Rich chocolate, bold coffee, and refreshing peppermint come together in this festive Peppermint Mocha Cake. Perfectly moist and topped with a creamy peppermint frosting and a sprinkle of crushed candy canes, this cake is an irresistible holiday centerpiece. Whether you’re baking for a Christmas party or a quiet December night by the fire, this cake delivers the perfect winter bite.
Why You’ll Love This Recipe
- Holiday-ready: Peppermint and mocha are a classic seasonal pairing.
- Moist and tender: The sour cream and espresso ensure a soft, rich crumb.
- Flavor-packed: Chocolate, coffee, and mint provide a complex and satisfying taste.
- Beautifully festive: Crushed candy canes add both visual appeal and a crisp finish.
- Straightforward preparation: Simple steps make it suitable for beginner bakers.
- Make-ahead friendly: Both cake and frosting store well, making holiday prep easier.
- Perfect for sharing: Makes 9 generous squares—ideal for gatherings.
- Balanced sweetness: The frosting complements the deep chocolate without overpowering it.
- Customizable: Adjust the level of peppermint or switch up the decorations.
- A crowd-pleaser: Loved by kids and adults alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- brown sugar
- baking powder
- baking soda
- salt
- large eggs
- sour cream
- whole milk
- vegetable oil
- brewed espresso (or strong coffee)
- vanilla extract
- peppermint extract
For the Frosting:
- unsalted butter, softened
- powdered sugar
- heavy cream
- peppermint extract
- vanilla extract
- crushed candy canes, for topping
Directions
- Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sour cream, milk, oil, espresso, vanilla, and peppermint extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, beat the softened butter until fluffy. Gradually add powdered sugar, followed by cream, vanilla, and peppermint extract. Beat until light and creamy.
- Frost the cooled cake evenly.
- Sprinkle crushed candy canes generously on top before serving.
Servings and timing
Servings: 9 squares
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: Approximately 410 kcal per serving
Variations
- Add chocolate chips: Fold in mini chocolate chips for extra richness.
- Make cupcakes: Use the batter for cupcakes—bake 18–20 minutes at 350°F.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend.
- Extra minty: Increase peppermint extract slightly for a bolder mint flavor.
- Spiked version: Add a splash of peppermint schnapps to the frosting for an adult twist.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw and frost before serving.
- Reheating: Enjoy at room temperature, or warm individual slices slightly in the microwave for 10–15 seconds.
FAQs
Can I make this cake without coffee or espresso?
Yes, substitute with hot water or milk. You’ll lose some depth of flavor but retain moisture.
Can I use pre-made frosting?
You can, but homemade peppermint buttercream enhances the holiday flavor.
How far in advance can I bake this cake?
Bake the cake up to two days ahead. Store unfrosted and frost just before serving.
What’s the best way to crush candy canes?
Place them in a zip-top bag and gently pound with a rolling pin or use a food processor.
Can I double the recipe for a larger group?
Yes, double and bake in a 9×13 inch pan. Adjust baking time to 40–45 minutes.
What’s a good substitute for sour cream?
Plain Greek yogurt works well and offers similar texture and tang.
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is much more concentrated. Use it very sparingly.
How do I prevent the cake from becoming too dense?
Avoid overmixing the batter and measure flour accurately using the spoon-and-level method.
Will the candy canes melt on the frosting?
Over time they may dissolve slightly. Add them just before serving for the best texture.
Can I use a different type of sugar?
You can use all granulated sugar, but a mix of granulated and brown sugar adds depth and moisture.
Conclusion
This Peppermint Mocha Cake delivers everything you’d want in a festive dessert—rich chocolate flavor, a hint of espresso, and a cool peppermint finish. Topped with creamy frosting and a candy cane crunch, it’s both a visual and culinary delight. Whether it’s for a holiday party, a family gathering, or a cozy night in, this cake is sure to be a seasonal favorite.
PrintPeppermint Mocha Cake
A rich and festive peppermint mocha cake with a soft chocolate crumb, topped with creamy peppermint frosting and crushed candy canes. Perfect for Christmas parties or cozy winter evenings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup brewed espresso (or strong coffee)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1/4 tsp peppermint extract
- 1/2 tsp vanilla extract
- Crushed candy canes, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine eggs, sour cream, milk, oil, espresso, vanilla, and peppermint extract.
- Mix wet ingredients into the dry until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat butter until fluffy. Gradually add powdered sugar, cream, vanilla, and peppermint extract. Beat until light and creamy.
- Frost the cooled cake and top generously with crushed candy canes.
Notes
- Use room temperature ingredients for best mixing results.
- Replace espresso with hot water if desired.
- Store cake in an airtight container at room temperature for up to 3 days.
- Frosting can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 39g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg