Peppermint Mocha Cake
This festive peppermint mocha cake is an extra delicious, extra fudgy chocolate peppermint cake soaked with sweet and milky peppermint mocha espresso, frosted with white chocolate mascarpone peppermint frosting. It’s so incredibly soft and moist, with the best texture from the peppermint mocha soak, similar to tres leches, but not quite as wet. It’s the perfect cake to bake this Christmas season!
What makes peppermint mocha cake so good?
We’ve got a lot of amazing, festive components working together here to bring this Christmas cake to life:
- Perfectly moist and fudgy chocolate peppermint cake– This cake is incredibly soft and fudgy, full of deep chocolate and peppermint flavor, bring all the festive vibes! The hot coffee and buttermilk work together in the batter to give the cake the best fudgy, yet still fluffy texture.
- Peppermint mocha latte soak- we’ll be mixing together espresso, milk, sweetened condensed milk, cocoa powder, peppermint extract and vanilla extract. After the cake bakes, it will get poked with small holes, and this delicious mixture will get poured over the cake, allowing it to soak up all that peppermint mocha goodness!
- White chocolate mascarpone peppermint frosting – The frosting has the most unique and perfect consistency; possibly my favorite frosting to date. Mascarpone cheese adds a light consistency to the frosting, while the white chocolate adds extra creaminess. It has a similar consistency to a white chocolate Lindt truffle; absolutely amazing!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips for baking a soft and moist chocolate peppermint cake
Room Temperature Ingredients- You’ll have the best textured cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like eggs and buttermilk, can cause the cake to bake with more of gummy consistency, and we don’t want that. We want a moist and fluffy chocolate cake!
Mixing the Batter- You’ll want to cream the butter and sugar together until pale in color and fluffy, and the eggs should be mixed in until smooth. It’s okay at this point to mix a lot, as we’re adding air into the eggs, helping to give the batter a “lift”. However, mix the dry ingredients on low speed just until they are blended into the wet ingredients to avoid an overly dense cake.
Dutch Process Cocoa Powder- I really recommend using Dutch process cocoa powder instead of natural cocoa powder for a richer chocolate flavor and deeper color.
Measuring Your Flour Properly- If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.
Baking Pan- I recommend using a light colored metal baking pan. This will help to ensure that the chocolate cake gets baked evenly. A glass or dark colored baking pan can cause baking variations, like the cake baking too quickly, being over-baked in some areas, while underbaked in others.
Peppermint Mocha Cake FAQs
Store leftovers in an airtight container in the fridge, for three days. Allow the cake to come to room temperature before enjoying for the best texture!
If you don’t have buttermilk on hand, you can easily make it but mixing 1 1/4 cup (300 ml) of whole milk with 1 tbsp + 3/4 tsp of fresh lemon juice or white vinegar.
I recommend using my recipe for best chocolate cupcakes and adding 1/2 tsp of peppermint extract instead. You’ll have better cupcake results this way! I would also halve the peppermint mocha soak and frosting recipe to adjust for 12 cupcakes.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Peppermint Mocha Cake
Ingredients
For the Chocolate Peppermint Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) Dutch process cocoa powder
- 1 tbsp instant espresso powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 2 cups (400 g) granulated white sugar
- 3 eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot coffee
For the Peppermint Mocha Latte Soak
- 1/4 cup (60 ml) espresso or strong coffee
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1 tbsp (5 g) Dutch process cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
For the White Chocolate Mascarpone Peppermint Frosting
- 1 cup (224 g) unsalted butter, softened
- pinch of salt
- 8 oz (226 g) mascarpone cheese, cold
- 4 oz (113 g) white chocolate bar, melted and slightly cooled
- 1/2 tsp peppermint extract
- 1 cup (130 g) powdered sugar
Instructions
For the Chocolate Peppermint Cake
- Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt together. Then set aside the dry ingredients.2 cups (250 g) all-purpose flour, spooned and leveled, 3/4 cup (60 g) Dutch process cocoa powder, 1 tbsp instant espresso powder, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes.(If using a stand mixer, use the paddle attachment.)3/4 cup (168 g) unsalted butter, softened, 2 cups (400 g) granulated white sugar
- Then add in the eggs, vanilla extract and peppermint extract and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 tsp vanilla extract, 1 tsp peppermint extract
- Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary.1 1/4 cups (300 ml) buttermilk, at room temperature
- Add in the hot coffee and mix on low speed just until dispersed through the batter.1/2 cup (120 ml) hot coffee
- Pour the cake batter into the prepared cake. Bake the cake for 48-52 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool in the pan on a wire rack to until completely cool.
