Jump to Recipe Print RecipeAs I was stirring a pot of cocoa, a delightful thought crossed my mind—why not blend that festive essence into a cake? Enter my Peppermint Mocha Cake! This festive dessert captures the enchanting flavors of chocolate and peppermint, making it an indulgent centerpiece perfect for holiday gatherings. With a moist texture that’s elevated by a delightful peppermint mocha soak, it’s a true celebration of seasonal flavors. Not only is this cake a crowd-pleaser, but it also allows you to swap out heavy takeout for something homemade and heartwarming. As you dive into baking this beauty, you’ll marvel at how simple it is to create a show-stopper. So, ready to whip up a holiday treat that tastes just as amazing as it looks? Let’s get started! Why Choose Peppermint Mocha Cake? Uniqueness: This cake brings together the indulgent flavors of chocolate and peppermint, making it a standout dessert at any holiday gathering. Easy Prep: With straightforward instructions, even novice bakers can impress their guests with this delicious creation. Festive Delight: Its vibrant appearance and seasonal flavors are perfect for Christmas celebrations, making it a joyful centerpiece on any table. Moist and Decadent: The peppermint mocha soak ensures each bite is moist and bursting with flavor, giving a melt-in-your-mouth experience that’s hard to resist. Versatile Options: Not only can you enjoy it as a cake, but you can easily transform the batter into cupcakes for a delightful twist—perfect for gift-giving! Crowd-Pleasing: This cake is a sure-fire hit at parties, taking the place of bland fast food with a homemade touch that everyone will love. Peppermint Mocha Cake Ingredients For the Cake • All-purpose flour – Provides structure; ensure it’s spooned and leveled for accuracy. • Dutch process cocoa powder – Delivers deep chocolate flavor and color; avoid natural cocoa for a richer taste. • Instant espresso powder – Enhances the chocolate flavor; do not substitute with instant coffee. • Baking powder – A leavening agent; essential for proper rise—don’t substitute. • Baking soda – Works alongside baking powder for a fluffy cake; avoid skipping this ingredient. • Salt – Enhances flavor; it’s essential for balancing the sweetness of the cake. • Unsalted butter – Adds moisture and richness; should be softened to room temperature before use. • Granulated sugar – Provides sweetness and texture; use exact measurements for the best outcome. • Eggs – Essential for structure and moisture; must be at room temperature for a fluffy texture. • Vanilla extract – Adds depth of flavor; a must-have for any cake. • Peppermint extract – Provides that festive zing; adjust according to personal preference. • Buttermilk – Adds tenderness and moisture; can be substituted with milk and vinegar mix if needed. • Hot coffee – Enhances chocolate flavor; don’t omit for best results. For the Mocha Soak • Espresso or strong coffee – Intensifies the mocha flavor; crucial for soaking the cake. • Whole milk – Adds creaminess to the soak; use fresh for the best results. • Sweetened condensed milk – Introduces sweetness and moisture to the soak; essential for a tasty finish. For the Frosting • Mascarpone cheese – Creates a rich and creamy frosting; ensure it’s cold for easy mixing. • White chocolate – Adds sweetness and creaminess to the frosting; melt and cool slightly before incorporating. • Powdered sugar – Sweetens the frosting; sift before mixing to achieve a smooth consistency. Step‑by‑Step Instructions for Peppermint Mocha Cake Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it thoroughly and lining the bottom with parchment paper. This will prevent the cake from sticking while ensuring even baking. Set the pan aside as you gather your ingredients and tackle the next steps for the Peppermint Mocha Cake. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together all-purpose flour, Dutch process cocoa powder, instant espresso powder, baking powder, baking soda, and salt. This dry mixture is crucial as it combines the flavors and creates the structure for your cake. Make sure there are no lumps in the cocoa powder for a smooth batter, and set this bowl aside. Step 3: Cream Butter and Sugar In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for 3-4 minutes until the mixture is light and fluffy. This step incorporates air and adds sweet richness to the base of your Peppermint Mocha Cake. Once fluffy, it’s time to move on to the next step. Step 4: Add Eggs and Extracts Add room-temperature eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, blend in the vanilla and peppermint extracts until everything is combined smoothly. The mixture should be creamy and well-mixed, bringing together all the essential flavors for your cake’s delicious base. Step 5: Combine Ingredients Gradually add the dry mixture to your wet ingredients, alternating with buttermilk. Start with a low speed and increase to medium, mixing until everything is just combined and smooth. Take care not to overmix; you want the batter to be tender and fluffy, laying the foundation for the luscious Peppermint Mocha Cake. Step 6: Incorporate Coffee Gently stir in the hot coffee until the batter is just combined. The warmth of the coffee helps enhance the chocolate flavor and deepens the richness of the cake. This step is crucial for achieving that perfect fudgy texture. Be sure to scrape down the sides of the bowl to ensure everything is well integrated. Step 7: Bake Pour the prepared batter into your greased and lined baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 48-52 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it as it bakes— your kitchen will soon be filled with the inviting aroma of chocolate and peppermint. Step 8: Prepare Soak While