Peppermint Mocha Cake with White Chocolate Frosting Recipe

If you love festive flavors that warm the heart and delight the senses, this Peppermint Mocha Cake with White Chocolate Frosting Recipe is about to become your new holiday obsession. Imagine rich chocolate cake infused with coffee and peppermint, soaked in a luscious mocha latte mixture, then crowned with a silky white chocolate mascarpone frosting—that melt-in-your-mouth combo alone makes it absolutely irresistible. Trust me, every slice feels like a cozy celebration perfect for winter gatherings or anytime you crave a fancy treat.

I’ve made this cake more times than I can count, especially around the holidays, and it never fails to impress guests (or myself!). The balance between the deep cocoa, sharp espresso, and the refreshing hint of peppermint is just magic. Plus, the white chocolate frosting adds that creamy sweetness that finishes it off perfectly. If you’re looking for a showstopper dessert with approachable ingredients, this Peppermint Mocha Cake with White Chocolate Frosting Recipe is definitely worth trying.

Ingredients You’ll Need

This recipe brings together classic pantry staples with a few special touches to get that perfect peppermint mocha flavor. When you shop, be sure to pick good quality cocoa and espresso powder—they really make a difference in depth and richness.

• All-purpose flour: I always spoon and level it for accuracy to keep the cake tender and not dense.
• Dutch process cocoa powder: This gives the deep chocolate flavor and smooth color; regular cocoa will taste different.
• Instant espresso powder: It adds the moka flavor without making the cake bitter—don’t skip it!
• Baking powder and baking soda: Together, they help the cake rise nicely and keep the crumb soft.
• Salt: Just a pinch to balance all the sweetness and enhance the flavors.
• Unsalted butter: Softened, for that creamy batter and smooth frosting texture.
• Granulated white sugar: Sweetens the cake but not overwhelmingly so.
• Eggs: At room temperature—they bind everything and give the cake structure.
• Vanilla extract: For warming depth to the chocolate and peppermint harmony.
• Peppermint extract: The star of the show—start with one teaspoon and adjust if you like a stronger mint punch.
• Buttermilk: Adds moisture and slight tang that balances the sweet frosting.
• Hot coffee: Enhances the chocolate and espresso notes even more.
• Espresso or strong coffee: For soaking the cake layers, making them super flavorful and moist.
• Whole milk: Blended into the soak to keep it creamy.
• Sweetened condensed milk: A secret weapon in the soak that’ll make your cake irresistibly tender.
• White chocolate bar: Melted and slightly cooled, it makes the frosting luxuriously smooth.
• Mascarpone cheese: Cold and creamy—a lovely alternative to heavy cream in frosting, gives that silky mouthfeel.
• Powdered sugar: To sweeten and thicken the frosting just right.

Variations

I love how this Peppermint Mocha Cake with White Chocolate Frosting Recipe lends itself to little tweaks—feel free to make it your own depending on the occasion or dietary needs.

• Gluten-free version: I’ve swapped the flour for a gluten-free blend a few times with great results, just make sure it has xanthan gum for structure.
• Vegan adaptation: Using a flax egg and dairy-free butter along with coconut milk instead of whole milk works well, and the white chocolate frosting can be adjusted with vegan white chocolate.
• Extra peppermint kick: When I want it extra minty, I sprinkle crushed candy canes between the layers before frosting—I find it adds a delightful crunch and brightness.
• Mocha only: If peppermint isn’t your thing, just leave out the peppermint extract for a classic mocha cake that’s equally delicious.

How to Make Peppermint Mocha Cake with White Chocolate Frosting Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch cake pans—line the bottoms with parchment paper for easy release. In a large bowl, sift together the flour, Dutch process cocoa powder, instant espresso powder, baking powder, baking soda, and salt. This helps to evenly distribute the leaveners and espresso powder and ensures your cake won’t have any lumps.

Step 2: Cream Butter and Sugar

Using a stand mixer or handheld beaters, cream the softened butter with the sugar until the mixture is pale and fluffy—this usually takes about 4-5 minutes. This step is key because it traps air that makes your cake light and soft. Add in the eggs one at a time, mixing well after each addition to keep the batter smooth and well combined.

Step 3: Incorporate the Extracts and Liquids

Mix in both the vanilla and peppermint extracts for that signature flavor punch. Then, alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients—pouring in the hot coffee last to gently loosen the batter. Make sure not to overmix here; just stir until combined for a tender crumb.

Step 4: Bake and Cool Your Cakes

Divide the batter evenly between the prepared pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. I like to rotate the pans halfway through baking to ensure even cooking. Once done, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 5: Prepare the Peppermint Mocha Latte Soak

While the cakes cool, whisk together espresso, whole milk, sweetened condensed milk, cocoa powder, vanilla, and peppermint extract in a small bowl until fully combined and smooth. This soak is where the layers get that incredible moist, flavorful punch.

Step 6: Make the White Chocolate Mascarpone Peppermint Frosting

Melt the white chocolate gently over a double boiler or in short bursts in the microwave, then let it cool slightly. Beat the softened butter with a pinch of salt until creamy. Add the mascarpone cheese and continue to beat until smooth. Slowly pour in the melted white chocolate, peppermint extract, and powdered sugar, beating until the frosting is light and fluffy. If it’s too thick, a splash of milk can help loosen it a bit.

Step 7: Assemble Your Peppermint Mocha Cake with White Chocolate Frosting

Brush each cake layer generously with the peppermint mocha latte soak—don’t be shy here, this step makes the cake so moist and flavorful. Then spread a thick layer of the frosting on the first cake layer, add the second cake layer on top, and cover the whole cake with the remaining frosting. I love to smooth the sides with an offset spatula or even pipe decorative swirls for a festive look.

How to Serve Peppermint Mocha Cake with White Chocolate Frosting Recipe

Garnishes

I like to garnish this cake with crushed candy canes or peppermint sticks for a pop of color and that satisfying crunch. If you’re feeling fancy, a few white chocolate curls or edible silver snowflakes add a gorgeous finishing touch. These pretty little details always wow guests without a lot of extra effort.

Side Dishes

Pair this cake with a simple cup of black coffee or a peppermint hot cocoa for a complementary, cozy winter vibe. I sometimes serve it alongside fresh berries or a light whipped cream to balance the rich frosting when I want a lighter dessert experience.

Creative Ways to Present

For special occasions, I’ve transformed this Peppermint Mocha Cake with White Chocolate Frosting Recipe into mini layered cupcakes, perfect for gifting or serving individually at parties. You can also make a trifle version, layering cake cubes with the soak and frosting in glasses—super fun and visually stunning if you want something a bit different.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly in an airtight container in the fridge for up to 4 days. This keeps the frosting firm and the cake moist but prevented from drying out. Just remember, because of the fresh mascarpone in the frosting, refrigeration is a must.

Freezing

If I want to freeze the cake, I typically freeze it un-frosted in layers wrapped tightly in plastic wrap and foil for up to 3 months. Then I thaw it overnight in the fridge and frost just before serving. This keeps everything fresh and avoids frosting texture issues after freezing.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t really necessary. But if you want to soften a slice, a brief 10-second zap in the microwave often does the trick—just don’t overdo it or the frosting might melt too much.

FAQs

Final Thoughts

This Peppermint Mocha Cake with White Chocolate Frosting Recipe has become one of my all-time favorites because it blends nostalgic flavors with elegant textures so effortlessly. Whether you’re baking for friends, family, or just treating yourself, it’s guaranteed to spark joy and leave everyone smiling. Give it a try—I promise you’ll enjoy every rich, minty, mocha-filled bite just as much as I do!

Print