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Peppermint Mocha Cake with White Chocolate Frosting Recipe

Avatar photoByStacy
Jump to Recipe· 4.7 from 63 reviews

If you’re a fan of holiday flavors but want something that works year-round, I absolutely love sharing this **Peppermint Mocha Cake with White Chocolate Frosting Recipe** with you. It’s the perfect balance of rich chocolate, refreshing peppermint, and that cozy caffeine kick from espresso and coffee—you’ll find it’s just the kind of dessert that makes any gathering feel a little more special. Believe me, once you try this cake, your family and friends will be begging for the recipe, just like mine do every time I pull it out.

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Why You’ll Love This Recipe

  • Flavor Harmony: The luscious combo of peppermint, mocha, and creamy white chocolate is simply irresistible.
  • Moist and Tender Cake: Thanks to the buttermilk and coffee soak, the cake stays incredibly moist for days.
  • Frosting Perfection: The mascarpone and white chocolate frosting is silky, fluffy, and perfectly balanced with peppermint notes.
  • Impress Without Stress: Despite its fancy looks, this cake is surprisingly approachable with clear steps and straightforward ingredients.
The image shows several pieces of dark brown chocolate cake with a thick, creamy white frosting layer on top. The frosting is smooth with small chunks of crushed red and white peppermint candy sprinkled over it. The cake pieces are arranged closely together on a dark surface with a white marbled texture. Next to the cakes, there are two red and white striped candy canes resting beside a red cup filled with light brown frothy coffee. A woman's hand is about to pick up one of the cake squares. photo taken with an iphone --ar 2:3 --v 7 - Peppermint Mocha Cake with White Chocolate Frosting, holiday cake recipe, chocolate peppermint dessert, coffee mocha cake, white chocolate frosting cake

Ingredients You’ll Need

The magic here is in combining coffee and chocolate with peppermint in just the right way — plus the frosting, which adds that creamy finishing touch. I always suggest using high-quality cocoa powder and fresh peppermint extract for the most vibrant flavor.

Flat lay of a small mound of all-purpose flour, a small white bowl of Dutch process cocoa powder, a small white bowl of instant espresso powder, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl with salt, a few sticks of softened unsalted butter, a small pile of granulated white sugar, three whole brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of peppermint extract, a small white bowl of buttermilk, a small white bowl of hot coffee, a small white bowl of espresso, a small white bowl of whole milk, a small white bowl of sweetened condensed milk, a small white bowl with powdered sugar, a block of cold mascarpone cheese, a slightly cooled melted white chocolate bar broken into pieces, and a pinch of salt—all arranged symmetrically in simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peppermint Mocha Cake with White Chocolate Frosting, holiday cake recipe, chocolate peppermint dessert, coffee mocha cake, white chocolate frosting cake
  • All-purpose flour: Spoon and level it for accurate measurement, this helps keep your cake light and tender.
  • Dutch process cocoa powder: This gives a smooth chocolate flavor that’s not too acidic—perfect for mocha vibes.
  • Instant espresso powder: Boosts the mocha essence without overpowering the peppermint.
  • Baking powder & baking soda: For just the right rise and crumb.
  • Salt: Balances sweetness and heightens the chocolate flavor.
  • Unsalted butter (softened): Room temp butter creams best with sugar for a fluffy cake base.
  • Granulated sugar: Sweetens the batter and aids cake structure.
  • Eggs: At room temperature for maximum fluffiness and smooth batter.
  • Vanilla extract: Enhances all the flavors—don’t skip this!
  • Peppermint extract: Adds that holiday-inspired crispness that makes this cake special.
  • Buttermilk (room temp): Keeps the cake moist and tender, and reacts with baking soda to help it rise.
  • Hot coffee: Infuses a deep mocha flavor and adds moisture.
  • Espresso or strong coffee: Needed for the latte soak, making the cake extra luscious.
  • Whole milk: Richness for the soak and frosting.
  • Sweetened condensed milk: Sweetens and thickens the soak so it really soaks in without making it soggy.
  • White chocolate bar: Melted for that creamy, decadent frosting base.
  • Mascarpone cheese (cold): Gives the frosting a velvety texture and balances sweetness.
  • Powdered sugar: For that smooth, fluffy frosting consistency.
  • Pinch of salt: To cut richness in the frosting just right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging you to make this Peppermint Mocha Cake with White Chocolate Frosting Recipe your own. Whether you want it extra festive or tailored for dietary needs, a few tweaks here and there can take it to the next level.

  • Chocolate lovers’ twist: Add a layer of chocolate ganache between the cake layers for an extra decadent surprise—I did this once for a birthday, and it was a huge hit!
  • Dairy-free adaptation: Use coconut cream instead of mascarpone and dairy-free butter substitutes; just be sure to chill the frosting well for best texture.
  • Less sweet option: Cut powdered sugar in the frosting down by about a quarter and add a pinch more salt to balance flavors.
  • Seasonal twist: Swap peppermint extract for orange zest and a splash of Grand Marnier for a fresh twist during winter holidays.

How to Make Peppermint Mocha Cake with White Chocolate Frosting Recipe

Step 1: Prepping and Mixing the Dry Ingredients

Start by preheating your oven to 350°F and greasing a 9×9 inch baking pan. I always line my pan with parchment paper so the cake comes out cleanly—trust me, it makes life easier! In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. These dry ingredients form the foundation of your cake’s flavor and texture, so it’s worth taking a moment to mix them well.

Step 2: Creaming Butter and Sugar to Fluffy Perfection

In a large bowl, beat your softened butter and granulated sugar with an electric mixer until the mixture turns pale and fluffy—about 3-4 minutes. This is a game-changer for your cake’s crumb, and I learned early on that rushing this step leads to a denser cake. So be patient and enjoy this meditative moment of creamy goodness.

Step 3: Adding Eggs and Extracts for Flavor and Structure

Next, add the eggs one at a time, then mix in the vanilla and peppermint extracts. Mixing at medium speed until everything is smooth and a bit fluffy is key here. I always scrape the bowl sides with a spatula to ensure no pockets of flour hide out, which helps the batter come together seamlessly.

Step 4: Alternately Incorporate Dry Ingredients and Buttermilk

Bring in your dry ingredients and buttermilk, alternating between them and mixing on low to medium speed. This gentle mixing keeps your batter light and prevents overworking the gluten, which can make the cake tough. Just mix until combined—and those little scrapes of the bowl sides? Keep doing those.

Step 5: Infuse the Batter with Hot Coffee

Pour in the hot coffee and mix on low speed just until incorporated. This step deepens that beautiful mocha note and keeps the cake incredibly moist. I discovered that adding the coffee last helps preserve its flavor without curdling the batter.

Step 6: Bake and Cool Your Cake

Pour your batter into the prepared pan and bake for about 48-52 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, let it cool completely in the pan on a wire rack. Cooling fully is essential before moving to the next steps to prevent your frosting from melting.

Step 7: Prepare the Peppermint Mocha Latte Soak

While the cake cools, whisk together espresso or strong coffee, whole milk, sweetened condensed milk, cocoa powder, vanilla, and peppermint extract for the soak. This literally transforms the cake’s texture and flavor, giving you that luscious mocha latte experience in every bite. I usually prepare this in a liquid measuring cup to pour evenly later.

Step 8: Make the White Chocolate Mascarpone Peppermint Frosting

In a large bowl, whip your softened butter with a pinch of salt for 5–10 minutes until pale and fluffy. Then, add cold mascarpone cheese and mix until smooth. Next, blend in melted white chocolate and peppermint extract. Finally, sift in powdered sugar and whip everything on high speed until light and fluffy. The frosting’s creamy texture is one of the reasons I fell in love with this cake—don’t rush this step!

Step 9: Assemble and Soak the Cake

When the cake is fully cooled, slice a very thin layer off the top—this helps the soak absorb better. Then, poke holes all over the surface with a wooden skewer or handle of a wooden spoon; this step is my favorite for ensuring every bite bursts with that velvety latte flavor. Slowly pour the latte soak over the cake and patiently let it work its magic.

Step 10: Frost and Finish with Peppermint Flair

Spread a thick layer of the white chocolate mascarpone peppermint frosting on top using an offset spatula. For the perfect final touch, sprinkle crushed candy cane pieces over the frosting—I like the crunch and color it adds! Slice into 16 pieces, serve, and get ready for compliments.

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Pro Tips for Making Peppermint Mocha Cake with White Chocolate Frosting Recipe

  • Use Room Temperature Ingredients: Ensures better mixing and a smoother batter that rises evenly.
  • Don’t Skip the Latte Soak: It might sound like extra work, but soaking takes this cake from good to unforgettable.
  • Chill the Frosting Before Spreading: Slightly cooler frosting spreads more easily and holds its shape better.
  • Avoid Overmixing the Batter: Mix just until combined to keep your cake tender and moist.

How to Serve Peppermint Mocha Cake with White Chocolate Frosting Recipe

A square piece of chocolate cake with a thick, dark brown bottom layer that looks soft and spongy, topped with a thick, creamy white frosting layer sprinkled with small red and white peppermint pieces. The cake sits on a white plate with a light brown rim, placed on a dark wooden surface decorated with candy canes, a red and green ribbon, and small Christmas ornaments. In the background, other pieces of the same cake are visible alongside a red mug and small Christmas tree decorations, all set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Peppermint Mocha Cake with White Chocolate Frosting, holiday cake recipe, chocolate peppermint dessert, coffee mocha cake, white chocolate frosting cake

Garnishes

I personally love topping this cake with crushed candy canes for that classic peppermint crunch and a pop of festive color. If you want to get fancy, a few fresh mint leaves or a dusting of cocoa powder can add great visual contrast and a fresh aroma.

Side Dishes

This cake pairs beautifully with a simple cup of black coffee or a milky cappuccino to complement that mocha flavor. For breakfast or brunch occasions, serving alongside fresh whipped cream and berries really lightens the whole experience.

