There are only 12 days left until Christmas. Twelve! And there’s so much to do before then. Shopping and wrapping and decorating and shipping. Are you ready? Because I totally am not yet.
But one thing I don’t have to worry about is what I will be contributing to the holiday table this year. I am making a Chocolate Buttermilk Holiday Cake — a rich, moist chocolate cake that’s glazed with chocolate ganache and sprinkled with crushed candy canes. I literally started dreaming about this cake a few months ago, and am so excited to share it with my family.
The kids? They’ve already given it their seal of approval.
And really, who’d say no to a slice of this at your holiday shindig?
This cake isn’t hard to make — you whip up the batter and bake it in a buttered bundt cake pan for about an hour. Once it’s cooled, you make a quick and simple chocolate ganache, let it cool slightly and then drizzle it over the top. Sprinkle with some crushed candy canes, and the cake is picture perfect for a holiday celebration.
What are your holiday plans?
Iced Chocolate Bundt Cake
- 2 cups Gold Medal All-Purpose Flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1 1/4 cup light brown sugar
- 1/2 cup unsalted butter, softened, plus additional for greasing the pan
- 2 large eggs
- 1 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 oz milk chocolate, broken into pieces
- 2 tablespoons heavy cream
- 1 candy cane, crushed
- Preheat the oven to 350 degrees. Grease the inside of a fluted bundt pan with butter.
- Sift together the flour, baking powder, baking soda, salt and cocoa powder.
- In the bowl of a stand mixer, combine the brown sugar and butter, mixing on medium-low for 3 minutes. Add the eggs, buttermilk and vanilla extract and mix well on medium-low.
- With the mixer running on its slowest setting, add the dry ingredients a little at a time until fully incorporated. Pour the batter into the prepared bundt pan and tap gently to even out.
- Bake for 40-50 minutes, until cooked through. Let cool completely. Turn out onto a serving plate.
- Once the cake is cooled, heat the chocolate and heavy cream in a small saucepan over medium heat, stirring constantly until smooth. Let cool for 10 minutes. Then spoon the chocolate glaze over the cake. Sprinkle with crushed peppermint.
- Serve immediately, or let the chocolate cool before slicing and serving.
The cake can be made up to two days in advance, but wait to glaze it until the day you plan to serve it.
White chocolate curls can be substituted for the crushed peppermint.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Disclosure: I was compensated by Gold Medal for creating this recipe. However, all opinions are my own.
Category: Dessert, Recipes
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.