Peppermint Mocha Cake That Tastes Like the Holidays in Every Bite

Why You’ll Love This Recipe

Peppermint Mocha Cake is the kind of dessert that instantly sets a festive mood. It brings together deep chocolate flavor, smooth coffee notes, and a refreshing hint of peppermint in a way that feels indulgent yet balanced. I love this cake because it feels bakery-worthy but is completely achievable at home, even if you are not an experienced baker. The mocha element adds richness without overpowering the chocolate, while the peppermint keeps each bite light and refreshing.

This is the cake I make when I want something special for winter gatherings, birthdays, or holiday dinners. I have tested it with both dairy milk and almond milk, and both worked beautifully, which makes it flexible for different dietary needs. The crumb stays moist for days, and the frosting spreads like a dream. If you enjoy desserts that feel elegant, seasonal, and comforting all at once, this Peppermint Mocha Cake will quickly become a favorite in your kitchen.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
This forms the structure of the cake. It provides a tender yet sturdy crumb that can support the rich frosting and layered texture without feeling heavy.

Unsweetened cocoa powder
Cocoa powder delivers the deep chocolate flavor that defines this cake. Using unsweetened cocoa allows you to control the sweetness precisely.

Granulated sugar
Sugar sweetens the batter and also helps create a moist, soft texture by locking in moisture during baking.

Baking powder and baking soda
These leavening agents work together to give the cake a light, airy rise while balancing the acidity from the cocoa and coffee.

Salt
A small amount of salt enhances the chocolate and coffee flavors, preventing the cake from tasting flat.

Eggs
Eggs bind the ingredients together and contribute to a rich, stable crumb that slices cleanly.

Milk
Milk adds moisture and tenderness. I have successfully used almond milk, which worked just as well and added a subtle nutty note.

Brewed coffee or espresso
Coffee intensifies the chocolate flavor without making the cake taste like coffee. It is essential for the mocha profile.

Vegetable oil
Oil keeps the cake moist for several days and results in a softer texture than butter alone.

Peppermint extract
This provides the signature refreshing finish. A little goes a long way, so precision is important.

Butter
Butter is used primarily in the frosting, adding richness and a smooth, creamy mouthfeel.

Powdered sugar
Powdered sugar creates a silky frosting texture and balances the bitterness of cocoa and coffee.

Dark chocolate
Melted dark chocolate deepens the mocha flavor and gives the frosting a luxurious finish.

Directions

Begin by preheating your oven to 175°C and preparing two round cake pans by greasing and lightly flouring them. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. This step ensures the dry ingredients are well distributed, which helps the cake bake evenly.

In a separate bowl, beat the eggs and granulated sugar until the mixture looks pale and slightly thickened. Slowly add the oil, followed by the milk and brewed coffee, mixing gently after each addition. Stir in the peppermint extract carefully, as too much can overpower the cake.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can result in a dense cake. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, beat the butter until creamy, then add melted dark chocolate and powdered sugar. Spread the frosting generously between the layers and over the top and sides of the cake.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields approximately 10 to 12 servings.
Preparation time is about 20 minutes, baking time is 35 minutes, and cooling plus frosting takes an additional 40 minutes.

Storage/reheating

Store the cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Bring refrigerated slices to room temperature before serving for the best texture.

Variations and Customizations

One of the best things about Peppermint Mocha Cake is how adaptable it is. If you prefer a stronger coffee flavor, you can replace the brewed coffee with espresso for a more intense mocha profile. For a milder taste, reduce the coffee slightly and increase the milk.

You can also experiment with the frosting. A cream cheese frosting with a hint of peppermint pairs beautifully with the chocolate layers and adds a subtle tang. For a lighter option, whipped chocolate ganache creates a softer, mousse-like texture.

If you want to make this cake more festive, consider adding crushed peppermint candies on top for crunch and visual appeal. For a more refined presentation, a dusting of cocoa powder or chocolate shavings works well.

This recipe can also be adapted into cupcakes. Simply reduce the baking time to about 18 to 20 minutes. The result is perfect for parties or portion-controlled treats. No matter how you customize it, the balance of chocolate, coffee, and peppermint remains the star.

Nutrition and Dietary Info

This cake is a rich dessert intended for special occasions. It can be adapted for dairy-free diets by using plant-based milk and butter alternatives. Reducing sugar slightly is possible, but it may affect texture.

Expert Tips & Customizations

Peppermint balance
Use peppermint extract sparingly to avoid an overpowering flavor.

Moist texture
Do not overbake the cake, as chocolate cakes dry out quickly.

Clean slices
Chill the cake briefly before slicing for sharp, clean cuts.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and frost them the next day.

Can I freeze Peppermint Mocha Cake?

Yes, wrap unfrosted layers tightly and freeze for up to two months.

Is the coffee flavor strong?

No, it enhances the chocolate without tasting like coffee.

Can I use instant coffee?

Yes, dissolve it fully in hot water before adding.

How do I prevent dry cake?

Measure ingredients accurately and avoid overbaking.

Can I make this gluten-free?

Yes, use a reliable gluten-free flour blend.

What frosting works best?

Chocolate buttercream or cream cheese frosting both work well.

Can I reduce the sugar?

You can slightly reduce it, but texture may change.

Is peppermint extract necessary?

It is essential for the signature flavor, but you can reduce the amount.

Can I turn this into cupcakes?

Yes, adjust the baking time accordingly.

Conclusion

Peppermint Mocha Cake is a refined yet comforting dessert that perfectly captures the flavors of the season. With its moist crumb, balanced sweetness, and refreshing peppermint finish, it is ideal for celebrations or quiet evenings alike. This recipe is reliable, adaptable, and always impressive, making it a valuable addition to any baker’s collection.

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