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Kid-Friendly Peppermint Bark Bundt Cake

Kid-Friendly Peppermint Bark Bundt Cake - featured image
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A simple, kid-approved chocolate bundt cake with peppermint bark topping that tastes like Christmas magic without requiring a pastry degree. Made with pantry-friendly ingredients, it comes together in under 15 minutes and looks impressive with zero skill required.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably Duncan Hines Devil’s Food)
  • 1 cup (240 ml) whole milk, room temperature
  • 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1 teaspoon peppermint extract (not mint)
  • 1/2 cup (85 g) semi-sweet chocolate chips
  • 1 cup (170 g) white chocolate chips
  • 1/2 cup (85 g) semi-sweet chocolate chips (for topping)
  • 1/2 cup (60 g) crushed candy canes or peppermint candies (about 6–8 regular candy canes)
  • 1 tablespoon coconut oil or vegetable shortening, divided

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter and dust with cocoa powder.
  2. In a large bowl, combine cake mix, milk, oil, eggs, and peppermint extract. Whisk until just combined (about 30 seconds). Do not overmix.
  3. Fold in 1/2 cup semi-sweet chocolate chips with a rubber spatula using 8-10 gentle folds.
  4. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  5. Bake for 35-40 minutes, until a toothpick inserted in the thickest part comes out with a few moist crumbs.
  6. Cool in pan for exactly 10 minutes. Place a cooling rack over the pan and flip confidently. Cool completely (about 1 hour).
  7. While cake cools, crush candy canes in a ziploc bag with a rolling pin until you have a mix of fine dust and small chunks.
  8. In separate microwave-safe bowls, melt white chocolate chips with 1/2 tablespoon coconut oil and semi-sweet chips with remaining oil. Microwave in 20-second bursts, stirring between each, until smooth. Let cool 2-3 minutes.
  9. Drizzle white chocolate over cooled cake, then semi-sweet chocolate. While both are still wet, sprinkle crushed candy canes generously on top and press gently. Let topping set for 15 minutes before slicing.

Notes

Don’t overdo the peppermint extract—stick with 1 teaspoon. Room temperature ingredients matter; if forgotten, warm eggs in warm water for 5 minutes and microwave milk for 15 seconds. The 10-minute cooling rule is non-negotiable to prevent sticking. For cleaner slices, use a serrated knife run under hot water. Store in an airtight container at room temperature for up to 4 days; do not refrigerate. Freeze undecorated cake for up to 3 months.

Nutrition

Keywords: peppermint bark, bundt cake, chocolate cake, holiday dessert, kid-friendly, Christmas cake, easy cake recipe

Find it online: https://sunnysavory.com/kid-friendly-peppermint-bark-bundt-cake/