Hot Chocolate Bundt Cake with Candy Cane Icing Recipe

I remember eating peanut butter toast dipped in hot chocolate when I’d get home from school to warm up.  I guess you can say Carnation Hot Chocolate has always been a staple in my life so creating this recipe was a lot of fun.

I created this recipe to bring a little bit of warmth and sweetness into a delicious dessert that can be enjoyed any time of the year! The Carnation Hot Chocolate was the perfect addition to the recipe since it is made with pure cocoa it brings out the rich chocolate flavor in the bundt cake.

Hot Chocolate Bundt Cake Ingredients

• ¾ cup butter, softened
• 1 cup sugar
• ¾ cup greek yogurt, I used plain but any flavor would do
• 1 tsp vanilla
• 4 eggs
• 2 ½ cups all-purpose flour
• 1 ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup hot water
• 1 ½ cups Carnation Hot Chocolate Powder

Hot Chocolate Bundt Cake Instructions

Step 1 – Preheat oven to 350°F and prepare a bundt pan with your favorite non-stick spray.

Step 2 – In a mixing bowl cream together butter and sugar until fluffy, this took about 3 minutes using a beater on medium-high.

Step 3 – Add yogurt, vanilla and eggs (one at a time) and mix until well combined.  You might have to scrape the sides of the bowl to make sure the ingredients are evenly incorporated.

Step 4 – Add flour, baking soda and salt to the bowl and stir to combine.  While that mixes prepare your cup of hot chocolate, make sure you stir well, so the powder is dissolved.

Step 5 – Slowly add hot chocolate into the mixture, scraping down the side of the bowl as needed, until mixture is well combined and has a fluffy texture.

Step 6 – Pour mixture into prepared bundt pan and bake for 45 minutes, or until a toothpick comes out with little to no crumbs.  Remove cake from oven and let cool about 10 minutes before removing from pan.

Candy Cane Icing Recipe

• 1 cup Icing sugar
• 1 tablespoon milk
• Peppermint Extract, a couple of drops (just under ⅛ teaspoon)
• 5 mini candy canes, crushed (about ¼ cup)

1. Mix icing sugar, milk and peppermint extract in a small bowl until combined, the icing will still be thick but should be smooth enough to pour.
2. Drizzle icing over bundt cake and top with crushed candy canes.

Note – the icing is more of a glaze but if you make it thick enough it will be icing, the key is not overdoing it with the milk, if you find it is too thin add a little extra icing sugar.

This recipe will give you a moist bundt cake with the creamy, rich flavor of hot chocolate and the hint of peppermint candy cane.  Pair a slice with your favorite fruit and a handful of nuts for a little afternoon treat.

Who are you sharing a cup of Carnation Hot Chocolate with?

This post was sponsored by Nestlé.  The opinions are completely my own based on my experience.

Hot Chocolate Bundt Cake

Real Momma

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Dessert

Ingredients

  

• ¾ cup butter softened
• 1 cup sugar
• ¾ cup greek yogurt I used plain but any flavor would do
• 1 tsp vanilla
• 4 eggs
• 2 ½ cups all-purpose flour
• 1 ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup hot water
• 1 ½ cups Carnation Hot Chocolate Powder

Instructions

 

• Preheat oven to 350°F and prepare a bundt pan with your favorite non-stick spray.
• In a mixing bowl cream together butter and sugar until fluffy, this took about 3 minutes using a beater on medium-high.
• Add yogurt, vanilla and eggs (one at a time) and mix until well combined. You might have to scrape the sides of the bowl to make sure the ingredients are evenly incorporated.
• Add flour, baking soda and salt to the bowl and stir to combine. While that mixes prepare your cup of hot chocolate, make sure you stir well, so the powder is dissolved.
• Slowly add hot chocolate into the mixture, scraping down the side of the bowl as needed, until mixture is well combined and has a fluffy texture.
• Pour mixture into prepared bundt pan and bake for 45 minutes, or until a toothpick comes out with little to no crumbs. Remove cake from oven and let cool about 10 minutes before removing from pan.