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Recipe Card
For the Chocolate Peppermint Bundt Cake
ingredients
- 3/4 cup cocoa powder
- 6 ounces dark chocolate, chopped
- 3/4 cup hot water
- 8 ounces plain yogurt
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- crushed peppermint candies
For the Chocolate Peppermint Bundt Cake
Method
Step 1
Preheat the oven to 350°F. Butter a 10-cup bundt cake pan and, set aside.
Step 2
Sift cocoa powder into a medium bowl, add dark chocolate, and boiling water, and whisk until the cocoa is completely dissolved. Add yogurt and peppermint extract, and whisk to combine. Set aside to cool.
Step 3
Sift together flour, baking soda, and salt in a medium bowl and set aside.
Step 4
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary.
Step 5
Add the eggs, one at a time, making sure each one is fully incorporated before adding the next.
Step 6
With the mixer on low speed, add the flour mixture in three additions, alternating with the cocoa mixture.
Step 7
Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a cake tester inserted in the center of it comes out clean. Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.
Step 8
To make the ganache: Place chopped chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form around the edges. Whisk together until smooth.
Step 9
Pour warm ganache over cooled cake. Sprinkle top with crushed peppermint candies. Let set 30-40 minutes before slicing and serving.
For the Eggnog Bundt Cake
ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup eggnog (full fat)
- 1 cup powdered sugar, sifted
- 4 tablespoons eggnog, up to 5 tablespoons
For the Eggnog Bundt Cake
Step 1
Preheat the oven to 350°F. Butter the 10-cup bundt pan and set aside.
Step 2
Whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a large bowl. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium speed until light and fluffy, about 8 minutes.
Step 4
Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula as necessary.
Step 5
Add the flour mixture in four parts, alternating with the eggnog in three parts, beating just until each addition is incorporated before adding the next; do not over mix.
Step 6
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Step 7
Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.
Step 8
To make the glaze: Whisk the powdered sugar and eggnog together, using just enough eggnog to create a smooth pourable glaze. Drizzle over the cooled cake.
For the Cranberry Orange Bundt Cake
ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup fresh cranberries, chopped
- 1 1/2 cups granulated sugar
- zest of one orange
- 2 sticks unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup plain yogurt
- 1/2 cup freshly squeezed orange juice
For the Cranberry Orange Bundt Cake
Step 1
Preheat oven to 350°F. Butter the 10-cup bundt cake pan and set aside.
Step 2
In a large bowl, whisk together flour, salt and baking soda. Toss in chopped cranberries and set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, paddle the sugar and orange zest together for 1 minute. Add butter and cream on medium speed until light and fluffy, about 8 minutes.
Step 4
Add the eggs, one at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.
Step 5
Add the flour mixture in three parts, alternating with the yogurt and orange juice, beating just until each addition is incorporated before adding the next; do not over mix.
Step 6
Pour the batter into the bundt pan and spread. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Step 7
Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.
For the Apple Cider Bundt Cake
ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup apple cider
- 1 cup applesauce
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
For the Apple Cider Bundt Cake
Step 1
Preheat the oven to 350°F. Butter a 10-cup bundt pan and set aside.
Step 2
Whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a large bowl. Set aside.
Step 3
Mix apple cider and apple sauce, set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and vanilla on medium speed until light and fluffy, about 8 minutes.
Step 5
Add eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.
Step 6
Add the flour mixture in four parts, alternating with the apple cider and apple sauce mixture in three parts, beating just until each addition is incorporated before adding the next; do not over mix.
Step 7
Pour the batter into the prepared pan and spread. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Step 8
Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.
Step 9
While the cake cools, mix together the sugar and cinnamon. Brush the cooled cake with the melted butter and sprinkle the cinnamon sugar to coat the outside. Serve warm.
For the Gingerbread Bundt Cake
ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cloves
- 1 cup unsulphured molasses
- 3/4 cup hot water
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs, room temperature
For the Gingerbread Bundt Cake
Step 1
Preheat the oven to 350°F. Butter a 10-cup bundt pan and set aside.
Step 2
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
Step 3
In a small bowl, whisk together the molasses and hot water until the molasses is dissolved. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 8 minutes.
Step 5
Add the flour mixture in three parts, alternating with the molasses mixture, beating just until each addition is incorporated before adding the next; do not over mix.
Step 6
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Step 7
Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.