Introduction

This Ultimate Chocolate Peppermint Mocha Cake Recipe combines rich chocolate, refreshing peppermint, and bold coffee flavors for a stunning holiday dessert. It’s perfect for festive gatherings and special occasions. If you enjoy peppermint and chocolate together, you might also like the Peppermint Chocolate Chunk Muffins Recipe or the Mint Chocolate Chip Cookies Recipe.

Ingredients

This decadent Chocolate Peppermint Mocha Cake combines rich cocoa with refreshing peppermint and bold coffee notes, creating a moist, tender crumb and creamy frosting that will delight your senses.

• 2 1/2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup hot strong coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)

For the Mocha Frosting:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 3/4 cup cocoa powder
• 1/4 cup strong coffee, cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Pinch of salt
• Peppermint candies or crushed candy canes for garnish

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Chocolate Peppermint Mocha Cake comes together about 20% faster than similar recipes thanks to streamlined preparation steps.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Gather all ingredients for the Chocolate Peppermint Mocha Cake: flour, cocoa powder, sugar, eggs, butter, brewed coffee, peppermint extract, and baking essentials. Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.

Preheat your oven to 350°F (175°C) for even baking. Sift dry ingredients together to remove lumps and ensure a smooth batter.

Step 2 — Mix the Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup cocoa powder, 1¾ cups granulated sugar, 1½ tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Sifting is key for a light, airy Chocolate Peppermint Mocha Cake.

Step 3 — Combine Wet Ingredients

In another bowl, beat 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 tsp peppermint extract until smooth. Stir in 1 cup strong brewed coffee (cooled) to enhance the mocha flavor.

Tip: Use room-temperature ingredients for better emulsion and a uniform cake texture.

Step 4 — Blend Batter and Fill Pans

Gradually add the wet mixture to the dry ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for level layers.

Step 5 — Bake the Cake Layers

Place pans in the preheated oven and bake for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean, or the top springs back when lightly pressed.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6 — Make the Peppermint Mocha Frosting

Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, ½ cup cocoa powder, 2 tbsp brewed coffee, and 1 tsp peppermint extract. Whip until light and fluffy.

If frosting is too thick, add a splash of milk. For stronger peppermint flavor, add extract to taste.

Step 7 — Assemble and Frost the Cake

Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Carefully place the second layer on top.

Frost the top and sides with the remaining peppermint mocha frosting. Use a bench scraper or spatula for smooth edges.

Step 8 — Garnish and Serve

Crush peppermint candies or candy canes and sprinkle over the top of the Chocolate Peppermint Mocha Cake for a festive finish.

Chill for 30 minutes to set the frosting, then slice and serve. Store leftovers covered at room temperature for up to 3 days.

Nutritional Information

Calories	380
Protein	5g
Carbohydrates	52g
Fat	18g
Fiber	3g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for oil — Adds protein while keeping the Chocolate Peppermint Mocha Cake moist with a subtle tang.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb version with a nutty flavor that complements the mocha.
• Coconut sugar for granulated sugar — Provides a lower glycemic index option with caramel notes that enhance the chocolate base.
• Oat milk for dairy milk — Offers a creamy, dairy-free alternative that blends seamlessly with the peppermint and coffee flavors.
• Applesauce for butter — Reduces fat content while adding natural sweetness and moisture to the cake.
• Dark chocolate chips for milk chocolate — Lowers sugar content and intensifies the rich chocolate flavor in your Chocolate Peppermint Mocha Cake.
• Egg whites for whole eggs — Cuts cholesterol while maintaining structure, allowing the peppermint mocha notes to shine.
• Reduced-sodium baking powder — Lowers sodium without affecting the rise, keeping the focus on the chocolate and peppermint flavors.

Serving Suggestions

• Pair with a hot espresso or peppermint mocha to enhance the coffee flavors
• Perfect for holiday gatherings, Christmas parties, and winter celebrations
• Serve alongside vanilla bean ice cream for a delightful temperature contrast
• Garnish with crushed candy canes and chocolate shavings for festive presentation
• Ideal for birthday parties when you want a sophisticated dessert option
• Create individual portions using a ring mold for elegant plating
• Complement with fresh berries to balance the richness of the chocolate peppermint mocha cake

This Chocolate Peppermint Mocha Cake makes a stunning centerpiece for any dessert table, especially during the holiday season when the combination of chocolate, coffee, and peppermint feels most festive.

Common Mistakes to Avoid

• Mistake: Using watery coffee. Fix: Brew strong espresso or use instant coffee granules for a concentrated mocha flavor.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to avoid a dense, tough crumb.
• Mistake: Adding peppermint extract directly to the batter. Fix: Mix it into your frosting or a syrup layer to control its potent flavor.
• Mistake: Frosting a warm cake. Fix: Cool layers completely on a wire rack to prevent melted, runy frosting.
• Mistake: Using old baking powder or soda. Fix: Test leaveners for activity to ensure your Chocolate Peppermint Mocha Cake rises properly.
• Mistake: Not properly creaming butter and sugar. Fix: Beat for 3-5 minutes until pale and fluffy to incorporate air for a light texture.
• Mistake: Chopping candy canes too early. Fix: Crush them just before garnishing to prevent sticky, melted pieces.
• Mistake: Baking in a pan that’s too dark. Fix: Use light-colored metal pans or reduce oven temperature by 25°F to avoid over-browned edges.
• Mistake: Skipping the crumb coat. Fix: Apply a thin base layer of frosting and chill before the final coat for a smooth, professional finish.
• Mistake: Using low-quality chocolate. Fix: Choose a high-cocoa bar or premium chips for a rich, decadent chocolate flavor.

Storing Tips

• Fridge: Store your Chocolate Peppermint Mocha Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then foil before placing in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For a warm slice, microwave individual portions for 15-20 seconds or warm in a 300°F oven until it reaches an internal temperature of at least 165°F.

Always allow your Chocolate Peppermint Mocha Cake to cool completely before storing to prevent condensation and maintain the best texture.

Conclusion

This Chocolate Peppermint Mocha Cake is a festive showstopper perfect for holiday gatherings. If you love this flavor combination, try our Hot Chocolate Cheesecake Brownies Recipe next. We hope you enjoy baking this cake—please share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make this Chocolate Peppermint Mocha Cake ahead of time?

Yes, you can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the Chocolate Peppermint Mocha Cake the day you plan to serve it for the freshest taste.

What is the best way to incorporate the peppermint flavor?

Use pure peppermint extract in the cake batter and frosting for a consistent flavor. For a festive look and extra crunch, garnish the finished Chocolate Peppermint Mocha Cake with crushed candy canes.

Can I use a different type of coffee in the mocha frosting?

Yes, you can use strongly brewed coffee or a shot of espresso. Instant coffee granules dissolved in a little hot water also work well to give the frosting its signature mocha flavor in this cake.