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4 from 4 ratings

Peppermint Mocha Cake

Yield: 16 slices
Prep: 1 hour 30 minutes
Cook: 50 minutes
Total: 2 hours 20 minutes
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!
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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!
Course: Dessert
Cuisine: American
Keyword: chocolate peppermint, Christmas, christmas cake, christmas recipe, peppermint, peppermint cake, peppermint mocha, peppermint mocha cake
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