Peppermint Oreo Bundt Cake (Print-Friendly Version)
Holiday classic featuring peppermint, Oreos, and white chocolate in a showstopping bundt.
# Ingredients You'll Need:
→ Cake
01 -
432 g white cake mix
02 -
96 g instant white chocolate pudding mix
03 -
4 large eggs
04 -
120 ml canola oil
05 -
120 g sour cream
06 -
240 ml peppermint mocha coffee creamer
07 -
200 g peppermint cream-filled chocolate cookie chunks
08 -
35 g peppermint bits
→ Topping
09 -
170 g white chocolate chips
10 -
60 ml peppermint mocha coffee creamer
11 -
15–30 g peppermint bits
# How to Make It:
01 -
Preheat oven to 175°C. Coat a 12-cup bundt pan thoroughly with nonstick baking spray.
02 -
Combine white cake mix, pudding mix, eggs, canola oil, sour cream, and peppermint mocha creamer in a large mixing bowl. Beat on low speed for 1 minute, then on medium speed for 2 minutes until smooth.
03 -
Fold in peppermint cream-filled chocolate cookie chunks and peppermint bits gently by hand until evenly distributed.
04 -
Transfer batter into the prepared bundt pan. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
05 -
Let the cake cool in the pan for 15 minutes. Carefully invert onto a serving plate and let cool completely.
06 -
Gently heat peppermint mocha creamer in a small saucepan until just below boiling. Remove from heat and add white chocolate chips. Stir until smooth and creamy. Allow to cool for 10 minutes, stirring occasionally.
07 -
Slowly spoon the white chocolate glaze over the cooled cake, letting it cascade down the sides. Garnish with 15–30 g peppermint bits. Let the glaze set before serving.
08 -
Store any leftover cake in a sealed container at room temperature.
# Extra Information:
01 -
For best slicing, allow the glaze to set completely before cutting.