Peppermint Tea Chocolate Cake

Why You’ll Love This Recipe

I really enjoy how this recipe uses simple ingredients in a unique way—steeping peppermint tea creates a fragrant liquid that infuses the whole cake with a subtle mint aroma. I love the tender crumb from the sour cream and the richness from the melted chocolate. The glaze adds a glossy, cooling finish that makes every slice feel indulgent. It’s the perfect dessert for holidays, gatherings, or any time I want a chocolate cake with a refreshing twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake:
1 cup water
6 peppermint tea bags
½ cup unsalted butter, softened
3 ounces unsweetened chocolate, broken into pieces
2 cups white sugar
2 eggs, separated
1 ¼ cups sour cream
1 ½ teaspoons baking soda
2 cups all-purpose flour
1 teaspoon baking powder

Glaze:
½ cup mini chocolate chips
1 tablespoon butter
2 tablespoons half-and-half, or more as needed
½ cup confectioners’ sugar
¼ teaspoon peppermint extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a fluted tube pan, such as a Bundt pan.

I bring the water to a boil in a saucepan, then steep the peppermint tea bags in it for 5 minutes. I squeeze the tea bags over the saucepan to extract all the flavor, discard them, and bring the tea back to a boil.

In a large mixing bowl, I combine the softened butter and unsweetened chocolate. I pour in the hot tea and whisk until the butter and chocolate melt completely. I beat in the sugar and the egg yolks with an electric mixer.

In a separate bowl, I mix the sour cream and baking soda together. I add this mixture to the chocolate batter and mix well. Then I add the flour and baking powder, stirring until fully incorporated.

In a clean glass or metal bowl, I beat the egg whites until stiff peaks form. I gently fold the whites into the batter to keep the cake light and fluffy. I pour the batter into the prepared pan.

I bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes. I cool the cake in the pan for 10 minutes, then invert it onto a plate. I let it cool completely for about 30 minutes before glazing.

To make the glaze, I melt the chocolate chips and butter together in a small saucepan over low heat. I stir in the half-and-half until smooth and remove the pan from the heat. I stir in the confectioners’ sugar and peppermint extract. Once the cake is fully cooled, I drizzle the glaze over the top.

Servings and Timing

Servings: 16
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 45 minutes
Total Time: 1 hour 55 minutes

Variations

I sometimes add a handful of mini chocolate chips to the batter for extra chocolate bursts.
For a stronger mint flavor, I use 1–2 additional tea bags or a slightly larger amount of peppermint extract in the glaze.
If I want a holiday look, I sprinkle crushed peppermint candies over the glaze before it sets.
For a richer cake, I replace half of the water with hot coffee to deepen the chocolate flavor.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.
To serve, I let refrigerated slices come back to room temperature for the best texture.
If I want it slightly warm, I heat a slice in the microwave for a few seconds, being careful not to melt the glaze too much.

FAQs

Can I use different tea?

Yes, I can use spearmint or even a mint-chamomile blend, though the flavor will vary slightly.

Why is my cake dense?

I may have overmixed the batter or not fully folded in the egg whites. Gentle folding helps keep the cake airy.

Can I use Dutch-processed cocoa instead of melted chocolate?

This recipe works best with melted chocolate, but if I must substitute, I adjust liquids carefully.

Can I freeze the cake?

Yes, I freeze it without the glaze, then thaw and glaze before serving.

Can I make cupcakes instead?

Yes, I bake them for 18–22 minutes, checking with a toothpick for doneness.

Why did my glaze seize?

It may have heated too quickly; I melt the chocolate slowly and stir constantly.

Can I replace sour cream?

Greek yoghurt works, though the cake may be slightly less rich.

Can I make this cake more minty?

Yes, I add a few drops of peppermint extract to the batter, tasting as I go.

Can I use a different pan?

Yes, a 9×13-inch pan works, and I reduce the baking time slightly.

How do I make the glaze thicker?

I add more confectioners’ sugar until I reach the consistency I like.

Conclusion

I love making this peppermint tea chocolate cake because it’s moist, aromatic, and wonderfully balanced with chocolate and mint. The brewed tea gives the cake a unique depth, and the glossy glaze makes it feel elegant and festive. Whether I serve it for celebrations or just because, it always brings a deliciously refreshing twist to classic chocolate cake.