Name: Peppermint Mocha Cake with White Chocolate Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: PT-491242H21M55S
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

I’m so excited to share this Peppermint Mocha Cake with White Chocolate Frosting Recipe with you because it’s the ultimate cozy celebration dessert. Imagine rich chocolate cake infused with espresso and peppermint, perfectly layered and soaked with a creamy mocha latte syrup, then topped off with a dreamy white chocolate mascarpone frosting that’s just luscious. Whenever the holidays roll around or you want to treat yourself to something special that feels both festive and indulgent, this cake is my go-to.

What makes this Peppermint Mocha Cake with White Chocolate Frosting Recipe stand out is the balance of flavors and textures — moist, coffee-soaked layers, that cool peppermint freshness, and a frosting that’s smooth yet light with white chocolate goodness. I’ve made this time and again for friends and family, and everyone always asks for the recipe. I promise, you’ll find it straightforward and incredibly rewarding to make!

Ingredients You’ll Need

Each ingredient in this Peppermint Mocha Cake with White Chocolate Frosting Recipe plays a crucial role in bringing together those rich mocha and mint flavors with that melt-in-your-mouth texture. I always recommend using fresh, quality ingredients for the best results — especially cocoa powder, real espresso, and good peppermint extract.

All-purpose flour: Provides structure; spoon and level it into the cup for accuracy to keep the cake tender.
Dutch process cocoa powder: Gives a deeper, richer chocolate flavor that’s smooth and less acidic.
Instant espresso powder: Enhances the chocolate with coffee notes without making it bitter.
Baking powder and baking soda: These help the cake rise properly and create that light crumb you want.
Salt: Balances sweetness and heightens flavor.
Unsalted butter: Use softened butter for better creaming with sugar, essential for cake texture.
Granulated white sugar: Sweetens and gives structure.
Eggs: Bring moisture and richness; room temperature eggs emulsify better for a fluffy cake.
Vanilla extract: Adds warmth and depth.
Peppermint extract: This is your minty magic — strong but be cautious not to overuse it for balance.
Buttermilk: Tenderizes the cake and adds a slight tang that complements the chocolate and coffee.
Hot coffee: Activates cocoa flavor and moistens the cake layers.
Espresso or strong coffee (for soak): Essential for that intense mocha kick in the soak to keep cake layers juicy.
Whole milk: Richens the soak mixture and balances the espresso.
Sweetened condensed milk: Adds creamy sweetness to the soak for a luscious finish.
White chocolate bar: Melted for swirled richness in the frosting; quality brands melt smoother.
Mascarpone cheese: Creamy and smooth, perfect for a frosting that’s not too sweet or heavy.
Powdered sugar: Sweetens the frosting without graininess.

Variations

I love how flexible this Peppermint Mocha Cake with White Chocolate Frosting Recipe is, so go ahead and make it your own. Whether you need a dairy-free option or want to dial up the mint flavor, a few tweaks can make it perfect for your taste and occasion.

Dairy-Free Variation: I’ve swapped out the buttermilk for almond milk mixed with a little lemon juice, and used dairy-free butter and cream cheese alternatives in the frosting — it still turned out wonderfully light and flavorful.
Extra Peppermint Kick: Sometimes I add crushed peppermint candies between the layers for a fun texture and boost of mint. Totally optional but a hit at holiday parties.
Less Coffee Flavor: If you’re not big on espresso, you can reduce the coffee amounts slightly and add a splash of vanilla instead; still delicious but more subtle mocha notes.
Mini Cakes: I’ve made this as cupcakes for casual gatherings — just adjust baking time and you can frost them individually for easy serving.

How to Make Peppermint Mocha Cake with White Chocolate Frosting Recipe

Step 1: Prep your dry ingredients and espresso

Start by sifting together your all-purpose flour, cocoa powder, instant espresso powder, baking powder, baking soda, and salt into a large bowl. This ensures everything is evenly distributed and no clumps hang around. Meanwhile, brew your hot coffee and let it cool slightly — it’ll get mixed into the batter, so not too hot or it might scramble the eggs later.

Step 2: Cream butter and sugar until fluffy

Using a stand mixer or hand mixer, beat your softened butter with the sugar on medium speed. It should become pale and fluffy, usually about 3-4 minutes. This step is key for a light cake, so don’t rush it — you want the sugar crystals to help aerate the butter. Next, add eggs one at a time, mixing well after each, then add vanilla and peppermint extracts.

Step 3: Alternate adding dry ingredients and liquids

With your mixer on low speed, add about a third of the dry ingredients, then half the buttermilk, followed by another third of dry ingredients, the rest of the buttermilk, then finish with the dry mix. Finally, pour in the cooled coffee and gently fold it in until just combined. This alternating method keeps the batter smooth without over-mixing, which can make cake tough.

Step 4: Bake and cool your cake layers

Divide the batter evenly between two greased and lined 9-inch cake pans. Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted comes out clean. Resist the urge to open the oven door too often as it might cause the cake to sink. Once done, let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely — this step is important so the cakes don’t get soggy when soaked.

