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.

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.

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!

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

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

Overhead shot of bundt cake slices on a white cake stand.

A Pinterest image of Mint Chocolate Bundt Cake with text overlay.

More mint chocolate recipes to try next!

Enjoy! 🙂

Slices of mint chocolate bundt cake served on a white cake stand.
5 from 4 votes
Mint Chocolate Bundt Cake
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yields: 12 - 14 slices
Calories: 560 kcal
Deliciously moist and fluffy chocolate bundt cake infused with mint, and drizzled with a creamy chocolate ganache!
For the Cake
  • 2 and 1/2 cups cake flour* 250g
  • 1/2 cup cocoa powder 50g
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 and 1/2 cups caster/granulated sugar 300g
  • 2 teaspoons peppermint extract
  • 3/4 cup vegetable oil 180ml
  • 1 cup greek-style yogurt 240g
For the Filling
  • 1 cup cream cheese 225g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg room temperature
  • 1/2 teaspoon peppermint extract
  • 3 tablespoons plain/all-purpose flour
  • Green food colouring
For the Ganache
  • 8 oz chocolate (milk, dark, or semi-sweet) 235g, coarsely chopped
  • 1 cup heavy cream 240ml
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.


*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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    31st January 2018 at 5:24 pm

    Mint and chocolate is one of the best flavour combinations. Can you believe I have never had a bundt cake. I need to give this a try.

    • Reply
      31st January 2018 at 11:51 pm

      No way! You need to try this, Dannii 🙂

  • Reply
    Teri Stephens
    31st January 2018 at 5:33 pm

    My daughter would love this, she loves chocolate and mint. I love the way you have the green in this…very pretty. (And great call on the Greek yogurt!)

    • Reply
      31st January 2018 at 11:51 pm

      Thanks, Teri! 🙂

  • Reply
    Jessica Robinson
    31st January 2018 at 6:26 pm

    Amazing flavors! We love chocolate and mint. This cake looks so wonderfully moist too!

    • Reply
      31st January 2018 at 11:50 pm

      Thanks, Jessica!

  • Reply
    Adriana Lopez Martin
    31st January 2018 at 6:42 pm

    wow mouthwatering pictures you have! Chocolate and mint is such a classic pairing, really lovely and stunning. Send me a slice! =)

    • Reply
      31st January 2018 at 11:50 pm

      Thanks, Adriana!

  • Reply
    31st January 2018 at 6:45 pm

    That looks so light and airy! I love chocolate and mint together too! Such a glorious combination!

    • Reply
      31st January 2018 at 11:50 pm

      Thanks, Beth!

  • Reply
    Demeter | Beaming Baker
    1st February 2018 at 7:24 pm

    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

    • Reply
      2nd February 2018 at 12:06 am

      Thanks, Demeter! 🙂 xoxo

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