Chocolate Bundt Cake with Peppermint Glaze
Chocolate Bundt Cake with Peppermint Glaze
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Chocolate Bundt Cake with Peppermint Glaze


  1. Preheat oven to 350℉. Liberally butter a 10” bundt pan. Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
  2. In a large bowl whisk to combine sugar, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla and whisk to combine.
  3. Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50-60 minutes.
  4. Let cake cool in pan for 15 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
  5. In a small saucepan bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.

Pour glaze over cake, letting it drip down the sides. If desired, sprinkle cake with peppermint candies.

In the raw® products used

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