This Peppermint Mocha Bundt Cake is a delicious chocolate cake, topped with mocha ganache and peppermint sprinkles. It’s the perfect cake for holiday entertaining!

There is something so simple yet enjoyable about the combination of peppermint and chocolate when they get added together to create a delectable dessert. If you are a fan of mint chocolate chip ice cream and several other types of treats that combine these two prominent flavors, you will love the Peppermint Mocha Bundt Cake that you can make in less than an hour. It is the perfect holiday cake to bake and serve after having a delicious Christmas dinner with your loved ones.

How to Turn a Boxed Cake into a Bundt Cake

It does not take much to prepare the Peppermint Mocha Bundt Cake. Start by getting a box of triple chocolate cake mix to make the process of preparing this recipe less stressful and much easier on you. In addition to your cake mix, you should have some eggs, whole milk, sweet cream butter, and peppermint extract available to add together to create the cake batter. Once you have blended your ingredients to create the batter, pour it into a bundt pan and pop it in the oven.

Peppermint Mocha Bundt Cake Variations

The recipe for the Peppermint Mocha Bundt Cake includes a quick list of ingredients needed to prepare a mocha ganache to add on top. Although the ganache is optional, it makes this cake taste even better. You can use crushed peppermint candies or peppermint-flavored mini morsels on top of the cake. Using espresso powder will give this cake a slight coffee-like taste, which is perfect if you are the kind of person who enjoys drinking coffee with a chocolate peppermint creamer.

Peppermint Mocha Cake Ingredients

Makes one 9in bundt cake

1 box of triple chocolate cake mix
3 large eggs
1 ¼ C whole milk
½ C unsalted sweet cream butter, softened
1 tbsp pure peppermint extract
1 9in bundt cake pan

How to Make a Peppermint Mocha Bundt Cake

Preheat the oven to 350 degrees and spray the bundt cake pan with pam baking spray.

Using a large bowl, beat together the cake mix, milk, eggs, butter and peppermint extract until combined and smooth.

Pour the batter into the bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.

Allow to cool completely before removing the bundt cake from the pan and placing onto a wire rack.

Mocha Ganache Ingredients

1 ½ C semi sweet chocolate chips
¾ C heavy whipping cream
1 tbsp espresso powder
1 C Peppermint Crushed Candy

Cake Topping Directions

Using a small pot, bring the heavy whipping cream and espresso powder to a slow simmer.

Using a strainer, strain the heavy whipping cream into another bowl.

Pour the hot heavy whipping cream over the chocolate chips into a heat safe bowl. Allow to sit for a minute before whisking until smooth.

Pour the ganache over the bundt cake and allow it to drip down the sides. Sprinkle the crushed candy on top and enjoy!

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Peppermint Mocha Bundt Cake

Yield: Makes one 9inch bundt cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

This Peppermint Mocha Bundt Cake is a delicious chocolate cake, topped with mocha ganache and peppermint sprinkles. It's the perfect cake for holiday entertaining!

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Ingredients

Cake Ingredients

• 1 box of triple chocolate cake mix
• 3 large eggs
• 1 ¼ C whole milk
• ½ C unsalted sweet cream butter, softened
• 1 tbsp pure peppermint extract
• 1 9in bundt cake pan

Mocha Ganache Ingredients

• 1 ½ C semi sweet chocolate chips
• ¾ C heavy whipping cream
• 1 tbsp espresso powder
• 1 C Peppermint Crushed Candy

Instructions

How to Make a Peppermint Mocha Bundt Cake

1. Preheat the oven to 350 degrees and spray the bundt cake with pam baking spray.
2. Using a large bowl, beat together the cake mix, milk, eggs, butter and peppermint extract until combined and smooth.
3. Pour the batter into the bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.
4. Allow to cool completely before removing the bundt cake from the pan and placing onto a wire rack.

Cake Topping Directions

1. Using a small pot, bring the heavy whipping cream and espresso powder to a slow simmer.
2. Using a strainer, strain the heavy whipping cream into another bowl.
3. Pour the hot heavy whipping cream over the chocolate chips into a heat safe bowl. Allow to sit for a minute before whisking until smooth.
4. Pour the ganache over the bundt cake and allow it to drip down the sides. Sprinkle the crushed candy on top and enjoy!