Indulge in the festive spirit with a slice of our delightful Peppermint Mocha Bundt Cake! Imagine a rich, chocolatey cake infused with the invigorating essence of peppermint and the deep flavor of coffee, all beautifully presented in a stunning bundt shape. Perfect for holiday gatherings or cozy evenings at home, this cake not only looks impressive but also tantalizes your taste buds with every bite. Ready to impress your friends and family with a dessert that’s as easy to make as it is delicious? Let’s dive into the recipe that will make your kitchen the heart of the celebration!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup brewed coffee, cooled
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon peppermint extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-12 cup bundt pan with butter or non-stick baking spray, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures no lumps and evenly distributes the dry ingredients.
- In a separate large bowl, whisk together the granulated sugar, cooled brewed coffee, vegetable oil, eggs, and peppermint extract until the mixture is smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire cooling rack to cool completely.
- Once cooled, sprinkle the crushed peppermint candies over the top of the cake, creating a festive and crunchy topping.
- Optional: Prepare a chocolate glaze or dust with powdered sugar for additional decoration and flavor enhancement.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3-4 days.
Tips
- Prep Your Bundt Pan: Ensure your bundt pan is well-greased to prevent sticking. You can use butter or a non-stick baking spray, making sure to coat all the crevices thoroughly.
- Sift Your Dry Ingredients: Sifting the flour, cocoa powder, baking powder, baking soda, and salt together not only removes lumps but also helps to aerate the mixture, resulting in a lighter cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense texture, so be careful!
- Check for Doneness: Use a toothpick to check if the cake is done. Insert it into the center; it should come out clean or with a few moist crumbs attached.
- Cool Properly: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. This helps it set and makes it easier to remove without breaking.
- Add Festive Toppings: For an extra touch of holiday cheer, sprinkle crushed peppermint candies on top once the cake is cooled. You can also drizzle a chocolate glaze or dust with powdered sugar for a beautiful finish.
- Storage Tips: Keep your cake in an airtight container to maintain its freshness. It will stay delicious for up to 3-4 days at room temperature.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
