Make a melted ice cream cake with only 3 ingredients! This chocolate peppermint bundt cake has melted ice cream in the batter. Baking with ice cream is so fun, your family will love this Christmas bundt cake! 

slice of chocolate peppermint bundt cake on white plate with ice cream container in the background

Recipe at a glance

  • 3 ingredient bundt cake
  • 10 minutes to prep
  • combines 2 delicious holiday flavors – chocolate and peppermint!

I’m partnering with Hudsonville Ice Cream to add sweeter moments to your holiday season. Gather up your family and make this easy bundt cake together, I’m sure they will be surprised to learn that you can bake with ice cream! 

Take this peppermint dessert up a notch and serve it alongside a scoop of ice cream! What’s better than eating ice cream AND baking with it too?!

For this recipe I used Hudsonville’s Limited Edition Peppermint Stick ice cream. It’s a creamy vanilla ice cream with crushed peppermint candy pieces.  Hudsonville is focused on making moments sweeter, and this Midwest brand makes some of the best ice cream using a base recipe created in 1926!

whole chocolate bundt cake with white chocolate glaze and candy cane pieces on white cake stand

Ingredients

  • Hudsonville’s Limited Edition Peppermint Stick ice cream
  • chocolate cake mix
  • eggs
  • white chocolate chips
  • heavy whipping cream
  • candy canes

How to make a bundt cake with cake mix

  1. Measure out 2 cups of Peppermint Stick ice cream and place in a large microwave safe bowl. Microwave for 1 minute (or longer) until the ice cream is completely melted. 
  2. Add in the eggs and chocolate cake mix, beat using an electric mixer until fully combined. 
  3. Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. 
slice of bundt cake on metal spatula being removed from cake

Total time required

  • 10 minutes to prep the batter and grease the bundt pan
  • 35-40 minutes to bake
  • 30+ minutes to cool
  • 5 minutes to make the glaze and drizzle over cake

How to grease a bundt pan

I recommend greasing your bundt pan with butter, not non-stick cooking spray. Liberally butter the entire pan. I find that butter works better to grease the pan to ensure the cake doesn’t stick. 

Place your hand inside a ziplock bag or paper towel, use 1 tablespoon of butter and liberally butter the pan. The bag or paper towel will prevent the butter from getting all over your hands. Next, lightly dust the pan with cocoa powder, tapping out the excess.

whole chocolate bundt cake with white chocolate glaze and candy cane pieces on white cake stand

How to get a cake out of a bundt pan

  • Liberally grease the pan with butter
  • Don’t grease the pan too early because the butter could slide down into the bottom of the pan if it’s too hot in your kitchen. Grease the pan after the batter is mixed. 
  • Once the cake is done baking, allow the cake to cool (not inverted) on a cooling rack for 15 minutes. This allows the cake to firm up and the cake will naturally pull away from the sides of the pan as it cools. 
  • To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the glaze.

Chocolate glaze

Want to top this cake with chocolate glaze instead?  Follow this recipe, you can even add 1/2 tsp of peppermint extract to the glaze if you want an extra peppermint kick! Or serve this Christmas bundt cake with a scoop of Peppermint Stick ice cream.

slice of chocolate peppermint bundt cake on white plate with candy canes in the background

See where Hudsonville Ice Cream is sold near you with their Scoop Locator

More Peppermint Desserts

Chocolate Peppermint Bundt Cake

Make a melted ice cream cake with only 3 ingredients! This chocolate peppermint bundt cake has melted ice cream in the batter. Baking with ice cream is so fun, your family will love this Christmas bundt cake!
4.8 from 5 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 35 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Author: Beth

Ingredients

White Chocolate Glaze

  • 1 cup white chocolate chips
  • cup heavy whipping cream
  • 4 candy canes crushed

Instructions

  • Preheat the oven to 350ºF. Liberally grease a 9 inch bundt pan with one tablespoon of butter. Get the butter in all the nooks. Dust the pan with cocoa powder, dump out any excess and set aside. This will help ensure the cake doesn’t stick to the pan.
  • Measure out 2 cups of Peppermint Stick ice cream and place in a large microwave safe bowl. Microwave for 1 minute (or longer) until the ice cream is completely melted.
  • Add in the eggs and chocolate cake mix, beat using an electric mixer until fully combined.
  • Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the bundt cake to cool for 20 minutes. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the glaze.

White Chocolate Glaze

  • Place the white chocolate chips in a medium heat-proof bowl.
  • In a small pot over low heat, heat the heavy cream just until boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the glaze to come to room temperature before adding it to the cake.
  • Drizzle the glaze generously over the cake. Sprinkle crushed candy canes over the cake. Store leftovers in an airtight container for up to 4 days.

Video

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 346mg | Potassium: 226mg | Fiber: 1g | Sugar: 31g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
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