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Decadent Peppermint Mocha Cake for Festive Gatherings

Peppermint Mocha Cake made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brewed coffee cooled
  • 1 teaspoon peppermint extract
  • 1 cup chocolate chips
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon peppermint extract for frosting
  • Crushed candy canes for garnish

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the milk, oil, eggs, vanilla extract, coffee, and peppermint extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the chocolate chips.
  • Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the cakes cool in the pans for 10 minutes.
  • Transfer the cakes to wire racks to cool completely.
  • While the cakes cool, prepare the frosting by whipping the heavy cream, powdered sugar, and peppermint extract until soft peaks form.
  • Once the cakes are completely cooled, frost the top of one cake layer and place the second layer on top.
  • Frost the top and sides of the entire cake with the whipped cream frosting.
  • Garnish the top with crushed candy canes for a festive touch.
  • Slice, serve, and enjoy!