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Peppermint Mocha Cake : Holiday Dessert Magic

The Peppermint Mocha Cake : Holiday Dessert Magic is a festive, moist chocolate cake infused with coffee and peppermint flavors. It features rich mocha notes combined with peppermint crunch and a creamy peppermint mocha frosting, perfect for holiday gatherings and celebrations.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • All-Purpose Flour – 2 ½ cups
  • Cocoa Powder – ½ cup
  • Espresso Powder – 2 teaspoons
  • Baking Soda – 1 teaspoon
  • Baking Powder – 1 ½ teaspoons
  • Sugar – 1 ¾ cups granulated

Wet Ingredients

  • Butter – ½ cup (1 stick), softened
  • Vegetable Oil – ¼ cup
  • Eggs – 3 large
  • Buttermilk – 1 cup
  • Vanilla Extract – 2 teaspoons

Add-ins

  • Crushed Peppermint Candies – ½ cup
  • Chocolate Chips – ½ cup (optional)

Frosting

  • Cream Cheese – 8 oz (softened)
  • Butter – ½ cup (1 stick, softened)
  • Powdered Sugar – 4 cups
  • Espresso or Strong Coffee – 2 tablespoons
  • Peppermint Extract – 1 teaspoon (adjust to taste)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, espresso powder, baking soda, and baking powder. In a separate bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract. Gradually fold the dry ingredients into the wet mixture until you achieve a smooth, even batter.
  2. Add Peppermint and Chocolate: Gently fold in the crushed peppermint candies and chocolate chips, distributing them evenly throughout the batter to deliver festive bursts of flavor and texture.
  3. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans on a wire rack before removing.
  4. Make the Peppermint Mocha Frosting: In a bowl, whip together the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Add espresso or strong coffee and peppermint extract, adjusting the amounts to balance the minty mocha flavor perfectly.
  5. Assemble and Decorate: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and cover the top and sides with the remaining frosting. Finish by sprinkling crushed peppermint candies and chocolate shavings over the cake for a festive look.

Notes

  • Use fresh peppermint extract and high-quality espresso powder for the best flavor.
  • Mix batter just until combined to ensure light, tender cake layers.
  • Crush peppermint candies into small chunky pieces to avoid powdery texture.
  • Chill frosting slightly before spreading for easier application.
  • Bring eggs, butter, and cream cheese to room temperature for smooth mixing.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour blend is used)

Nutrition

  • Serving Size: 1 slice
  • Calories: 400 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Keywords: peppermint mocha cake, holiday cake, chocolate coffee cake, festive dessert, peppermint dessert