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Easy Peppermint Bark Bundt Cake: The Best Holiday Dessert

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This Easy Peppermint Bark Chocolate Bundt Cake is a rich, fudgy holiday dessert with crushed peppermint bark folded into the batter and a tangy cream cheese glaze. It’s a nostalgic, crowd-pleasing treat that comes together in about an hour.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water or hot coffee
  • 1 cup (about 6 oz) crushed peppermint bark
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk
  • ½ cup additional crushed peppermint bark (for topping)
  • 2–3 crushed candy canes (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Generously grease your bundt pan with shortening and dust with cocoa powder.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt for about 30 seconds.
  3. In a separate medium bowl, whisk the eggs lightly, then add the milk, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula until just combined. The batter will be thick.
  5. Slowly add the hot water or coffee in a steady stream while stirring gently. The batter will thin out and become silky smooth.
  6. Fold in ¾ cup of the crushed peppermint bark, reserving ¼ cup for the topping. Do not overmix.
  7. Pour the batter into the prepared bundt pan. Gently tap the pan on the counter a few times to release air bubbles.
  8. Bake for 45-55 minutes, until a skewer inserted into the thickest part comes out with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool the cake in the pan on a wire rack for exactly 15 minutes.
  10. Invert the cake onto the cooling rack and let cool completely, about 1 hour.
  11. Make the cream cheese glaze: Beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, then the vanilla extract and 2 tablespoons of milk. Beat until smooth. Add more milk if needed to reach a thick but pourable consistency.
  12. Once the cake is completely cool, transfer to a serving plate. Drizzle the glaze over the top, letting it cascade down the sides. Immediately sprinkle the reserved crushed peppermint bark and optional candy cane pieces over the glaze before it sets.

Notes

Don’t skip the hot liquid—it deepens the chocolate flavor. Grease the pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before inverting. Crush peppermint bark to pea-sized pieces. Room temperature ingredients ensure a tender crumb.

Nutrition

Keywords: peppermint bark, bundt cake, chocolate cake, holiday dessert, Christmas cake, peppermint chocolate cake, easy bundt cake

Find it online: https://lumalunch.com/easy-peppermint-bark-bundt-cake-the-best-holiday-dessert/