Peppermint Mocha Bundt Cake
Rich chocolate bundt cake, peppermint cream cheese frosting, and a chocolate ganache drizzle – this one bowl peppermint mocha bundt cake is perfect for holiday entertaining.
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Did you guys realize that December is this week? I mean, I’m sure you did – you guys have calendars. But are you ready for it to be December already? The holidays are literally right around the corner!
We don’t even celebrate Christmas, and yet we’re seriously feeling the hustle bustle of the season. Our schedule is jam packed with holiday parties, dinners, and festivities – and I’m sure yours is, too!
One of my favorite parts of December is all our overnight guests. We always throw a big “Chrismukkah” party every year, and we often have friends flying in from North Carolina, Boston, and everywhere in between.
We also generally host a big New Year’s Eve party for our D.C. friends. And somewhere in there, my parents are often in town and visit for a little Hanukkah celebration. Suffice to say, our guest rooms are pretty well booked for the month of December!
Even though our kitchen is always overflowing with food for our holiday parties, I always try to make something a little special for guests. You’ve probably noticed from recent posts that my current obsession is bundt cakes. Does it get any more perfect than a bundt cake? I think not! It’s fancier than a sheet cake, but so much easier than a layer cake.
A bundt cake also seems so much more appropriate for brunch, right? I mean, who eats a slice of chocolate cake for breakfast? Oh, but a small sliver of chocolate bundt cake with your morning coffee? Well that sounds downright delightful!
Speaking of coffee, neither my husband nor I are coffee drinkers. Most of our guests, however, are, so we always keep a stocked coffee bar. We pull out our single cup coffee maker, leave out a variety of coffee pods, and make sure we have sugar and cream for our friends. I even picked up some International Delight® Coffee Creamer as a perfect holiday treat for their morning coffee.
(I may not drink coffee, but I did put a splash in some hot chocolate, so I will go ahead and vouch that it is completely delicious!)
Since I already had the International Delight® Peppermint Mocha Coffee Creamer, I decided to use it to bake a peppermint mocha bundt cake. If you haven’t tried subbing flavored coffee creamer for milk in your baking, you should give it a try! It’s an easy one-to-one substitution for milk, but adds a great additional flavor.
We’ll start with a rich, moist chocolate cake, made with Peppermint Mocha coffee creamer for a subtle holiday peppermint flavor. Once the cake cools, we’ll add a layer of peppermint mocha cream cheese frosting (with a drop of pink food coloring, because why not?). Then, for some added decadence, drizzles of peppermint mocha chocolate ganache. Top it all of with some peppermint sprinkles, and you have peppermint mocha bundt cake perfection.
We’ve been enjoying this cake over the past Thanksgiving weekend with a variety of family and friends. After breakfast, mid-afternoon snack, dessert after a holiday dinner – we’ve sampled it at all times of the day. It’s been the perfect holiday treat served along a cup of coffee (or cocoa!) with a splash of the peppermint mocha coffee creamer.
Peppermint Mocha Bundt Cake
Rich chocolate bundt cake, peppermint cream cheese frosting, and a chocolate ganache drizzle – this one bowl peppermint mocha bundt cake is perfect for holiday entertaining.
Ingredients:
For the cake:
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup International Delight® Peppermint Mocha Coffee Creamer
- 2 2/3 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3 eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
For the frosting:
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 1/2 cups confectioners sugar
- 4 tablespoons International Delight® Peppermint Mocha Coffee Creamer
- red food coloring (optional)
For the chocolate drizzle:
- 6 ounces semi-sweet chocolate, chopped
- 1/8 cup International Delight® Peppermint Mocha Coffee Creamer
- peppermint sprinkles (optional)
Directions:
- Preheat the oven to 350 °F. Grease and flour a 12-cup bundt pan.
- Melt the butter in the microwave in one minute intervals, stirring after each. Whisk in the cocoa powder and salt. Pour in the Peppermint Mocha coffee creamer, whisking until all ingredients are combined.
- Add the flour, sugar, and baking soda to the butter mixture. Slowly fold in the dry ingredients using a rubber spatula. The resulting batter will be quite thick and a bit difficult to mix. Add in the eggs, one at a time, mixing completely after each addition. Spoon in the sour cream and vanilla extract, stirring until smooth.
- Pour the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out with a moist crumb; about 50 minutes. Allow the cake to cool in the pan for 15 minutes before inverting onto a cake rack and cooling completely.
- While the cake cools, prepare the peppermint cream cheese frosting. Combine the cream cheese and butter in the bowl of a mixer fitted with the paddle attachment. Beat together until light and fluffy, about 5 minutes. Slowly add in the powdered sugar, continuing to mix until completely combined. Slowly pour in the Peppermint Mocha coffee creamer and two or three drops of red food coloring and beat on medium-high speed for 2 to 3 minutes.
- Spread the frosting over the top and partially down the sides of the bundt cake. Refrigerate to set the frosting.
- Combine the chopped chocolate and Peppermint Mocha coffee creamer in a small, microwave safe bowl. Microwave in 30 second increments at 50% power, stirring frequently, until the chocolate is fully melted and smooth. Add the melted chocolate mixture to a plastic sandwich bag. Snip off the corner of the bag and drizzle the chocolate over the cake. Cover with peppermint sprinkles.
- Refrigerate the cake until ready to serve.
A Bunsen Burner Bakery Original Protocol
