Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

Chocolate Peppermint Bundtlette Recipe (Nothing Bundt Cakes Copycat)

Chocolate Peppermint Bundtlette Recipe

If you love the rich, decadent cakes from Nothing Bundt Cakes, you’re going to fall in love with this homemade Chocolate Peppermint Bundtlette Recipe. These individual-sized bundt cakes are incredibly moist thanks to sour cream and instant pudding mix, then topped with a luscious cream cheese frosting and crushed candy canes for the perfect holiday finish.

Bundtlettes are ideal when you want an elegant dessert that’s already portioned for your guests. They’re perfect for Christmas dinner, holiday parties, cookie exchanges, bake sales, or even as edible gifts wrapped in festive boxes. Their individual size makes them feel extra special while still being surprisingly easy to make.

If you’re craving the flavor of a Nothing Bundt Cakes Chocolate Chocolate Chip Bundt Cake with a festive peppermint twist, this copycat recipe is sure to become one of your favorite holiday desserts.

Chocolate Peppermint Bundtlette

Why You’ll Love These Chocolate Peppermint Bundtlettes

  • Inspired by Nothing Bundt Cakes
  • Rich, moist chocolate cake
  • Cream cheese frosting just like the bakery
  • Perfect individual-sized desserts
  • Great for holiday entertaining
  • Easy recipe using cake mix
  • Freezes beautifully

Ingredients

For the Bundtlettes

  • 1 box chocolate cake mix
  • 1 (3.9-ounce) box instant chocolate pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ¼ teaspoon peppermint extract
  • 1½ cups chocolate chips

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 candy canes, crushed

Equipment You’ll Need

How to Make Chocolate Peppermint Bundtlettes

Step 1: Prepare the Pan

Preheat your oven to 350°F.

Move the oven rack to the center position.

Generously grease your bundtlette pan using Crisco and a light dusting of flour or use baking spray that contains flour. Properly preparing the pan helps the cakes release easily after baking.

Step 2: Mix the Batter

In a large mixing bowl, combine:

  • Chocolate cake mix
  • Chocolate pudding mix
  • Sour cream
  • Eggs
  • Water
  • Vegetable oil
  • Peppermint extract

Mix until the batter is smooth and well combined.

Fold in the chocolate chips using a rubber spatula.

Step 3: Fill the Pan

Spoon the batter into each bundtlette cavity, filling each about two-thirds full.

Leaving room allows the cakes to rise without overflowing.

Step 4: Bake

Bake for 13–18 minutes, or until a toothpick inserted into the center comes out clean.

Avoid overbaking to keep the cakes moist.

Step 5: Cool

Allow the bundtlettes to cool in the pan for about 20 minutes.

Carefully remove them from the pan and place them on a wire rack to cool completely.

For the best texture and easiest frosting, cover the cakes and let them rest overnight if possible.

Make the Cream Cheese Frosting

In the bowl of a stand mixer, beat together the softened cream cheese and butter until light and creamy.

Mix in the vanilla extract.

Gradually add the powdered sugar, beating until the frosting becomes smooth and fluffy.

Transfer the frosting to a piping bag fitted with a large round tip or simply cut the end off the piping bag.

Pipe thick ribbons of frosting down each bundtlette, just like the signature frosting at Nothing Bundt Cakes.

Finish by sprinkling crushed candy canes over the frosting.

Chocolate Peppermint Bundtlette Tips for the Best Copycat Nothing Bundt Cakes Bundtlettes

  • Use room temperature cream cheese and butter for silky smooth frosting.
  • Don’t overmix once the chocolate chips are added.
  • Let the cakes cool completely before frosting.
  • Allowing the cakes to rest overnight makes them even more moist.
  • Pipe the frosting in thick vertical strips for that classic bakery appearance.

Flavor Variations

These bundtlettes are easy to customize.

