Peppermint Bundt Cake

This peppermint bundt cake is the ultimate holiday "cheat code," designed for anyone who wants a stunning centerpiece without the stress of advanced decorating. By combining a moist white cake base with instant white chocolate pudding, peppermint-filled chocolate cookies, and a silky white chocolate glaze, you create a dessert that rivals any boutique bakery. The iconic fluted shape of the bundt pan provides an automatic elegance, making this the perfect solution for potlucks, office parties, or Christmas dinner. It is a festive, high-impact masterpiece that delivers the cool, crisp flavor of winter in every tender bite.

I first debuted this cake when I had to navigate three different holiday parties in a single weekend. My coworker Karen, who had a "Pinterest fail" with a complicated layer cake, was so convinced I’d ordered mine from a high-end bakery that she demanded the recipe on the spot. Even my mother-in-law—the ultimate scratch-baking traditionalist—had to admit it was exceptional. It’s the kind of recipe that makes you look like a pastry chef while you’re still in your holiday pajamas.

Building Block Ingredients

• White Cake Mix: One 15oz box. Provides a bright, clean canvas that allows the red peppermint specks and chocolate cookies to stand out visually
• Instant White Chocolate Pudding Mix: The secret to a bakery-style moistness and a subtle, buttery richness
• Peppermint Mocha Creamer: Used in both the cake and the glaze to layer the peppermint flavor and add a hint of chocolatey depth
• Peppermint chocolate cookies: Two cups, chopped. These add a decadent "cookies and cream" element with a seasonal peppermint twist
• Sour Cream: Provides the necessary fat and acidity to balance the sweetness and create a melt-in-your-mouth texture
• White Chocolate Chips: Combined with warm creamer to create a glossy, thick glaze that sets into a beautiful white crown
• Crushed Candy Canes: The final festive touch that adds a bright pop of red and a satisfying, cool crunch

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Creating The Festive Masterpiece

The Batter Foundation:

Beat the cake mix, pudding mix, eggs, oil, sour cream, and creamer for 2 minutes until thick and smooth. Gently fold in the cookie chunks and peppermint bits by hand. This ensures the add-ins remain intact and don't turn the batter gray.

The Pan Prep and Bake:

Spray your bundt pan generously with a flour-based baking spray. Pour in the batter and tap the pan on the counter to remove air pockets. Bake at 350°F for 45–50 minutes. The cake is done when a skewer comes out clean and the top springs back when touched.

The 15-Minute Rule:

Cool the cake in the pan for exactly fifteen minutes. Any less and the cake will crumble; any more and the sugar will act as glue, making the cake stick to the pan. Flip onto a plate and cool completely before glazing.

The Finishing Drizzle:

Melt the white chocolate chips with warm peppermint creamer until silky. Let the glaze sit for 10 minutes to thicken slightly, then spoon it over the ridges of the cooled cake. Shower immediately with crushed candy canes before the glaze sets.

I learned the hard way that rushing the "flip" is the quickest path to disaster. I once tried to unmold the cake after 10 minutes, and I spent the rest of the evening trying to patch together a crumbly mess with extra glaze. Now, I set a literal timer for 15 minutes. I also discovered that quality white chocolate chips make a massive difference—cheap ones can be waxy and won't melt into that beautiful, glossy river of glaze your cake deserves.

Creative Variations

For a richer look, try a 'Double Chocolate Peppermint' version by using a dark chocolate cake mix and chocolate pudding. If you want to lean into the mocha side, add a teaspoon of espresso powder to the batter. For an adult gathering, replace 1/4 cup of the creamer with peppermint schnapps for a boozy, sophisticated kick.

Storage and Gifting

This cake actually improves on day two as the flavors marry. Store in an airtight container at room temperature for up to 4 days. It also freezes beautifully; wrap individual slices in plastic wrap for up to 2 months. To gift, place the whole cake on a decorative disposable platter and wrap in cellophane with a festive red ribbon and a candy cane tied to the top.

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Ultimately, this peppermint bundt cake is a celebration of the holiday spirit. It proves that you don't need to be an expert decorator to produce something that brings genuine joy to the table. Once you see that glossy white glaze cascading over the golden ridges, you’ll understand why this has become the most requested dessert in my holiday rotation.

Frequently Asked Questions

→ What are peppermint cream-filled chocolate cookies?

These are usually the seasonal Peppermint Oreos that come out during the holidays. You can also use crushed candy canes mixed with regular Oreos if you can't find them.

→ Can I use a different pan if I don't have a bundt pan?

You could bake this in a 9x13 pan instead. The baking time might be a bit shorter, so start checking at 35 minutes.

→ What can I substitute for peppermint mocha creamer?

Regular peppermint creamer works great, or use milk with a teaspoon of peppermint extract. For the glaze, heavy cream is a good substitute.

→ How do I get my bundt cake out of the pan without it sticking?

Make sure to spray every nook and cranny of the pan really well with baking spray. Let the cake cool for exactly 15 minutes before flipping - not longer or it might stick.

→ Can I make this ahead of time?

Yes! This cake actually tastes great the next day. Bake it, let it cool, and store covered. Add the glaze a few hours before serving for the best look.

→ Why is my white chocolate glaze too thick or thin?

If it's too thick, add a tiny bit more creamer. If it's too thin, let it cool a bit longer before pouring. It should be pourable but not super runny.