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Mint Chocolate Bundt Cake

Topped with Andes chocolate mints and a green mint filling, this Mint Chocolate Bundt Cake is so moist, full of flavor and absolutely delicious!

A TASTY MINT CHOCOLATE CAKE

Mint and chocolate are two of my favorite flavors to combine, They go together like peanut butter and jelly (only better!) I love a good bundt cake. This homemade Mint Chocolate Bundt Cake is unique in that it has these delicious green mint ribbon throughout it so it’s a nice surprise when you cut into the cake. And don’t get my started at the chocolate ganache drizzle! Trust me, this cake is not lacking in the flavor department! If you love a good mint chocolate cake, then you have to make this Mint Chocolate Bundt Cake recipe.

Slice of Mint Chocolate Bundt Cake on plate showing filling.

FREQUENTLY ASKED QUESTIONS:

Why do I need to add sour cream to my chocolate cake?

One of the biggest issues people run into when baking a homemade cake is having the final product be too dry. Adding sour cream provides extra fat and liquid to the cake, thus preventing it from drying out during the baking process and helping the cake to become more spongy and less dense. If you don’t have any sour cream on hand, Greek yogurt will work too.

Why is my cake so dense?

A dense Bundt cake is often the result of over-creaming your butter and sugar. To avoid this, don’t cream the butter and sugar for more than 2 minutes. It only needs to be whisked together until the mixture is smooth and no big clumps of butter remain.

Do I have to use dark cocoa powder and dark chocolate?

No, if you are not into dark chocolate flavor you can use regular unsweetened cocoa powder and semi-sweet chocolate chips instead.

Do I have to use the Andes chocolate mint baking chips?

This really adds that great extra flavor of mint to the cake so we love to use them. You can also chop up Andes mints as well. If you want to reduce the mint flavor you can absolutely leave them out.

Why can’t I get the cake out of the bundt pan?

Bundt pans have little divots where the cake can attach itself and make it hard to release from the bundt pan. The absolutely best product to use is a nonstick cooking spray that has flour in it – like Baker’s Joy or Pam’s Baking Spray. These products work even better than coating the pan in shortening then dusting with flour.

How do I store leftovers?

This cake can be stored covered or in an airtight container in the refrigerator where it will last for up to 1 week. It can also be frozen. Let the cake cool and then place in an airtight container or wrap in plastic wrap and foil and it will keep in the freezer for up to 2 months. Let defrost in the refrigerator overnight.

Slice of Mint Chocolate Bundt Cake being held up with spatula.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • granulated sugar
  • eggs
  • sour cream
  • milk
  • all-purpose flour
  • dark cocoa powder
  • baking powder
  • baking soda
  • Andes mints baking chips
  • cream cheese
  • peppermint extract
  • green food coloring, to desired color
  • dark chocolate chips
  • heavy cream
Ingredients needed: salted butter, granulated sugar, egg, sour cream, milk, all-purpose flour, dark cocoa powder, baking powder, baking sodaAndes mints baking chips, cream cheese, peppermint extract, green food coloring, dark chocolate chips and heavy cream.

HOW TO MAKE A MINT CHOCOLATE BUNDT CAKE:

Preheat your oven to 350F degrees and spray a 10-inch Bundt pan with nonstick cooking spray (I like the kind that has flour in it, like Baker’s Joy). In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.

Butter and sugar in bowl.

Add eggs and milk and whisk until the eggs are evenly distributed throughout the batter. 

Eggs and milk in bowl.

Once the eggs and milk have been whisked into the mixture, add the sour cream. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.

Sour cream added to the egg and milk mixture.

Add the flour, baking powder, baking soda, and cocoa powder and whisk until no clumps of flour remain. This should take 2-3 minutes.

Flour, baking powder, baking soda, and cocoa powder added to egg mixture.

Gently stir in the Andes chocolate mints into the batter. 

Andes mints added to cake batter.

Pour half of the batter into the prepared Bundt pan. Set aside. Prepare the filling by whipping the cream cheese, peppermint extract, granulated sugar and green food coloring together until smooth.

Filling mixed together in bowl.

Spoon the filling into the Bundt pan evenly then and cover that layer with the remaining cake batter. Bake the cake for 50 minutes. 

Cake batter and filling added to prepared bundt pan.

Allow the cake to cool for 10 minutes after baking.

Finished cake out of oven cooling in bundt pan.

While the cake is baking, prepare your chocolate ganache by microwaving the chocolate chips and heavy cream on 20 second intervals. Stir the mixture after each interval until the chocolate is completely melted. Remove the cake from the Bundt pan and pour the ganache onto the cake. Top with additional Andes chips if desired.

Mint Chocolate Bundt Cake covered in ganache and topped with chopped Andes mints.

Serve, and enjoy!

Slice of Mint Chocolate Bundt Cake on white plate with whole cake in background.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Square image of whole finished Mint Chocolate Bundt Cake.

Mint Chocolate Bundt Cake

Topped with Andes chocolate mints and a green mint filling, this Mint Chocolate Bundt Cake is so moist, full of flavor and absolutely delicious!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10

Ingredients

Cake:

Filling:

  • 8 ounces cream cheese
  • ¼ teaspoon peppermint extract
  • cup granulated sugar
  • Green food coloring to desired color

Ganache:

Instructions

  • Preheat oven to 350F degrees and spray a 10-inch Bundt pan with nonstick cooking spray (I like the kind that has flour in it).
  • In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
  • Add eggs and milk and whisk until the eggs are evenly distributed throughout the batter.
  • Once the eggs and milk have been whisked into the mixture, add the sour cream. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.
  • Add the flour, baking powder, baking soda, and cocoa powder and whisk until no clumps of flour remain. This should take 2-3 minutes.
  • Gently stir in the Andes chocolate mints into the batter.
  • Pour half of the batter into your Bundt pan. Set aside the rest of the batter for now.
  • Prepare the filling by whipping the cream cheese, peppermint extract, granulated sugar and green food coloring together until smooth.
  • Spoon the filling evenly into the Bundt pan and cover it with the remaining cake batter. Bake the cake for 50 minutes.
  • Allow the cake to cool for 10 minutes after baking.
  • While the cake is baking, prepare the chocolate ganache by microwaving the chocolate chips and heavy cream on 20 second intervals. Stir the mixture after each interval until the chocolate is completely melted.
  • Remove the cake from the Bundt pan and pour the ganache onto the cake, add additional Andes to the top if desired. Serve, and enjoy!

Notes

  • Unsweetened cocoa powder and semi-sweet chocolate chips can be substituted for the dark.
  • This can be frozen, see my tips above.
  • Sour cream is essential to this to give the cake moisture.
Course: Dessert
Cuisine: American

Nutrition

Calories: 834kcal | Carbohydrates: 96g | Protein: 12g | Fat: 47g | Sodium: 298mg | Fiber: 4g | Sugar: 60g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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