If you’re looking for the perfect dessert to celebrate the holiday season or simply want to enjoy a delicious treat, look no further than the Peppermint Mocha Bundt Cake. This festive cake combines the rich flavors of chocolate and coffee with a refreshing hint of peppermint, creating a delightful experience that will leave your taste buds dancing with joy. Whether you’re hosting a holiday gathering or simply treating yourself, this Bundt cake is sure to impress.
Why We Love This Peppermint Mocha Bundt Cake Recipe
This Peppermint Mocha Bundt Cake is not just any dessert; it embodies the joy and warmth of the season. The combination of chocolate and coffee is classic, but adding peppermint takes it to a whole new level. Each bite offers a festive twist that perfectly encapsulates the spirit of winter celebrations.
Moreover, the Bundt cake design provides an elegant presentation without the fuss of elaborate decorating. It’s simple enough for everyday enjoyment yet striking enough for special occasions. The cake holds moisture beautifully, ensuring that each slice remains rich and delicious, days after baking. Plus, the ease of preparation makes it a favorite among bakers of all skill levels!
Ingredients About Peppermint Mocha Bundt Cake
To craft this delicious Peppermint Mocha Bundt Cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee, cooled
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup peppermint bits
- 1 cup powdered sugar (for glaze)
- 2 tablespoons unsweetened cocoa powder (for glaze)
- 3 tablespoons brewed coffee (for glaze)
- 1 tablespoon unsalted butter (for glaze)
Gather these ingredients and prepare to embark on a delightful baking adventure!
How to Make Peppermint Mocha Bundt Cake Directions
Creating your Peppermint Mocha Bundt Cake is straightforward and enjoyable. Let’s dive into the step-by-step process to ensure you get it just right.
- Begin by preheating your oven to 350°F (175°C). This is an essential step as it ensures your cake bakes evenly.
- Next, take your Bundt pan and grease it thoroughly. To prevent sticking, sprinkle some flour into the pan, shaking it around to coat the greased surface evenly.
- In a large mixing bowl, add the following dry ingredients: 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Use a whisk to combine these ingredients well.
- In a separate bowl, mix together your 1 cup cooled brewed coffee, 1/2 cup vegetable oil, 1/2 cup whole milk, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Stir this mixture until everything is nicely combined.
- Gradually pour your wet mixture into the bowl containing your dry ingredients. Stir gently until just combined; avoid over-mixing, as this can affect the texture of the cake.
- Now, it’s time to fold in the 1 cup peppermint bits. This will add delightful bursts of peppermint flavor throughout the cake.
- Pour the batter into your greased and floured Bundt pan, smoothing the top if needed. Place it in the preheated oven and bake for 40-45 minutes. To check if your cake is done, insert a toothpick into the center. It should come out clean when the cake is perfectly baked.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. After this time, gently invert the pan onto a wire rack to allow the cake to cool completely.
- While the cake is cooling, prepare the glaze. In a bowl, whisk together 1 cup powdered sugar, 2 tablespoons cocoa powder, 3 tablespoons brewed coffee, and the 1 tablespoon melted unsalted butter until smooth and glossy.
- Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides of the cake for a stunning finish.
- Your Peppermint Mocha Bundt Cake is now ready to serve and enjoy!
How to Serve Peppermint Mocha Bundt Cake
Serving your Peppermint Mocha Bundt Cake is just as important as baking it! The presentation can elevate the entire dessert experience. Here are some serving suggestions to consider:
- Warm or Room Temperature: This cake can be enjoyed warm or at room temperature. If you love the idea of a warm slice, pop it in the microwave for a few seconds before serving it.
- Garnishes: Elevate the aesthetic by adding a sprinkle of crushed peppermint candies on top of the glaze or a dusting of cocoa powder for a refined look.
- Accompaniments: Pair your cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. The creaminess perfectly balances the rich flavors of the cake.
- Beverage Pairing: Serve your cake with a warm mug of coffee, hot cocoa, or even a festive peppermint-flavored latte to enhance the flavor experience.
- Slice Size: Make sure to cut generous slices that allow your guests to fully relish the moist texture and rich flavor.
Expert Tips: Peppermint Mocha Bundt Cake
To ensure your Peppermint Mocha Bundt Cake rises to the occasion, here are some expert tips to keep in mind:
- Fresh Ingredients: Always use fresh leavening agents like baking powder and baking soda to ensure a good rise. Old ingredients can lead to a dense cake.
- Sift Cocoa Powder: Sifting your cocoa powder before measuring can help prevent clumps and ensure an even distribution of chocolate flavor.
- Mix Gently: When combining wet and dry ingredients, mix gently to maintain the cake’s light texture. Over-mixing can lead to a tough cake.
- Check Doneness: Instead of just relying on timing, check for doneness through the toothpick method. Ovens can vary, so it’s always good to double-check.
- Cool Completely: Let your cake cool completely on the wire rack before glazing to ensure the glaze doesn’t melt away.
How to Store Peppermint Mocha Bundt Cake
Storing your Peppermint Mocha Bundt Cake properly will help retain its moistness and flavor. Here are some storage tips:
- Room Temperature: Once completely cooled, store the cake at room temperature in an airtight container. It will stay fresh for up to 3 days.
- Refrigeration: If you want to store it for a longer period, place it in the refrigerator. Wrapped well, it can last up to a week, but be mindful that refrigeration can alter the texture slightly.
- Freezing: For longer storage, consider freezing the Bundt cake. Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 3 months in the freezer. Thaw it in the refrigerator overnight before serving.
- Glaze Caution: If freezing, it’s best to glaze the cake just before serving to maintain that beautiful finish.
Variation of Peppermint Mocha Bundt Cake
If you want to experiment with flavors or accommodate specific dietary needs, here are some delicious variations of the Peppermint Mocha Bundt Cake:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to check for gluten-free baking powder as well.
- Dairy-Free: Use almond milk or oat milk in place of whole milk and a dairy-free butter substitute to create a dairy-free version of this cake.
- Mint Chocolate Chip: Instead of peppermint bits, you can mix in mint chocolate chips for a chocolaty twist.
- Nutty Addition: Add chopped nuts like walnuts or pecans to the batter for an added crunch and flavor depth.
- Different Frosting: Instead of chocolate glaze, try a cream cheese frosting mixed with peppermint extract for a tangy contrast.
FAQ
What makes Peppermint Mocha Bundt Cake special?
Peppermint Mocha Bundt Cake uniquely combines rich chocolate, brewed coffee, and refreshing peppermint, offering a delightful fusion of flavors that capture the essence of the festive season.
How do I know if my cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs but not wet batter, your cake is ready.
Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored properly. Just glaze it before serving for the best presentation.
What can I serve with my Peppermint Mocha Bundt Cake?
This cake pairs wonderfully with coffee, hot chocolate, or a scoop of ice cream. Whipped cream or a sprinkle of crushed peppermint also makes for excellent garnish.
What if I don’t have a Bundt pan?
If you don’t have a Bundt pan, you can use a standard cake pan or two 9-inch round pans. Just adjust your baking time as necessary.
Peppermint Mocha Bundt Cake
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened cocoa powder plus additional for glaze
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup brewed coffee, cooled
- 0.5 cup vegetable oil
- 0.5 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 1 cup peppermint bits
For the glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons brewed coffee
- 1 tablespoon unsalted butter melted
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan.
- In a large bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: cooled coffee, vegetable oil, milk, eggs, vanilla extract, and peppermint extract.
- Gradually combine wet ingredients with dry ingredients, stirring gently to avoid over-mixing.
- Fold in peppermint bits.
- Pour batter into the prepared Bundt pan.
Baking
- Bake in the preheated oven for 40-45 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Making the glaze
- Whisk together powdered sugar, cocoa powder, brewed coffee, and melted butter until smooth.
- Drizzle the glaze over the cooled cake.
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