The Holiday’s and peppermint are the perfect match, and this Peppermint Mocha Mini Layer 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 Mini Layer 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!

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.

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.

Perfect slice of Peppermint Mocha Layer Mini Cake

What You Need To Make The Mini Peppermint Mocha Cake

All-purpose flour – I’ve only test the recipe with AP flour.
Unsweetened cocoa powder – I use Dutch processed cocoa because I find it results in a smoother chocolate taste. However, if all you have on hand is Natural cocoa powder, you can swap that in with no recipe modifications.
Baking soda and powder – We are using both to get the lift in the cake and balance the cocoa powder and sour cream.
Salt
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!

Tips For Making The Peppermint Mocha Mini Layer 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. 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.
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!