We are a very seasonal tradition family. And one of our very favorite ways to kick off a new season is with the traditional Starbucks seasonal latte. Peppermint Mocha is the quintessential Christmas flavor for us, hands down. The first red cup of it in December is a highlight each year. It’s like Christmas in a cup. So this bundt cake is a festive nod to our seasonal favorite.
If you’re looking for an additional chocolate treat to make this Christmas, don’t forget to check out my Chocolate Pudding Pie recipe!
Enjoy! xoxo
Peppermint Mocha Bundt Cake
This Peppermint Mocha Bundt Cake is the BEST way to bring some Christmas cheer into your home! The peppermint frosting is the perfect festive touch to create an easy Christmas chocolate treat! Quick and easy to prepare, but delicious, no one will ever guess it came from a box!
Ingredients
- 1 box chocolate cake mix (I use Duncan Hines)
- 1 (4 oz) package instant chocolate pudding
- 1¾ cup milk
- 2 eggs
- 12 oz bag chocolate chips (2 cups)
FOR THE FROSTING:
- 1¼ cup powdered sugar
- 1 tbsp melted butter
- 2 tbsp whole milk
- ¼ tsp peppermint extract
- ¼ cup crushed peppermint candy canes
Instructions
- Preheat oven to 350 degrees. Grease a 10-inch bundt cake pan.
- In a mixing bowl, combine cake mix, pudding, milk, and eggs for 2 minutes with electric mixer. Pour batter into prepared pan and bake 50-55 minutes or until toothpick inserted comes out clean.
- Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto a serving plate. Let cake cool completely before frosting.
- To make the frosting, combine powdered sugar, melted butter, milk and peppermint extract. Use a spoon to combine, then spoon over cooled cake. Top with crushed candy canes.
