Peppermint Chocolate Bundt Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
15.25 oz white cake mix (1 box)
02 -
3.4 oz box instant white chocolate pudding mix
03 -
4 large eggs
04 -
1/2 cup canola oil
05 -
1/2 cup sour cream
06 -
1 cup peppermint mocha coffee creamer
07 -
2 cups peppermint cream-filled chocolate cookie chunks
08 -
1/4 cup peppermint bits
→ For the White Chocolate Glaze
09 -
1 cup white chocolate chips
10 -
1/4 cup peppermint mocha coffee creamer
11 -
2 to 4 tablespoons peppermint bits for topping
# Instructions:
01 -
Heat your oven to 350 degrees. Spray a 12-cup bundt pan generously with non-stick baking spray, making sure to get into all the grooves.
02 -
Put the cake mix, pudding mix, eggs, oil, sour cream, and coffee creamer in a large mixing bowl. Beat on low speed for 1 minute, then increase to medium speed and beat for 2 more minutes until everything is smooth and well combined.
03 -
Gently fold in the cookie chunks and peppermint bits by hand using a spatula. Don't overmix - you want to keep those cookie pieces chunky. Spoon the batter into your prepared bundt pan.
04 -
Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Take it out of the oven and let it cool in the pan for 15 minutes. Then carefully flip it out onto a serving plate and let it cool completely.
05 -
Pour the coffee creamer into a small saucepan and heat it over medium heat until it's just about to boil - you'll see little bubbles forming around the edges. Take it off the heat and add the white chocolate chips. Stir until everything melts together and gets smooth and creamy. Let it cool for about 10 minutes, stirring every now and then.
06 -
Once the cake is completely cool, slowly drizzle the white chocolate glaze over the top, letting it drip down the sides. Sprinkle the peppermint bits over the glaze while it's still wet. Let the glaze set completely before slicing. Store in a sealed container.
# Notes:
01 -
The peppermint cream-filled cookies are usually the Peppermint Oreos that come out during the holidays.
02 -
If you can't find peppermint mocha creamer, regular peppermint creamer or even milk with a splash of peppermint extract works.
03 -
Make sure the cake is completely cool before adding the glaze or it will just melt and slide off.
04 -
Store covered at room temperature for up to 3 days.