Peppermint Hot Chocolate Cake

This Peppermint Hot Chocolate Cake brings the comforting flavors of a classic winter drink into a moist, rich bundt cake that’s perfect for celebrations or cozy nights at home. With decadent cocoa, a hint of peppermint, and a silkily glossy ganache, topped by crunchy candy cane bits and chewy marshmallows, it’s a festive treat that always steals the show. Simple to prepare, this cake promises warm memories in every slice.

I baked this cake for the first time during a holiday movie marathon with friends, and before the credits rolled everyone was asking for the recipe. It has since become a beloved December tradition in my family, especially for birthdays and celebrations.

Ingredients

• Unsalted butter: add richness and tender crumb use highquality for best flavor and texture
• Unsweetened cocoa powder: for deep chocolate flavor Dutchprocessed preferred for smoothness and darker color
• Water or coffee: to dissolve cocoa Coffee enhances chocolate notes but water keeps the flavor classic
• Allpurpose flour: provides structure and softness measure carefully and avoid overmixing for light crumb
• Baking powder and baking soda: essential for a good rise and fluffy cake texture
• Sea salt: balances sweetness and enhances cocoa Choose fine or flaky according to what you have on hand
• Granulated sugar: sweetens the cake and helps retain moisture
• Large eggs: at room temperature make for a smooth, creamy batter
• Vanilla extract: lifts and complements the chocolate flavor
• Peppermint extract: adds refreshing minty warmth add gradually to adjust intensity
• Sour cream or fullfat Greek yogurt: brings tang and extra moisture for richness
• Semisweet chocolate chips: melt into gooey pockets adding bursts of melting chocolate
• Mini marshmallows: scatter throughout for chewy sweet bites mimicking hot chocolate marshmallow
• Crushed peppermint candies or candy canes: lend crunchy, festive sweetness opt for fresh ones for maximum brightness
• Heavy cream for ganache: gives a shiny, rich finish use full fat for the best texture and flavor
• Toppings: including mini marshmallows crushed candy canes and mini chocolate chips decorate for a festive look

Instructions

Start the Chocolate Base:

In a medium saucepan over mediumlow heat, gently melt the cubed butter with unsweetened cocoa powder and your choice of water or coffee. Stir often until everything forms a smooth, glossy mixture. Remove from heat and let it cool for ten to fifteen minutes to avoid scrambling eggs when mixing.

Prep the Bundt Pan:

Thoroughly grease a ten to twelve cup bundt pan with soft butter or a nonstick spray, being sure to coat every nook and cranny. Dust the surface with unsweetened cocoa powder to create a nonstick chocolate shell. Tap out any excess powder so the cake releases easily and has a lovely deep color.

Make the Dry Mixture:

In a separate medium bowl, whisk together the allpurpose flour, baking powder, baking soda, and sea salt. This step ensures the leaveners and salt are evenly distributed for a consistent rise and flavor.

Mix the Chocolate Mixture:

Once the chocolate butter mixture has cooled, transfer it to a large mixing bowl or stand mixer. Add the granulated sugar and beat until combined well. Incorporate the eggs one at a time, mixing fully after each addition. Stir in the vanilla extract peppermint extract if using start with half teaspoon and adjust, and the sour cream until just blended. Avoid overmixing to keep the batter light.

Incorporate the Dry Ingredients:

Add the dry flour mixture slowly to the wet ingredients, mixing just until no streaks remain. This careful mixing results in a tender crumb and prevents toughness.

Fold in the MixIns:

Gently fold in the mini chocolate chips crushed peppermint candies and mini marshmallows using a spatula. Folding preserves their shape so you get little bursts of flavor and texture pockets in every bite.

Bake the Cake:

Pour the batter evenly into the prepared bundt pan. Bake in a preheated oven at 350 degrees Fahrenheit for fifty to fiftyfive minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs but no wet batter.

Cool and Unmold:

Allow the cake to cool in the pan for five to ten minutes, releasing steam and making it easier to remove. Invert the pan onto a wire cooling rack and let the cake cool completely before adding ganache and toppings so they do not melt.

Make the Ganache:

Place the chocolate chips for the ganache in a heatproof bowl. Heat the heavy cream until just below simmering and pour it over the chips. Let sit for three minutes to melt, then whisk until the ganache becomes glossy, smooth, and rich.

Decorate the Cake:

Drizzle the ganache over the cooled cake, spreading it gently if needed. Decorate generously with mini marshmallows, crushed candy canes, and mini chocolate chips to create a festive, inviting look. Allow the ganache to set for at least fifteen minutes before serving.

One of my favorite things in this cake is how the marshmallows swirl and melt just enough to create gooey bursts of sweetness. Decorating with my niece last year was memorable because she enthusiastically covered every inch of the cake with crushed candy canes declaring it “Merry enough for Santa.”

Storage Tips

Store your Peppermint Hot Chocolate Cake under a cake dome or airtight container at room temperature for up to two days to keep it fresh and tender. If you need more time, refrigeration extends its freshness up to four days though it’s best served at room temp for flavor. If freezing, wait to add ganache and toppings. Wrap the cooled cake tightly in plastic wrap and then foil before freezing. It will keep well up to two months. Thaw slowly overnight at room temperature before decorating.

Ingredient Substitutions

You can swap sour cream with fullfat Greek yogurt for a similar tang and moisture. For a darker, more intense chocolate flavor, replace semisweet chocolate chips with dark chocolate. If peppermint is not your favorite, omit the extract or swap it for almond extract for a different holidayinspired flavor twist.

Serving Suggestions

This cake is fantastic on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence. For winter brunch or dessert buffets, serve alongside spiced coffee or a homemade hot chocolate to enhance the cozy theme.

This festive cake is perfect for holiday gatherings and makes a memorable centerpiece. Make it a day ahead and decorate just before serving for the freshest texture.

Common Recipe Questions

→ What keeps the cake moist?

The combination of butter, sour cream, and eggs ensures a tender, moist texture throughout the cake.

→ Can I adjust the peppermint flavor?

Yes, you can omit or reduce the peppermint extract, or substitute with vanilla for a milder taste.

→ How should leftovers be stored?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days, adding toppings before serving.

→ Is freezing the cake possible?

The cake freezes well for up to 2 months when wrapped without ganache or toppings. Thaw at room temperature before finishing.

→ How to make a smooth ganache topping?

Pour warm heavy cream over chocolate chips, let sit briefly, then whisk until glossy and smooth before drizzling.

→ Are mini marshmallows necessary?

Mini marshmallows add texture and a classic element but are optional and can be replaced with extra chocolate chips if preferred.