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Peppermint Mocha Cake with White Chocolate Frosting Recipe

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★★★★★

4.5 from 61 reviews

This Peppermint Mocha Cake with White Chocolate Frosting is a festive, rich dessert combining deep chocolate and espresso flavors with refreshing peppermint. The moist chocolate cake is soaked in a peppermint mocha latte, then layered and topped with a creamy white chocolate mascarpone peppermint frosting, perfect for holiday gatherings or any special occasion.

Ingredients

Scale

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

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

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

  1. Prepare the Cake Batter: In a large bowl, sift together the flour, Dutch process cocoa powder, instant espresso powder, baking powder, baking soda, and salt. In another bowl, beat the softened butter with sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in vanilla and peppermint extracts.
  2. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the hot coffee until the batter is smooth.
  3. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Divide the batter evenly into the pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  4. Prepare the Peppermint Mocha Latte Soak: In a small saucepan, combine espresso or strong coffee, whole milk, sweetened condensed milk, Dutch cocoa powder, vanilla extract, and peppermint extract. Warm over low heat, stirring frequently until combined and heated through. Remove from heat and set aside to cool slightly.
  5. Soak the Cake Layers: Once the cake layers have cooled, brush or spoon the peppermint mocha latte soak evenly over the tops of both layers, allowing it to absorb fully.
  6. Make the Frosting: Beat softened butter with a pinch of salt until creamy. Add cold mascarpone cheese and continue beating gently to combine. Fold in the melted and cooled white chocolate, peppermint extract, and powdered sugar, mixing until smooth and fluffy.
  7. Assemble the Cake: Place one cake layer on a serving plate, spread an even layer of frosting on top, then place the second cake layer on top. Cover the entire cake with the remaining frosting. Chill the cake for at least 1 hour before serving to set the frosting.

Notes

  • Use room temperature ingredients for better batter consistency and texture.
  • Do not overmix the batter to keep the cake tender.
  • Ensure the cake is completely cool before soaking or frosting to prevent melting.
  • The cake can be made a day ahead and stored covered in the refrigerator.
  • Adjust peppermint extract quantity according to taste; start with less if preferred.
  • For a dairy-free version, substitute mascarpone and butter with suitable plant-based alternatives.

Keywords: Peppermint mocha cake, chocolate cake, mocha cake, white chocolate frosting, holiday cake, peppermint dessert

Find it online: https://mjrecipe.com/peppermint-mocha-cake-with-white-chocolate-frosting-recipe/