Description
Indulge in the festive flavors of this Peppermint Mocha Bundt Cake, a delightful blend of rich chocolate and refreshing peppermint. Perfect for holiday gatherings, this moist cake is topped with a glossy glaze that will impress your guests.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup brown sugar (light)
- 3 large eggs (room temperature)
- 1 cup buttermilk
- 1 cup fresh brewed coffee
- ½ tsp peppermint extract
- ½ cup melted butter (cooled)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, granulated sugar, and brown sugar.
- In another bowl, beat eggs, buttermilk, brewed coffee, melted butter, and peppermint extract until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined; avoid overmixing.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle with powdered sugar glaze once cooled.
Notes
- Store leftovers in an airtight container.
- This cake freezes well for up to 2 months.
- Feel free to add crushed candy canes on top for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg