Chocolate Peppermint Bundt Cakes | Recipe from @boozybaker_yeg

We love when people use our spirits in their baking and cooking, and no one has done this better than Edmonton’s own, Janelle Sproule (aka @boozybaker_yeg)! We partnered with Janelle to bring you some yummy and festive recipes featuring some of our seasonal spirits!


  • 1/2 cup butter, room temperature 
  • 1 ¼ cup sugar  
  • 2 eggs, room temperature 
  • ¾ cup buttermilk 
  • 1 ½ cup flour 
  • 1 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder 
  • ½ cup milk, room temperature

Peppermint Marbling 

  • 2 tablespoon Hansen’s Peppermint Schnapps 
  • Red food dye

Chocolate Glaze 

  • 4 ounces chocolate 
  • ½ cup cream 
  • 23 tablespoons Hansen’s Peppermint Schnapps


For Cakes: 

  1. Preheat oven to 350 F. Grease and flour (or cocoa powder) a 6-mini Bundt pan. Set aside. 
  2. In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
  3. Add eggs one at time, mixing well after each addition.
  4. Mix in buttermilk until well-combined. 
  5. Add flour, baking powder, and salt.
  6. Stir in on low just until incorporated.
  7. Scoop out 1 cup of the batter, and place it into a separate bowl.
  8. Stir cocoa powder and milk into the original batter until well-combined.
  9. Add 2-3 tablespoons of peppermint schnapps and 3 drops of red food dye to batter removed
  10. Using a ½ cup measuring cup, drop one scoop of chocolate batter into prepared mini bundt pan.
  11. Using a separate scoop, drop 3 tablespoons of red peppermint batter on top of chocolate batter. 
  12. Drop another ½ cup of the chocolate batter. 
  13. Add the remaining peppermint batter to the top, about 1 tablespoon each.
  14. Give the pan a couple of taps to level out the batter, if necessary.
  15. With a toothpick, gently swirl the batter together.
  16. Bake for 20-25 minutes, or until a wooden toothpick inserted into the centre comes out clean.
  17. Cool cake in the pan on a wire rack for 15 minutes.
  18. Invert the cake onto wire rack, and cool completely.
  19. With a serrated knife, cut a small amount of the bottom of the cake off to level.

For Chocolate Glaze: 

  1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate, swirling the bowl to make sure all chips are covered. 
  2. Add in peppermint schnapps, stir to fully incorporate. 
  3. Place into piping bag, cut a small hole and drizzle over the cooled cakes.
  4. Top with crushed candy cane.

Makes 6 mini bundt cakes