Peppermint Mocha Bundt Cake
A delightful dessert combining rich chocolate and coffee with a refreshing hint of peppermint, perfect for holiday celebrations or any special occasion.
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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Notes
Serve warm or at room temperature. Garnish with crushed peppermint or cocoa powder as desired. Pairs well with whipped cream or vanilla ice cream.