Peppermint Hot Chocolate Cake

Peppermint hot chocolate cake is basically what happens when you take your favorite winter drink and turn it into dessert, which sounds gimmicky until you actually taste it and realize it's brilliant. You make a moist chocolate bundt cake with peppermint extract mixed in, fold in chocolate chips and crushed candy canes, bake it until perfect, then drench the whole thing in chocolate ganache and top it with more candy canes and mini marshmallows. The result looks like something from a bakery display case and tastes exactly like drinking hot cocoa by a fireplace, minus the scalding your tongue part. I started making this when my daughter's teacher asked parents to bring holiday desserts for their class party and specifically requested "nothing store-bought because we want the kids to see homemade effort." I almost brought brownies from a box just to prove a point, but instead made this cake out of spite and it turned out so good the teacher asked for the recipe. Now I make it every Christmas and act like I'm not still slightly annoyed about that "homemade effort" comment, even though the cake is genuinely worth the work.

My neighbor Linda is one of those people who claims she doesn't like chocolate desserts because they're "too rich and overwhelming." She came to our holiday party, saw this cake, and made a comment about how chocolate cake gives her headaches. Then I watched her sneak back to the dessert table three separate times throughout the night, cutting progressively larger slices while pretending to get more wine. By the end of the evening, she admitted she'd eaten probably a quarter of the cake herself and asked if I could make another one for her office party. Now she texts me every December asking when I'm making "that hot chocolate cake" like she didn't spend years claiming chocolate wasn't her thing.

What Goes Into It

• Unsalted butter: One cup is two full sticks that melt into the cocoa mixture, adding richness and moisture throughout the cake.
• Unsweetened cocoa powder: Three-quarters cup creates intense chocolate flavor, with extra used for "flouring" the bundt pan so nothing sticks.
• Water or coffee: Three-quarters cup helps bloom the cocoa and dissolve the butter. Coffee intensifies chocolate flavor without making anything taste like coffee.
• All-purpose flour: Two cups provide structure so the cake holds together instead of being a gooey mess despite all the moisture.
• Baking powder and baking soda: Both leaveners work together to help the cake rise properly and create tender crumb instead of dense, heavy texture.
• Sea salt: One teaspoon balances all the sweetness and makes the chocolate taste more intensely chocolatey instead of flat.
• Granulated sugar: Two cups sweeten the cake while helping create that tender crumb texture everyone loves in good cake.
• Eggs: Three large ones at room temperature bind everything together and help the cake rise and stay moist.
• Vanilla extract: Two teaspoons enhance all the other flavors without making anything taste specifically vanilla-forward.
• Peppermint extract: Half to one teaspoon depending on how minty you want it. This is technically optional but absolutely recommended for that hot chocolate vibe.
• Sour cream: Two-thirds cup full-fat keeps the cake moist and tender, adding tang that balances sweetness. Greek yogurt works as a substitute.
• Semi-sweet chocolate chips: Half a cup mixed into the batter creates pockets of melted chocolate throughout.
• Mini marshmallows: Half a cup folded in provide those gooey marshmallow surprises that make this taste like actual hot cocoa.
• Peppermint candies: Half a cup crushed and mixed into the batter plus more for topping add that signature candy cane crunch.
• Heavy cream for ganache: Two-thirds cup heats up and melts chocolate chips into silky smooth coating.

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Making This Cake

Starting the chocolate base:

Get out a medium saucepan and set it over medium-low heat. Add your cup of cubed butter, three-quarters cup of unsweetened cocoa powder, and three-quarters cup of water or brewed coffee. Stir this mixture frequently with a wooden spoon or whisk as the butter melts, watching as everything combines into a smooth, glossy chocolate mixture. Keep stirring until the butter is completely melted and incorporated with no visible butter chunks remaining, which takes about 3 to 5 minutes. Take the pan off the heat and let this chocolate mixture cool down for 10 to 15 minutes until it's just warm to the touch instead of hot, because adding hot chocolate to eggs later will scramble them.

