Peppermint Mocha Bundt Cake

The holidays can be stressful. There’s finding the perfect gift for everyone on your list, hosting family functions, attending all those social events you’ve been invited to, finding time to wrap all the gifts that you bought, decorating the house, setting up the tree, etc. It can be A LOT.

So today we’re bringing you a dessert that will have everyone at the table coming back for more, but will keep your time investment to a minimum without sacrificing any flavour.

No rolling cookie dough, no rolling pastry, no multiple batches of cookies to bake- just a couple of bowls, a bundt pan, some time in the oven, and a little love. Can we get an amen? There is definitely a time and a place for those more fiddly holiday specialties. They are usually much loved and time honoured in their yearly presence. We can’t forget about them, but we do want to have some other options for last minute guests, maybe an after Christmas party, when you just want to bring something special that still has lots of holiday flair and pomp.

This bundt cake is sure to make everyone happy. It’s got lots of chocolate, peppermint flavouring, and the slightest hint of coffee so that if you didn’t know that it was there you might not notice it. It makes it the perfect cake for all-ages and events.

The cake gets its rich chocolate flavour from Dutch-processed cocoa and the moisture from sour cream and butter. Instant coffee and peppermint extract give it that quintessential peppermint mocha flavour.

We topped ours off with what were hoping to be a white chocolate glaze. What we learned though, is that white chocolate does not behave the same way as dark chocolate does when you pour heavy cream over it. It still tastes nice, but definitely does not have the same thickness or consistency. Feel free to attempt our white chocolate version, or stick with the original dark chocolate. You can find a link to the original here.

This is sure to be a crowd pleaser, and a delicious addition to any holiday gathering!

Go bake.

Peppermint Mocha Bundt Cake


1 cup (230 g) salted butter

1/3 cup (27 g) Dutch-processed cocoa

1/2 teaspoon salt

1 cup water

2 cups (250 g) all-purpose flour

1 3/4 cups (350 g) granulated sugar

4 tablespoons instant coffee

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup sour cream

1 1/2 teaspoons peppermint extract

1 teaspoon vanilla extract

For the glaze:

225 g white chocolate chips (1 standard package)

1 1/2 tablespoons corn syrup

1/3 cup heavy cream

1 tablespoon granulated sugar

Sprinkles, crushed candy canes, etc. for decoratating


  1. Start by preheating your oven to 350 degrees F. Spray a 10 or 12-cup Bundt pan with non-stick spray and set aside.
  2. In a small pot, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, instant coffee, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs and whisk until completely blended. Whisk in the sour cream, peppermint, and vanilla extract. Mix until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. Let the cake cool in the pan for 15 minutes before inverting onto a wire cooling racks and letting cool completely.
  5. While the cake is cooling, make the chocolate glaze. Place the chocolate chips and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small pot and place over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Drizzle the glaze over the cake, allowing it to drip down the sides (If you think it’s a bit thin, let it rest for a couple of minutes in the fridge, then stir, and give it another go). Sprinkle with the decoration of your choice. Enjoy!

Inspired by this recipe.

Spiced Honeycrisp Apple Cake

This is the motherload of cakes. Full of Honeycrisp apples, raisins, and pecans this cake screams autumn and warm, cozy, spicy goodness.

We have to admit we’re a bit obsessed with autumn fruit at the moment. So far, as of right now, we’ve made this and this with apples, and these lovelies with pears. Autumn produce is just so good right now that we don’t feel too bad bringing you one more recipe using it!

This cake brings together all sorts of fall flavours. Cinnamon, allspice, orange zest, apples, raisins, pecans. It’s the perfect cake to enjoy with a cup of coffee or tea on a chilly fall afternoon, but not so sweet that you couldn’t also enjoy it for breakfast (we promise it’s perfectly acceptable!).

It’s dense but not too dense, and has the perfect amount of caramely sweetness from the combination of white and brown sugar. You could definitely switch up the apples with something like a granny smith or gala as well.

You could also opt to omit the orange zest and allspice for an apple cake that is more traditionally flavoured. The raisins and pecans are also optional too, but they really do bring this cake to the next level from a flavour perspective.

If you’re in the market for a new everyday cake this is the perfect recipe to pull out this time of the year. It comes together with little fuss and is perfect when enjoyed between friends and family, but impressive enough to also be served to guests!

Go bake.

