Description
This Peppermint Mocha Cake with White Chocolate Frosting combines rich chocolate and refreshing peppermint flavors into a decadent layered cake. The moist chocolate peppermint cake is infused with espresso and coffee for a deep mocha taste, soaked with a luscious peppermint mocha latte mixture, then topped with a creamy white chocolate mascarpone peppermint frosting. Perfect for holiday celebrations or any festive occasion, this cake delivers a perfect balance of chocolatey, minty, and creamy flavors.
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
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour your cake pans. In a large bowl, sift together the all-purpose flour, Dutch cocoa powder, instant espresso powder, baking powder, baking soda, and salt. In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and peppermint extracts. Alternating, add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Finally, mix in the hot coffee to create a smooth batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Peppermint Mocha Latte Soak: In a small bowl, whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, Dutch cocoa powder, vanilla extract, and peppermint extract until well combined and smooth. Set aside.
- Prepare the White Chocolate Mascarpone Frosting: In a stand mixer fitted with a paddle attachment, beat the softened butter with a pinch of salt until creamy. Add the cold mascarpone cheese and beat on a low speed until combined. Gradually add the powdered sugar and continue to beat until smooth. Fold in the melted and slightly cooled white chocolate and peppermint extract, mixing until evenly incorporated.
- Assemble the Cake: Level the cooled cakes if needed. Place the first cake layer on a serving plate or cake stand. Using a skewer or fork, poke holes over the surface and brush generously with the peppermint mocha latte soak to infuse moisture and flavor. Spread a layer of the white chocolate mascarpone peppermint frosting over the soaked cake. Repeat this process with the second cake layer. Finish by frosting the top and sides of the entire cake evenly.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set. Before serving, you can garnish with additional white chocolate shavings or crushed peppermint candies if desired. Slice and enjoy your festive peppermint mocha cake!
Notes
- Make sure all ingredients like eggs and buttermilk are at room temperature for best mixing results.
- Use good quality Dutch process cocoa powder for a rich chocolate flavor.
- Instant espresso powder enhances the mocha flavor without adding liquid.
- You can substitute brewed coffee for espresso in the soak, but espresso will give a stronger, more authentic flavor.
- Allow the cake to soak in the peppermint mocha latte mixture well to keep it moist and flavorful.
- The frosting is best served chilled since mascarpone softens quickly at room temperature.
- This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving for best taste.
Keywords: peppermint mocha cake, white chocolate frosting, chocolate cake, peppermint dessert, holiday cake, mocha cake, mascarpone frosting