Peppermint Mocha Cake

 This Peppermint Mocha Cake has layers of chocolate mocha cake and chocolate peppermint frosting with peppermint whipped cream on top and of course, a sprinkle of crushed candy canes.

Hello! I’m Tonia from The Gunny Sack and I’m excited to be sharing a chocolate cake recipe with you. My oldest daughter has a favorite peppermint mocha coffee drink that she waits all year to enjoy. There is only one coffee shop that makes this peppermint mocha beverage the way she likes it with crushed candy canes sprinkled on the whipped cream. With the holidays looming every closer, I decided to make a cake with that coffee drink in mind. This Peppermint Mocha Cake has layers of chocolate mocha cake and chocolate peppermint frosting with peppermint whipped cream on top and of course, a sprinkle of crushed candy canes.

If you want to make this a four-layer cake, you can cut each of the cakes in half horizontally and stack them, just don’t forget to divide the frosting into four portions so that there is enough for each layer. I kept it simple and just used the two layers.

To turn this into a chocolate mocha cake, simply leave out the peppermint extract (you can add vanilla extract instead) and crushed candy canes, but I’ve got to tell you that my daughter will be very disappointed in you.

This Peppermint Mocha cake would be a lovely dessert to serve at a holiday party. It looks pretty on a cake stand and tastes fantastic! Serve it with peppermint mocha or hot chocolate to drink.

Continue to Content

Peppermint Mocha Cake

Print

Ingredients

• Cake:
• 1 chocolate cake mix
• Ingredients called for on the box BUT substitute the water with an equal amount of strongly brewed, cooled coffee
• ½ tsp peppermint extract
• Frosting:
• ½ cup butter, softened
• ½ cup shortening
• ½ cup marshmallow cream
• 3½ cups powdered sugar
• ½ cup baking cocoa
• 1-2 tbsp milk
• 1 tsp peppermint extract
• Peppermint Whipped Cream:
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• ½ tsp vanilla
• ½ tsp peppermint extract
• Garnish:
• ¼ cup crushed candy canes

Instructions

1. Cake:
2. Preheat oven to 350 degrees. Put the cake mix, ingredients called for on the box, using coffee INSTEAD of water, and peppermint extract into a large bowl. Mix until combined and then beat for 2 minutes. Divide the cake batter between two greased, floured and parchment lined cake pans. Bake at 350 degrees for 29-33 minutes. Once the cakes have cooled, remove them from the pans, peel off the parchment paper and level the cakes with a large serrated knife.
3. Frosting:
4. Beat together butter and shortening until smooth. Beat in the marshmallow cream. Sift together the powdered sugar and cocoa. Mix in the powdered sugar/cocoa mixture, one cup at a time. Beat in the milk and peppermint extract until fluffy.
5. Peppermint Whipped Cream:
6. Beat the whipped cream in a chilled bowl until thickened. Add the powdered sugar, vanilla and peppermint extract. Beat until peaks form.
7. Assembly:
8. Place one of the cakes on a platter or cake stand with a dab of frosting underneath to hold it in place. Spread half of the frosting over the bottom layer. It helps to use an offset spatula that has been warmed in hot water and then wiped dry. Add the second cake and the remaining frosting. Top with the peppermint whipped cream. Sprinkle crushed candy canes before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Caramel Pecan Carrot Cake

Easter Cake

Chocolate Peppermint Torte