Peppermint Mocha Cake with White Chocolate Frosting Recipe

If you’re craving a cake that perfectly marries festive flair with rich coffee flavor, you’re in for a treat. This Peppermint Mocha Cake with White Chocolate Frosting Recipe is absolutely fan-freaking-tastic — every bite bursts with chocolate and peppermint goodness, highlighted by a luscious, creamy frosting that’s heavenly. I love how this cake manages to feel both indulgent and fresh, making it my go-to dessert for cozy gatherings or holiday celebrations. Stick around, and I’ll walk you through every step so you can nail it just like I do in my kitchen!

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Ingredients You’ll Need

The magic in this Peppermint Mocha Cake with White Chocolate Frosting Recipe comes from combining classic baking ingredients with coffee and peppermint touches that brighten every mouthful. Shopping for high-quality cocoa and fresh peppermint extract really elevates the cake, so I recommend picking those carefully.

• All-purpose flour: Spoon and level it for accurate measurement, ensuring your cake texture turns out light.
• Dutch process cocoa powder: Offers a deep chocolate taste and smooth finish—definitely my cocoa of choice here.
• Instant espresso powder: Don’t skip this; it intensifies the mocha notes without making the cake bitter.
• Baking powder and baking soda: These make sure the cake rises just right; measure carefully.
• Salt: Balances flavors and enhances the chocolate’s richness.
• Unsalted butter: Softened for creamy batter and frosting; I never use salted here to control salt content.
• Granulated sugar: Sweetens the cake beautifully without overpowering the mint and mocha.
• Eggs: Room temperature eggs create a batter that mixes better and traps air for fluffiness.
• Vanilla extract: Adds warmth and depth to the flavor.
• Peppermint extract: The star of the show—look for pure peppermint extract for clean, bright flavor.
• Buttermilk: Keeps the cake tender and moist, with a little tang to boost the chocolate.
• Hot coffee: Adds moisture and strengthens the mocha flavor.
• Espresso or strong coffee for soak: I use freshly brewed espresso for richer taste.
• Whole milk: Balances sweetness in the soaking syrup.
• Sweetened condensed milk: Makes the soak luxuriously creamy and sweet.
• White chocolate bar: Melted and cooled for the frosting; go for good-quality chocolate for best results.
• Mascarpone cheese: Adds a decadent, creamy tang to the frosting that pairs perfectly with mint.
• Powdered sugar: For smooth, light sweetness in the frosting.

Variations

The beauty of this Peppermint Mocha Cake with White Chocolate Frosting Recipe is that it’s a great canvas for your favorite twists. Over the years, I’ve tried swapping out a few ingredients to keep things interesting and accommodate different preferences—and you’re free to experiment too!

• Mint Chocolate Chip Variation: I’ve added mini chocolate chips into the batter before—it gives a delightful texture surprise!
• Dairy-Free Version: Use coconut cream instead of mascarpone and dairy-free butter alternatives for allergy-friendly delight.
• Intensified Coffee Flavor: If you’re a coffee lover like me, use dark roast espresso and double the espresso powder for a bolder mocha kick.
• Holiday Twist: Swap peppermint extract for orange or almond to switch up the festive vibe.

How to Make Peppermint Mocha Cake with White Chocolate Frosting Recipe

Step 1: Mix the Dry Ingredients with Care

Start by preheating your oven to 350°F and preparing a 9×9 inch baking pan with grease and parchment paper—this ensures a smooth release later. Whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt in a medium bowl. I find that sifting these together first is a great idea to prevent clumps and keep the batter uniform. Set this dry mix aside while you tackle the wet ingredients.

Step 2: Cream Butter and Sugar Until Fluffy

Using an electric mixer, beat the softened butter and granulated sugar on high speed until the mix is fluffy and pale—about 3-4 minutes. This part is so important because it traps air in the butter, helping your cake rise beautifully. Don’t rush it! I love watching it transform from dense and dull to light and velvety.

Step 3: Add Eggs, Vanilla, and Peppermint

Next, mix in the eggs one at a time to keep the batter smooth. Add vanilla and peppermint extract, then beat on medium-high speed until the batter turns lighter in color and slightly fluffy. Scrape down the sides with your spatula so no pockets of unmixed batter remain—you’ll thank me later when you taste the even flavor!

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Now the fun layering begins. Add the dry ingredients a bit at a time, alternating with the buttermilk. Mix on low speed after each addition to avoid overworking the batter—overmixing toughens the cake, which is something I used to struggle with. Stop mixing once everything is just combined and the batter is smooth.

Step 5: Stir in Hot Coffee

Carefully pour in the hot coffee and mix on low just until incorporated. This step amps up the mocha flavor and gives the batter a lovely sheen. Trust me, hot coffee makes a world of difference here—it’s the secret that makes the cake taste so rich without being bitter.

Step 6: Bake and Cool the Cake

Pour the batter into your prepared pan and bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so start checking at 48 minutes. Once baked, let the cake cool completely in the pan on a wire rack. This cooling step is crucial since the Peppermint Mocha Latte Soak absorbs better when the cake is room temperature.

Step 7: Mix the Peppermint Mocha Latte Soak

While the cake cools, whisk together the espresso, milk, sweetened condensed milk, cocoa powder, vanilla extract, and peppermint extract in a pourable container. This soak is where the cake gets extra moist and infused with mocha-mint flavor—it’s like giving your cake a cozy coffeehouse hug.

Step 8: Make the White Chocolate Mascarpone Peppermint Frosting

In a large bowl, whip the softened butter with a pinch of salt on high speed until pale and fluffy (around 5-10 minutes). Then switch to medium speed and mix in cold mascarpone cheese until smooth. Add the melted white chocolate and peppermint extract, blending well. Finish by sifting in powdered sugar and whipping on low, then high speed, until the frosting is light and fluffy. I learned that letting your white chocolate cool a bit before adding prevents it from seizing or melting your mascarpone—a little patience pays off!

Step 9: Assemble Your Peppermint Mocha Cake with White Chocolate Frosting Recipe

Once the cake has cooled, slice off a very thin top layer to help absorb the soak better. Transfer the cake to your serving plate and poke holes all over the top using the handle of a wooden spoon or a honey dipper handle if you want smaller holes. Pour the latte soak slowly over the cake and be patient as it sinks in. Then spread a thick layer of your white chocolate mascarpone peppermint frosting on top with an offset spatula. For the finishing touch, sprinkle crushed candy cane pieces over the frosting—my family absolutely goes crazy for this crunchy burst of peppermint!

How to Serve Peppermint Mocha Cake with White Chocolate Frosting Recipe

Garnishes

I love topping this cake with crushed candy canes for that perfect peppermint crunch and festive look. Sometimes I add a few fresh mint leaves or even a dusting of cocoa powder over the frosting for an extra elegant touch. If you want to get really fancy, chocolate shavings or white chocolate curls make a stunning garnish that also tastes amazing.

Side Dishes

Pairing this cake with a simple espresso or cappuccino creates an indulgent dessert experience. For a contrasting texture, I sometimes serve it alongside light whipped cream or a scoop of peppermint or vanilla ice cream. Fresh berries also complement the rich flavors well if you want a fruity note on the side.

Creative Ways to Present

For special occasions, I’ve assembled this cake as a layered trifle in a glass bowl using crumbled cake pieces, frosting dollops, and soaked cake chunks to show off the beautiful layers. You can also cut it into petite squares for party platters or stack mini versions in cupcake pans for individual servings. I once made it as a towering three-layer cake crowd-pleaser, decked out with peppermint sticks and edible glitter—total showstopper!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint mocha cake in an airtight container in the fridge. It keeps well for up to 4 days—just bring slices to room temperature or give them a quick warm up for that fresh-baked feel. The frosting stays stable and creamy, which I love.

Freezing

If I’m prepping in advance, I freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil. When I’m ready to enjoy, I thaw them overnight in the fridge, then soak and frost. The frosting doesn’t freeze well, so it’s best to add that fresh. This method ensures my cake tastes just as moist and decadent as fresh-baked.

Reheating

For a quick warm-up, I microwave a slice for 15-20 seconds or gently warm it in a low oven for about 5 minutes. This revives that fresh-baked warmth without drying it out if you have frosting, just be careful not to overheat and melt the frosting too much.

FAQs

Final Thoughts

This Peppermint Mocha Cake with White Chocolate Frosting Recipe is honestly one of my all-time favorites to bake and share. It’s cozy, festive, and rich without being overly sweet—everything you want in a show-stopping dessert. I hope you’ll give it a try and enjoy every slice as much as my family and friends do. Trust me, once you make it, it’ll become your recipe to pull out whenever you want to impress or treat yourself to something special. Happy baking!

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