Peppermint Bundt White Chocolate

This peppermint bundt cake is the kind of festive showstopper you want on your holiday dessert table. With a pillowy soft crumb swirled with chunks of peppermint cream cookies and topped with a rich white chocolate glaze, it’s a crowd-pleaser that tastes as good as it looks.

I first baked this peppermint bundt cake on Christmas Eve when my kids begged for something with extra peppermint. Now it is requested for every December birthday and our cookie swap too.

Ingredients

• White cake mix: because it is fuss free and ensures a reliable base every time
• Instant white chocolate pudding: for extra moisture and subtle richness pick one with real white chocolate if possible
• Large eggs: to help bind everything and give the cake a tender crumb choose fresh eggs for best rise
• Canola oil: which keeps the cake light and mixable opt for a neutral flavored oil
• Sour cream: adds tang and helps keep the cake unbelievably tender try to use full fat for best results
• Peppermint mocha coffee creamer: which infuses creamy mint flavor find a brand with real dairy for richest taste
• Peppermint cream filled chocolate cookies, chopped: for dark chocolatey crunch use a good name brand cookie
• Peppermint bits: for a pop of cooling peppermint look for the red and white crushed candies for brightness
• White chocolate chips: to melt into a silky glaze aim for real cocoa butter in the ingredient list
• More peppermint mocha creamer: to make the glaze creamy and smooth
• Extra peppermint bits: which add crunch and color on top

Step-by-Step Instructions

Prepare the Bundt Pan:

Carefully spray a 12 cup bundt pan with nonstick baking spray making sure to get every ridge and crevice so the cake will release easily later

Mix the Cake Batter:

In a large bowl combine the cake mix pudding mix eggs oil sour cream and peppermint mocha coffee creamer Use an electric mixer and beat for one minute on low speed then increase to medium for two minutes until smooth and slightly fluffy

Add Cookies and Peppermint:

Gently fold in the chopped peppermint cream cookies and peppermint bits by hand using a spatula so you do not break up the cookies too much Evenly distribute the goodies throughout the batter

Bake the Cake:

Pour or spoon the batter into the prepared pan smoothing the top Tap the pan gently on the counter to remove air bubbles Bake in preheated oven at 350 degrees Fahrenheit for 45 to 50 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs

Cool and Unmold:

Let the cake cool in the pan for 15 minutes Run a thin knife gently around the edges then carefully flip it onto a plate Allow to cool completely so the glaze will set properly

Make the White Chocolate Glaze:

In a small saucepan gently warm the peppermint mocha coffee creamer until it is steamy but not boiling Remove from heat and stir in the white chocolate chips Let the mixture sit then stir frequently until the chips fully melt and the glaze is creamy Cool for 10 minutes stirring occasionally

Decorate the Cake:

Slowly spoon the white chocolate glaze over the fully cooled cake letting it run down the sides Strategically sprinkle extra peppermint bits on top before the glaze sets so they stick

Set and Store:

Allow the cake and glaze to set up Store covered in a sealed container at room temperature for up to three days for best taste

Save

One of my favorite parts is the burst of peppermint from the cookie pieces in every slice My youngest always waits to sneak the first wedge still warm from the oven and tries to convince me to pour extra glaze

Storage Tips

Wrap leftover cake tightly in plastic wrap or foil and keep at room temperature for up to three days For longer storage freeze individual slices wrapped in parchment and a freezer bag The glaze may lose some shine after thawing but the flavor stays wonderful

Ingredient Substitutions

If peppermint mocha creamer is not in your fridge use half and half or plain sweetened creamer and add half a teaspoon peppermint extract You can swap crushed chocolate sandwich cookies with a store brand or use plain chocolate cookies plus mini marshmallows for a twist

Serving Suggestions

Serve thick slices on a festive cake plate with extra crushed peppermint sprinkled at the table For a fancier presentation add a scoop of vanilla ice cream or a drizzle of chocolate sauce It pairs beautifully with hot cocoa or strong coffee

Save

Peppermint Cake Traditions

Peppermint and chocolate are a classic winter combo that reminds me of candy cane hunts after Christmas dinner The bundt shape feels old fashioned like something from a storybook dessert cart and adds sparkle to any holiday meal

Recipe FAQs

→ What makes this bundt cake extra moist?

The combination of sour cream and peppermint mocha creamer ensures a soft, tender crumb while adding subtle flavor depth.

→ Can I use other creamers if I don't have peppermint mocha?

Absolutely! Substitute with regular creamer plus a dash of peppermint extract for similar results.

→ How do I achieve a smooth white chocolate glaze?

Gently heat the creamer, then add white chocolate chips and stir until creamy. Let cool before drizzling for a perfect finish.

→ Are there tips for flipping the bundt cake out cleanly?

Let the cake cool 15 minutes in the pan, then invert onto a plate. Greasing the pan well helps with easy release.

→ Can I add extra peppermint flavor?

Yes, sprinkle more peppermint bits on top or add a little peppermint extract to the batter or glaze as desired.

→ How should the cake be stored?

Keep it in a sealed container at room temperature for up to three days for best freshness and texture.