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Peppermint Mocha Cake Recipe

Peppermint Mocha Cake Recipe
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★★★★★

4.7 from 5 reviews

This rich, layered Peppermint Mocha Cake combines deep chocolate flavor with espresso and refreshing peppermint. Soft chocolate cake layers are filled with whipped peppermint cream, mocha mousse, and topped with crushed candy canes. It’s a festive, show-stopping dessert that’s both indulgent and refreshing.

Ingredients

Scale

Chocolate Cake:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ¾ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup strong brewed coffee (or espresso)
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract

Mocha Mousse Filling:

  • 1 cup heavy whipping cream
  • 1 tbsp instant espresso powder
  • ¾ cup semi-sweet chocolate chips
  • ½ tsp vanilla extract

Peppermint Cream Layer:

  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • ½ tsp peppermint extract
  • Crushed candy canes (for inside and topping)

Frosting:

  • 2 cups whipped topping or stabilized whipped cream
  • Optional: extra chocolate shavings or cocoa powder

Instructions

  1. Bake the Chocolate Cake Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat sugars, oil, and eggs until smooth. Add buttermilk, coffee, peppermint, and vanilla. Combine wet and dry ingredients. Mix until smooth. Divide batter into pans and bake for 25–30 minutes. Let cool completely, then slice each cake in half horizontally for 4 layers.
  2. Make the Mocha Mousse Melt chocolate chips with espresso powder in the microwave or double boiler. Stir until smooth, let cool slightly. Whip cream to soft peaks, fold into cooled chocolate with vanilla. Chill for 15–20 minutes until slightly firm.
  3. Whip Peppermint Cream Beat heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Fold in some crushed candy canes (about 1–2 tbsp) if desired.
  4. Assemble the Cake Layer chocolate cake → mocha mousse → cake → peppermint cream → repeat. Frost the top with whipped topping. Sprinkle with crushed candy canes and optional chocolate shavings.
  5. Chill & Serve Refrigerate for at least 2 hours before serving. Slice and enjoy!

Notes

  • Add a splash of coffee liqueur to your espresso for an adult version.
  • Make it a sheet cake for easier assembly—just layer directly in a 9×13 dish.
  • Use stabilized whipped cream or whipped topping for longer hold.

Nutrition

Keywords: Peppermint Mocha Cake, Chocolate Cake, Dessert, Holiday Cake, Layered Cake

Find it online: https://mbeams.com/peppermint-mocha-cake-recipe/