the cake is baking, whisk together espresso, whole milk, sweetened condensed milk, cocoa powder, vanilla extract, and additional peppermint extract in a bowl. This mocha soak is what makes the Peppermint Mocha Cake incredibly moist and flavorful, so be sure to mix thoroughly and set aside until the cake has cooled. Step 9: Make Frosting In a medium bowl, whip the cold mascarpone cheese until fluffy. Gradually incorporate melted white chocolate, followed by sifted powdered sugar, mixing until the frosting is smooth and fluffy. This white chocolate mascarpone frosting will add a rich, creamy layer that perfectly complements the cake’s flavor. Step 10: Assemble Cake Once the cake has cooled completely, trim a thin layer off the top, then poke holes all over the surface. Pour the mocha soak evenly over the cake, allowing it to soak in for a few minutes. Finally, frost with the white chocolate mascarpone frosting, and top with crushed candy canes for that festive touch, completing your stunning Peppermint Mocha Cake. How to Store and Freeze Peppermint Mocha Cake Fridge: Store leftover peppermint mocha cake in an airtight container in the fridge for up to 3 days. This helps maintain its moisture and festive flavor. Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the fridge overnight before enjoying. Reheating: To reheat, place a slice in the microwave for 10-15 seconds or until warm. This brings back the cake’s delightful texture and flavor without compromising its integrity. Room Temperature: Serve at room temperature for the best taste experience. Just let it sit out for about 30 minutes before serving for that perfect balance! Tips for the Best Peppermint Mocha Cake Sifting Matters: Always sift your powdered sugar before adding it to your frosting. This helps achieve a smooth consistency and enhances the overall texture of your Peppermint Mocha Cake. Temperature Check: Ensure your eggs and butter are at room temperature. This allows for better emulsification, resulting in a fluffier cake. Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake instead of the moist, airy texture you desire. Mocha Soak Timing: Allow the cake to cool before pouring the mocha soak. This prevents the cake from becoming overly saturated, maintaining a perfect level of moisture. Proper Pan Selection: Use a light-colored metal pan for even baking. Dark pans can cause the edges to overbake while the center remains undercooked. Cool Completely: Let your cake cool completely before frosting it. This ensures the frosting doesn’t melt and allows for easier slicing once served. Peppermint Mocha Cake Variations Feel free to get creative and customize your peppermint mocha cake to suit your taste buds and dietary needs! Cupcakes: Transform the cake batter into irresistible cupcakes, adjusting the frosting and soak quantities as needed for a delightful twist. Perfect for holiday parties or as a sweet gift! Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. This ensures everyone can enjoy the deliciousness without compromising on taste. Dairy-Free: Replace butter with coconut oil and use almond or oat milk instead of buttermilk. You can also choose a dairy-free cream cheese alternative for the frosting. Spicy Kick: Add a pinch of cayenne pepper or a splash of your favorite liqueur to the mocha soak for a little warmth that plays beautifully with the peppermint! Flavor Infusion: Swap peppermint extract for orange extract for a vibrant and fresh citrus twist that pairs beautifully with chocolate. Nutty Delight: Incorporate chopped walnuts or pecans into the batter for an added crunch and depth of flavor. They lend a lovely texture and a nice contrast to the soft cake. Layered Wonder: Bake the batter in two 9-inch round pans to create a stunning layered cake. This allows for more frosting in between layers, enhancing the overall experience. If you’re searching for more dessert inspiration, why not check out Mini Cheesecakes New or create a festive mood with Moist Strawberry Shortcake? There’s always a delightful cake waiting to be made! Make Ahead Options These Peppermint Mocha Cake options are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the cake itself up to 24 hours in advance; simply bake, cool completely, and wrap it tightly in plastic wrap before refrigerating. The mocha soak can also be made ahead and stored in the fridge for up to 3 days; just give it a good shake before using. For the frosting, it’s best to make it the day you plan to serve the cake to maintain its creamy texture. When ready to assemble, poke holes in the cake, pour the soak evenly, frost with the white chocolate mascarpone, and finish with crushed candy canes for a festive touch—the result will be just as delicious as a freshly made cake! What to Serve with Peppermint Mocha Cake Indulging in a slice of this festive cake is a delightful experience, made even better with the perfect accompaniments. Rich Vanilla Ice Cream: The creaminess of vanilla ice cream beautifully contrasts the rich chocolate and peppermint, creating a harmonious balance. A scoop on the side will elevate your dessert experience. Minty Whipped Cream: Light and fluffy, this whipped cream infused with mint echoes the cake’s peppermint flavor, adding a refreshing touch that’s irresistible. Fresh Berries: The tartness of raspberries or strawberries pairs well with the sweetness of the cake, providing a colorful and vibrant contrast on the plate. Warm Cup of Coffee: A steaming mug of freshly brewed coffee perfectly complements the chocolate and mint flavors, enhancing the overall taste experience. Chocolate-Covered Espresso Beans: For those who crave an extra caffeine kick, these charming treats add a delightful crunch and rich chocolate flavor, making them a fun garnish or side