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Peppermint Mocha Bundt Cake
Aria West

Indulgent Peppermint Mocha Bundt Cake That's Holiday Magic

A rich blend of peppermint and mocha in a Moist Peppermint Mocha Bundt Cake that's perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 box chocolate boxed cake mix
  • 1 package instant pudding mix chocolate or vanilla
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup hot water
  • 2 cups powdered sugar
  • ½ cup butter room temperature
  • 1 teaspoon peppermint extract
  • 2 tablespoons milk

Method
 

  1. In a large mixing bowl, combine the boxed cake mix, instant pudding mix, eggs, vegetable oil, and hot water. Mix on medium speed until well blended.
  2. Preheat oven to 350°F (175°C). Grease bundt pan and pour batter in. Bake for 40-45 minutes or until a toothpick comes out clean.
  3. Remove from oven, cool for 10-15 minutes in the pan, then invert onto a wire rack to cool completely.
  4. In a mixing bowl, combine sifted powdered sugar, softened butter, peppermint extract, and milk. Beat until smooth and spread over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 200mgFiber: 2gSugar: 35g

Notes

  • Avoid overmixing the batter.
  • Grease the bundt pan with a mix of butter and flour.
  • Adjust the peppermint flavor in the frosting to taste.
  • Use fresh ingredients for better flavor.
  • Let the cake cool completely before frosting.

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