goods you’ll love:
Preheat your oven to 350° F. Spray your bundt can with non stick baking spray and set aside.
In a stand mixer os using a hand mixer, mix together the softened butter and both sugars. Then add in the eggs one by one followed by the peppermint extract.
In a separate large bowl whisk together the flour, cocoa powder, baking soda and salt. On a slow speed, add the flour mixture to the butter/sugar mixture until well combined. Then add in the water & Greek yogurt. (Batter will be thick!)
Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until center of cake is cooked all the way through. Do not over bake!
Once the cake is done and has cooled completely, make the glaze. Melt the chocolate chips in the microwave or using a double boiler. Stir in the coconut oil and powdered sugar and mix. Adjust texture of glaze by adding a touch more coconut oil or powdered sugar to get the consistency you prefer.
Pour chocolate glaze over the cake and garnish with crushed peppermint and sugared cranberries.
To make the sugared cranberries: in a saucepan over medium heat mix 1/2 cup water with 1/2 cup granulated sugar until sugar dissolves. Removed from heat & add in 1 cup cranberries. Let the cranberries soak for 5 minutes. Remove cranberries with a slotted spoon and place onto parchment paper. Let them rest for 10 minutes here. Then place 1/2 cup sugar in a bowl and roll cranberries in the sugar to coat. They will be a little sticky!! Place sugared cranberries on clean parchment paper and let rest for 1 hour. Use these to decorate your cake!If you don’t have coconut sugar, sub white granulated. If you don’t have Greek yogurt, sub sour cream.