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Mint Chocolate Bundt Cake

Mint Chocolate Bundt Cake – Deliciously moist and fluffy chocolate bundt cake infused with mint, and drizzled with a creamy chocolate ganache!

Overhead shot of a slice being taken out of the mint chocolate bundt cake on a wire rack.

Mint Chocolate Bundt Cake

If you’ve been reading my blog for a while now, then you already know my love for mint chocolate. In fact, I’ve already shared a few mint chocolate recipes with you!

See my No-Bake Mint Chocolate Cream Pie, Mint Chocolate Bark, and Mint Chocolate Oreo Fudge. <<< All no-bake recipes by the way. 😉

Today I bring you my Mint Chocolate Bundt Cake! 

Bundt cakes are a favourite of mine to make and serve to my family. They’re easy to make, and they always look impressive. What’s not to love about them??

Side-view shot of bundt cake slices lined up on a white cake stand.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Cake

  • cake flour
  • cocoa powder
  • baking soda
  • baking powder
  • salt
  • large eggs
  • caster/granulated sugar
  • peppermint extract
  • vegetable oil
  • Greek-style yogurt

For the Filling

  • cream cheese
  • caster/granulated sugar
  • large egg
  • peppermint extract
  • plain/all-purpose flour
  • Green food colouring

For the Ganache

  • chocolate (milk, dark, or semi-sweet)
  • heavy cream

How to make Mint Chocolate Bundt Cake

To make this cake, simply whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the eggs. Add the sugar, and whisk until combined. Add the mint extract, oil, and yogurt, and whisk until combined. Fold in the dry ingredients.

Pour half of the batter into a greased 10-inch bundt pan.

For the filling, whisk together the cream cheese and sugar until combined. Mix in the egg and mint extract, then fold in the flour.

Add in enough green food colouring to reach desired colour.

Spoon the cheesecake mixture evenly over the cake batter (you don’t have to use all of it), then pour the remaining cake batter on top.

Bake for 50 – 60 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.

Allow to cool completely before glazing.

For the ganache, add the chocolate to a heat-proof bowl, and set aside.

Add the heavy cream to a microwave-safe jug, and heat until hot. Pour the cream over the chocolate, and whisk until melted and smooth.

Leave to cool for 15 minutes before drizzling over the cake. For an even thicker ganache, allow to cool for longer.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Slices of mint chocolate bundt cake served on a white cake stand.

This Mint Chocolate Bundt Cake is:

  • Incredibly moist and fluffy
  • Loaded with mint flavour
  • Swirled with a minty green cheesecake filling
  • Topped with the most deliciously thick and creamy chocolate ganache!

How long will this bundt cake last? This cake and any leftovers can be stored, covered, in the fridge for up to 2 – 3 days.

Can I freeze this cake? Yes, it also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

Seriously, this is the BEST mint chocolate bundt cake I’ve ever tasted – you are gonna love it!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Overhead shot of bundt cake slices on a white cake stand.
Mint Chocolate Bundt Cake - Deliciously moist and fluffy chocolate bundt cake infused with mint, and drizzled with a creamy chocolate ganache! #mint #chocolate #bundtcake #chocolatecake #cakerecipes

More mint chocolate recipes to try next!

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Slices of mint chocolate bundt cake served on a white cake stand.

Mint Chocolate Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Deliciously moist and fluffy chocolate bundt cake infused with mint, and drizzled with a creamy chocolate ganache!

Ingredients

For the Cake

  • 2 and 1/2 cups (312g) cake flour*
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 2 teaspoons peppermint extract
  • 3/4 cup (180ml) vegetable oil
  • 1 cup (240g) greek-style yogurt

For the Filling

  • 1 cup (225g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon peppermint extract
  • 3 tablespoons plain/all-purpose flour
  • Green food colouring

For the Ganache

  • 8 oz (235g) chocolate (milk, dark, or semi-sweet), coarsely chopped
  • 1 cup (240ml) heavy cream

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the mint extract, oil, and yogurt, and whisk until combined. Fold in the dry ingredients.
  4. Pour half of the batter into the prepared pan.

For the Filling

  1. Whisk together the cream cheese and sugar until combined. Mix in the egg and mint extract, then fold in the flour. Add in enough green food colouring to reach desired colour.
  2. Spoon the cheesecake mixture evenly over the cake batter (you don't have to use all of it), then pour the remaining cake batter on top.
  3. Bake for 50 - 60 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the Ganache

  1. Add the chocolate to a heat-proof bowl, and set aside.
  2. Add the heavy cream to a microwave-safe jug, and heat until hot. Pour the cream over the chocolate, and whisk until melted and smooth.
  3. Leave to cool for 15 minutes before drizzling over the cake. For an even thicker ganache, allow to cool for longer.

Notes

*Make your own cake flour! Weigh out 2 and 1/2 cups (312g) plain/all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 439Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 107mgSodium: 397mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Mary W

Sunday 15th of August 2021

This cake turned out really great! I decorated it with chopped Andes mints on top and surrounded it with Mint Oreos on the platter. I didn’t have yogurt so I used sour cream. And the ganache didn’t set up in time so I made a second batch using 1/2 cup cream. Perfect!

Sean

Monday 8th of July 2019

I made this cake and the flavors were delicious but it was a bit dry and dense, any idea what went wrong? Maybe 45 minutes in the oven instead of 50? I used your note for homemade cake flour - should I buy some instead of replacing with corn starch next time?

Marsha

Monday 8th of July 2019

Overbaking can result in a dry cake. Between 50 - 60 minutes is what works for me and my oven, but because every oven is different, your bake times may differ. Keep an eye on your cake after about the 40 minute mark, and if needed, cover the cake loosely with foil to prevent browning too much as the centre bakes.

April

Sunday 2nd of June 2019

Do you have any tips on how to spread the ganache to make it look pretty and even like yours?

Marsha

Sunday 2nd of June 2019

I simply just poured my ganache over the top of the cake evenly whilst it was still a little thin and runny :)

Samah

Thursday 28th of March 2019

Hi... when adding the cheesecake mixture.. don’t we need to make swirls with a fork or just leave as is and then adding the other half of the cake batter?

Marsha

Thursday 28th of March 2019

I leave it as it is, but you could do swirls if desired.

Demeter | Beaming Baker

Thursday 1st of February 2018

Mint chocolate is, by far, one of the BEST flavor combos, ever!! Marsha, my friend, that first photo is AMAZING!! I can't even... Looking forward to seeing even more minty, tasty creations like this! Have a great weekend ahead. Hugs. xoxo

Marsha

Friday 2nd of February 2018

Thanks, Demeter! :) xoxo

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