Dark Chocolate Peppermint Bundt Cake

A deliciously rich, moist dark chocolate cake topped with a creamy, sweet white chocolate peppermint glaze.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


Chocolate Cake

  • 1 Box Devil's Food Cake Mix
  • 1 Box Instant Chocolate Pudding Mix
  • 1 cup Sour Cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup water
  • 1 cup semi sweet chocolate chips

For the Glaze

  • 1 cup Nestle Toll House White Chocolate Chip Morsels (they melt the best)
  • 1/2 cup International Delight Peppermint Mocha Coffee Creamer
  • 1/2 cup powdered sugar (sifted)
  • Crushed peppermints* (optional)
  • Extra White Chocolate Chips (optional)


For the Cake

  • Preheat oven to 350 degrees and liberally grease a fluted pan
  • In a large bowl cream together cake mix, pudding mix, sour cream, water, and oil until smooth.
  • Beat in eggs one at a time until well incorporated.
  • Stir in chocolate chips
  • Pour batter into prepared pan, and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in pan for several hours before removing.

For the Glaze

  • In a small stock pot, melt white chocolate chips over low heat.
  • Stir in International Delight Peppermint Mocha Coffee Creamer, and whisk until well combined.
  • Remove pot from heat and whisk in sifted powdered sugar, stirring well until sugar is completely mixed in.
  • Let the glaze thicken some as it cools before spooning over cooled cake.
  • *Optional-top glazed cake with crushed peppermints and white chocolate chips