If you have a sweet spot for chocolate and mint, get ready to fall in love with this After Eight Bundt Cake Recipe. Bursting with rich cocoa flavors, a cool peppermint buttercream center, and a luscious dark chocolate glaze, this cake feels like a celebration in every bite. It’s wonderfully moist, perfectly balanced, and surprisingly easy to make, making it a memorable treat for holidays, special occasions, or any moment that deserves a little indulgence. Trust me, once you try this recipe, it will quickly become one of your go-to desserts to share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the balance of flavors and textures in this cake. Each item plays a crucial role whether it’s creating that moist crumb, delivering deep chocolate richness, or uplifting the overall taste with a hint of peppermint.
- Unsalted butter: Used twice in this recipe for both the cake base and the silky glaze, it adds richness and moisture.
- Dutch processed cocoa powder & black cocoa powder: These develop the intense chocolate flavor and give the cake its beautiful dark color.
- Kosher salt: Enhances the chocolate while balancing sweetness.
- Milk: Helps create a tender crumb and blends the cocoa flavors smoothly.
- All-purpose flour: The foundation for the cake’s structure and texture.
- Sugar: Sweetens and tenderizes the crumb.
- Baking soda & baking powder: Leavening agents that ensure the cake rises perfectly light and fluffy.
- Large egg: Adds moisture and helps bind everything together.
- Plain Greek yogurt: Brings extra moisture and slight tang to keep the cake from being overly sweet.
- Vanilla extract: Rounds out the flavor and adds warmth.
- Icing (powdered) sugar: Used for the buttercream and glaze, offering the perfect sweet texture.
- Peppermint extract: Infuses the buttercream with that refreshing After Eight minty kick.
- Whipping cream: Lightens the buttercream for a fluffy finish.
- Dark chocolate (chopped): Melts into a glossy glaze that beautifully coats the cake.
- Whole milk: Adds creaminess to the glaze.
How to Make After Eight Bundt Cake Recipe
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 350 degrees Fahrenheit. Then take a 10-cup bundt pan and butter it generously, making sure every nook is covered. Dust the pan thoroughly with cocoa powder to prevent sticking; this also adds an extra chocolatey touch to your cake’s crust.
Step 2: Create the Chocolate Base
In a large saucepan over low heat, gently melt together the butter, Dutch processed cocoa powder, black cocoa powder, kosher salt, and milk. This warm, aromatic mixture forms the rich chocolate foundation for your cake. Once everything is melted and combined, whisk it well and remove from heat.
Step 3: Mix the Dry Ingredients
Add the all-purpose flour, sugar, baking soda, and baking powder into the chocolate mixture, whisking until fully incorporated. Your batter will be thick at this point, which promises a dense but moist crumb that’s so delightful.
Step 4: Add the Wet Ingredients
Beat in the egg until fully blended, then whisk in the Greek yogurt and vanilla extract. This part smooths out the batter and adds that subtle tang that keeps the flavors balanced.
Step 5: Bake the Cake
Pour the batter into your prepared bundt pan, then gently tap it on the counter a few times to release any trapped air bubbles. Bake for 30 to 45 minutes, or until a toothpick inserted comes out clean. Once baked, cool the cake in the pan for 15 minutes before removing it onto a wire rack to cool completely.
Step 6: Prepare the Peppermint Buttercream
Using a stand mixer fitted with a paddle attachment, beat the softened butter until it becomes pale and fluffy. Gradually add the icing sugar one cup at a time, beating well after each addition. Then add whipping cream and peppermint extract, beating until the buttercream is smooth, light, and airy—a perfect creamy center for this bundt cake.
Step 7: Make the Chocolate Glaze
In a small saucepan over low heat, combine the chopped dark chocolate, butter, whole milk, and sifted icing sugar. Whisk constantly until the chocolate melts fully and the mixture is smooth and glossy. Remove from heat and keep the glaze warm to ease pouring later.
Step 8: Assemble the Cake
Once your cake is fully cooled and ideally chilled, carefully slice it horizontally into two layers with a sharp bread knife or a wire cake leveler. Spread the peppermint buttercream evenly over the bottom layer, making sure to spread it to the edges for that luscious surprise inside. Top with the other half, smoothing the sides to ensure a neat finish. Then spoon the warm chocolate glaze over the top, tilting the cake gently so the glaze cascades down the sides and fills the central hole beautifully.
How to Serve After Eight Bundt Cake Recipe
Garnishes
For an extra touch of elegance, consider sprinkling finely chopped dark chocolate or a few crushed peppermint candies on top of the glaze just before it sets. This adds texture and a festive vibe perfect for holiday gatherings or a special dinner dessert.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream. The creaminess complements the mint-chocolate flavors and balances the cake’s richness, turning every bite into a dreamy experience.
Creative Ways to Present
Serve individual slices on pretty plates drizzled with a bit of extra chocolate sauce or scattered fresh mint leaves for color and freshness. You can also plate it alongside a small cup of peppermint tea or coffee to enhance those classic After Eight flavors throughout the whole dessert moment.
Make Ahead and Storage
Storing Leftovers
This After Eight Bundt Cake Recipe keeps beautifully in an airtight container at room temperature for up to two days. For best results, store it in the fridge after assembling to keep the buttercream fresh, especially if your kitchen is warm.
Freezing
If you want to prepare this cake ahead of time, you can freeze the cooled bundt cake layers without the frosting for up to three months. Wrap tightly in plastic wrap and foil. Thaw completely before frosting and glazing for a freshly baked feel.
Reheating
Since this is a frosted cake, reheating should be gentle. If desired, bring slices to room temperature before serving, or warm briefly for about 10 seconds in the microwave. Avoid overheating to prevent melting the icing and glaze.
FAQs
Can I substitute the peppermint extract with fresh mint?
Fresh mint has a much milder flavor and a very different texture which won’t blend seamlessly into buttercream. Peppermint extract delivers the strong, cool flavor needed for the authentic After Eight Bundt Cake experience.
Is it necessary to use both Dutch processed and black cocoa powder?
Using both types of cocoa adds depth and complexity to the chocolate flavor, with black cocoa lending an almost fudge-like bitterness that balances the sweetness beautifully. You can experiment, but the combination is key for that distinctive taste.
Can I use a different pan if I don’t have a bundt pan?
You can use a loaf pan or round cake pans, but baking times may vary and the classic ring shape won’t be the same. With bundt pans, you get both the striking shape and the even baking that make this cake so special.
How do I know when the cake is done baking?
Insert a toothpick or a thin knife into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready to come out of the oven.
Can I make this recipe vegan or dairy-free?
This recipe relies on dairy for richness and texture, especially in the buttercream and glaze. Vegan substitutions are possible but will require careful replacements for butter, milk, and egg, and peppermint buttercream adjustments.
Final Thoughts
There is something truly special about the After Eight Bundt Cake Recipe that brings together nostalgia and elegance all in one delicious bite. From the first forkful to the last crumb, it promises smiles and compliments. Whether you’re baking it for a festive occasion or a cozy night in, don’t hesitate to give this recipe a whirl — your taste buds will thank you!
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After Eight Bundt Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings
Description
This decadent After Eight Bundt Cake combines rich chocolate flavors with refreshing peppermint buttercream and a smooth dark chocolate glaze. The moist bundt cake is layered with creamy peppermint frosting and topped with a luscious chocolate glaze, making it an impressive and indulgent dessert perfect for special occasions or festive celebrations.
Ingredients
Bundt Cake:
- 1/2 cup unsalted butter
- 2 tbsp dutch processed cocoa powder
- 2 tbsp black cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup milk
- 1 cup all-purpose flour
- 3/4 cup plus 2 tbsp sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla
Peppermint Buttercream:
- 1 cup unsalted butter (room temperature)
- 3 cups icing (powdered) sugar
- 2 tsp peppermint extract
- 3 tbsp whipping cream
Glaze:
- 6 oz dark chocolate (chopped)
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 cups sifted icing (powdered) sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or grease a 10-cup bundt pan thoroughly and dust it with cocoa powder to prevent sticking.
- Melt Ingredients: In a large saucepan, combine the butter, Dutch processed cocoa powder, black cocoa powder, kosher salt, and milk over low heat. Stir until the butter is just melted, then remove from heat and whisk the mixture to combine smoothly.
- Mix Dry Ingredients: Add the all-purpose flour, sugar, baking soda, and baking powder to the cocoa mixture and whisk until thick and well combined.
- Add Wet Ingredients: Add the egg and whisk until blended. Then add the Greek yogurt and vanilla extract, continuing to whisk until the batter is smooth and uniform.
- Pour and Bake: Pour the cake batter into the prepared bundt pan. Tap the pan lightly on the counter a few times to release any air bubbles. Bake in the preheated oven for 30-45 minutes, or until a cake tester (toothpick or knife) inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully remove it from the pan and place it on a wire rack to cool completely.
- Make Peppermint Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium-high speed for 3-4 minutes until light and fluffy.
- Add Icing Sugar: Gradually add the powdered sugar, one cup at a time, beating after each addition until fully incorporated.
- Flavor and Finish Frosting: Add the whipping cream and peppermint extract to the buttercream. Beat for another 1-2 minutes until the frosting is smooth, fluffy, and creamy.
- Prepare Glaze: In a small saucepan over low heat, combine the chopped dark chocolate, unsalted butter, whole milk, and sifted powdered sugar. Whisk continuously until the chocolate has fully melted and the mixture is smooth. Remove from heat and use immediately.
- Slice Cake: Once completely cooled (preferably chilled), carefully slice the bundt cake in half horizontally using a very sharp bread knife or a wire cake leveller.
- Assemble Cake: Spread a generous and even layer of peppermint buttercream on the bottom half of the cake, covering the top and sides as evenly as possible. Place the top half back on.
- Smooth Sides: Scrape the sides of the cake gently to ensure smooth edges and prevent any buttercream from protruding.
- Glaze Cake: Spoon the warm chocolate glaze evenly over the top of the cake, tilting the cake to allow the glaze to drip down all sides, including the inner circle edges of the bundt shape.
Notes
- Ensure the bundt pan is well-greased and cocoa dusted to prevent sticking, especially important given the dark cocoa powders in the batter.
- Use room temperature ingredients for best mixing results, particularly the butter for the buttercream.
- Chill the cake briefly before slicing to achieve a clean, even cut.
- The glaze should be used immediately while warm for smooth coverage.
- Store cake covered in the refrigerator. Bring to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
