The Holiday’s and peppermint are the perfect match, and this Peppermint Mocha Layer Mini Cake celebrates both! Tender and moist chocolate cakes are layered with creamy chocolate filling and topped with peppermint marshmallow meringue – for the most festive 6-inch cake!
Peppermint Mocha Layer Mini Cake
I couldn’t let the holiday’s pass without a recipe containing peppermint. And given it is the time of year when every coffee house has the Peppermint Mocha Latte featured, I figure why not make a cake celebrating the flavors!
- Peppermint – the peppermint in this mini layer cake is in the meringue frosting. And of course, some festive crushed candy sprinkles on top.
- Mocha #1 – for the coffee part of the mocha, we get this from the piping hot brewed coffee in the cake. I recommend a medium brew. So you get a hint of the coffee flavor. Plus, coffee amps up the cocoa flavor and the hot liquid makes the cake tender.
- Mocha #2 – the second part of chocolate is in the filling. A rich and creamy pudding filling to be exact. I mean, pudding layered between two chocolate cakes – come on, that’s fantastic!
Now, we take all that yummy and put it in a delicious 6-inch mini layer cake. I call that a festive Christmas dessert!
This post may include affiliate links. As an Amazon Associate, I may earn a small commission on qualifying purchases, at no extra cost to you. Please read the Disclosure Policy for details.
Peppermint Christmas Cake
One of the great things I love about holiday baking is the variety of flavors that evoke the season. I think peppermint lands close to the top of that list of flavors. For reasons that seem obvious, but in true form to the history lessons I like to provide with my creations, here is a fun read from Wiki.
When you pair peppermint and chocolate, something magical happens. At least for me. Chocolate is a wonderfully decadent flavor – especially in a super moist cake. The peppermint comes in subtly and gives me a little refresh, so flavors don’t seem so heavy. And I can go in for another slice.
Most importantly, the color of peppermint candy – i.e. candy canes – incorporate the colors of Christmas.
In conclusion – we should make a lot more desserts with peppermint. That ends my nonsensical rant.
What You Need To Make The Mini Peppermint Mocha Cake
Don’t get overwhelmed with the list. This mini cake does come together rather seamlessly, if you plan ahead.
- All-purpose flour – I’ve only test the recipe with AP flour.
- Unsweetened cocoa powder – I’ve said this before, but I have yet to seriously test Dutch Process cocoa powder and natural cocoa powder. So, to have a perfect option for both – I use Hershey’s Special Dark Cocoa Powder. It is a blend of both Dutch and natural cocoa. Perfect.
- Baking soda and powder – we are using both to get the lift in the cake and balance the acidity in the cocoa powder and sour cream. And too much baking powder can make things taste bitter – so we complement it with a little baking soda.
- Salt – a must and highlights all of the flavors in a recipe.
- Granulated sugar – I’ve only tested with good old white table sugar.
- Canola oil – I only (for the most part) bake with canola oil. I find that vegetable oil leaves a flavor. And the oil helps with moistness.
- Sour cream – It has a high fat content that keeps cakes deliciously rich, moist, and tender.
- Vanilla extract – FLAVOR!
Chocolate Pudding Filling Ingredients
- Egg yolk – for rich and creamy pudding
- Milk and heavy cream – more rich and creamy. I use whole milk. Although you could use any milk fat – I just wouldn’t use skim milk.
- Corn starch – purely to thicken the pudding.
- Pure maple syrup – my sweetener of choice when it makes sense. But by all means, use your preferred sweetener.
- Unsalted butter – makes the pudding silky.
- Vanilla extract – FLAVOR!
Peppermint Meringue Frosting Ingredients
- Egg white – the lovely thing about this recipe is you use the whole egg between the pudding and frosting. Awesome!
- Water – a little more moisture to supplement the egg white.
- Sugar and corn syrup – I like to add a little corn syrup for a glossy finish.
- Cream of tartar – this helps to stabilize the egg whites – i.e. helps them to whip up.
- Vanilla extract – you guessed it … FLAVOR!
- Peppermint extract – it wouldn’t be peppermint frosting without it. But go easy with it! It may not seem like a lot, but a little goes a LONG way!
- Odd size measuring spoons – small batch baking comes with unique quantities. These are the odd size measuring spoons I use daily.