treat. Peppermint Hot Chocolate: Why not delve deeper into the peppermint theme with a warm cup of peppermint hot chocolate? It’s cozy and festive, perfect for holiday gatherings. Candy Cane Crumbles: Sprinkle some crushed candy canes atop the frosting for a festive flair, adding a delightful crunch that enhances the holiday spirit. Chocolate Port Wine: For adult gatherings, a glass of chocolate port wine brings warmth and richness, echoing the decadent flavors of your peppermint mocha cake. Peppermint Mocha Cake Recipe FAQs How do I select ripe ingredients for my Peppermint Mocha Cake? Absolutely! Fresh and ripe ingredients make a huge difference in flavor. For eggs, use those at room temperature to ensure they blend smoothly into the batter. Look for unsalted butter that is softened to room temperature for easy mixing, and choose high-quality Dutch process cocoa powder for the richest chocolate flavor. If using extracts like peppermint and vanilla, opt for pure extracts instead of imitation ones for a more authentic taste. What is the best way to store leftover Peppermint Mocha Cake? Very! After you’ve enjoyed your delicious cake, keep it fresh by storing it in an airtight container in the refrigerator for up to 3 days. This helps retain its moisture and flavor. When you’re ready to indulge again, allow it to sit at room temperature for about 30 minutes to enhance its taste before serving. Can I freeze Peppermint Mocha Cake? Absolutely, freezing is a great option! To freeze, first ensure the cake is completely cooled. Then, wrap individual slices tightly in plastic wrap, followed by aluminum foil to protect against freezer burn. It’s best enjoyed within 2 months. When you’re ready to savor a piece, simply thaw it in the fridge overnight and reheat in the microwave for about 10-15 seconds to restore its inviting texture. What if my frosting is too thick for the Peppermint Mocha Cake? Don’t worry! If your white chocolate mascarpone frosting turns out too thick, you can rescue it. Gradually add a tablespoon of milk and mix until you reach your desired consistency. This will help achieve a smooth and spreadable frosting that still holds its shape beautifully when applied to the cake. Are there any dietary considerations I should be aware of with this recipe? Very important! If you’re baking for those with allergies, keep in mind that this cake contains gluten (from flour) and dairy (from butter, milk, and mascarpone). For a gluten-free alternative, try using a 1:1 gluten-free baking flour blend. If lactose is a concern, you may use a lactose-free milk and substitute the mascarpone with a dairy-free cream cheese alternative for a creamy frosting. How can I troubleshoot if my Peppermint Mocha Cake is too dry? Great question! A dry cake often happens if the ingredients are overmixed or if it’s baked too long. To ensure a moist texture, mix until just combined, and always use a toothpick to check for doneness—if it comes out with a few moist crumbs, it’s perfect! And remember, that magical mocha soak is key—don’t skip it! Allow the soak to absorb into the cake, which helps infuse moisture and flavor into every bite. Indulge in Festive Peppermint Mocha Cake Bliss This Peppermint Mocha Cake blends chocolate and peppermint flavors, creating a festive treat perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 50 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 35 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups all-purpose flour spooned and leveled3/4 cup Dutch process cocoa powder avoid natural cocoa2 tablespoons instant espresso powder do not substitute with instant coffee1 tablespoon baking powder essential for rise1 teaspoon baking soda works with baking powder1/2 teaspoon salt enhances flavor1 cup unsalted butter softened to room temperature1 1/2 cups granulated sugar exact measurements are important4 large eggs room temperature2 teaspoons vanilla extract1 teaspoon peppermint extract adjust to taste1 cup buttermilk or milk and vinegar mix1 cup hot coffee do not omitFor the Mocha Soak1 cup espresso or strong coffee crucial for soaking1 cup whole milk use fresh1/2 cup sweetened condensed milkFor the Frosting8 ounces mascarpone cheese should be cold8 ounces white chocolate melted and cooled2 cups powdered sugar sifted Equipment 9x9 inch baking panMixing bowlelectric mixer Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it and lining with parchment paper.In a large mixing bowl, whisk together all-purpose flour, Dutch process cocoa powder, instant espresso powder, baking powder, baking soda, and salt.In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for 3-4 minutes.Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Blend in vanilla and peppermint extracts.Gradually add the dry mixture to your wet ingredients, alternating with buttermilk, mixing until just combined.Gently stir in the hot coffee until the batter is just combined.Pour the prepared batter into your baking pan and bake for 48-52 minutes or until a toothpick inserted comes out clean.While the cake is baking, whisk together espresso, whole milk, sweetened condensed milk, cocoa powder, vanilla extract, and peppermint extract.In a medium bowl, whip the cold mascarpone cheese until fluffy, then incorporate melted white chocolate, followed by sifted powdered sugar.Once the cake has cooled, poke holes all over the surface and pour the mocha soak over the cake, then frost with the white chocolate mascarpone frosting and top with crushed candy canes. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 100mgIron: 2mg NotesSift your powdered sugar for smoother frosting. Ensure ingredients are at room temperature for best results. Avoid overmixing and allow the cake to cool before soaking. Tried this recipe?Let us know how it was!
