Introduction

This Easy Peppermint Mocha Wreath Cake is the perfect festive dessert that comes together with just five simple ingredients! The combination of rich chocolate and refreshing peppermint creates a holiday classic that’s both beautiful and delicious. If you love peppermint mocha flavors, you might also enjoy this Peppermint Mocha Fudge Recipe or these decadent Mint Truffle Brownies Recipe.

Ingredients

This festive Peppermint Mocha Wreath Cake combines rich chocolate notes with refreshing peppermint, creating a moist crumb and delightful holiday aroma that fills your kitchen.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 teaspoon peppermint extract
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)
• Crushed peppermint candies for garnish

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Peppermint Mocha Wreath Cake is about 20% faster to prepare than similar holiday dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Peppermint Mocha Wreath Cake: flour, cocoa powder, instant coffee, baking powder, salt, butter, sugar, eggs, milk, peppermint extract, and crushed candy canes. Bring cold ingredients like eggs and milk to room temperature for better emulsion. Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.

Step 2 — Combine Dry Ingredients

Whisk together 2½ cups all-purpose flour, ¾ cup cocoa powder, 2 teaspoons instant coffee granules, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Sifting the cocoa and flour helps eliminate lumps and ensures a smooth, uniform batter for your Peppermint Mocha Wreath Cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat 1 cup softened unsalted butter with 1¾ cups granulated sugar on medium-high speed for 3–4 minutes until light and fluffy. Scrape the bowl periodically. Proper creaming incorporates air, which helps the cake rise and creates a tender crumb.

Step 4 — Incorporate Wet Ingredients

Add 4 large eggs one at a time, beating well after each addition. Mix in 1 cup whole milk and 1½ teaspoons peppermint extract until just combined. Avoid overmixing at this stage to keep the cake texture delicate. The peppermint should be noticeable but not overpowering.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain. Fold in ½ cup crushed candy canes by hand to distribute evenly without overworking the batter. The candy will create festive red streaks in your Peppermint Mocha Wreath Cake.

Step 6 — Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake at 350°F for 45–55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top will spring back lightly when touched.

Step 7 — Cool and Unmold

Let the Peppermint Mocha Wreath Cake cool in the pan on a wire rack for 15 minutes. Then, invert the pan onto the rack and gently tap to release. If it resists, run a thin knife around the edges and center tube. Cool completely before glazing to prevent melting.

Step 8 — Prepare the Mocha Glaze

Whisk together 2 cups powdered sugar, 3 tablespoons cocoa powder, 1 teaspoon instant coffee dissolved in 1 tablespoon hot water, and 3–4 tablespoons milk until smooth. The glaze should be thick but pourable—add more milk a teaspoon at a time if needed.

Step 9 — Decorate and Serve

Drizzle the mocha glaze over the cooled cake, allowing it to drip down the sides. Immediately sprinkle with additional crushed candy canes and let set for 20 minutes. Slice and serve your beautiful Peppermint Mocha Wreath Cake at room temperature for the best flavor and texture.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	52g
Fat	18g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Customize this Peppermint Mocha Wreath Cake to fit your dietary needs with these simple ingredient swaps. Each alternative maintains the festive flavor while accommodating different nutritional preferences.

• Protein powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a boost; adds subtle sweetness and richness.
• Almond flour — Use 1:1 with regular flour for a gluten-free, lower-carb option; yields a nutty, moist crumb.
• Coconut sugar — Swap for granulated sugar to lower glycemic impact; contributes a caramel-like depth.
• Coconut milk — Substitute for dairy milk or cream to make it dairy-free; offers a light tropical note.
• Greek yogurt — Replace butter or oil in the batter for reduced fat and added protein; creates a tender, tangy cake.
• Unsweetened cocoa — Use instead of sweetened chocolate to cut sugar; intensifies the mocha flavor.
• Stevia or monk fruit — Use sugar-free sweeteners to lower carbs; adjust to taste as some can have a cooling effect.
• Low-sodium baking powder — Choose a reduced-sodium version if monitoring salt intake; ensures proper rise without extra sodium.

Serving Suggestions

• Pair with hot coffee or espresso to complement the mocha flavors in this Peppermint Mocha Wreath Cake.
• Serve during holiday gatherings as a festive centerpiece dessert.
• Accompany with a scoop of vanilla bean ice cream for a delightful temperature contrast.
• Perfect for Christmas brunches alongside other seasonal treats.
• Garnish with fresh mint sprigs for an elegant finishing touch.
• Offer with warm peppermint tea for a cozy winter pairing.
• Slice and serve on individual dessert plates with crushed candy cane sprinkled around the edges.

This Peppermint Mocha Wreath Cake makes a stunning presentation for special occasions and holiday celebrations.

Common Mistakes to Avoid

• Mistake: Using low-quality cocoa powder, which results in a weak chocolate flavor. Fix: Opt for Dutch-process cocoa for a richer, deeper chocolate taste in your Peppermint Mocha Wreath Cake.
• Mistake: Overmixing the batter after adding dry ingredients, leading to a tough cake. Fix: Mix just until the flour disappears to maintain a light and tender crumb.
• Mistake: Adding peppermint extract directly to hot liquid, which can cause the flavor to evaporate. Fix: Stir the extract into cooled coffee or the finished batter to preserve its aromatic punch.
• Mistake: Baking in a pan that isn’t properly greased, causing the cake to stick and break. Fix: Thoroughly grease and flour your Bundt pan, paying extra attention to all crevices.
• Mistake: Attempting to unmold the cake while it’s still too warm, resulting in tearing. Fix: Let the Peppermint Mocha Wreath Cake cool in the pan for 15-20 minutes before inverting.
• Mistake: Using butter that is too soft or melted, which can make the cake greasy. Fix: Use room-temperature butter that holds a slight indent when pressed for optimal creaming.
• Mistake: Skipping the step of crushing peppermints finely, creating uneven distribution and hard chunks. Fix: Pulse candies in a food processor or place in a bag and crush until you have a fine, sandy texture.
• Mistake: Applying glaze to a warm cake, causing it to melt and slide off. Fix: Ensure the cake is completely cool so the mocha glaze sets beautifully on the wreath.
• Mistake: Not tasting the batter for flavor balance, leading to an overly sweet or mild cake. Fix: Do a quick taste test and adjust coffee or peppermint levels before baking.
• Mistake: Rushing the cooling process by refrigerating the cake, which can dry it out. Fix: Allow the Peppermint Mocha Wreath Cake to cool gradually at room temperature for the best texture.

Storing Tips

• Fridge: Store your Peppermint Mocha Wreath Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds until heated through.

Always ensure the internal temperature reaches 165°F when reheating for food safety. This Peppermint Mocha Wreath Cake retains its flavor best when stored properly.

Conclusion

This stunning Peppermint Mocha Wreath Cake is the perfect showstopper for your holiday table. For more festive minty treats, try our Christmas Mint Oreo Fudge Recipe or Mint Chocolate Chip Snowball Cookies. We hope you love this recipe—please leave a comment and subscribe for more delicious updates!

Print

FAQs

Can I make this Peppermint Mocha Wreath Cake ahead of time?

Yes, you can bake this Peppermint Mocha Wreath Cake a day in advance. Store it in an airtight container at room temperature. Add the final decorations just before serving for the best presentation.

What can I use if I don’t have espresso powder for the mocha flavor?

You can substitute the espresso powder with strongly brewed coffee that has been cooled. Alternatively, use instant coffee granules dissolved in a small amount of hot water. This will still give your Peppermint Mocha Wreath Cake a rich coffee flavor.

How do I prevent the cake from sticking to the bundt pan?

Thoroughly grease and flour your bundt pan, making sure to cover all the crevices. You can also use a non-stick baking spray with flour. Let the Peppermint Mocha Wreath Cake cool in the pan for about 15 minutes before inverting it onto a wire rack.