This White Chocolate Peppermint Oreo Cake is the ultimate festive bundt cake, combining holiday flair with rich, indulgent flavor. With a soft and moist peppermint-infused crumb, crushed peppermint cream-filled Oreo cookies, and a smooth white chocolate glaze, this cake is a centerpiece-worthy dessert perfect for Christmas parties, winter gatherings, or any cold-weather celebration.
Why You’ll Love This Recipe
This cake delivers the perfect balance of sweet white chocolate and refreshing peppermint. The crushed peppermint Oreo cookies add texture and chocolatey contrast, while the peppermint mocha coffee creamer deepens the flavor and keeps the cake moist. It starts with a cake mix for convenience, but the result is anything but ordinary—elegant, eye-catching, and full of holiday cheer.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 box white cake mix
- 1 (3.4 oz) box instant white chocolate pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup peppermint mocha coffee creamer*
- 2 cups peppermint cream-filled chocolate cookie chunks (such as Peppermint Oreos)
- ¼ cup peppermint bits
For the White Chocolate Glaze:
- 1 cup white chocolate chips
- ¼ cup peppermint mocha coffee creamer
- 2–4 tbsp peppermint bits (for garnish)
*If peppermint mocha creamer is unavailable, you may substitute with half-and-half or milk and add a few drops of peppermint extract.
directions
1. Preheat the oven:
Set your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with nonstick baking spray, ensuring all grooves are coated.
2. Make the batter:
In a large mixing bowl, combine the cake mix, pudding mix, eggs, vegetable oil, sour cream, and peppermint mocha coffee creamer.
Beat on low speed for 1 minute to combine, then increase to medium speed and mix for 2 minutes until the batter is smooth and thick.
3. Add mix-ins:
Gently fold in the crushed peppermint Oreo cookie chunks and peppermint bits until evenly distributed throughout the batter.
4. Bake the cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake:
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a serving plate or cake stand. Let cool completely before glazing.
6. Prepare the glaze:
In a small saucepan, heat the peppermint mocha coffee creamer over medium heat until just below boiling.
Remove from heat and stir in the white chocolate chips until completely melted and smooth. Let the glaze cool for 10 minutes, stirring occasionally, to thicken slightly.
7. Glaze and decorate:
Slowly drizzle the glaze over the cooled cake, letting it drip over the sides.
While the glaze is still slightly tacky, sprinkle with additional peppermint bits for garnish.
8. Set and serve:
Allow the glaze to set at room temperature. Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 14 slices
- Calories: 390 kcal per slice
Variations
- Chocolate peppermint version: Use chocolate cake mix and chocolate pudding for a deeper cocoa flavor.
- Mini bundts or cupcakes: Bake in mini bundt pans or cupcake tins for individual servings. Adjust baking time accordingly.
- Add-ins: Fold in white chocolate chips or mini chocolate chips for extra texture.
- Mint extract option: Add ½ teaspoon of peppermint extract to the batter for stronger mint flavor if not using peppermint creamer.
- Festive swirl: Divide the batter and tint half with red gel food coloring. Swirl together for a candy-cane marbled effect.
storage/reheating
- Storage: Store cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for extended freshness.
- Freezing: The cake (unglazed) can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before glazing and serving.
- Reheating: Individual slices can be microwaved for 10–15 seconds if desired, though the cake is best enjoyed at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, the cake can be baked and stored (unglazed) for up to 2 days in advance. Glaze it the day of serving for best presentation.
What can I use instead of peppermint mocha creamer?
You can substitute with whole milk or cream and ½ teaspoon peppermint extract.
How do I keep the cake from sticking to the bundt pan?
Use a baking spray specifically made for bundt pans, or grease and flour the pan thoroughly, including all grooves and edges.
Can I use regular Oreos?
Yes, regular or mint-flavored Oreos can be used if peppermint cream-filled varieties are unavailable.
Is this cake overly sweet?
Despite the use of creamer and white chocolate, the sour cream and peppermint balance the sweetness, making it rich but not cloying.
How long should I wait before glazing?
Wait until the cake is completely cooled to prevent the glaze from melting or sliding off.
Can I add frosting instead of glaze?
Yes, a peppermint cream cheese frosting would also pair well with this cake for a richer finish.
Can this cake be made without a bundt pan?
Yes, you can use a 9×13-inch pan or two 9-inch round cake pans. Adjust the baking time accordingly.
How do I crush the cookies?
Break them into chunks by hand or coarsely chop with a knife. Avoid over-crushing; you want texture in the cake.
Can I use a sugar-free cake mix?
Yes, sugar-free cake mix can be used, though texture and sweetness may vary slightly.
Conclusion
White Chocolate Peppermint Oreo Cake is a festive and flavorful dessert that brings winter cheer to any celebration. With its moist, minty crumb, cookie-filled layers, and creamy white chocolate glaze, it’s the ultimate showstopper for holiday gatherings. Simple to prepare yet rich in flavor and presentation, this cake is sure to become a seasonal favorite year after year.
PrintWhite Chocolate Peppermint Oreo Cake
A festive and rich holiday bundt cake loaded with peppermint flavor, crushed Peppermint Oreos, and topped with a smooth white chocolate glaze and peppermint bits—perfect for Christmas, cookie swaps, or winter celebrations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 14 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix
- 1 (3.4 oz) box instant white chocolate pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup peppermint mocha coffee creamer
- 2 cups peppermint cream-filled chocolate cookie chunks (such as Peppermint Oreos)
- ¼ cup peppermint bits
- 1 cup white chocolate chips
- ¼ cup peppermint mocha coffee creamer (for glaze)
- 2–4 tbsp peppermint bits (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup bundt pan with nonstick baking spray.
- In a large mixing bowl, combine white cake mix, pudding mix, eggs, oil, sour cream, and peppermint mocha creamer. Beat on low speed for 1 minute, then on medium for 2 minutes until smooth.
- Fold in peppermint cookie chunks and ¼ cup peppermint bits until evenly distributed.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a serving plate and cool completely.
- For the glaze, heat ¼ cup peppermint mocha creamer in a small saucepan until just below boiling. Remove from heat and stir in white chocolate chips until melted and smooth. Let cool for 10 minutes, stirring occasionally to thicken slightly.
- Drizzle the glaze over the cooled cake and sprinkle with additional peppermint bits while the glaze is tacky.
- Allow glaze to set before slicing and serving. Store leftovers in an airtight container at room temperature or chilled.
Notes
- You can substitute regular chocolate sandwich cookies and add peppermint extract if Peppermint Oreos aren’t available.
- Let the glaze cool slightly before drizzling to avoid it running off the cake completely.
- This cake can be made a day in advance and stored covered until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg