Peppermint Mocha Cake

Why Make This Recipe

Peppermint Mocha Cake is a delightful treat that combines the warm flavors of chocolate and coffee with a refreshing hint of peppermint. This cake is perfect for gatherings, holiday celebrations, or simply a cozy dessert at home. The rich, moist layers paired with the creamy white chocolate frosting create an irresistible combination that everyone will love.

How to Make Peppermint Mocha Cake

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup peppermint mocha espresso
• 1 cup white chocolate chips
• 1 cup mascarpone cheese
• 1 teaspoon peppermint extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
4. Stir in boiling water until the mixture is well combined. (The batter will be thin.)
5. Pour the batter into the prepared pans and bake for 30-35 minutes.
6. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
7. Once cooled, soak the cakes with peppermint mocha espresso.
8. For the frosting, melt the white chocolate chips and let them cool slightly. In a bowl, mix mascarpone cheese and peppermint extract, then fold in the cooled white chocolate.
9. Frost the cakes with the white chocolate mascarpone frosting.
10. Serve and enjoy!

How to Serve Peppermint Mocha Cake

Serve Peppermint Mocha Cake at room temperature or slightly chilled. It pairs well with a cup of coffee or hot chocolate, making it a perfect dessert for chilly days. You can also garnish it with crushed peppermint candies or chocolate shavings for extra flair.

How to Store Peppermint Mocha Cake

Store any leftover cake in an airtight container in the refrigerator. This will help keep the cake fresh for about 3-4 days. If you want to keep it longer, you can freeze it by wrapping the slices tightly in plastic wrap and placing them in a freezer-safe bag.

Tips to Make Peppermint Mocha Cake

• Make sure your ingredients are at room temperature for better mixing.
• Use freshly brewed peppermint mocha espresso for a stronger flavor.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• If you want a stronger peppermint flavor, feel free to add a little more peppermint extract to the frosting.

Variation

You can add a layer of chocolate ganache on top of the frosting for an extra rich taste. Another variation is to use dark chocolate chips instead of white chocolate for a bolder flavor.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cakes ahead of time and store them in the refrigerator for a couple of days. Just frost them before serving.

Q: Is there a dairy-free option for this cake?
A: To make it dairy-free, you can substitute almond milk for whole milk and use dairy-free white chocolate.

Q: Can I use instant coffee instead of peppermint mocha espresso?
A: Yes, you can use brewed instant coffee mixed with peppermint extract to mimic the peppermint mocha flavor.

Peppermint Mocha Cake

A delightful cake combining chocolate, coffee, and peppermint, perfect for holiday celebrations and cozy desserts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk Can substitute almond milk for a dairy-free option.
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup peppermint mocha espresso Freshly brewed recommended.

For the Frosting

• 1 cup white chocolate chips
• 1 cup mascarpone cheese
• 1 teaspoon peppermint extract Additional extract can be added for stronger flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
4. Stir in boiling water until the mixture is well combined. (The batter will be thin.)
5. Pour the batter into the prepared pans and bake for 30-35 minutes.
6. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
7. Once cooled, soak the cakes with peppermint mocha espresso.

Frosting and Serving

1. For the frosting, melt the white chocolate chips and let them cool slightly.
2. In a bowl, mix mascarpone cheese and peppermint extract, then fold in the cooled white chocolate.
3. Frost the cakes with the white chocolate mascarpone frosting.
4. Serve and enjoy!

Notes

Store leftover cake in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap slices in plastic and freeze. Garnish with crushed peppermint candies or chocolate shavings if desired.