- Cake pans – 2 6-inch cake pans. These are the pans I use.
- Heavy duty saucepan – a medium saucepan that is of ‘good’ quality. I say this only because a good saucepan cooks evenly.
- Hand held mixer – my hope is you have one because you will need it for the frosting.
Easy enough. Let’s bake …
Tips For Making The Peppermint Mocha Layer Mini Cake
- Make the pudding first – even the night before would be awesome. The pudding needs time to chill and set up.
- Use medium brew coffee – in the cake batter. My light as a feather vanilla coffee in the morning doesn’t bring enough of a coffee note to the cake. However, I wouldn’t go as far as using espresso – the strong flavor may overpower the cocoa.
- Watch bake time – whether you live at high altitude, or the fact that all ovens are different, cakes bake differently from oven to oven. High altitude bakers may find it doesn’t take as long to bake something. The cakes are done when they are springy to the touch, start to pull away from the sides of the pan, and the old toothpick in the middle test comes out mostly clean.
- Cocoa powder – I’m not enough of a cocoa powder expert to be precise on when to use natural cocoa powder and Dutch processed cocoa powder. To overcome that, I use Hershey’s Special Dark Cocoa Powder. It is a blend of both Dutch and natural cocoa.
- Chocolate for the pudding – I may be becoming a chocolate snob here soon … I find that baker’s chocolate works so much better in baking – simply for the pure flavor and ingredient of chocolate. However, you can still use chocolate chips.
- Cut the top of the cakes – if you want a flat surface for both the filling in the middle and the top of the cake, you can cut the top of the cakes to make them even. Totally optional.
- Enjoy the day it is baked – even saying that, the cake is so moist it will still be delicious the next day!
Happy holiday baking!
More Mini Cake Recipes
- Pumpkin Roll Cake with Chocolate Filling
- Classic Mini Yellow Cake (Neapolitan Cake)
- No-Bake Cranberry Mousse Cheesecake
- Peanut Butter & Jelly Hot Milk Cake
- Mini Apple Cider Cake
Peppermint Mocha Mini Layer Cake
- Medium Heavy Duty Saucepan
- Hand Held Mixer with Whisk Attachments
Chocolate Pudding Filling
- 1 large egg yolk (room temperature)
- 2 tablespoons corn starch
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons pure maple syrup (or sweetener of choice)
- 3 ounces semi-sweet chocolate (chocolate chips or baking chocolate bars work)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 2/3 cup granulated sugar
- 2 and 1/2 tablespoons canola oil (or any neutral oil)
- 1/3 cup sour cream
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2/3 teaspoon baking soda
- 2/3 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup hot brewed coffee, medium brew (very hot)
- Candy Canes, crushed (for topping the cake)
Peppermint Meringue Frosting
- 1 large egg white (room temperature)
- 1 tablespoon water (room temperature)
- 1/4 cup granulated sugar
- 1 teaspoon light corn syrup
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
Chocolate Pudding Filling
- Make the pudding filling ahead of time so it has time and chill and set up. Making it the night before works great!
- In a medium saucepan, heat the milk and maple syrup over medium heat until the maple syrup melts and bubbles start to form along the sides of the pan. Be careful not to boil.
- While the milk mixture is heating, whisk the egg yolk, cornstarch and heavy cream in a medium bowl, until thoroughly combined.
- Once the milk has heated, slowly drizzle in about half the mix into the bowl with the egg mixture. Whisk constantly – this makes sure the egg yolk does not scramble. Add the tempered egg mixture back into the saucepan. Still whisking constantly, cook the pudding over medium heat until it thickens and bubbles – about 3-5 minutes.
- Remove the saucepan from the heat and add the chocolate chips, vanilla, and butter. Stir until the chocolate chips have melted and the ingredients are thoroughly combined.
- Strain the pudding over a fine mesh strainer set over a medium bowl. Cover the pudding with plastic wrap – with the wrap directly touching the top of the pudding. This will keep a skin from forming on the top of the pudding.
- Refrigerate the pudding for at least 2 hours to set fully.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Cut a pieces of parchment paper to fit the bottom of the cake pans. Lay the parchment circles in the bottom of the pans and grease and flour the pans.
