Bready or Not: White Chocolate Peppermint Bundt Cake

Posted by on Nov 24, 2021 in Blog, Bready or Not, bundt, cake, chocolate, mint | 0 comments

This White Chocolate Peppermint Bundt Cake features a light, refreshing peppermint flavor and a lot of white chocolate. Seriously, it’s a snow-capped mountain of a cake.

Bready or Not: White Chocolate Peppermint Bundt Cake

Don’t look for health food here. This thing is sweet. Lush. The middle is moist and dense, with a base (the former top) wonderfully crunchy in contrast.

Bready or Not: White Chocolate Peppermint Bundt Cake

White chocolate is melted into the batter, with chips also mixed in. See the golden dapples throughout the crumb? Those are the chips. They are like sweet explosions in the mouth.

Bready or Not: White Chocolate Peppermint Bundt Cake

And yes, there’s that snow cap: a thick blanket of melted-down chocolate wafers. It ends up firm, but ready to melt again once it meets the warmth of a mouth. It’s perfect along with that tender cake.

Bready or Not: White Chocolate Peppermint Bundt Cake

This will be great for any December gathering, but it’s so delicious, you’ll want to make it year-long!

Bready or Not: White Chocolate Peppermint Bundt Cake

This bundt cake is sweet and lush, laden with white chocolate inside and out! Make it look holiday-perfect by adding crushed peppermint on top, but really, enjoy it year-round. Good foods shouldn’t be confined to any one season!
Course: Dessert, Snack
Keyword: bundt cake, cake, chocolate, mint, sour cream
Author: Beth Cato


  • 10-cup bundt cake
  • nonstick spray with flour
  • microwave-safe bowls



  • 3/4 cup unsalted butter 1 and a half sticks, softened
  • 1 1/2 cups white sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup half & half or milk
  • 8 ounces white chocolate chips divided
  • 1/2 cup sour cream


  • 8- ounces white chocolate melting wafers melted
  • 5 peppermint candies crushed, optional


  • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat the interior of the bundt pan.
  • In a big bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the extracts.
  • In a separate bowl, stir together flour, baking powder, and salt. Gradually mix the dry ingredients into the big bowl alternatively with the half & half, beating until they are just combined.
  • In a microwave-safe bowl, heat 2 ounces of white chocolate chips in 30 second bursts, stirring well between each zap, until it’s melted and smooth; keep an eye on the white chocolate, as it can burn fast! Add the melted chocolate into the cake batter. Follow that with the sour cream and the remaining white chocolate chips. Pour batter into the prepared pan.
  • Bake for about 1 hour 15 minutes; the middle should pass the toothpick test. If it’s getting overly brown near the end, cover the top with foil.
  • Let cake cool in pan for 20 minutes, then upend onto a cooling rack. Cool completely, speeding process in fridge if desired.
  • Melt chocolate wafers in microwave or on stovetop. Drizzle atop cake to form a thick snowcap. If desired, top with peppermints.


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