Mocha Peppermint Cake

A slice of peppermint mocha cake on a small plate.

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Mocha Peppermint Cake

This is the mocha peppermint cake of dreams! Soft chocolate peppermint cake layers are sandwiched with candy cane striped frosting, and then covered with a mocha buttercream. I've decorated the top with candy cane swirls! This is the perfect cake for Christmas.

Prep Time40

Cook Time35

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 919kcal

Author: Ella Gilbert

Equipment

2 8-inch round cake pans
Mixing Bowls
Whisk
Stand Mixer
Kitchen Scale
Piping Bags

Ingredients

Peppermint Mocha Cake

¾ cup cocoa powder dutch processed
1 ¾ cups granulated sugar
¾ teaspoon vanilla extract
¾ teaspoon peppermint extract
¾ teaspoon kosher salt
2 large eggs room temperature
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup buttermilk room temperature
½ cup vegetable oil
1 cup hot coffee

Mocha Frosting

2 sticks unsalted butter room temperature
1 teaspoon vanilla extract
¼ teaspoon kosher salt
4 cups confectioners' sugar
½ cup dutch processed cocoa powder
1 ½ teaspoons espresso powder
¼ cup milk

Filling

2 sticks unsalted butter room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
¼ teaspoon kosher salt
4 cups confectioners' sugar
¼ cup heavy cream
red food gel

Metric - US Customary

Instructions

Peppermint Mocha Cake

Preheat your oven to 350°F/175°C. Butter or grease two 8-inch cake pans and line it with parchment paper.
Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.
¾ cup cocoa powder, 1 ¾ cups granulated sugar, ¾ teaspoon kosher salt, 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder
In a large jug, whisk together the buttermilk, oil, eggs, peppermint and vanilla extract.
¾ teaspoon vanilla extract, ¾ teaspoon peppermint extract, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil
Slowly pour in the ingredients from the large jug and mix until just combined.
Slowly add the hot coffee and mix. Your batter will be very thin and it makes a lot of cake batter!
1 cup hot coffee
Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted
Allow the cakes to cool for 10 minutes before removing from the pans. Let them cool completely on a cooling rack.

Candy Cane Filling

In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter with the confectioners' sugar until light and fluffy.
2 sticks unsalted butter room temperature, 4 cups confectioners' sugar
Add the peppermint extract, vanilla extract, and salt. Mix once more. I make sure to stop the mixer once in awhile and scrape the sides of the bowl, that way everything is getting well combined!
1 teaspoon vanilla extract, ½ teaspoon peppermint extract, ¼ teaspoon kosher salt
Pour in the heavy cream and mix once more. At this point your frosting should be smooth and silky. If it's too thick, feel free to add more heavy cream a tablespoon at a time.
¼ cup heavy cream
Remove half of the frosting and place in a large piping bag with a round tip, or a snipped off tip.
Add your red food gel to the remaining frosting and mix to combine. Depending on the brand of food gel, you may need more. I'm using Americolor Super Red.
red food gel
Place the red frosting in a separate piping bag, also with the edge snipped off or a round tip.

Mocha Frosting

In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar, salt, vanilla extract and cocoa powder on low speed.
1 teaspoon vanilla extract, ¼ teaspoon kosher salt, ½ cup dutch processed cocoa powder, 2 sticks unsalted butter, 4 cups confectioners' sugar
Mix the milk with the espresso powder. Pour into the frosting and mix until combined.
1 ½ teaspoons espresso powder, ¼ cup milk

Assemble the Cake

Place one cooled cake layer down on your plate or cake stand. Using the two piping bags, pipe frosting in concentric circles like a bullseye. I like to try to get 2-3 red rings at least, that way you have a really striking pattern when you cut into the cake!
Add the second cake layer on top. Frost the sides and top of the cake with the mocha frosting.
To get the candy cane swirls on top, place the red and white frosting in a large piping bag, fitted with a piping tip. I'm using the Wilton 1M. Pipe swirls on top and enjoy!

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.

Ingredients: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!

Cocoa Powder: I'm using dutch processed cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed).

Peppermint Extract: make sure you're using peppermint extract and not mint extract, which is just going to taste like toothpaste.

Food Gel: my favorite brand of food dye is Americolor! I usually use the shade 'super red'

Storage: Store the cake in the fridge for 3-4 days. I recommend letting it come to room temperature before enjoying!

Nutrition