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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.
Print Recipe

Peppermint Mocha Cake

Rich, chocolate espresso cake, creamy mint glaze and crushed candy canes
Prep Time10 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: Dessert
Keyword: bundt cake, Candy Cane Cake, Chocolate Cake, Christmas Dessert, Holiday Dessert
Servings: 8

Equipment

  • Bundt pan, greased

Ingredients

Cake

  • 1 15.25 oz chocolate cake mix with pudding
  • 1/4 cup espresso instant coffee
  • 3 eggs
  • 1 1/2 cup milk
  • 1/2 cup vegetable oil

Glaze

  • 1 16 oz cream cheese frosting
  • 1/8 tsp mint extract
  • 1 large candy cane, crushed (place in Ziplock and smash until crushed)

Instructions

  • Preheat oven to 325 degrees for a greased bundt pan.
  • Mix together cake ingredients. Pour into greased bundt pan and bake for 40-45 minutes.
  • Remove from oven and let rest until bundt pan is cool to the touch.
  • Turn upside down and remove cake.
  • Heat cream cheese frosting container in microwave for 20 seconds, until just softened, but not liquid. Add mint extract and stir well.
  • Pour frosting over prepared cake. Top with crushed candy canes.