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Peppermint Mocha Cake : Holiday Dessert Magic

Peppermint Mocha Cake : Holiday Dessert Magic

Peppermint Mocha Cake is a festive holiday dessert that masterfully blends rich mocha flavors with the refreshing zing of peppermint. This moist, tender cake features deep chocolate and coffee tastes, balanced by cool mint accents and topped with a luscious white chocolate peppermint mocha frosting. Perfect for winter celebrations, it’s easy to bake yet delivers a gourmet experience that delights guests with every bite.

  • Total Time: 55-60 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup high-quality cocoa powder
  • 2 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda

Wet Ingredients

  • 2 large eggs (or flaxseed meal equivalent for vegan version)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup unsalted butter, melted (or plant-based butter alternative)
  • 1 cup freshly brewed espresso or strong coffee
  • 1 cup buttermilk or sour cream (or plant-based alternative)
  • 2 tsp vanilla extract

Peppermint Flavoring

  • ½ cup crushed peppermint candies or 1 tsp peppermint extract

Frosting Ingredients

  • 8 oz white chocolate, chopped (or dark chocolate for variation)
  • 1 cup heavy cream (or plant-based cream alternative)
  • ½ tsp peppermint extract

Instructions

  1. Step 1: Preparing the Batter – Mix the dry ingredients (cocoa powder, flour, baking powder, baking soda) in a large bowl to ensure even distribution. In a separate bowl, whisk together the eggs, melted butter, espresso, and vanilla extract until well combined.
  2. Step 2: Combining Wet and Dry Ingredients – Gradually add the dry mixture into the wet ingredients, alternating with the buttermilk. Mix gently to maintain a smooth and tender batter without overmixing.
  3. Step 3: Adding Peppermint Flavor – Fold in the crushed peppermint candies or peppermint extract gently to evenly distribute the mint flavor without affecting the batter’s texture.
  4. Step 4: Baking the Cake – Pour the batter evenly into greased and floured cake pans. Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely before frosting.
  5. Step 5: Preparing the Peppermint Mocha Frosting – Melt the white chocolate and blend it with heavy cream and peppermint extract to create a smooth, airy frosting ready for spreading.
  6. Step 6: Assembling and Decorating – Layer the cooled cakes with frosting between and on top. Decorate with additional crushed peppermint candies or chocolate shavings for a festive appearance.

Notes

  • Use freshly brewed espresso for the best authentic mocha flavor.
  • Bring all ingredients to room temperature before mixing to ensure even blending and a light cake.
  • Sift the cocoa powder and flour to incorporate air and prevent lumps.
  • Crush peppermint candies finely to allow them to melt slightly and infuse subtle mint flavor without crunch.
  • Make sure the cake is completely cooled before frosting to avoid melting.
  • An offset spatula is recommended for smooth and professional frosting application.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Keywords: Peppermint Mocha Cake, Holiday Dessert, Christmas Cake, Peppermint Cake, Mocha Cake, Festive Cake