Preparing your pan:

Get out your 10 or 12-cup bundt pan with all those pretty ridges and curves. Use softened butter or nonstick cooking spray to thoroughly grease every single ridge, curve, and crevice of that pan, getting into all the corners where cake loves to stick. This step is crucial, so don't rush it or skip spots. Put some unsweetened cocoa powder in the greased pan and tilt it around, rotating and tapping until the entire inside surface is coated with a thin layer of cocoa. This "flouring" with cocoa instead of actual flour prevents white streaks on your dark chocolate cake. Tap out the excess cocoa powder over the sink. Set your prepared pan aside while you mix the batter. Turn your oven to 350 degrees and let it heat completely.

Mixing dry ingredients:

In a medium bowl, whisk together your two cups of all-purpose flour, three-quarters teaspoon of baking powder, quarter teaspoon of baking soda, and teaspoon of sea salt. Stir these dry ingredients thoroughly so the leaveners and salt distribute evenly throughout the flour instead of staying in clumps. Set this bowl aside where you can reach it easily.

Building the batter:

Transfer your cooled chocolate mixture to a large mixing bowl or the bowl of your stand mixer. Add your two cups of granulated sugar and beat everything together with an electric mixer on medium speed until well combined and slightly fluffy, which takes about a minute. Add your three room-temperature eggs one at a time, beating after each addition until the egg disappears completely into the chocolate before adding the next one. This gradual egg addition prevents the batter from curdling or looking separated. Mix in your two teaspoons of vanilla extract, your half to one teaspoon of peppermint extract if you're using it, and your two-thirds cup of sour cream. Beat until everything looks smooth and uniform with no streaks of sour cream remaining.

Incorporating flour mixture:

Turn your mixer to low speed and slowly add your bowl of flour mixture to the chocolate batter, mixing just until you can't see any dry flour remaining. Don't overmix or beat it aggressively once the flour goes in because that develops gluten and makes your cake tough instead of tender. Stop mixing the second the flour is incorporated. Use a rubber spatula to fold in your half cup of chocolate chips, half cup of mini marshmallows, and half cup of crushed peppermint candies, distributing them throughout the batter so every slice will have some.

Baking to perfection:

Pour your batter into your prepared bundt pan, using your spatula to scrape out every bit and spread it evenly. Tap the filled pan gently on the counter a few times to release any air bubbles trapped in the batter. Slide the pan into your preheated oven and set a timer for 50 minutes. Start checking at 50 minutes by inserting a toothpick into the thickest part of the cake—it should come out clean or with just a few moist crumbs clinging to it. If it comes out with wet batter, give it another 5 minutes and check again. When the toothpick comes out clean, take the cake out and let it cool in the pan for 5 to 10 minutes sitting on a wire rack. After those few minutes, carefully flip the pan upside down onto the wire rack. The cake should release on its own within a few minutes as it cools and contracts slightly. If it doesn't release after about 5 minutes, gently tap the bottom of the pan. Let the unmolded cake cool completely on the rack before adding ganache, which takes at least an hour.

Making chocolate ganache:

Put your cup of semi-sweet chocolate chips in a heat-proof bowl and set it aside. Pour your two-thirds cup of heavy cream into a small saucepan and heat it over medium-low heat, stirring occasionally, until it's almost simmering with tiny bubbles forming around the edges but not a full rolling boil. Immediately pour the hot cream over your chocolate chips and let everything sit undisturbed for exactly 3 minutes. Don't stir yet—just let the hot cream work its magic melting the chocolate. After 3 minutes, whisk everything together vigorously until you have a smooth, shiny, silky ganache with no unmelted chocolate chunks remaining. The ganache should flow easily but still have some body to it.

