Best 8 Chocolate Mint Swirl Bundt Cake Recipes

CHOCOLATE MINT BUNDT CAKE

Steps:

• Mix together all ingredients except chips for 4 minutes with mixer.
• Add chips and mix by hand.
• Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
• Cool completely before removing from pan.
• Sprinkle with confectioner's sugar before serving.

CHOCOLATE MINT SWIRL CAKE

Steps:

• Heat oven to 325f.
• Lightly grease or spray a 12 cup fluted pan.
• FILLING:.
• In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
• CAKE:.
• In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
• Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
• Turn cake upside down onto plate or cooling rack and allow to cool completely.
• GLAZE:.
• In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
• Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
• Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
• TIP:.
• sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

CHOCOLATE-VANILLA SWIRL BUNDT CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
• Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
• Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
• Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
• Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
• Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
• For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

CHOCOLATE-CINNAMON SWIRL CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
• Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
• Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
• Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

CHOCOLATE-MINT SWIRL CAKE

Steps:

• 1- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening lightly flour.2- Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth set aside.3- Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter.4- Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate remove pan. Cool completely, about 1 hour.5- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted set aside. Drizzle mint glaze over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator.Mint Glaze:Mix powdered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase 2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. After spooning cream cheese mixture over batter, gently pull knife through mixture and batter for swirl design.1 Serving: Calories 285 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 65mg Sodium 320mg Carbohydrate 39g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 4% Iron 8%.Betty's Tip: For a special touch, sprinkle with coarsely chopped chocolate mint candies to make this already-incredible cake even more decadent!From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE-MINT SWITL CAKE

Steps:

• 1 Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening lightly flour. 2 Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth set aside. 3 Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter. 4 Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate remove pan. Cool completely, about 1 hour. 5 Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted set aside. Drizzle mint glaze over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator.Mint GlazeMix powdered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase 2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. After spooning cream cheese mixture over batter, gently pull knife through mixture and batter for swirl design.1 Serving: Calories 285 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 65mg Sodium 320mg Carbohydrate 39g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 4% Iron 8%.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

MINT SWIRL FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.