Try adding:

  • Mini chocolate chips
  • Andes peppermint baking chips
  • Crushed Oreos
  • Espresso powder for a richer chocolate flavor
  • White chocolate chips
  • Holiday sprinkles
  • Chocolate curls

Serving Suggestions

These Chocolate Peppermint Bundtlettes are delicious served with:

  • Vanilla ice cream
  • Peppermint ice cream
  • Hot chocolate
  • Coffee
  • Peppermint mocha
  • Fresh whipped cream

They’re also beautiful on a holiday dessert table alongside cookies, fudge, and candy.

Storage

Store the frosted bundtlettes in an airtight container in the refrigerator for up to 5 days.

Bring them to room temperature for about 20–30 minutes before serving for the best flavor and texture.

The unfrosted cakes freeze well for up to 3 months. Wrap each cake individually in plastic wrap before freezing.

Frequently Asked Questions

Can I make these as one large bundt cake?

Yes! Pour the batter into a standard bundt pan and bake for approximately 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Why is sour cream added to the batter?

Sour cream adds moisture and richness, creating the soft, tender crumb that Nothing Bundt Cakes is known for.

Can I use a homemade chocolate cake recipe?

Absolutely. This recipe works well with homemade cake batter, though the cake mix version is quick, reliable, and consistently moist.

How do I get the classic Nothing Bundt Cakes frosting look?

Use a piping bag with a large round opening and pipe thick ribbons from the top of the cake down toward the bottom. The frosting should naturally drape over the sides rather than cover the entire cake.

These Chocolate Peppermint Bundtlettes combine everything people love about Nothing Bundt Cakes with festive holiday flavors. Rich chocolate cake, refreshing peppermint, creamy cream cheese frosting, and crunchy candy canes create a dessert that’s both elegant and easy to make. Whether you’re serving them at a Christmas dinner, packaging them as homemade gifts, or enjoying one with a cup of coffee, these individual bundt cakes are guaranteed to become a holiday favorite that friends and family will request year after year.

Check out our other bundt cake recipes for more ideas.

Print Pin

Chocolate Peppermint Bundtlette Cakes

These Chocolate Peppermint Bundtlettes are rich, moist, and topped with cream cheese frosting and crushed candy canes. An easy Nothing Bundt Cakes copycat recipe!

Ingredients

Chocolate Peppermint Bundtlette Cakes

  • 1 box Chocolate Cake mix
  • 1 box Chocolate Instant Pudding , 3.9 once box
  • 1 c Sour Cream
  • 4 large Eggs
  • 1/2 C Water
  • 1/2 C Vegetable Oil
  • 1/4 tsp Peppermint Extract
  • 1 1/2 C Mini Chocolate Chips

Cream Cheese Frosting

  • 8 ounces Cream Cheese, room temp
  • 1/4 C Butter, room temp
  • 1 1/2 C Powdered Sugar
  • 1 tsp Vanilla Extract
  • Candy Canes, crushed

Instructions

  • First, prep your bundtlette pan with Crisco and flour or you can use the Pam baking spray with flour.
    Preheat your oven to 350 degrees and move the rack to the middle.
    In a large bowl, mix together the cake mix, pudding, sour cream, eggs, water, vegetable oil, and peppermint extract until smooth.
    Fold in the chocolate chips.
    Pour the cake batter into the bundtlette pan filing each cake about 2/3 full.
    Place in your preheated oven for 13-18 minutes. You know it's done when you insert a toothpick into the cake and it comes out clean.
    Remove from the oven and let cool for about 20 minutes then take it out of the pan and let it cool on a wire rack for about another hour. It's best if you can let it sit overnight if possible before you frost the cake but you'll want to cover it so it does not dry out.
    When you are ready to make the frosting you'll want to use a stand mixer.
    Cream together the cream cheese and butter until it's creamy.
    Mix in the vanilla extract.
    Next, beat in the powdered sugar a little at a time until it's the consistency you want.
    Scoop the frosting into a piping bag and pipe the frosting on to the bundt cake.
    Sprinkle the crushed candy canes on top of the frosting.
    Serve and enjoy! A scoop of vanilla ice cream or even peppermint ice cream goes wonderfully with this cake.

About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!