Minty Devil’s Food Bundt Cake
A rich chocolate cake with a ring of minty cream cheese baked inside, topped with a luscious dark chocolate ganache.
Servings Prep Time
12slices 30minutes
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
12slices 30minutes
Cook Time Passive Time
45minutes 1hour
For the cake
  • 1box Devil’s Food cake mix(plus the ingredients to prepare it – usually eggs, oil, and water)
  • 1box chocolate pudding mix
  • 1/4cup chocolate chunks
For the cream cheese mixture
  • 8oz cream cheese(softened)
  • 1/3cup sugar
  • 1 egg
  • 1/4tsp. peppermint extract
  • 1 1/2Tbsp. flour
  • food coloring of your choice(I prefer gel to liquid, as liquid can change the consistency of the mixture)
For the ganache
  • 1/4cup heavy cream
  • 3/4cup dark chocolate morsels
  1. Preheat the oven to 325 degrees and prepare a bundt pan (I prefer using butter and flour, but if you use spray make sure to coat the inside well). Set aside. In a large bowl, combine the cake mix, ingredients called for on the box, and pudding mix (yes, you should add this even if there’s pudding mix already in the cake mix – we want this sinfully chocolatey, y’hear?). Mix well and pour into the prepared bundt pan.
  2. In the bowl of a stand mixer, beat together the cream cheese and sugar for one minute. Add the egg and peppermint extract, then beat until combined. Add the flour and as much food coloring as you like, then mix together until the coloring is well blended. Pour this mixture on top of the cake batter in the pan. Sprinkle chocolate chunks all over the batter.
  3. Bake for 45-50 minutes, until a toothpick inserted in the middle comes out clean of cake (it’s ok if the cream cheese mixture sticks to it a bit). Let cool in the pan for 30 minutes, then carefully turn it out onto a wire rack and cool for 30 more.
  4. For the ganache, combine the heavy cream and dark chocolate morsels in a microwave-safe bowl. Microwave on high for 45 seconds, stir to combine, and microwave for 15 more seconds if necessary. Stir vigorously to combine the melted chocolate with the cream until the mixture is thickened, then pour over the cake. Slice immediately and enjoy!
Recipe Notes
  • Recipe is heavily adapted from this one.
  • You can use any food coloring you want for different occasions! Last time I used green to make it look like a giant Andes mint cake, but this time I gave it a reddish-pink tinge to compliment Valentine’s Day.
  • I’m all for making things as healthy as possible, but try to go for regular cream cheese. I tried it with Greek yogurt cream cheese, and it gave the overall mixture a tartness that I wasn’t expecting.