Finishing touches:

Place your completely cooled cake on a serving plate or cake stand. Use a spoon to drizzle the ganache over the top of the bundt, letting it cascade down the sides naturally in those dramatic drips. Don't try to spread it perfectly—let gravity do the work creating that organic dripping effect. While the ganache is still wet and sticky, scatter mini marshmallows and crushed candy canes generously over the top, pressing them slightly so they stick in the ganache. Sprinkle some mini chocolate chips if you want even more chocolate. Let the ganache set up at room temperature for at least 15 minutes before slicing, which gives it time to firm slightly so it's not completely liquid when you cut into it.

Things Worth Knowing

Cooling the chocolate-butter mixture before adding eggs is crucial because hot chocolate will cook the eggs on contact, creating scrambled egg bits throughout your batter. Greasing and cocoa-coating the bundt pan thoroughly is the only thing standing between you and a cake that sticks in the pan and falls apart when you try to unmold it. Room temperature eggs incorporate much more smoothly into batter than cold eggs straight from the fridge, preventing lumpy or curdled-looking batter. Letting the cake cool completely before adding ganache prevents the chocolate from melting and sliding right off the warm cake onto your counter.

The first time I made this, I was impatient and added the eggs to the chocolate mixture when it was still pretty hot. I watched in horror as the eggs started cooking on contact, creating these weird scrambled egg strings throughout my batter. I tried mixing really hard to break them up, but they just stayed there looking gross. Now I let the chocolate cool fully before adding eggs, which takes patience but prevents that whole disaster.

I learned about proper bundt pan preparation the hard way when I tried making this for the first time and just sprayed it lightly with cooking spray without getting into all the crevices. When I flipped the pan over, half the cake stuck inside while the other half fell onto the cooling rack in chunks. I had to scrape the stuck pieces out with a spoon and try reassembling the cake like a chocolate puzzle. Now I'm obsessive about greasing every single ridge and coating everything thoroughly with cocoa powder, and my cakes release perfectly every time.

The peppermint extract amount is a personal preference thing. I use the full teaspoon because I want that mint flavor really prominent, but if you're making this for people who aren't huge peppermint fans, start with half a teaspoon. You can always add more next time, but you can't take it out once it's mixed in. My kids prefer less mint while I like it strong enough that every bite tastes clearly like candy cane.

Using coffee instead of water in the cocoa mixture really does intensify the chocolate flavor without making anything taste like coffee. I was skeptical the first time I tried it, thinking coffee and chocolate together would taste weird, but the coffee just makes the chocolate taste more chocolatey. If you're caffeine-sensitive and making this for evening dessert, stick with water so you don't keep yourself awake.

The sour cream keeps this cake moist for days. I used low-fat sour cream once thinking I'd lighten it up, and the cake dried out way faster and didn't taste as rich. Full-fat sour cream is what makes this special, so don't try to cut corners with reduced-fat versions unless you want mediocre results.

Serving This Cake

Slice this bundt cake into thick wedges and serve on dessert plates at holiday gatherings, Christmas parties, or any winter celebration where hot chocolate vibes feel appropriate. This feeds about 12 people with generous slices, though you could stretch it to 16 if you're cutting smaller portions. Pair slices with actual hot chocolate, coffee, or cold milk depending on your preference and the occasion. The combination of chocolate cake, mint, marshmallows, and candy canes makes this feel festive and seasonal without being overly sweet or heavy despite all the chocolate. Kids love the crushed candy canes and marshmallows on top, while adults appreciate the sophisticated chocolate-mint flavor combination that tastes more complex than just dumping peppermint into chocolate cake batter.

For holiday parties, this cake looks stunning on a cake stand as a centerpiece dessert that gets people talking before they even taste it. The dark chocolate with white and red candy cane pieces and fluffy marshmallows creates that classic Christmas color scheme without being too on-the-nose about it. Each slice reveals those surprise pockets of melted chocolate chips and gooey marshmallow that make every bite slightly different.