- In a medium mixing bowl, add the sugar and canola oil. Whisk together until mixed. Add the sour cream, egg, and vanilla extract. Mix until smooth and creamy.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt over the top of the wet ingredients. Use a spatula to gently fold the dry ingredients into the wet ingredients until no dry streaks remain. Note – I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps. You can set a fine mesh strainer over the top of the bowl with the wet ingredients to sift all of the dry ingredients.
- Add half of the hot coffee to the batter and mix until just incorporated. Then add the remainder of the hot coffee and mix the batter until smooth.
- Pour the batter equally into the two prepared cake pans and bake for 30-35 minutes – until the cake is springy when touched with your fingertip, and a toothpick inserted in the middle comes out mostly clean.
- Cool the cakes in the pans set on a wire cooling rack for 10 minutes. Then, invert the cakes onto to the cooling rack and gently remove the parchment paper (if it stuck to the cakes). Cool the cakes completely before frosting and assembling.
Peppermint Meringue Frosting
- When the cakes are cool and you are ready to assemble cake, make the frosting.
- Simmer about 2-inches of water in a saucepan. In a heat-proof mixing bowl large enough to fit on top of the saucepan – without touching the water – add the egg white, water, corn syrup, granulated sugar, and cream of tartar. Set the bowl on top of the saucepan and attach a thermometer to the side of the bowl (recommended – see notes).
- Using one of the whisk attachments as your whisk, constantly whisk the mixture until foamy and white. We want the sugar to dissolve and the temperature of the mixture to reach 160F degrees. This may take up to 4 minutes. If you don't have a thermometer, you can test if the sugar has dissolved by carefully rubbing a little of the egg white between your thumb and index finger – if done, you will not feel sugar granules.
- Remove the bowl from the heat, and add the vanilla extract. Using a hand-held mixer with whisk attachments, beat on medium speed until stiff peaks form, and the frosting is pillowy and glossy. This may take about 2 and 1/2 minutes.
- The frosting is ready to be used immediately. If storing, place in an airtight container and refrigerate for up to 2 days. Longer than that, the frosting may start to loosen and separate. I do not recommend keeping the frosting at room temperature for longer than 4 hours.
Assembling the Cake
- Place one of the cakes on your cake platter. Optional – Pipe a small ring of frosting around the top edge of the bottom cake. This creates a 'dam' so the pudding filling doesn't spill out the sides of the cake. Smooth the pudding filling on the top of the bottom cake layer.
- Set the second cake on top of the bottom cake. Either pipe, spoon, or use an offset spatula to frost the top of the cake with the meringue frosting. Optional – sprinkle with crushed peppermint candies. The cake is best enjoyed the day it is baked. Because of the frosting, if there are any leftovers, I recommend covering the cake (ideally with a cake dome) and refrigerating the cake.
- Straining – this step is optional and I do it just in case there are any lumps.
- Chocolate – you can use baker’s chocolate or chocolate chips.
- Odd size measuring spoons – these are the odd size measuring spoons I use for my small batch baking.
- Coffee – the strength of the coffee is up to you. I use instant coffee granules to make a small cup of hot coffee because it is a little stronger than what I normally drink. However, I do not recommend super strong coffee – it can overpower the cocoa flavor in the cake.
- Watch bake time – whether you live at high altitude, or the fact that all ovens are different, cakes bake differently from oven to oven. High altitude bakers may find it doesn’t take as long to bake something. The cakes are done when they are springy to the touch, start to pull away from the sides of the pan, and the old toothpick in the middle test comes out mostly clean (a few crumbs on the toothpick is ok).
- Cocoa powder – I use Hershey’s Special Dark Cocoa Powder. It is a blend of both Dutch process and natural cocoa.
- Cut the top of the cakes – your cakes may have ‘domed’ while baking. If you want a flat surface for both the filling in the middle and the top of the cake, you can cut the top of the cakes to make them even. Totally optional.
- Thermometer – using a standard candy thermometer for this may not work – given its size (because we are making a small batch!) As an alternate – this is my go-to thermometer for small batch baking.
- Separate the egg white when it is cold – I’ve learned this through practice and professional advice.
- Careful with the peppermint extract – I do not recommend more than the suggested amount of peppermint extract. It is very strong and a little goes a long way.