Name: Indulge in Festive Peppermint Mocha Cake Bliss
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups All-Purpose Flour; 3/4 cup Cocoa Powder (unsweetened); 1.5 cups Granulated Sugar (can substitute with brown sugar); 1.5 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 2 large Eggs (room temperature); 1 cup Buttermilk (can substitute with regular milk mixed with vinegar); 1 cup Strong Brewed Coffee (use your favorite brew); 1 teaspoon Vanilla Extract (preferably pure); 1/2 teaspoon Peppermint Extract (use sparingly); 8 ounces Semi-Sweet Chocolate (chopped); 1 cup Heavy Cream; 1/2 cup Crushed Candy Canes; Whipped Cream (optional)

As the holiday season approaches, I can already feel that familiar excitement bubbling up—the kind that comes with the scent of freshly brewed coffee mingling with the sweet, candy-like aroma of peppermint. When I decided to try my hand at creating a delicious cake that captures these festive flavors, I couldn’t believe how simple it turned out to be! My Festive Peppermint Mocha Cake not only brings a warm touch of comfort but also impresses everyone with its delightful blend of rich coffee and refreshing peppermint.

Picture yourself gathering around the table with friends and family, laughter echoing through the air as you present this gorgeous cake, topped with a silky chocolate ganache and a sprinkle of crushed candy canes. Each slice is a celebration, bursting with cocoa goodness and that jazzy peppermint twist that makes it perfect for any holiday occasion. Whether you’re treating yourself to a cozy afternoon pleasure or surprising guests at a festive gathering, this cake is an absolute must-try! Join me in baking this seasonal masterpiece that will surely warm your heart and leave your taste buds dancing!

Why will you love Festive Peppermint Mocha Cake?

Irresistible Flavor: The combination of rich coffee and refreshing peppermint creates a perfect balance that will tantalize your taste buds.
Simplicity: This recipe is surprisingly easy to whip up, making it beginner-friendly and perfect for spontaneous holiday baking days.
Showstopper Presentation: The stunning layers topped with chocolate ganache and crushed candy canes make for a visually appealing centerpiece for your gatherings.
Versatile Delight: It’s suitable for various occasions, whether you’re hosting a holiday party or looking for a delightful dessert for family dinners.
Crowd Pleaser: This cake is bound to impress your guests and leave them asking for seconds—it’s simply pure bliss in every bite! Experience this festive treat and consider trying out other holiday cake ideas for more seasonal delights!

Festive Peppermint Mocha Cake Ingredients

For the Cake

All-Purpose Flour – Forms the base of the cake; ensure you measure it accurately for the perfect texture.
Cocoa Powder – Adds deep chocolate flavor; opt for unsweetened for the best results.
Granulated Sugar – Sweetens the cake; consider brown sugar for added moisture and richness.
Baking Powder – Acts as a leavening agent for a light and fluffy cake.
Baking Soda – Enhances rise and contributes to the cake’s texture.
Salt – Balances the sweetness and enhances overall flavor.
Eggs – Binds the ingredients together and provides moisture; make sure they are at room temperature.
Buttermilk – Adds moisture and a slight tang; can substitute with regular milk mixed with vinegar.
Strong Brewed Coffee – Infuses the cake with rich coffee flavor; use your favorite brew for the best taste.
Vanilla Extract – Enhances the flavor profile; opt for pure vanilla for a more aromatic result.
Peppermint Extract – Gives the cake its festive minty zing; use sparingly as it’s quite potent.

For the Ganache

Semi-Sweet Chocolate – The primary ingredient for a luscious chocolate ganache; choose good quality for the best flavor.
Heavy Cream – Helps create a decadent and smooth chocolate ganache; do not substitute for lighter creams.

For the Decoration

Crushed Candy Canes – Adds festive flair and a delightful crunch; perfect for topping the cake after frosting.
Whipped Cream – Optional, but adds a lovely lightness and pairs perfectly with the rich flavors of the chocolate and peppermint.

Embrace the cozy flavors and make the Festive Peppermint Mocha Cake a delightful centerpiece for your holiday festivities!

How to Make Festive Peppermint Mocha Cake

Prepare the Cake Batter: In a large mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended for a uniform cake base.
Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, strong brewed coffee, vanilla, and peppermint extracts until smooth and creamy. This mix will bring moisture and flavor to the cake.
Combine Mixtures: Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix, as this could lead to a dense cake.
Bake the Cake: Preheat your oven to 350°F (175°C). Divide the batter evenly between two greased cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Ganache: While the cake cools, heat heavy cream until simmering, then pour it over chopped semi-sweet chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.
Cool and Layer: Allow the cakes to cool completely in their pans for 10 minutes, then transfer to wire racks. Once cool, place one layer on a serving platter and spread a layer of ganache on top.
Top the Cake: Gently place the second cake layer on top and pour the remaining ganache over the entire cake, ensuring it drapes beautifully down the sides.
Garnish: Finally, sprinkle crushed candy canes over the top for that festive touch. Optional: Add dollops of whipped cream for a delightful finish!

Optional: Add extra crushed candy canes around the base for a festive presentation.

Exact quantities are listed in the recipe card below.

