Description
This festive Chocolate Peppermint Bundt Cake combines rich chocolate cake with the refreshing flavor of peppermint, using Hudsonville’s Limited Edition Peppermint Stick ice cream to create a moist and flavorful dessert perfect for holiday celebrations. Finished with a hint of crushed candy canes, this bundt cake is both visually stunning and delicious.
Ingredients
Scale
Cake Batter
- 2 cups Hudsonville’s Limited Edition Peppermint Stick ice cream
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs
Glaze & Topping
- 1 cup white chocolate chips
- â…“ cup heavy whipping cream
- 4 candy canes, crushed
Instructions
- Prepare the Bundt Pan: Preheat the oven to 350ºF. Generously grease a 9-inch bundt pan with one tablespoon of butter, making sure to coat every nook and cranny. Dust the pan with cocoa powder, shake out any excess, and set aside—this prevents the cake from sticking.
- Melt the Ice Cream: Scoop out 2 cups of Peppermint Stick ice cream into a large microwave-safe bowl. Microwave on high for about 1 minute, stirring if needed, until the ice cream is completely melted and smooth.
- Mix the Batter: To the melted ice cream, add the 3 large eggs and the chocolate cake mix. Using an electric mixer, beat the mixture until all ingredients are fully combined and the batter is smooth.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Remove: Once baked, allow the cake to cool in the pan for 20 minutes. Then, run a small spatula around the edges to help release it. Invert the pan over a piece of parchment paper and tap the bottom to release the cake. Let it cool completely on the parchment paper or a cooling rack before adding the glaze.
Notes
- Make sure to thoroughly grease and cocoa powder your bundt pan to avoid sticking.
- Ensure the ice cream is fully melted to properly combine with the cake mix and eggs.
- Cooling the cake before glazing is important to prevent the glaze from melting.
- Use crushed candy canes for a festive touch and added peppermint crunch.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
