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Peppermint Mocha Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking pan.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine eggs, sour cream, milk, oil, espresso, vanilla, and peppermint extract.
  4. Mix wet ingredients into the dry until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool completely before frosting.
  7. For the frosting, beat butter until fluffy. Gradually add powdered sugar, cream, vanilla, and peppermint extract. Beat until light and creamy.
  8. 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

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