Peppermint Mocha Bundt Cake Recipes

PEPPERMINT MOCHA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees and spray the bundt cake with pam baking spray.
• Using a large bowl, beat together the cake mix, milk, eggs, butter and peppermint extract until combined and smooth.
• Pour the batter into the bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.
• Allow to cool completely before removing the bundt cake from the pan and placing onto a wire rack.
• Using a small pot, bring the heavy whipping cream and espresso powder to a slow simmer.
• Using a strainer, strain the heavy whipping cream into another bowl.
• Pour the hot heavy whipping cream over the chocolate chips into a heat safe bowl. Allow to sit for a minute before whisking until smooth.
• Pour the ganache over the bundt cake and allow it to drip down the sides. Sprinkle the crushed candy on top and enjoy!

PEPPERMINT MOCHA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees and spray the Bundt cake with Pam baking spray
• Using a large bowl, beat together the cake mix, milk, eggs, butter, and peppermint extract until combined and smooth
• Pour the batter into the Bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean
• Allow to cool completely before removing the Bundt cake from the pan and placing onto a wire rack

MOCHA BUNDT CAKE

Steps:

• Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa. , In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well., Pour into prepared pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely., Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

PEPPERMINT RIBBON CAKE

Steps:

• Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.