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Peppermint Mocha Cakes
We’re obsessed with these festive Peppermint Mocha Cakes, made with the Lodge Cast Iron Holiday Wreath Pan. Make these adorable wreath-shaped, hand-held desserts for all your holiday gatherings and parties this season!
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 7
Ingredients
1 ¼ cups all purpose flour
4 tablespoons natural unsweetened cocoa powder
⅔ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ cup Califia Farms Peppermint Mocha Cold Brew
4 tablespoons vegetable oil, plus extra for brushing
¾ teaspoon vanilla extract
1 teaspoon white vinegar
Green icing, for decorating
Red icing, for decorating
Directions
01
Heat oven to 350°F. Add the flour, cocoa powder, sugar, baking soda, and salt to a medium bowl and whisk to combine
02
In a large bowl, whisk together Califia Farms Peppermint Mocha Cold Brew, oil, vanilla, and vinegar until combined. Sift the dry ingredients into the wet and whisk together until a smooth batter forms
03
Brush the Lodge Cast Iron Holiday Wreath Pan with a neutral oil (such as vegetable), then divide the batter evenly among the molds. Bake for about 18 minutes or until cooked through. Let the cakes cool in the pan for ten minutes before gently using a knife to loosen the edges
04
Turn the cakes out onto a cooling rack and let cool completely before decorating with green and red icing to outline the leaves, berries, and ribbon
05
Arrange the cakes on a platter before serving and enjoy!