Step 5: Prepare the peppermint mocha latte soak

While the cakes cool, whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, cocoa powder, vanilla, and peppermint extract until smooth. This soak is the secret to that melt-in-your-mouth moistness and intense mocha flavor, so don’t skip it!

Step 6: Make the white chocolate mascarpone frosting

Melt your white chocolate over a double boiler or in short bursts in the microwave, stirring often to avoid burning. Let it cool to room temperature but don’t let it harden. In a mixing bowl, beat the softened butter with a pinch of salt until creamy, then add mascarpone cheese and continue to beat until smooth. Slowly pour in the melted white chocolate and peppermint extract, followed by powdered sugar, beating until you get a light, fluffy frosting. Taste and adjust peppermint if needed.

Step 7: Assemble your cake

Use a skewer or fork to poke holes all over the first cake layer, then generously brush or spoon the peppermint mocha latte soak over it. Let it absorb. Spread a thick layer of frosting on top, then repeat with the second cake layer, soak, and finish frosting the top and sides. Refrigerate the cake briefly if the frosting feels too soft to work with.

How to Serve Peppermint Mocha Cake with White Chocolate Frosting Recipe

The image shows a collection of baking ingredients neatly arranged on a white marbled surface. There are nine white bowls and plates holding different ingredients: a mound of white flour in a large round bowl, two rectangular sticks of pale yellow butter in one bowl, a fine pile of dark brown cocoa powder in another, and a smooth black liquid in a round bowl. Two brown eggs are placed side by side directly on the surface. One small bowl contains white granulated sugar, and another small bowl holds fine salt. A separate small bowl is filled with white milk. A white square plate holds a large bar of white chocolate, and next to it lies a segmented bar of dark chocolate with visible squares. The overall look is clean and bright with a focus on the different textures and colors of each ingredient. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things festive yet simple by topping the cake with crushed peppermint candies or candy canes — it adds a pop of color and a little crunch that pairs beautifully with the creamy frosting. Sometimes I add a few white chocolate curls or a dusting of cocoa powder for extra wow factor.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed coffee or peppermint tea to echo its flavors. For a holiday spread, I love serving it alongside gingerbread cookies or a light vanilla ice cream to balance the rich chocolate notes.

Creative Ways to Present

For a special occasion, I’ve layered this cake in a trifle dish with additional piped frosting between those soaked layers, then topped it with whole peppermint sticks for a striking presentation. You can also slice the cake into smaller squares and garnish each with a mini candy cane for easy party servings that look fantastic.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover slices covered tightly in the fridge, wrapped with plastic wrap or in an airtight container to keep them moist and prevent the frosting from picking up any fridge odors. It stays fresh and delicious for up to 4 days.

Freezing

If you want to save some cake for later, I’ve found this Peppermint Mocha Cake with White Chocolate Frosting Recipe freezes well. I slice it into individual portions, wrap each tightly in plastic wrap plus foil, then pop them in a freezer bag. When ready to eat, thaw in the fridge overnight—it tastes almost as good as fresh!

Reheating

Since this is a frosted cake, I don’t recommend microwaving as it can melt the frosting unevenly. Instead, I bring slices to room temperature before serving or pop them in the fridge to thaw slowly if previously frozen. The flavors and texture hold up best this way.

FAQs

Can I use regular cocoa powder instead of Dutch process cocoa in this recipe?

Absolutely! You can substitute regular cocoa powder, but Dutch process cocoa is preferred here because it gives a smoother, less acidic chocolate flavor that complements the coffee and peppermint well. If you use natural cocoa, the cake might taste a bit tangier, but it will still turn out delicious.
What if I don’t have mascarpone cheese for the frosting?

You can replace mascarpone with cream cheese or a mix of cream cheese and heavy cream for a similar creamy texture. Just make sure it’s softened and unsalted if possible. The frosting will be slightly tangier but still wonderfully rich.
How do I avoid my cake layers being dry after baking?

Great question! The key is not overbaking—check for doneness with a toothpick starting at 30 minutes. Also, applying the peppermint mocha latte soak while the cake is still slightly warm helps keep the layers super moist and flavorful.
Can I make the cake gluten-free?

Yes, you can swap the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for structure. Because gluten-free flours behave differently, I recommend testing with small batches and ensuring the blend is suitable for cakes for the best texture.
Is it possible to prepare the cake ahead of time?

Definitely! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature. The frosting is best made the day you plan to assemble and serve. You can also assemble the whole cake a day ahead and refrigerate it — just bring to room temperature before serving for the best taste.

Final Thoughts

I’ve made the Peppermint Mocha Cake with White Chocolate Frosting Recipe so many times that it feels like a warm holiday hug in cake form. The combination of rich chocolate, bright peppermint, and that silky white chocolate frosting never fails to wow guests and family alike. I really hope you give this one a try — it’s like a little celebration in each bite, and once you master it, you’ll have a show-stopping dessert to bring out for any occasion or just because you deserve something wonderful.