5 from 2 reviews

Chocolate Peppermint Bundt Cake

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chocolate bundt cake with chocolate frosting and sugared cranberries

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.

chocolate peppermint bundt cake on a cake stand

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!

chocolate peppermint bundt cake on a cake stand

These also would be SO CUTE as mini chocolate peppermint bundt cakes…that’s the next pan I need in my life!

This Chocolate Peppermint Bundt Cake is:

  • Super Moist
  • Easy to make
  • Festive for Christmas
  • Perfect for the chocolate lover in your life
  • Sour cream free
chocolate peppermint bundt cake on a cake stand

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:

Ritz Cracker Christmas Cookies

Holiday White Chocolate Cranberry Cookies

Chewy Pistachio Cranberry Cookies

Cranberry Orange Breakfast Bread

What are you waiting for? Let’s bake this Chocolate Peppermint Bundt Cake!

a slice on peppermint chocolate bundt cake on a plate

*Note: DO NOT over bake this recipe! It will turn out dry and yucky!

More recipes you will love

Bacardi Rum Bundt Cake

Double Chocolate Crinkle Cookies

Snickerdoodle Cookies

Apple Galette

Rum Banana Bread

Reindeer Rice Cake

Are you a cake or ice cream person?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chocolate bundt cake with chocolate frosting and sugared cranberries
5 from 2 reviews

Chocolate Peppermint Bundt Cake

Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 12 servings
A super moist and festive chocolate bundt cake you need in your life. It’s easy to make and will impress your guests!


  • 1 stick unsalted butter, (8 Tbsp.) softened
  • 3/4 cup dark brown sugar
  • 3/4 cup coconut sugar*
  • 3 large eggs, room temperature
  • 3 tsp. peppermint extract
  • 2 cups All-Purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup water
  • 1/2 cup Greek yogurt*, plain
  • 2 candy canes, crushed (for garnish)
  • 1/2 cup sugared cranberries* (optional garnish)


  • 10 oz. dark chocolate chips
  • 3 Tbsp. coconut oil
  • 1 cup powdered sugar

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat your oven to 350° F. Spray your bundt can with non stick baking spray and set aside.
  • In a stand mixer or 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.

Nutrition Information

Serving: 1slice, Calories: 375kcal (19%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.



Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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5 from 2 votes (2 ratings without comment)
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Emily Kyle

I’ve never made a bundt cake before, but I had this copper bundt pan in the basement and decided to give it a try. It was so good, my boys loved it! A new holiday favorite for us.


This is beyond gorgeous. I need to make this for someone as a gift.


ummmm, this is terrible, but I do not have a bundt cake pan. Can I make it in a regular pan? On my list to get one ASAP.


This bundt cake can cure any chocolate craving! What a delicious treat for the Holidays:)


This is beautiful, love the peppermint here!

Liz Shaw

This looks so festive! I love bundt cakes!

Emily Bruno

Yesss- this would be SO cute in mini! Give me all the chocolate. Love those sugared cranberries on top, too!!