Easy Chocolate Peppermint Bundt Cake: The Simple Holiday Showstopper
You want a dessert that looks and tastes like you spent all day in the kitchen. Something festive, beautiful, and full of holiday cheer. But let’s be honest: between gift shopping, decorating, and hosting, your time and energy are stretched thin. The thought of a complicated layer cake with fussy frosting feels exhausting, not exciting.
What if you could make a breathtaking holiday dessert with almost no fuss?
Enter the hero of your holiday table: the easy chocolate peppermint Bundt cake. This recipe is designed for real life—for bakers who want maximum “wow” with minimal work. We’re skipping the complicated techniques and focusing on a simple, one-bowl(ish) batter, a foolproof pan trick, and a drizzle-and-sprinkle finish that looks professionally done. Get ready to bake a cake that’s as fun to make as it is to eat.
Why “Easy” is the Best Part of This Recipe
This cake proves that easy doesn’t mean boring. It means smart.
- Minimal Cleanup: We’re streamlining the mixing process. Fewer bowls = more time for holiday movies.
- The Pan Does the Decorating: The beautiful Bundt shape gives you an elegant design without any piping bags or fancy skills.
- Forgiving & Flexible: Made a small substitution? Don’t have buttermilk? This recipe is adaptable.
- Make-Ahead Magic: Bake it today, glaze it tomorrow. It actually gets more moist and flavorful overnight.
Gathering Your Simple Ingredients
This recipe uses pantry staples and a few festive touches. Here’s your easy shopping list.
For the Super-Moist Cake:
- 1 box (15.25 oz) devil’s food cake mix (the secret shortcut!)
- 1 box (3.9 oz) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream or plain full-fat Greek yogurt
- ½ cup vegetable oil
- ½ cup water or milk
- 1 ½ teaspoons pure peppermint extract (not mint extract!)
For the Simple Glaze & Topping:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- ¼ teaspoon pure peppermint extract
- ½ cup crushed candy canes or peppermint candies
- (Optional) ½ cup semi-sweet chocolate chips for drizzle
Your Tool Checklist:
- A 10-12 cup Bundt pan (This is essential).
- A large mixing bowl and whisk.
- A cooling rack.
- A small bowl for the glaze.
(The only specialized tool you need is a good Bundt pan. A non-stick version will make your life infinitely easier.)
The Simple, Stress-Free Method
Follow these steps in order. I’ve stripped away any complexity to leave you with a foolproof path.
How to Make Your Easy Chocolate Peppermint Bundt Cake
Step 1: The One Pan Prep Trick You Must Do.
This is the only step that requires real attention. Grease your Bundt pan incredibly well. Use baking spray with flour (like Baker’s Joy) and coat every single nook and cranny. Do not use just butter or plain cooking spray. This guarantees your beautiful cake will release in one piece.
Step 2: The One-Bowl(ish) Batter.
In a large mixing bowl, combine the dry cake mix and dry pudding mix. Whisk them together to break up any lumps. Add the eggs, sour cream, oil, and water/milk. Use a hand mixer or stand mixer to beat on medium speed for 2 full minutes. The batter will be thick and smooth. Stir in the peppermint extract by hand.
Step 3: Bake & Relax.
Pour the thick batter into your prepared pan and smooth the top. Bake in a preheated 350°F (175°C) oven for 45-50 minutes. The cake is done when the top looks set and springs back when lightly touched, and a toothpick inserted comes out with just a few moist crumbs.
Step 4: The Patient Cool (The Key to Easy Release!).
Let the cake cool in the pan on a wire rack for 25-30 minutes. This is not a suggestion—it’s a rule. Cooling lets the cake firm up. Then, place the rack over the pan and flip it over. Give the pan a little jiggle and lift it off. Let the cake cool completely on the rack.
Step 5: The 5-Minute Glaze & Festive Finish.
In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, and peppermint extract. Add more milk, a teaspoon at a time, until it’s a thick but pourable glaze. Drizzle it all over the cooled cake. Immediately sprinkle with crushed candy canes so they stick.
For an extra touch: Melt ½ cup chocolate chips with 1 tsp oil in the microwave and drizzle over the white glaze.
Pro-Tip for Ultimate Ease: Use a store-bought vanilla or chocolate glaze if you’re in a true pinch. But the homemade one takes 2 minutes and tastes so much better!
