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Peppermint Cappuccino Cake | Magnolia Days

Peppermint Cappuccino Cake

A recipe for a made from scratch peppermint cappuccino cake baked in a bundt pan and with the flavors of a popular seasonal coffee beverage.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 to 16 servings
Author Renee


  • 4 cups unbleached all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 cup espresso powder*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs at room temperature
  • 1 cup vegetable or canola oil
  • 1 cup whole milk at room temperature
  • 1/2 cup coffee liqueur or cold brewed coffee
  • 1 teaspoon peppermint extract
  • Crushed peppermint candies or confectioners sugar for topping


  1. Preheat oven to 325°F. Lightly grease and flour a 10- or 12-cup bundt pan.
  2. Whisk together flour, sugar, espresso powder, baking powder, baking soda, and salt in a large bowl.
  3. Add eggs, oil, and milk. Beat until combined, about 2 minutes.
  4. Add coffee liqueur and peppermint extract. Beat until combined, about 2 minutes.
  5. Pour and spread batter evenly into prepared pan. Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  6. Cook cake in the pan for 10 minutes. Remove cake from the pan and cool completely on a wire rack.
  7. Dust cake with crushed peppermint candies or confectioners sugar. Transfer cake to a serving plate.

Recipe Notes

*If you cannot find espresso powder you can make it by grinding instant espresso granules into a powder by processing it in a food processor fitted with a knife blade.