Name: Peppermint Mocha Cake with White Chocolate Frosting Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 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; 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; 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

If you’re on the hunt for something that screams festive and cozy all at once, this Peppermint Mocha Cake with White Chocolate Frosting Recipe is exactly what your dessert dreams are made of. Imagine biting into a moist chocolate cake infused with the perfect hint of peppermint and espresso, then smothered in rich, creamy white chocolate and mascarpone frosting—it’s like having your favorite holiday coffee drink in cake form. I love pulling this out at winter gatherings because it feels special yet comforting, a total crowd-pleaser that never stays on the table long.

What I especially appreciate about this Peppermint Mocha Cake with White Chocolate Frosting Recipe is how beautifully the layers of flavor come together without being overpowering. Whether you’re serving it at a birthday, Christmas dinner, or just because you want to treat yourself on a chilly evening, this cake delivers both wow factor and deep, cozy flavor. Plus, with a soak that turns the cake ultra-moist and a frosting that’s silky smooth, you’ll find this recipe easy to love and even easier to share.

Ingredients You’ll Need

All the ingredients here work harmoniously to create that perfect balance between chocolate, coffee, and peppermint flavors. A quick shopping tip: use fresh, high-quality cocoa and espresso powder to get the best mocha depth, and don’t skip the mascarpone in the frosting – it really makes it luscious.

All-purpose flour: Make sure to spoon and level it for accurate measurement to keep the cake tender.
Dutch process cocoa powder: This gives a deep chocolate flavor without bitterness.
Instant espresso powder: Adds that mocha punch, boosting the coffee notes perfectly.
Baking powder and baking soda: To ensure your cake rises beautifully and stays light.
Salt: Just a pinch to enhance all the sweet flavors.
Unsalted butter (softened): Use good-quality butter for richness and creaminess.
Granulated white sugar: Sweet, but balancing perfectly with the bitterness from cocoa and coffee.
Eggs (room temperature): I find room temp eggs blend better and help the cake rise evenly.
Vanilla extract: A base flavor enhancer that makes everything pop.
Peppermint extract: The star of the show, use pure peppermint extract for best results.
Buttermilk (room temperature): Keeps the cake moist and tender.
Hot coffee: Make sure it’s freshly brewed and hot to bloom the cocoa flavor.
Espresso or strong coffee (for soak): Intensifies the mocha taste locked inside the cake.
Whole milk: Adds creaminess to the soak without thinning it out.
Sweetened condensed milk: Sweetens and moistens the cake layers luxuriously.
Dutch process cocoa powder (for soak): Just a little to keep consistent mocha flavor throughout.
White chocolate bar: Melted gently—choose good-quality white chocolate with no palm oil.
Mascarpone cheese: It’s tangy and creamy, a perfect foil for the sweetness of white chocolate.
Powdered sugar: Needed for that perfect frosting texture and sweetness.

Variations

The great thing about this Peppermint Mocha Cake with White Chocolate Frosting Recipe is that it’s a fantastic canvas for your creativity. I often tweak the extracts and toppings depending on the occasion or who I’m baking for—feel free to experiment and make it your own.

Make it dairy-free: I’ve successfully swapped the butter with vegan margarine and used coconut milk instead of buttermilk for a dairy-free twist that still delivers moistness.
Extra peppermint punch: If you love peppermint like I do, add crushed candy canes between the layers or on top for a fun crunch.
Dark chocolate frosting: For a richer balance, sometimes I replace the white chocolate frosting with a bittersweet ganache and it’s divine.
Nutty addition: Toasted pecans or hazelnuts on top add a pleasant crunch and bring some texture contrast.
Spicy twist: Adding a pinch of cinnamon or cayenne in the cake batter gives a lovely warmth that lingers after each bite.

How to Make Peppermint Mocha Cake with White Chocolate Frosting Recipe

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together the flour, Dutch process cocoa powder, instant espresso powder, baking powder, baking soda, and salt in a large bowl. I like to give this mix a good stir to evenly distribute the espresso powder—that way, that mocha flavor is consistent through every bite. Sifting isn’t necessary, but if your cocoa tends to clump, a quick sift helps.

Step 2: Cream Butter and Sugar Until Light and Fluffy

Using a stand mixer or hand mixer, beat the softened butter with the granulated sugar until you get a pale, fluffy mixture. This step traps air and ensures your cake’s crumb will be tender. Patience here pays off—give it at least 3 to 5 minutes on medium speed, scraping down the bowl once or twice.

Step 3: Add Eggs, Vanilla, and Peppermint Extract

Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla and peppermint extracts. I find adding the peppermint after the eggs helps keep its fresh flavor vibrant, not baked out.

Step 4: Alternate Adding Dry Ingredients and Wet Buttermilk and Coffee

Begin adding the dry mixture in thirds, alternating with the buttermilk and hot coffee, starting and ending with the dry ingredients. Mix gently after each addition just until combined—overmixing can make the cake tough, so patience really matters here. The hot coffee helps bloom the cocoa flavor, giving you that luxurious mocha taste.

