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Lighter Chocolate Peppermint Bundt Cake

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A lighter version of a classic chocolate peppermint bundt cake, made with Greek yogurt and applesauce for a moist, tender crumb. This easy 30-minute recipe is perfect for holiday gatherings and delivers rich chocolate flavor with a refreshing peppermint finish.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (180g) plain Greek yogurt (full-fat recommended)
  • ¼ cup (60g) unsweetened applesauce
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract (pure extract, not oil)
  • 1 cup (240ml) hot water or brewed coffee
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 2–3 tablespoons (30-45ml) milk of choice
  • ½ teaspoon vanilla extract
  • ¼ cup crushed peppermint candies (about 4 candy canes)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick spray, then dust with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed (about 30 seconds).
  3. In a medium bowl, whisk together Greek yogurt, applesauce, sugar, eggs, vanilla extract, and peppermint extract until smooth and glossy (about 1 minute).
  4. Pour wet mixture into dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  5. Slowly pour in hot water or coffee while stirring gently until fully incorporated. Batter will be thin.
  6. Pour batter into prepared pan, then gently tap pan on counter to release air bubbles.
  7. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cake should spring back when lightly touched.
  8. Cool in pan on a cooling rack for 10 minutes. Invert pan onto rack and lift off. If cake sticks, let cool another 5 minutes and try again.
  9. Cool completely before glazing (at least 1 hour).
  10. For glaze: In a small bowl, whisk together powdered sugar, cocoa powder, 2 tablespoons milk, and vanilla extract. Add more milk 1 teaspoon at a time until pourable but thick.
  11. Drizzle glaze over cooled cake, then immediately sprinkle crushed peppermint candies on top. Let glaze set for about 15 minutes before slicing.

Notes

Room temperature ingredients are important for best texture. Don’t skip the coffee—it enhances chocolate flavor without tasting like coffee. Be careful with peppermint extract; start with 1 teaspoon. Grease the bundt pan thoroughly to prevent sticking. Cake tastes even better the day after baking.

Nutrition

Keywords: chocolate peppermint bundt cake, lighter bundt cake, easy bundt cake, holiday dessert, chocolate cake, peppermint cake, Greek yogurt cake

Find it online: https://daintydine.com/lighter-chocolate-peppermint-bundt-cake-easy-30-min-recipe/