Peppermint Mocha Bundt Cake
A delightful cake that combines the rich flavors of coffee, cocoa, and mint, perfect for holiday gatherings or a cozy dessert.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup brewed coffee, cooled
- 0.5 cups vegetable oil
- 0.5 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract Use sparingly for balanced flavor.
- 1 cup peppermint bits
For the glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons brewed coffee
- 1 tablespoon unsalted butter Melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix together cooled brewed coffee, vegetable oil, milk, eggs, vanilla extract, and peppermint extract.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Fold in the peppermint bits gently with a spatula.
Baking
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 40-45 minutes.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Making the Glaze
- In a bowl, whisk together powdered sugar, cocoa powder, brewed coffee, and melted butter until smooth.
- Drizzle the glaze over the cooled cake.
Serving
- Slice and serve on festive plates.
- Pair with coffee or hot chocolate.
- Top with whipped cream or ice cream if desired.
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Notes
Store any leftovers in an airtight container. If freezing, wrap in plastic wrap and foil. It can last up to 3 months.