Creative Ways to Present

For special occasions, I’ve arranged smaller slices on festive plates, drizzled white chocolate over the frosting, and even layered individual cake slices in clear dessert glasses for elegant parfait-style treats. It’s a great way to let everyone enjoy the cake without needing a knife and fork.

Make Ahead and Storage

Storing Leftovers

I store leftover Peppermint Mocha Cake covered tightly in the fridge, and it stays moist and flavorful for up to 4 days. Just be sure to let it come to room temperature before serving—it really makes the frosting soft and creamy again.

Freezing

If you want to freeze it, I recommend slicing the cake first, wrapping the individual pieces in plastic wrap, and placing them in an airtight container or freezer bag. From experience, freezing for up to 2 months works well without losing that fresh-baked taste.

Reheating

When reheating, I let frozen slices thaw in the fridge overnight, then warm them briefly in the microwave for about 15-20 seconds to soften the frosting. It makes the cake taste almost like freshly baked!

FAQs

  1. Can I use regular cocoa powder instead of Dutch process cocoa powder?

    Yes, you can, but keep in mind that Dutch process cocoa is milder and less acidic, which complements the coffee nicely. Using natural cocoa might make the cake slightly tangier, but the peppermint and coffee flavors will still shine through.

  2. What can I substitute for mascarpone cheese in the frosting?

    If mascarpone isn’t available, cream cheese is a common substitute. Just use it cold and beat well; the texture will be a bit tangier but still rich and creamy. Alternatively, whipped cream cheese or a blend of cream cheese and heavy cream can also work.

  3. How do I prevent the cake from drying out?

    The secret is the peppermint mocha latte soak—it infuses moisture and flavor deep into the cake. Also, avoid overbaking by checking the cake with a toothpick at 48 minutes, and cool it completely before soaking and frosting.

  4. Can I make this cake gluten-free?

    You can experiment with gluten-free flour blends, but be sure to choose one that includes xanthan gum or another binder for structure. The texture might differ slightly, so I recommend testing with a smaller batch first.

Final Thoughts

This Peppermint Mocha Cake with White Chocolate Frosting Recipe is truly one of my favorites to bake when I want to impress without stress—and the flavor combination honestly never fails to delight. Whether it’s a cozy gathering, a holiday treat, or just because you deserve something special, this cake brings that magical blend of festive spirit and everyday indulgence. I hope you enjoy making it as much as I do, and I can’t wait to hear what you think after your first bite!

Print
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Peppermint Mocha Cake with White Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Stacy
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Peppermint Mocha Cake is a delightful blend of rich chocolate, invigorating espresso, and refreshing peppermint, layered with a creamy white chocolate mascarpone frosting. Perfect for cozy gatherings or holiday celebrations, this moist cake soaked in a peppermint mocha latte mix offers a festive and irresistible treat.

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 (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar on high speed until the mixture is fluffy and pale, about 3-4 minutes.
  4. Add eggs and extracts: Add the eggs one at a time along with vanilla and peppermint extracts. Mix on medium to medium-high speed until the batter is smooth, pale, and slightly fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  5. Combine wet and dry ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture in thirds, mixing on low to medium speed for each addition. Stir just until the batter is smooth and combined, scraping down the bowl as necessary.
  6. Add hot coffee: Pour in the hot coffee and mix on low speed just until evenly incorporated into the batter.
  7. Bake the cake: Pour the batter into the prepared pan and 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 is cooling, whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, Dutch cocoa powder, vanilla extract, and peppermint extract in a liquid measuring cup. This will be used to soak the cake.
  9. Make the frosting – whip butter: In a large bowl, whip the unsalted butter and a pinch of salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
  10. Add mascarpone cheese: Mix in the cold mascarpone cheese on medium speed until fully combined and smooth.
  11. Add white chocolate and peppermint: Stir in the melted and slightly cooled white chocolate along with peppermint extract. Mix on medium speed until smooth and even.
  12. Add powdered sugar: Sift in the powdered sugar and mix on low speed until incorporated. Then beat on high speed until the frosting is light, fluffy, and creamy.
  13. Prepare cake for soaking: When the cake has completely cooled, trim a very thin layer off the top using a sharp knife to facilitate better absorption. Place the cake on a serving plate and poke numerous small holes into the top using a wooden stick or spoon handle.
  14. Soak the cake: Slowly pour the peppermint mocha latte soak evenly over the cake, allowing it to absorb gradually into the holes and the cake layers.
  15. Frost and decorate: Spread a thick layer of the white chocolate mascarpone peppermint frosting over the top using an offset spatula. For extra festive flair, sprinkle crushed candy cane pieces on top.
  16. Serve: Cut the cake into 16 slices and serve immediately or chill slightly before serving to let flavors meld.

Notes

  • Use room temperature eggs and buttermilk to ensure even mixing and a smooth batter.
  • The espresso powder enhances the mocha flavor without overpowering the peppermint.
  • Poking holes in the cake helps the latte soak absorb deeply for moistness.
  • Make sure the white chocolate is melted but not hot when adding to mascarpone to avoid curdling.
  • Cake is best served the same day or within 2 days for optimal freshness.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Crushed candy canes can be omitted or substituted with chocolate shavings if desired.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 85mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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