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Mint Chocolate Chip Bundt Cake

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A tender bundt cake infused with fresh mint and studded with semisweet chocolate chips, topped with a glossy green mint glaze. Perfect for any occasion, this quick and easy recipe delivers a refreshing twist on a classic chocolate chip cake.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180ml) whole milk, room temperature
  • 1 cup (240ml) fresh mint leaves, finely chopped (about 1 packed cup)
  • 1 ½ cups (270g) semisweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons whole milk (for glaze)
  • 1 teaspoon peppermint extract (optional, for glaze)
  • Green food coloring (a few drops)

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan generously with butter or non-stick spray and dust with flour. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter with sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed to avoid overmixing.
  6. Gently fold in finely chopped fresh mint and chocolate chips with a spatula.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cake rest in pan on a wire rack for 15 minutes.
  10. Invert cake onto rack and cool completely, at least 1 hour.
  11. Whisk together powdered sugar, 2-3 tablespoons milk, peppermint extract (if using), and green food coloring until smooth for the glaze.
  12. Drizzle glaze over cooled cake and let set for 15 minutes before slicing.

Notes

Use fresh mint for the brightest flavor; frozen mint can be a substitute but less vibrant. Grease and flour the bundt pan well to prevent sticking. Let the cake cool completely before glazing to avoid melting the glaze. Tent with foil if cake browns too fast. Room temperature eggs and milk improve batter texture.

Nutrition

Keywords: mint chocolate chip bundt cake, mint bundt cake, chocolate chip cake, green glaze cake, easy bundt cake, homemade bundt cake, mint dessert

Find it online: https://avabake.com/mint-chocolate-chip-bundt-cake-recipe-easy-homemade-green-glaze-idea/