Step 5: Bake Until a Toothpick Comes Out Clean

Pour the batter into greased cake pans and bake at 350°F (175°C) for about 30-35 minutes. I check mine starting at 30 minutes with a toothpick inserted into the center; if it comes out clean or with a few moist crumbs, it’s ready. Overbaking dries the cake and masks the peppermint mocha combo, so watch carefully.

Step 6: Prepare the Peppermint Mocha Latte Soak

While the cakes cool, whisk together espresso (or strong coffee), milk, sweetened condensed milk, cocoa powder, vanilla, and peppermint extract. This soak is the secret to an extra-moist and flavorful cake. Once the cakes are slightly cooled but still warm, poke holes with a skewer and gently brush or spoon on the soak for maximum absorption.

Step 7: Make the White Chocolate Mascarpone Frosting

Beat the softened butter with a pinch of salt until creamy, then fold in cold mascarpone cheese. Slowly drizzle in the melted, cooled white chocolate and continue beating. Finally, add the peppermint extract and powdered sugar gradually until you reach a smooth, spreadable consistency. Keep the frosting chilled if your kitchen is warm; mascarpone can get soft quickly.

Step 8: Assemble and Frost Your Cake

Stack the cake layers, brushing soak between each, then generously frost with the white chocolate mascarpone frosting. I like to chill the cake for about 30 minutes after a crumb coat to make the final layer easier to smooth. Trust me, it’s worth the little extra wait for that clean, polished look.

How to Serve Peppermint Mocha Cake with White Chocolate Frosting Recipe

The image shows nine white bowls and plates arranged on a white marbled surface, each holding a different baking ingredient. From top left to bottom right, the first bowl has two sticks of pale yellow butter, the large plate next to it contains a mound of white flour with a slightly rough texture, and below is a small bowl filled with dark brown cocoa powder with a fine texture. Two brown eggs rest to the left of the cocoa powder, while a small bowl of fine white salt sits above a bowl of dark liquid, likely coffee or extract. Below the eggs is a white plate with a square of white chocolate, segmented into small blocks with smooth and shiny surfaces. Near the center, there is a bowl of white granulated sugar, and finally, a bar of dark chocolate with even segments and a slight shine sits at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this cake with some crushed peppermint candies sprinkled over the top for a festive appearance and crunch. Sometimes, chocolate-covered espresso beans or delicate chocolate shavings add a beautiful touch and a little extra mocha kick that my guests rave about.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or peppermint tea to echo those flavors. For brunch, I like to serve it alongside fresh berries or a light fruit salad to balance the rich sweetness.

Creative Ways to Present

One of my favorite ways to amp up the presentation is to serve the cake in individual glass trifle cups layered with extra soak and frosting, topped with crushed peppermint. It’s elegant, fun, and reduces those “how do I cut this cake neatly?” moments at parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover Peppermint Mocha Cake with White Chocolate Frosting Recipe tightly wrapped in the refrigerator. It stays moist and fresh for up to 4 days—just let it come to room temperature before serving so the flavors can shine again.

Freezing

Freezing is a lifesaver for me when I make this cake in advance. Wrap slices or the whole frosted cake tightly in plastic wrap and then foil, freezing up to 2 months. Thaw overnight in the fridge, then bring to room temperature before enjoying.

Reheating

Since it’s best served at room temperature, I avoid microwaving. Instead, I just let individual slices sit out for about 30 minutes. If you’re impatient like me, 10-15 seconds in the microwave can help soften the frosting, but keep an eye on it so it doesn’t melt too much.

FAQs

Can I use regular cocoa powder instead of Dutch process in this Peppermint Mocha Cake with White Chocolate Frosting Recipe?

Yes, you can substitute with natural cocoa powder, but keep in mind it’s more acidic and can affect the cake’s texture and flavor slightly. Dutch process is less acidic and blends seamlessly with baking powder and soda, so if you use natural cocoa, you might notice a tangier flavor and a different rise.
Does the peppermint extract taste strong in the cake?

When measured properly, the peppermint extract adds a bright, refreshing note without being overpowering. I recommend sticking to the recipe’s amount since overdoing it can make the cake taste medicinal instead of minty.
Can I make this cake ahead for a party?

Absolutely! This cake actually tastes better after resting for a day because the soak has time to saturate the layers deeply. Just keep it refrigerated and bring it to room temperature before serving.
Is mascarpone cheese necessary for the frosting?

Mascarpone is key to getting that creamy yet slightly tangy texture that balances the sweetness of the white chocolate. You could swap it for cream cheese, but the frosting will be a bit denser and less silky.
How do I avoid a dry cake with this recipe?

The magic of this recipe lies in the peppermint mocha latte soak—don’t skip it! Also, be mindful not to overbake the cake. Check with a toothpick early and soak your layers while they’re still warm but not hot.

Final Thoughts

This Peppermint Mocha Cake with White Chocolate Frosting Recipe has become one of my go-to festive treats for good reason. It combines seasonal flavors in such a delicious, multilayered way that your guests will think you spent hours fussing over it—when really, it’s all about smart steps and quality ingredients. Whether you’re a peppermint lover, a coffee aficionado, or just someone who appreciates a show-stopping cake, I completely recommend giving this recipe a try. I promise, once you have that first bite, you’ll be planning your next opportunity to bake it again.