Chocolate Bundt Cake With Peppermint Glaze Recipe

Name: Chocolate Bundt Cake With Peppermint Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour; 1 teaspoon cocoa; 1 (18 ounce) box devil's food cake mix; 1 (4 ounce) box instant chocolate pudding mix; 1 cup vegetable oil; 4 eggs; 1/2 cup hot water; 1 cup sour cream; 1 teaspoon vanilla extract; 1 cup chocolate chips; glaze; 1 1/2 cups powdered sugar; 1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste; 2 tablespoons crushed candy canes (optional)

Servings: persons

2 tablespoons flour
1 teaspoon cocoa
1 (18 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
glaze
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste
2 tablespoons crushed candy canes (optional)

1
Preheat oven to 350 degrees (175 degrees C).
2
Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
3
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
4
Beat until smooth.
5
Stir in chocolate chips by hand.
6
Pour batter into prepared pan.
7
Bake for 1 hour- but check it after 55 minutes just in case.
8
Allow to cool.
9
In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
10
Stir stir stir.
11
If it's too thick, add another couple drops of water.
12
Drizzle over turned out cake.
13
Sprinkle with crushed candy canes, if you got`em.

1366

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons flour, 1 teaspoon cocoa, 1 (18 ounce) box devil's food cake mix, 1 (4 ounce) box instant chocolate pudding mix, and more.

Yes, Chocolate Bundt Cake With Peppermint Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Bundt Cake With Peppermint Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions