Peppermint Mocha Wreath Cake

A Peppermint Mocha Wreath Cake is a festive and dreamy dessert that combines the rich flavors of chocolate, coffee, and peppermint, all wrapped up in a beautifully shaped wreath. Perfect for holiday gatherings, this cake is not only delicious but also a showstopper on your holiday dessert table! Here’s how you can make this delectable treat:

Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee (cooled)
1/2 cup whole milk
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp peppermint extract

For the Frosting:

2 cups unsalted butter, softened
4 cups powdered sugar
2 tbsp brewed coffee (cooled)
1 tsp vanilla extract
1/2 tsp peppermint extract
2 tbsp unsweetened cocoa powder (for the mocha flavor)
A pinch of salt

For Decoration:

Mini candy canes (crushed or whole)
Red and white sprinkles
Chocolate shavings or curls
Fresh mint leaves (optional)
Whipped cream (optional)

Instructions:

Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a wreath-shaped cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, combine the brewed coffee and milk.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the coffee-milk mixture. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Make the Frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until combined.
- Add the brewed coffee, vanilla extract, peppermint extract, cocoa powder, and a pinch of salt. Beat until the frosting is smooth and fluffy. Adjust the consistency with a little more coffee if needed (it should be spreadable but not runny).
Assemble the Cake:
- Once the cake has cooled, place it on a serving platter or cake stand.
- Spread a generous layer of the mocha peppermint frosting all over the cake, using a spatula to create smooth, even coverage. You can pipe the frosting decoratively if you prefer a more elegant finish.
Decorate the Wreath Cake:
- For the wreath effect, arrange crushed mini candy canes around the edges of the cake, pressing them gently into the frosting.
- Add sprinkles or chocolate curls for extra color and texture.
- If you like, garnish with fresh mint leaves for a pop of green.
- For an even richer finish, top the cake with a dollop of whipped cream just before serving.
Serve:
- Slice and serve your Peppermint Mocha Wreath Cake with a steaming cup of coffee or hot chocolate. It’s the perfect dessert for celebrating the holiday season!

Tips:

Make-Ahead: You can bake the cake a day in advance and frost it the day of your event. The cake will stay moist and flavorful overnight.
Flavor Tweaks: If you prefer a stronger coffee flavor, you can add more brewed coffee to the frosting or cake. You can also adjust the peppermint extract to your liking, depending on how minty you prefer the cake.
Alternative Decorations: You can use edible glitter or sprinkles in festive colors like red, white, and green to enhance the holiday look.

This Peppermint Mocha Wreath Cake is a beautiful and indulgent dessert that will fill your home with holiday cheer and delight your taste buds with the perfect balance of coffee, chocolate, and mint.