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Minty Chocolate Christmas Bundt


Perfect for your Christmas table, this rich chocolate bundt cake is filled with chocolate mint, topped with minty glaze and dusted with crushed candy canes.

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Rate this recipe 4.6/5 (20 Votes)


  • Softened butter, for greasing the pan
  • 1 to 2 tablespoons cocoa powder (for flouring the pan)
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 3/4 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature)
  • 1 cup milk, room temperature
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons peppermint extract
  • 1 cup boiling water
  • 3/4 cup Andes Mint Parfait Thins, chopped
  • 1 large or several small candy canes
  • 1 cup icing sugar
  • 2 teaspoons butter, softened
  • 1/4 teaspoon peppermint extract
  • 2 About 2 tablespoons milk


Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 1

Preheat oven to 350°F.

Prepare bundt pan by greasing it with softened butter first and flouring it with cocoa powder to prevent the cake from sticking to the pan.

Combine flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Mix well. Sift flour mixture twice and set it aside for later use.

Whisk sugar and oil in another large mixing bowl.

Add eggs one at a time, whisking after each addition until well combined.

Add milk and whisk again.

Sift flour mixture into liquids 1/2 cup at a time, gently mixing with a whisk. Do not over-mix! Repeat this step till all the flour mixture is incorporated.

Gradually add boiling water while stirring. Batter will be thin.

Steady your mixing bowl on the edge of the bundt pan and slowly pour in the batter.

Evenly drop chopped Andes chocolate into the batter. Push down those which are on the surface of the batter with the back of a spoon.

Bake bundt cake for about 40 to 45 minutes or until inserted toothpick comes out clean.

Carefully invert bundt cake onto a cooling rack and allow to cool completely.

Combine icing sugar, butter and peppermint extract in a bowl. Bit by bit, stir in milk until you achieved the desired consistency, a nice "flow" like consistency is ideal but not too thin.

Pour glaze on top of the cooled cake, allowing it to flow down the ridges. You can place a sheet of greaseproof paper under the cooling rack to reduce mess.

Using a mortar and pestle, gently crush candy canes and sprinkle over the bundt cake. Now your amazing Christmas bundt is ready!

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