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    Home » Cake » Peppermint Mocha Cocktail Cake

    Published: Aug 27, 2013 · Modified: Jun 5, 2020 by Lisa Johnson

    Peppermint Mocha Cocktail Cake

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    This Peppermint Mocha Cocktail Cake is sinfully delicious, and loved by everyone cookingwithcurls.com

    It is Carrie's {Frugal Foodie Mama} birthday on Sunday, and we are throwing her a week long virtual birthday party! My contribution to this shin dig is a delicious Peppermint Mocha Cocktail Cake! Carrie and I both share a love of Starbuck's Peppermint Mochas, and I felt the need to kick it up a notch and turn those flavors into a cake.....

    This Peppermint Mocha Cocktail Cake combines the flavors of my favorite espresso drink, with an added kick to make it extra special cookingwithcurls.com

    This is a dense, rich chocolate cake with a kick of peppermint and subtle coffee flavor in the background. I baked two different cakes, altering the measurements each time. Next time I might leave out the Godiva Chocolate Liqueur and add espresso instead to get a stronger coffee flavor. Yes, you can make this cake with coffee instead of the alcohol and add peppermint extract if you prefer. The measurements will be exactly the same.

    Peppermint Mocha Cocktail Cake topped with a thick chocolate ganache cookingwithcurls.com

    How to make a Peppermint Mocha Cocktail Cake:

    For the cake:

    Preheat oven to 350 degrees. Spray bundt pan with baking spray, set aside.

    In a large bowl, beat together sugar, eggs, oil, peppermint schnapps, Kahlua, and chocolate liqueur until smooth.

    In a second bowl, whisk together the flour, pudding mix, espresso powder, cocoa powder, baking soda, baking powder, and salt.

    Add dry ingredients to the bowl with the liquid ingredients, and beat together until well combined, about 2 minutes.

    Pour batter into prepared bundt pan. Tap pan on counter top or floor to release air bubbles.

    Bake for 60 - 65 minutes, or until a toothpick inserted into the center comes out clean.

    Remove cake from oven and allow to cool in the pan for 10 minutes.

    For the Glaze:

    Whisk the glaze ingredients in a small bowl until smooth and desired consistency. You don't want it too thin.

    To Finish the Cake:

    Flip cake out onto a metal cooking rack (round is easiest) and place over a large plate.

    Using a large spoon, drizzle the glaze over the top of the cake.

    Glaze poured over the top of a peppermint mocha cocktail cake sitting on a wire cooling rack cookingwithcurls.com

    When you run out of glaze, move the cooling rack to a second plate. Reuse the glaze and continue pouring over the cake until you run out of glaze, about 3 or 4 times.

    Allow cake to cool and glaze to set.

    For the Chocolate Ganache:

    In a small microwave safe bowl, combine the chocolate chips, butter, and cream. Microwave for 30 seconds, then stir until smooth. If chocolate is not melted, microwave in 15 second increments until melted.

    Drizzle the ganache over the cooled cake. Sprinkle with shaved chocolate sprinkles if desired. Allow to cool completely before serving.

    These cakes taste best 24 hours after baking. This allows the flavors to blend and the alcohol to cool completely.

    This Peppermint Mocha Cocktail Cake is sinfully delicious, and loved by everyone cookingwithcurls.com

    More delicious chocolate cake recipes:

    • Instant Pot Chocolate Lava Cakes
    • Mini Chocolate Bundt Cake
    • Old-Fashioned Chocolate Fudge Cake
    • Chocolate Huckleberry Cocktail Cake - substitute blueberries
    • Chocolate Peppermint Bundt Cake

    Enjoy!!

    This Peppermint Mocha Cocktail Cake is sinfully delicious, and loved by everyone cookingwithcurls.com

    Peppermint Mocha Cocktail Cake

    This Peppermint Mocha Cocktail Cake combines the flavors of my favorite espresso drink, with an added kick to make it extra special!
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Keyword: peppermint, coffe, espresso, mocha, liqueur, schnapps, cake,
    Prep Time: 15 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 20 minutes
    Servings: 12 Servings
    Calories: 574kcal
    Author: Lisa Johnson

    Ingredients

    Cake

    • 2 cups granulated sugar
    • 4 large eggs at room temperature
    • ¾ cups canola oil
    • ⅔ cups Kahlua - coffee liqueur
    • ½ cup peppermint schnapps I used Peppermint Thunder - 101 proof
    • ¼ cup Godiva Chocolate Liqueur
    • 2 Tablespoons water
    • 2 cups unbleached all-purpose flour
    • 3.4 ounce package devil's food instant pudding
    • ¾ cups unsweetened cocoa powder
    • 1 Tablespoon espresso powder
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt

    Glaze

    • 1 cup powdered sugar
    • 3 - 4 Tablespoons Whipped Cream Vodka or milk + 1/2 teaspoon vanilla extract

    Chocolate Ganache

    • ⅓ cup semi-sweet or bittersweet chocolate chips
    • 2 Tablespoons heavy cream or full-fat coconut milk (can)
    • 2 Tablespoons unsalted butter or substitute non-dairy butter
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    Instructions

    Cake:

    • Preheat oven to 350 degrees. Spray bundt pan with baking spray, set aside.
    • In a large bowl, beat together sugar, eggs, oil, peppermint schnapps, Kahlua, and chocolate liqueur until smooth.
    • In a second bowl, whisk together the flour, pudding mix, espresso powder, cocoa powder, baking soda, baking powder, and salt.
    • Add dry ingredients to the bowl with the liquid ingredients, and beat together until well combined, about 2 minutes.
    • Pour batter into prepared bundt pan. Tap pan on counter top or floor to release air bubbles.
    • Bake for 60 - 65 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove cake from oven and allow to cool in the pan for 10 minutes. 

    Glaze:

    • Whisk the glaze ingredients together in a small bowl until smooth and desired consistency. You don't want it too thin.
    • Flip cake out onto a metal cooking rack (round is easiest) and place over a large plate. Using a large spoon, drizzle the glaze over the top of the cake.
    • When you run out of glaze, move the cooling rack to a second plate. Reuse the glaze and continue pouring over the cake until you run out of glaze, about 3 or 4 times.
    • Allow cake to cool and glaze to set.

    Chocolate Ganache:

    • In a small microwave safe bowl, combine the chocolate chips, butter, and cream. Microwave for 30 seconds, then stir until smooth. If chocolate is not melted, microwave in 15 second increments until melted.
    • Drizzle the ganache over the cooled cake. Sprinkle with shaved chocolate sprinkles if desired. Allow to cool completely before serving.
    • These cakes taste best 24 hours after baking. This allows the flavors to blend and the alcohol to cool completely.

    Notes

    • If you do not wish to use alcohol, replace with 1 1/4 cups of cooled espresso or double strength coffee and 1 Tablespoon of peppermint extract.
    • For a stronger coffee flavor, replace the Godiva Chocolate Liqueur with cooled espresso or double strength coffee.

    Nutrition

    Calories: 574kcal | Carbohydrates: 81g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 386mg | Potassium: 231mg | Fiber: 2g | Sugar: 59g | Vitamin A: 195IU | Calcium: 59mg | Iron: 2.6mg
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    Reader Interactions

    Comments

    1. Carrie @ Frugal Foodie Mama says

      August 27, 2013 at 7:31 am

      This looks amazing, Lisa! 🙂 Thank you so much for being a part of my birthday week celebration!

      Reply
    2. Melanie @ Just Some Salt and Pepper says

      August 27, 2013 at 9:32 am

      This is a really cool idea!

      Reply
    3. Swathi says

      August 27, 2013 at 10:38 am

      That is delicious bundt cake, Birthday wishes to Carrie, I wish you could bring these cake to my birthday party.

      Reply
    4. Gloria @ Simply Gloria says

      August 27, 2013 at 7:02 pm

      I'm in love with this cake! I've never tried the actual Starbucks kind... it's all foreign in there to me unless I see the hot coco! (Do not know a thing about coffee.) I'm all about this recipe!
      I love the look of your new button by the way, Lisa!

      Reply
    5. Marcie@flavorthemoments says

      August 27, 2013 at 11:33 pm

      This cake looks delicious! I love peppermint and chocolate together like nobody's business. The liquor must make it so different! I love the cocktail and the cake in one!

      Reply
    6. Elena says

      August 28, 2013 at 4:32 am

      WOW! So many delicious ingredients: liquer, chocolate, ganache.......it should taste heavenly.

      Reply
    7. Cindy Eikenberg says

      August 28, 2013 at 6:28 am

      Lisa, this sounds awesome - love peppermint and chocolate together! Thanks for sharing - pinning and buffering!

      Reply
    8. Danni@SiloHillFarm says

      August 28, 2013 at 7:26 am

      Not only does that recipe look delicious....it's really pretty too! How fun!

      Reply
    9. Allie | Baking A Moment says

      August 28, 2013 at 2:46 pm

      Oh, my word, Lisa, this cake is a work of art! I want to reach right through the screen and swipe my finger through that shiny chocolate glaze... I just love peppermint and chocolate together, and coffee too! Beautiful post 🙂

      Reply
    10. jenny says

      August 28, 2013 at 6:30 pm

      This sounds like perfection!

      Reply
    11. Debbie Warren says

      August 31, 2013 at 2:01 pm

      Oh My Word....chocolate! This looks so delicious, I can't wait to make it! Thanks for posting it! Deb@ Kneaded Creations

      Reply
    12. Natashalh says

      September 07, 2013 at 7:46 pm

      This looks so amazing! I'm really craving sweets now. I love mint!

      Reply
    13. Diana Rambles says

      September 08, 2013 at 12:01 pm

      ooh yes! I want some now!!

      Reply
    14. Kimberly says

      September 08, 2013 at 5:44 pm

      Starbucks peppermint mochas are my weakness all year long, and looking at this cake literally made my mouth water. Thanks for sharing the recipe!

      Reply
    15. Barbara says

      September 08, 2013 at 7:51 pm

      Your cake is beautiful and I know HAS to be delicious with those ingredients! Glad I saw you at the Sunday Linky party.

      Reply
    16. Krista @ joyfulhealthyeats says

      September 09, 2013 at 9:00 pm

      haha.. thats my dads favorite drink except he gets the mocha chip. Orders it "extra chippy no whippy" 🙂 Loving this cake, looks delicious. I love the mint chocolate combo, nothing better! Thanks for sharing at Show Stopper Saturdays!

      Krista @ Joyful Healthy Eats

      Reply
    17. Winnie says

      September 10, 2013 at 2:22 am

      It's an absolutely gorgeous cake!
      I 'm very curious about the taste - it must be special 🙂

      Reply
    18. Martha@A Family Feast says

      September 10, 2013 at 8:09 am

      WOW - this cake looks amazing!

      Reply
    19. lorraine williamson says

      September 10, 2013 at 8:30 am

      love it reminds me of dunkin donuts x-mas coffee flavors will definitely have to make saving to my files. I'm following on google+ found you on marvelous mondays.

      Reply
    20. Heather @ French Press says

      September 10, 2013 at 8:36 pm

      what a beautiful cake! thanks so much for linking to wake up wednesdays

      Reply
    21. Samantha @ Five Heart Home says

      September 13, 2013 at 9:20 pm

      This cake sounds delicious, Lisa! I've never met a peppermint/chocolate dessert that I didn't like... 😉 And I love using Kahlua in chocolate recipes but I've never tried the Godiva liqueurs...I may have to remedy that by making this cake!

      Reply
    22. Caroline says

      September 14, 2013 at 2:04 am

      Hi, I'm stopping by from Sweet and Savory Saturdays. This cake looks and sounds delicious. I just made my first bundt cake the other day and can't wait to try yours. I'm pining and sharing with my facebook, google+, and twitter followers.

      Reply
    23. Adelina Priddis says

      September 17, 2013 at 2:11 pm

      oh it looks good, and the flavors of peppermint and chocolate, yum.

      Reply

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