This delightful Peppermint Mocha Cake recipe offers a rich, moist chocolate cake infused with invigorating peppermint and the deep flavor of coffee, making it the ultimate indulgence for any celebration. It’s perfect for anyone looking to recreate that beloved coffee shop beverage in a delicious, homemade dessert.
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Key Ingredients for Peppermint Mocha Cake
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for richer flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon instant espresso powder or finely ground coffee
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil or melted unsalted butter
- 1 teaspoon pure peppermint extract
- 1 cup hot brewed coffee (or hot water)
For the Peppermint Mocha Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ½ cup strong brewed coffee, cooled to room temperature
- ½ teaspoon pure peppermint extract
- ¼ teaspoon salt
- Optional: Red and white peppermint candies, crushed, for garnish
How to Make Peppermint Mocha Cake
This Peppermint Mocha Cake is surprisingly simple to whip up, delivering an incredibly moist and deeply flavored chocolate cake that’s kissed with the festive zest of peppermint and the robust warmth of coffee. The velvety frosting is the perfect decadent finish. With only about 20 minutes of active prep time and a total time of around 1 hour 45 minutes (including baking and cooling), it’s an achievable delight for any occasion.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, and instant espresso powder (or finely ground coffee). Ensure there are no lumps of cocoa powder.
- Combine Wet Ingredients (Except Hot Coffee): In a separate, medium-sized bowl, whisk together the room temperature eggs, buttermilk, vegetable oil (or melted butter), and pure peppermint extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix at this stage.
- Add Hot Coffee: Carefully pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and runny. The hot liquid helps to bloom the cocoa powder, enhancing its flavor and creating an exceptionally moist cake.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter a couple of times to release any large air bubbles.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before frosting.
- Prepare the Frosting: While the cakes are cooling, make the frosting. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the cooled brewed coffee, mixing on low speed until incorporated.
- Add Flavor and Finish Frosting: Once combined, add the pure peppermint extract and salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a teaspoon of coffee or milk at a time. If it’s too thin, add a tablespoon of powdered sugar at a time.
- Assemble and Decorate: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the entire cake. For an extra festive touch, sprinkle crushed peppermint candies over the top of the cake.
Why You’ll Love This Peppermint Mocha Cake
You’ll fall head over heels for this Peppermint Mocha Cake because it perfectly captures the cozy, comforting flavors of a gourmet coffee shop drink in a slice of pure bliss. This cake’s deep chocolate richness, harmoniously balanced with the invigorating zing of peppermint and the bold undertones of coffee, creates a sophisticated yet utterly satisfying dessert experience, far surpassing a store-bought treat or even a simple chocolate cake. It offers that delightful combination of sweet, minty, and coffee notes that’s truly irresistible.
Beyond its incredible taste, baking this Peppermint Mocha Cake at home is surprisingly budget-friendly, allowing you to impress guests without breaking the bank – a beautiful, decadent dessert for a fraction of the price you’d pay at a bakery. The velvety smooth peppermint mocha frosting, generously swirled atop the moist chocolate layers, is the crowning glory, making every bite a celebration of festive flavors. So, why wait for a special occasion? Dive into this delightful recipe and experience the joy of homemade!
Storing and Reheating Tips
To keep your Peppermint Mocha Cake tasting its best, store it properly.
- Room Temperature Storage: If your cake is unfrosted or frosted with a buttercream that does not contain cream cheese, it can be stored at cool room temperature, uncovered or in an airtight cake carrier, for up to 2 days.
- Refrigerated Storage: For frosted cakes, especially those with cream cheese frosting or if your kitchen is warm, it’s best to refrigerate them. Store the cake in an airtight container or wrap it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 5 days.
- Reheating: To reheat slices of cake that have been refrigerated, you can let them come to room temperature naturally for about 30-60 minutes. If you prefer your cake slightly warm, you can microwave individual slices on a plate for 10-20 seconds at a time, being careful not to overheat and dry out the cake.
- Freezing: This Peppermint Mocha Cake freezes beautifully! Once completely cooled, wrap the unfrosted cake layers tightly in plastic wrap, followed by a layer of aluminum foil. You can also freeze frosted cakes, ensuring the frosting is firm before wrapping. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and then let it come to room temperature before serving.
Final Thoughts
This Peppermint Mocha Cake is a true showstopper, offering a delightful fusion of chocolate, peppermint, and coffee that’s perfect for any gathering. Give it a try, and enjoy the smiles it brings to your loved ones!
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Peppermint Mocha Cake
This delightful Peppermint Mocha Cake recipe offers a rich, moist chocolate cake infused with invigorating peppermint and the deep flavor of coffee, making it the ultimate indulgence for any celebration. It’s perfect for anyone looking to recreate that beloved coffee shop beverage in a delicious, homemade dessert.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon instant espresso powder or finely ground coffee, 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil or melted unsalted butter, 1 teaspoon pure peppermint extract, 1 cup hot brewed coffee
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, and instant espresso powder (or finely ground coffee). Ensure there are no lumps of cocoa powder.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon instant espresso powder or finely ground coffee
- In a separate, medium-sized bowl, whisk together the room temperature eggs, buttermilk, vegetable oil (or melted butter), and pure peppermint extract until well combined.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil or melted unsalted butter, 1 teaspoon pure peppermint extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix at this stage.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon instant espresso powder or finely ground coffee, 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil or melted unsalted butter, 1 teaspoon pure peppermint extract
- Carefully pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and runny. The hot liquid helps to bloom the cocoa powder, enhancing its flavor and creating an exceptionally moist cake.1 cup hot brewed coffee
- Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter a couple of times to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the cooled brewed coffee, mixing on low speed until incorporated.1 cup unsalted butter, 3 1/2 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup strong brewed coffee
- Once combined, add the pure peppermint extract and salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a teaspoon of coffee or milk at a time. If it’s too thin, add a tablespoon of powdered sugar at a time.1/2 teaspoon pure peppermint extract, 1/4 teaspoon salt
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the entire cake. For an extra festive touch, sprinkle crushed peppermint candies over the top of the cake.Red and white peppermint candies, crushed
Notes
Store at room temperature for unfrosted or buttercream cakes for up to 2 days. Refrigerate frosted cakes for up to 5 days. Reheat refrigerated slices for 10-20 seconds in microwave. Freeze for up to 2-3 months.