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Peppermint Mocha Cake

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


  • Bundt pan, greased



  • 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


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


  • 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.