5 Super-Simple Variations
Make this easy cake your own with these no-fuss twists:
- Peppermint Chip: Stir 1 cup of Andes peppermint baking chips or dark chocolate chips into the batter before pouring.
- Candy Cane Surprise: Press 8-10 small whole candy canes into the bottom of the greased pan (they’ll be the top when flipped!). Pour batter over and bake as usual.
- Mocha Kick: Replace the water in the batter with cool, strong brewed coffee.
- Cream Cheese Glaze: Beat 4 oz softened cream cheese with 1 cup powdered sugar and 2 tbsp milk for a tangy glaze.
- Double Chocolate: Use chocolate milk instead of water or regular milk in the batter.
🔥 Recommended Baking & Kitchen Essentials
Here are a few of my favorite tools that make baking (and biscuit-making!) easier, faster, and way more fun.
1. BLACK+DECKER Crisp ’N Bake Air Fry Toaster Oven
Crisps, toasts, bakes, and air fries — all in one compact countertop oven. Perfect for quick biscuits, snacks, and weeknight cooking.
👉Check it out on Amazon2. CHEFMAN Digital Air Fryer + Rotisserie (XL 10L)
A true all-in-one appliance — air fry, roast, bake, dehydrate, and rotisserie family-size meals with ease.
👉See today’s price on Amazon3. 5-Piece Pastry & Biscuit Cutter Set
Everything you need for perfect biscuits: stainless-steel cutters, dough scraper, pastry blender, and a baking mat — beginner friendly and super durable.
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Professional-quality sheet pans that brown beautifully, never warp, and last a lifetime — essential for any baking lover.
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Reliable nonstick pans for muffins, cupcakes, egg bites, and more — even heating, easy cleanup, and great value.
👉Get it on Amazon6. Stand Mixer (5–6 Quart)
Makes mixing doughs and batters effortless during holiday baking.
👉Grab it here on AmazonDisclosure:
As an Amazon Associate, I earn from qualifying purchases. This means if you click on one of the product links and make a purchase, I may receive a small commission at no extra cost to you. I only recommend products I personally use and love.
Easy Doesn’t Mean No Tips! Here’s How to Guarantee Success.
- Don’t Overbake: Start checking at 45 minutes. An overbaked cake is dry, even with pudding mix.
- The Sour Cream Secret: This is your moisture insurance policy. Don’t skip it. Greek yogurt works too.
- Extract vs. Oil: Use pure peppermint extract for flavor. Peppermint oil is much stronger and can be tricky to measure.
- Crushing Candy Canes: Place them in a zip-top bag and use a rolling pin. It’s therapeutic and effective!
Your Easy Questions, Answered
Q: Can I make this without a Bundt pan?
A: You can bake it in a 9×13 inch pan for about 30-35 minutes for a simpler sheet cake. It will still taste great but won’t have the fancy shape.
Q: My cake stuck a little to the pan. Did I ruin it?
A: Not at all! This happens. Let it cool a bit longer upside down. Gently loosen any stuck bits with a butter knife. Once glazed and sprinkled, no one will ever know.
Q: Can I make this ahead of time?
A: 100%. Bake and cool the cake. Wrap it tightly in plastic wrap and keep it at room temperature for a day or in the freezer for a month. Glaze it the day you serve it.
Q: How do I store the leftover cake?
A: Cover it loosely with plastic wrap or a cake dome and keep it at room temperature for 3-4 days. The glaze will keep it moist.
Q: Can I use a different cake mix flavor?
A: Sure! A dark chocolate or fudge cake mix would work well too. Avoid “extra moist” mixes that include pudding, as combined with our added pudding, the texture can get too dense.
Conclusion: Celebrate Simply & Deliciously
This easy chocolate peppermint Bundt cake recipe is your proof that holiday baking can be both spectacular and stress-free. By embracing a smart shortcut (that magical cake and pudding mix combo) and focusing on one crucial technique (properly greasing the pan), you create a dessert that delivers on every promise: moist, flavorful, and stunningly festive.
You now have a go-to recipe that fits into the busiest of seasons, turning a simple baking session into a celebrated holiday tradition. It’s the effortless centerpiece your table deserves.
