Chocolate Bundt Cake with White Chocolate Peppermint Glaze

Chocolate Bundt Cake with White Chocolate Peppermint Glaze

This Bundt cake topped with a white chocolate peppermint glaze is just about as merry as it gets. Made with Sugar In The Raw® and Stevia In The Raw® because natural is better.

Servings: 16

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes


For the Cake:

  • Softened butter, for greasing pan
  • 1 cup Sugar In The Raw, plus more for spinkling in cake pan
  • 1 cup Stevia In The Raw
  • 2 cups all-purpose flour
  • 2/4 cup Dutch-process cocoa powder
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup strong brewed coffee
  • 3/4 cup sour cream
  • 3/4 cup preferred vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla

For the Glaze: 

  • 1/4 cup heavy cream
  • 1 cup white chocolate chips or 6 oz. white choclate, choppe
  • 1 teaspoon peppermint extract
  • crushed peppermint candies (optional)


  1. Preheat oven to 350℉. Liberally butter a 10” Bundt pan. Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
  2. In a large bowl whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla and whisk to combine.
  3. Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50-60 minutes.
  4. Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
  5. In a small saucepan bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.
  6. Pour glaze over cake, letting it drip down the sides. If desired, sprinkle cake with peppermint candies.