This works beautifully for potlucks because it travels well and doesn't need refrigeration, though it's fine to keep cold if you prefer. The bundt shape is naturally dramatic and impressive without requiring any decorating skills beyond drizzling ganache and sprinkling toppings. Even if you're terrible at cake decorating, this will look professional because the bundt pan does all the work creating interesting texture and shape.

The cake is rich enough that most people are satisfied with one slice, though chocolate lovers will definitely come back for seconds. The moistness from the sour cream means it doesn't feel dry or heavy in your mouth like some chocolate cakes that require milk to wash them down. The peppermint keeps everything feeling lighter and more refreshing than straight chocolate would be.

Different Ways to Try It

• Skip the peppermint entirely for a regular hot chocolate cake that's still delicious without the mint component.
• Use dark chocolate chips instead of semi-sweet for more intense, less sweet chocolate throughout.
• Add espresso powder to the cocoa mixture for mocha hot chocolate cake with coffee flavor more prominent.
• Try white chocolate chips mixed with the semi-sweet for a combination that looks pretty when you slice into it.
• Use different candy canes like the flavored ones for varying mint intensities or other flavors entirely.
• Add a cream cheese frosting instead of ganache for tangier, lighter topping.
• Mix in some crushed Oreos with the chocolate chips for cookies-and-cream hot chocolate cake.
• Top with whipped cream instead of marshmallows for a lighter finish.

Keeping It Fresh

This cake keeps at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days if you want it to last longer. The cake actually tastes better the day after baking once all the flavors have had time to meld together overnight. Store it without the ganache and toppings if you're making it ahead, then add those right before serving for the freshest appearance. The baked cake freezes beautifully for up to 2 months wrapped tightly in plastic wrap, then foil, then placed in an airtight container or freezer bag. Thaw frozen cake overnight at room temperature still wrapped, then add ganache and toppings fresh before serving. Don't freeze the ganache-topped cake because the chocolate and marshmallows get weird when thawed.

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I've made this peppermint hot chocolate cake every Christmas for the past few years since discovering how impressive it looks and how much people love the flavor combination. There's something really satisfying about serving a cake that genuinely tastes like drinking hot cocoa with candy canes and marshmallows, capturing those cozy winter drink vibes in dessert form. The bundt pan shape makes it look way fancier than the effort required, which is perfect for holiday entertaining when you want to seem like you have everything together without actually working yourself to death. My family requests this specifically every December, and I've started getting texts from friends in November asking if I'm planning to make it this year and if they can have a slice. The combination of moist chocolate cake with pockets of melted chocolate chips and gooey marshmallow, all covered in ganache and topped with crushed candy canes, just works in this perfect holiday package that feels both nostalgic and special. This has become my signature holiday cake, joining that small group of recipes I make every year without fail because they're reliable, impressive, and consistently make everyone happy without requiring professional pastry skills or hours of labor!

Frequently Asked Questions

→ Can I skip the peppermint extract?

You can, but it really adds that hot chocolate flavor. If you skip it, the cake will still be delicious chocolate but won't have that peppermint kick.

→ Why use coffee in chocolate cake?

Coffee deepens the chocolate flavor without making the cake taste like coffee at all. You can use water if you prefer, but coffee really makes the chocolate pop.

→ How do I get my bundt cake to release cleanly?

Grease it really well with butter or spray, getting into every groove. Using cocoa powder instead of flour to dust it helps too. Let it cool 5-10 minutes before flipping.

→ Can I make this in a regular cake pan?

You could use two 9-inch round pans instead. The baking time will be shorter, probably around 30-35 minutes. Check with a toothpick.

→ How far ahead can I make this?

Bake the cake up to a day ahead and keep it covered. Add the ganache and toppings a few hours before serving. Or freeze the unfrosted cake for up to 2 months.

→ What if I don't have sour cream?

Greek yogurt works great as a substitute. Regular plain yogurt works too, or you could use buttermilk in the same amount.