Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.

What Inspires You?

Inspiration comes from many places, our surroundings, people we meet, our daily activities. Often, as a recipe creator, I get a little uninspired. Some weeks the ideas just flow in out of no where and other times…nada.

This Peppermint Mocha Cake is inspired from a holiday favorite @Starbucks Peppermint Mocha. I start off with a rich, chocolate espresso cake that is super moist from the addition of milk in the mix. Then I like to drizzle over cream cheese frosting that has a hint of mint extract running through it. Topped off with, yes, candy canes that are crushed for that extra special Christmas touch. It’s your favorite holiday drink in a CAKE!

B.T.W. – I know a certain someone who ate this entire cake to themselves.

Ingredients

Chocolate Cake Mix – Grab your favorite box mix from the grocery. Look for one with pudding in the mix for extra moisture.
Espresso Instant Coffee – Medaglia D’oro is a little glass jar of instant espresso powder and it is pretty amazing.
Eggs – Large eggs, preferably farm fresh.
Milk – Whole milk for a richer flavor.
Vegetable Oil – I don’t use vegetable oil for much these days, but it’s what you need for this recipe.
Cream Cheese Frosting – Whipped cream cheese frosting goes on easier.
Mint Extract– A little goes a long way with mint extract.
Candy Cane – One regular sized mint candy cane, crushed.

Preparation

Preheat oven to 325 degrees and grease your bundt pan.
Combine cake mix, espresso instant coffee, eggs, milk and vegetable oil.
Bake for 40 – 45 minutes until edge of cake just pulls away from bundt pan. Remove from oven and rest until cool to the touch.
Gently turn bundt cake upside down and remove to serving plate.
Heat cream cheese frosting in microwave for about 20 seconds, stir in mint extract, combine well.
Pour frosting over prepared cake and top with crushed candy cane.

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