Spiced Honeycrisp Apple Cake


3 cups (390 g) all-purpose flour

1 1/2 cups vegetable oil (We used canola oil)

1 cup (201 g) granulated sugar

1 cup (212 g) light brown sugar, packed

zest of a small orange (about 1 teaspoon)

3 large eggs

1 teaspoon salt

1 teaspoon cinnamong

1/2 teasponn allspice

1 teaspoon baking soda

1 teaspoon vanilla

3 cups, peeled, cored and diced Honey Crisp apples (about 2 medium)

1 cup (112 g) pecans, chopped

1 cup (130 g) raisins


  1. Start by preheating your oven to 350 degrees F. Spray a bundt pan with non-stick spray.
  2. In a medium-sized bowl, whisk together your flour, salt, cinnamon, allspice, and baking soda.
  3. In a large bowl, beat together the oil, granulated sugar, brown sugar, and orange zest. Once combined, add the eggs and vanilla and beat until the mixture is creamy.
  4. Stir the dry ingredients into the wet ingredients and mix until about halfway combined. Add the raisins, pecans, and chopped apples and mix until fully combined.
  5. Transfer the mixture to the prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing the cake from the pan. Let cool completely (or as much as you can stand!), before slicing. Enjoy!

Inspired by this recipe.

Dark Chocolate Bundt Cake with Fresh Cherry Sauce

Hello, and welcome again to Fancy Dough! Thanks for stopping by and checking us out!

We’re going to kick things off with a bang for our first recipe post, and bring you a delicious dessert that combines the best of two worlds- chocolate cake and summer fruit.

Summer time is synonymous with fresh fruits and veggies. It’s something we look forward to every year and something that we try to make a point of capitalizing on in both savoury and sweet recipes. The problem is, sometimes you just want chocolate, right?

To alleviate the guilt that we felt when we thought about not using summer fruit in a recipe, we decided to find a way to have our chocolate and eat it too. The result was this deliciously moist and chocolatey bundt cake topped with drizzles of dark and white chocolate and a cherry sauce that will leave you perplexed about how little sugar it contains.

The chocolate cake comes together easily, so easily that we didn’t even bother to get out a mixer to make it (to be honest, we rarely do). Using coffee in the recipe only serves to add depth to the chocolate flavour, and doesn’t add any coffee flavour to the final product, so no need to worry about that!

Instead of a ganache to top things off, we decided to melt semi-sweet and white chocolate chips and keep things simple (it’s the summer time, which means we want things quick and dirty!). You can choose to be as artistic and care-free when you drizzle it on as you’d like- we chose to go for something a bit more Pollok-esque and channel our inner creative artist.

Finally, in order to pay homage to the season, we made a cherry sauce using fresh Okanagan cherries! There are literally 5 ingredients in the sauce, including water, so this is a sauce that you could easily make and re-make for a number of different purposes- as an ice cream topping, stirred into yogurt, as a cheesecake topping, etc.

If you’re looking for a dessert that looks way more impressive than it is to actually make this summer, this one’s for you!

Dark Chocolate Bundt Cake with Fresh Cherry Sauce


For the bundt:

1 cup brewed coffee, room temperature

1 cup (226 g) salted butter

3/4 cup (65 g) Dutch-process cocoa powder

2 cup (402 g) granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon sea salt

2 cups (250 g) all-purpose flour

2 teaspoons vanilla extract

2 large eggs

1/2 cup (120 g) Greek yougurt (we used 2%)

For the cherry sauce:

2 cups (260 g) pitted cherries

2 tablespoons water

2 tablespoons coconut oil

2 tablespoons granulated sugar

2 teaspoons cornstarch


To make the bundt:

  1. Start by preheating your oven to 350 degrees F and grease a 10-12 cup bundt pan with non-stick spray.
  2. Place the coffee, butter, and cocoa into a microwave-safe bowl and heat in the microwave in 20-25 second increments, stirring frequently, until the butter melts. Remove from the microwave and whisk until smooth. Let the mixture cool for 10 minutes.
  3. While the chocolate is cooling, place the sugar, baking powder, baking soda, salt, and flour into a large bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thorougly combined. Make sure you scrape the bottom and sides of the bowl to make sure everything is incorporated.
  5. In a separate bowl, whisk together the vanilla, eggs, and yogurt. Mix into the chocolate batter, stirring until combined.
  6. Pour the batter into your prepared bundt pan, transfer to the oven, and bake for 50-55 minutes, until a toothpick insterted into the center comes out clean.
  7. Remove the pan from the oven, wait 5 minutes, and then turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before drizzling with chocolate.
  8. While you’re waiting for your cake to cool, place the white and dark chocolate into two separate bowls, microwave each in 20-25 increments, stirring after each one, until melted and smooth. Using a spoon carefully (or not!) drizzle the melted chocolate over the cake.

To make the cherry sauce

  1. Place the cherries, water, butter, sugar, and cornstarch in a medium-sized pot.
  2. Place the pot over medium-high heat and bring to a boil, stirring frequently. Once it comes to a boil, boil for 3 minutes, then reduce the heat and simmer for 2-3 minutes longer.
  3. Let the sauce cool for a couple minutes, and then server with your bundt cake! The sauce will keep in an air-tight container for up to 2 days.

Inspired by this recipe and this recipe.