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Peppermint Mocha Cake with White Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 107 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peppermint Mocha Cake is a luscious chocolate dessert infused with espresso and peppermint flavors, layered with a creamy white chocolate mascarpone frosting. Moist chocolate cake is soaked with a peppermint mocha latte mixture, creating a rich and festive treat perfect for holiday celebrations or any time you crave a refreshing twist on classic chocolate cake.

Ingredients

Scale

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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until thoroughly combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes.
  4. Add Eggs and Extracts: Add the eggs, vanilla extract, and peppermint extract to the butter mixture. Mix on medium to medium-high speed until the batter is smooth, pale, and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
  5. Combine Batter: Gradually add the dry ingredients alternated with the buttermilk, mixing on low then medium speed for each addition. Mix only until the batter is smooth and combined, scraping the bowl.
  6. Add Coffee: Pour in the hot coffee and mix on low speed just until incorporated.
  7. Bake the Cake: Pour the batter into the prepared pan. Bake for 48-52 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  8. Prepare Latte Soak: While the cake cools, whisk together the espresso, whole milk, sweetened condensed milk, cocoa powder, vanilla extract, and peppermint extract in a liquid measuring cup or pourable container.
  9. Make Frosting – Whip Butter: In a large bowl, beat the unsalted butter and pinch of salt on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
  10. Add Mascarpone: Add the cold mascarpone cheese and mix on medium speed until well combined.
  11. Incorporate White Chocolate and Peppermint: Mix in the melted white chocolate and peppermint extract on medium speed until smooth.
  12. Add Powdered Sugar: Sift in the powdered sugar and mix on low speed until combined; then increase speed to high and beat until frosting is light and fluffy.
  13. Prepare Cake for Soaking: Once the cake is cooled, trim a thin layer off the top to help absorb the soak. Transfer the cake to a serving plate and poke holes evenly across the surface with a wooden tool.
  14. Apply Latte Soak: Slowly pour the peppermint mocha latte soak over the cake, allowing the liquid to absorb fully into the cake through the holes.
  15. Frost and Garnish: Spread a thick layer of the white chocolate mascarpone peppermint frosting evenly over the cake with an offset spatula. Optionally, sprinkle crushed candy cane pieces on top for garnish.
  16. Serve: Slice the cake into 16 equal pieces and serve.

Notes

  • Make sure all refrigerated ingredients (eggs, buttermilk, mascarpone) are at room temperature for best mixing results.
  • Use freshly brewed hot coffee and espresso for optimal flavor.
  • Allow the cake to cool completely before soaking or frosting to prevent melting or runny frosting.
  • Crushed candy canes on top add a festive touch and extra peppermint flavor.
  • Store any leftover cake covered in the refrigerator for up to 3 days.
  • This cake can be made a day ahead to allow flavors to meld beautifully.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 51g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 85mg

Find it online: https://piesbypaula.com/peppermint-mocha-cake-with-white-chocolate-frosting-recipe/