Helpful Tricks for Festive Peppermint Mocha Cake

Fresh Ingredients: Use fresh eggs and high-quality cocoa powder for the best flavor. This is crucial for your cake’s taste and texture.
Accurate Measurements: Measure flour and sugar precisely using the spoon-and-level method. Too much flour can lead to a dense cake.
Layer Cooling: Let your cake layers cool completely before frosting. This prevents the ganache from melting and sliding off the cake.
Chill Ganache: For a thicker ganache, allow it to cool at room temperature or refrigerate briefly before pouring over the cake.
Peppermint Balance: Use peppermint extract sparingly. A little goes a long way, and too much can overpower the other flavors in your Festive Peppermint Mocha Cake.

Storage Tips for Festive Peppermint Mocha Cake

Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.

Refrigerator: If you need to store it longer, refrigerate for up to a week. Be sure to cover the ganache to prevent it from hardening.

Freezer: You can freeze slices of the cake for up to 3 months. Wrap each slice tightly in plastic wrap followed by aluminum foil to maintain freshness.

Reheating: To enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds, just enough to take the chill off while preserving the decadent taste. Enjoy your Festive Peppermint Mocha Cake!

Make Ahead Options

These Soft Pumpkin Spice Cookies with Cream Cheese Frosting are a dream come true for busy bakers looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and then chilling it in the refrigerator; this not only makes the dough easier to handle but also enhances the flavors. For the best results, store the unbaked dough in an airtight container. Additionally, the cream cheese frosting can be made up to 3 days before serving and kept in the refrigerator—just give it a quick re-whip before using to ensure it’s creamy. When you’re ready to bake, simply scoop the chilled dough onto a baking sheet and bake as directed. With this prep, you can enjoy delicious, freshly baked cookies with minimal effort!

Variations & Substitutions for Festive Peppermint Mocha Cake

Feel free to explore these delightful twists to make this festive cake even more unique and to suit your personal taste!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake that everyone can enjoy without worry.
Decaf Delight: Use decaffeinated coffee instead of regular to enjoy the taste without the caffeine kick.
Nutty Flavor: Add 1/2 cup of finely chopped walnuts or pecans to the batter for a satisfying crunch and added richness.
Chocolate Boost: Mix in 1/2 cup of chocolate chips for extra chocolatey indulgence; they melt beautifully in the warm cake!
Dairy-Free: Replace buttermilk with almond milk mixed with a tablespoon of vinegar, and use a dairy-free ganache made with coconut cream and dark chocolate.
Minty Swirl: Add a few drops of green food coloring to the frosting for a festive peppermint swirl that dazzles on the plate.
Boozy Addition: Incorporate a splash of coffee liqueur into the ganache for a decadent adult twist that adds depth to your flavor experience.
Layered Surprise: Add a layer of peppermint cream filling between the cake layers for an even creamier texture that bursts with minty goodness!

Each variation offers its own unique charm, allowing you to craft a personalized version of the cake that’s truly reflective of your holiday spirit.

What to Serve with Soft Pumpkin Spice Cookies with Cream Cheese Frosting?

Pair your delightful cookies with these heartwarming additions for a cozy fall feast.

Hot Apple Cider: The warm, spiced apple cider encapsulates the essence of autumn, making it a perfect contrast for the sweet cookies.
Creamy Maple Pecan Pie: Its rich, gooey texture pairs harmoniously with the soft cookies, enhancing the seasonal flavor experience.
Autumn Charcuterie Board: Featuring cheeses, fruits, and nuts, this board adds a variety of textures and flavors that complement the cookies beautifully.
Pumpkin Spice Latte: An iconic fall beverage, it enhances the pumpkin flavors in the cookies, creating a comforting pairing that warms the heart.
Whipped Cream: A light dollop on the side adds a creamy touch that balances the cookie’s sweetness and gives it an inviting presentation.
Cinnamon Sugar Donuts: With their soft and fluffy texture, these donuts provide a delightful crunch against the cookies, perfect for a seasonal dessert table.

Combine these treats with your pumpkin spice cookies to create a festive autumn gathering your family and friends will love!

Festive Peppermint Mocha Cake Recipe FAQs

What type of coffee should I use for the cake?
Absolutely! For the best flavor, use strong brewed coffee that you enjoy drinking. Any roast will work, but I recommend a medium to dark roast for a rich, robust flavor that complements the chocolate and peppermint beautifully.

How should I store my leftover cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, refrigerate it for up to a week. Just be sure to cover the ganache to prevent it from hardening.

Can I freeze slices of the cake?
Definitely! You can freeze slices of the Festive Peppermint Mocha Cake for up to 3 months. Wrap each slice tightly in plastic wrap followed by aluminum foil, ensuring they’re well-protected to maintain freshness. When you’re ready to enjoy a slice, just let it thaw in the refrigerator overnight or for a few hours at room temperature.

What if my ganache is too runny?
If your ganache turns out too runny, don’t worry! You can refrigerate it for 15-30 minutes to thicken. If it’s still not thick enough, gently reheat it to about room temperature, then add a bit more chopped chocolate. Stir until it reaches your desired consistency.

Can I use gluten-free flour for this recipe?
Yes, absolutely! If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure that it contains xanthan gum, which will help give the cake structure and achieve a lovely texture.

What if I don’t have peppermint extract?
No problem! If you don’t have peppermint extract on hand, you can achieve a similar flavor by using a small amount of peppermint essential oil (ensure it’s food-grade) or even by increasing the cocoa powder slightly and adding a pinch of mint or menthol candy crushed into the batter. Be cautious not to overpower the cake’s flavor—less is more!

Enjoy your baking adventure with these helpful tips!