Peppermint Oreo Bundt Cake

Nothing says festive quite like a slice of peppermint bundt cake topped with a creamy white chocolate glaze and studded with cookie chunks. This recipe is my fail-safe for sharing holiday spirit at potlucks and family dinners because it always draws out those wow moments when it hits the table.

I first made this cake for a Christmas brunch years ago and it disappeared before I could even blink. Now it is a December tradition and my family officially expects it at every gathering.

Ingredients

• White cake mix: choose a reputable brand for consistent texture
• Instant white chocolate pudding mix: boosts moisture and the chocolate undertone
• Large eggs: pick fresh eggs to provide structure and richness
• Canola oil: gives the cake tenderness and keeps it moist
• Sour cream: thickens the batter and creates a soft crumb
• Peppermint mocha coffee creamer: infuses the cake with creaminess and minty flavor choose a variety with real peppermint for best taste
• Peppermint cream filled chocolate cookies: choose a cookie with a crisp chocolate exterior and bold peppermint cream for best texture once baked
• Peppermint bits: use real peppermint bits instead of artificially flavored candies for the most vibrant flavor and color
• White chocolate chips: look for high quality chips that melt smoothly for the glaze
• More peppermint mocha creamer: enhances the glaze with extra minty richness

Instructions

Prep the Bundt Pan:

Spray a large 12 cup bundt pan thoroughly with a nonstick baking spray that contains flour. Ensure every crevice is coated to release the cake cleanly after baking.

Mix the Batter:

Combine the white cake mix and white chocolate pudding mix in a large bowl. Add eggs, canola oil, sour cream, and peppermint mocha coffee creamer. Beat with a hand or stand mixer for 1 minute on low to blend the ingredients, then increase to medium for 2 minutes. The batter should be thick and smooth.

Fold in Cookies and Peppermint Bits:

Gently stir in the peppermint cream filled chocolate cookie chunks and peppermint bits by hand. This prevents the cookies from breaking down and gives distinct bursts of chocolate and mint in every bite.

Bake the Cake:

Spoon the batter evenly into your prepared pan, smoothing the top with a spatula. Place in a preheated 350 degree oven and bake for 45 to 50 minutes. The cake should pull away from the sides of the pan and a toothpick inserted into the center will come out clean or with a few moist crumbs.

Cool and Remove from Pan:

Let the cake sit in the hot pan for 15 minutes to finish setting. Carefully flip it onto a plate by placing the plate over the pan and inverting in one motion. Let the cake cool completely before applying glaze.

Make the Glaze:

Pour the peppermint mocha coffee creamer into a small saucepan and heat over low until just below boiling. Immediately remove from heat and add the white chocolate chips. Stir slowly and gently until the mixture is fully melted and silky smooth. Let it cool for 10 minutes so it thickens a little.

Glaze and Decorate:

Slowly spoon the glaze over the fully cooled cake allowing it to cascade down the sides. Before the glaze sets sprinkle generously with peppermint bits pressing them in lightly so they stick.

Store the Cake:

Let the cake set before slicing or covering. Store in a sealed container at room temperature for up to three days to keep it fresh and moist.

My favorite part of this cake is how the peppermint cookies add little pockets of cool chocolate throughout. I remember my son’s delight the first time he bit into one of those bursts of minty chocolate and now we bake this together every December.

Storage Tips

This bundt cake keeps well at room temperature in an airtight cake dome or container for up to three days. If you want to make it further in advance you can freeze the unglazed cake tightly wrapped for up to two months. Thaw overnight and glaze before serving for freshest flavor.

Ingredient Substitutions

If you cannot find peppermint mocha coffee creamer try using plain vanilla creamer with a tiny splash of peppermint extract. Chocolate cake mix works if you are craving even more chocolate richness. For gluten free guests use a quality gluten free cake mix and cookies.

Serving Suggestions

I love serving this with hot cocoa or strong coffee for an afternoon treat. For a stunning finish on a holiday dessert table surround the base of the cake with extra peppermint cookies or crushed candy canes. You can even scatter a handful of pomegranate seeds for extra color.

Cultural and Seasonal Notes

Peppermint and chocolate are classic holiday flavors often seen in European and American Christmas baking traditions. Bundt cakes themselves are visually striking and require little extra work for decoration which makes them a hit for cooks who are short on time but still want something beautiful.

Seasonal Adaptations

Swap peppermint bits for chopped chocolate eggs in spring. Change coffee creamer flavor to pumpkin spice in autumn. Use crushed red and green candies for a more colorful winter look.

Success Stories

Last year my neighbor borrowed this recipe for her church bake sale and told me it was the first cake to sell out. Another friend made it for a winter birthday and decorated it with snowflake sprinkles to rave reviews from both kids and adults.

Freezer Meal Conversion

Bake the cake as directed and let it cool completely. Do not add glaze yet. Wrap tightly in layers of plastic wrap and aluminum foil and freeze for up to two months. When you are ready to enjoy thaw at room temperature and add the glaze and decorations fresh for best results.

Serve this cake to delight your holiday guests and create new traditions in your kitchen. Each slice is a festive bite that brings the season to life.

Common Recipe Questions

→ Can I use homemade white cake instead of mix?

Yes, a homemade white cake can substitute the boxed mix. Ensure your batter has a similar consistency to maintain the moist texture and allow for blending of the pudding, creamer, and add-ins as described.

→ Do I need peppermint Oreo cookies or can I use another flavor?

Peppermint cream-filled chocolate cookies give the distinct peppermint-crunch combo, but regular Oreos with added peppermint extract or bits can be used for a similar flavor.

→ What is the best way to apply the white chocolate glaze?

Let the cake cool completely before spooning the glaze on top. Start in the center and let the glaze cascade naturally down the sides for an even coating.

→ How should I store the bundt after glazing?

After the glaze sets, store the cake in a sealed container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can the peppermint bundt be made ahead?

Yes, you can bake the cake a day in advance. Apply the glaze on the day of serving to preserve the texture and brightness of the topping.