For the Peppermint Mocha Latte Soak
- While the cake cools, make the latte milk soak by whisking together the espresso, milk, sweetened condensed milk, cocoa powder, vanilla extract and peppermint extract in a liquid measuring cup or something easily poured from.1/4 cup (60 ml) espresso or strong coffee, 1/3 cup (80 ml) whole milk, 1/2 cup (150 g) sweetened condensed milk, 1 tbsp (5 g) Dutch process cocoa powder, 1 tsp vanilla extract, 1/4 tsp peppermint extract
For the White Chocolate Mascarpone Peppermint Frosting
- Add the butter and salt to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes. (If using a stand mixer, use the whisk attachment.)1 cup (224 g) unsalted butter, softened, pinch of salt
- Then add in the mascarpone cheese and mix on medium speed until combined.8 oz (226 g) mascarpone cheese, cold
- Add in the melted and slightly cooled white chocolate and peppermint extract. Mix on medium speed until combined and smooth.4 oz (113 g) white chocolate bar, melted and slightly cooled, 1/2 tsp peppermint extract
- Sift in the powdered sugar and mix on low speed until all is combined, then on high speed until the frosting is light and fluffy.1 cup (130 g) powdered sugar
Assembling the Cake
- When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.(I used the handle of a honey dipper for smaller holes.)
- Slowly pour the latte mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
- Frost the top of the cake with a thick layer of white chocolate mascarpone peppermint frosting using an offset spatula. Sprinkle crushed candy cane pieces on top of the frosting, then cut into 16 slices and serve!
Do you have a different peppermint frosting recipe that does not have any type of cheese in it? I don’t like cheese.
I want to make this recipe, as it sounds delicious!
I just made this cake last night – everyone loved it! I was worried it might be too much peppermint but it all worked! The peppermint/mocha soak really amps it up a notch (do not skip this step!). The only thing I did differently was not adding the crushed candies on top. Unless the cake is eaten immediately the candies lose their crunchy texture. Definitely make this for the upcoming holidays. One last thing – the base cake is delicious on its own. I can see using this recipe for so many other flavorings.
Ginny, have you ever tried pastry flour for any of your cakes?
Made this according to the recipe without changes. I agree with the other comment that the cake itself is fantastic. I had trouble with the frosting being too thick. Just too heavy., thus the 4 stars. I also think we’d prefer a traditional cream cheese frosting with peppermint vs. this one but that’s just personal preference.
Don’t worry that the latte soak will make it too wet, it doesn’t.
I made the Pumpkin Spice Latte cake as my first of Ginny’s recipes and it was stellar! Family members took one bite and called it “dangerous!”
I would love to try this recipe in a 9×13 dish should I double the recipe?
Another great recipe! I was trying to cut costs a bit so I used cream cheese instead of mascarpone for the frosting. It was delicious! Fantastic recipe, will absolutely make again!! Thank you!!
The cake is delicious, but wasn’t a fan of the frosting. It didn’t come well together and separated after being in the refrigerator. Next time, I will make a regular buttercream frosting and just put in the peppermint extract. Possibly drizzle the melted white chocolate over that. The cake took a longer baking time than the recipe stated before the toothpick came out clean. Used chopsticks to poke holes. The cake was my son’s favorite.
I’m making this cake tomorrow. How can I store it? How long does it last?
Store leftovers in an airtight container in the fridge, for three days. Allow the cake to come to room temperature before enjoying for the best texture!
Cake took about an hour and 15 minutes to cook not the time stated here. Even taking it out that time it looked as if it could cook longer. Also with the liquid poured over the cake, the cake still seemed dry when actually eating. This is not due to over baking. The toothpick was very wet up until that point and even then still was coming out slightly wet. Next time I think I will add sour cream or Greek yogurt to moisten it a bit. I loved the look of this cake and it still had a nice flavor overall. I do want to add I think the frosting could have been a tad sweeter as well. It seemed kind of bland to me. Still happy though and everyone ate it up! (I also made tonight the egg nog cheese cake receipt and was the best cheesecake we ever had!)