Peppermint Bundt cake combines a soft white-chocolate cake with chunks of peppermint cream-filled chocolate cookies. Sour cream and peppermint mocha creamer keep the crumb moist, while a white chocolate glaze and crushed peppermint add a festive finish.
The recipe makes 12 slices and takes about 65 minutes before cooling and decorating. Preparing the pan thoroughly, folding the cookie pieces gently, and allowing the glaze to cool briefly are the details that give the cake a clean release and polished appearance.
Ingredients for Peppermint Bundt Cake
For the cake, use one 15.25-ounce box white cake mix, one 3.4-ounce box instant white chocolate pudding mix, 4 eggs, 1/2 cup canola oil, 1/2 cup sour cream, and 1 cup peppermint mocha creamer. Fold in 2 cups roughly chopped peppermint cream-filled chocolate sandwich cookies and 1/4 cup peppermint bits.
For the glaze, prepare 1 cup white chocolate chips, 1/4 cup peppermint mocha creamer, and 2 to 4 tablespoons peppermint bits. Measure the candy after crushing so the flavor remains controlled.
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How to Make the Bundt Cake
- Prepare the pan. Heat the oven to 350°F and coat a 12-cup Bundt pan thoroughly with baking spray.
- Mix the batter. Combine cake mix, pudding mix, eggs, oil, sour cream, and creamer until smooth.
- Fold in cookies. Add chopped peppermint cookies and peppermint bits with a spatula.
- Fill and bake. Spread batter evenly in the pan and bake 45 to 50 minutes.
- Cool and invert. Rest in the pan for 15 minutes, then turn onto a rack and cool completely.
- Make the glaze. Heat creamer and pour it over white chips. Stir smooth and cool 10 minutes.
- Decorate. Drizzle the cake and scatter peppermint bits over the soft glaze.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare Every Curve of the Pan
Bundt pans have narrow ridges where cake can stick. Use a baking spray that contains flour, coating the center tube, base, and every groove. Turn the pan under good light and cover any dry patches, but avoid deep pools of spray.
If baking spray is unavailable, brush the pan with softened shortening and dust it lightly with flour. Butter alone can encourage sticking because its milk solids brown against the metal.
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Use Instant Pudding Mix
Dry instant white chocolate pudding mix goes directly into the batter; do not prepare it with milk first. It contributes starch, sweetness, and moisture retention. Cook-and-serve pudding thickens differently and should not be substituted.
White chocolate pudding keeps the crumb pale and complements the glaze. Vanilla instant pudding can work when needed, though its flavor is less specific.
Mix a Smooth, Thick Batter
Bring eggs, sour cream, and creamer close to room temperature so they combine easily. Mix the cake mix and pudding briefly before adding wet ingredients; this distributes the fine powders and prevents small pudding clumps.
Beat on low until moistened, scrape the bowl, then mix at medium speed only until smooth. The batter will be thicker than standard boxed cake batter because of sour cream and pudding.
Fold in Cookies and Peppermint
Use a flexible spatula and broad folding strokes. Turn the bowl as you lift batter from the bottom, stopping when the cookie pieces are reasonably even. A mixer crushes the pieces and can overwork the batter.
Peppermint bits vary in strength. Use 1/4 cup in the cake for a clear but balanced flavor. Very fine candy cane dust melts quickly and may form sticky streaks, so include a mix of small and medium pieces.
Fill the Bundt Pan Evenly
Spoon batter around the pan in several deposits instead of placing it all on one side. Smooth the top and tap the pan gently on a folded towel two or three times to release large air pockets.
Keep the center tube clean above the batter line. Batter on the rim can bake into a bridge and interfere with an even rise or clean release.
Know When the Cake Is Baked
Begin checking at 45 minutes. A long skewer inserted between the outer wall and center tube should emerge with a few moist crumbs but no wet batter. The top should spring back lightly and the edges may pull away by a narrow margin.
Do not rely on color alone because chocolate cookie pieces create dark spots. If the top browns too quickly before the center is ready, lay a loose sheet of foil over the pan.
Cool and Release at the Right Time
Set the pan on a rack for 15 minutes. This rest lets the structure firm while the cake is still warm enough to release. Waiting until completely cold can cause sugar and cookie filling to adhere to the pan.
Run a thin plastic or silicone tool gently around accessible edges without scratching the pan. Place a rack over the top, hold both securely, and invert in one confident motion. Let the cake cool completely before glazing.
Make a Smooth White Chocolate Glaze
Place white chocolate chips in a dry heatproof bowl. Heat the creamer until steaming but not boiling, pour it over the chips, and wait one minute before stirring from the center outward. If small pieces remain, warm the bowl in very short intervals.
Cool the glaze for about 10 minutes. It should fall from a spoon in a thick ribbon. A hot glaze disappears into the cake, while an overly cool glaze will not flow down the ridges.
Decorate with Control
Place the cooled cake on its serving plate before glazing. Spoon glaze around the top ring and let gravity form natural drips. Add peppermint bits while the surface is still soft so they adhere.
Concentrate candy near the top rather than covering every exposed area. This keeps the peppermint flavor balanced and allows the dark cookie-speckled cake to remain visible.
Storage and Make-Ahead Tips
The unglazed cake can be baked one day ahead. Cool completely, wrap tightly, and store at room temperature. Add glaze several hours before serving so it has time to set without losing its shine.
Store covered slices at room temperature for up to two days or refrigerate for up to five days. Bring refrigerated cake toward room temperature before serving for a softer crumb. Freeze unglazed slices for up to two months, wrapped individually and sealed in a freezer container.
Troubleshooting
- Cake sticks: Coat every ridge with flour-based baking spray and invert after the 15-minute rest.
- Dense crumb: Use instant pudding dry and stop mixing once the batter is smooth.
- Cookies sink: Keep the batter thick and fold pieces in gently just before filling the pan.
- Glaze is thin: Let it cool longer before drizzling.
- Glaze seizes: Keep bowls dry and warm the creamer without boiling.
Conclusion
Mix white cake mix, instant pudding, eggs, oil, sour cream, and peppermint mocha creamer. Fold in chopped peppermint chocolate cookies and peppermint bits. Bake in a prepared 12-cup Bundt pan at 350°F for 45 to 50 minutes, cool, then finish with white chocolate-creamer glaze and peppermint.
Frequently Asked Questions
- → Can I use vanilla pudding in peppermint Bundt cake?
Yes. Instant vanilla pudding can replace white chocolate pudding, although the cake will have a more traditional vanilla flavor.
- → How do I keep a Bundt cake from sticking?
Coat every groove with flour-based baking spray, cool the cake in the pan for 15 minutes, and invert it while still warm.
- → Why did my white chocolate glaze turn grainy?
White chocolate may seize from excess heat or moisture. Use a dry bowl, heat the creamer only until steaming, and stir gently.
- → Can peppermint Bundt cake be frozen?
Yes. Freeze the unglazed cake or individual slices for up to two months. Thaw while wrapped, then glaze after it reaches room temperature.