If you are looking for a dessert that brilliantly captures the festive spirit with a rich and indulgent twist, this Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe is your new best friend. Imagine layers of moist chocolate cake infused with coffee and peppermint flavors, generously crowned with smooth coffee buttercream and a luscious chocolate ganache drip. It’s a showstopper that tastes as heavenly as it looks, perfect for celebrations or cozy winter afternoons. Trust me, once you try this, it’ll become your go-to cake for spreading holiday cheer or simply treating yourself to that perfect blend of chocolate and mint.
Ingredients You’ll Need
Each ingredient in this Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe plays a vital role in creating its signature balance of flavors and textures. From the rich cocoa to the aromatic coffee and refreshing peppermint, every component is carefully chosen to bring out the best in this cake.
- 2 Cups (265g) all-purpose flour: Provides the structure and crumb to the cake.
- 1 2/3 Cups (340g) granulated white sugar: Adds sweetness and helps keep the cake moist.
- 2/3 Cup (60g) unsweetened natural cocoa powder: Delivers deep chocolate flavor and color.
- 2 tsp baking soda: Acts as a leavening agent to make the cake rise.
- 1 tsp baking powder: Works with baking soda for perfect lightness.
- 2 tsp instant espresso powder: Intensifies the coffee notes embedded in the cake.
- 1/2 tsp salt: Balances sweetness and enhances overall flavors.
- 1/2 Cup (120ml) vegetable oil: Keeps the cake moist and tender.
- 2 whole eggs, room temperature: Binds the ingredients and provides richness.
- 1 tsp pure vanilla extract: Adds warmth and complexity.
- 1/2 tsp pure peppermint extract: Gives a refreshing, minty brightness.
- 1 Cup (240ml) full-fat buttermilk, room temperature: Makes the crumb tender and adds slight tang.
- 1 Cup (240ml) hot coffee: Infuses the chocolate layers with bold flavor and moisture.
- 2 Cups (452g) unsalted butter, room temperature: The base for the luscious coffee buttercream.
- 8 Cups (960g) powdered sugar: Sweetens and thickens the buttercream perfectly.
- 4 tsp vanilla extract: Enhances the creamy frosting.
- 1 Tbsp instant coffee or espresso powder: Brings a concentrated coffee punch to the buttercream.
- 3 Tbsp whole milk, room temperature: Balances the frosting’s consistency.
- 1/4 tsp salt: Intensifies flavors and balances sweetness in the buttercream.
- 1/2 Cup semi-sweet chocolate chips: Core to making that glossy chocolate ganache drip.
- 1/2 Cup heavy whipping cream: Creates a smooth and shiny ganache texture.
- 1/4 cup crushed candy canes: Adds festive crunch and vibrant color on top.
How to Make Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350ºF and ready your cake pans with cooking spray and parchment to ensure an easy release later. Next, blend all the dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt briefly in a stand mixer. The power of these dry ingredients sets the stage for that rich taste and perfect rise. Then, add in the vegetable oil, eggs, vanilla, peppermint extract, and buttermilk. Once combined, slowly stream in the hot coffee while mixing on medium speed until the batter becomes smooth. Don’t be alarmed if it’s quite thin — that’s exactly how it should be!
Step 2: Bake the Chocolate Layers
Pour your thin batter into the prepared pans, filling no more than two-thirds full to give room for rising. Bake for about 40 to 45 minutes, or until a toothpick comes out clean when inserted into the center. The secret to a moist cake lies in this careful timing and the perfect combination of coffee and cocoa mingling in the layers. Once baked, allow the cakes to cool completely before moving on.
Step 3: Whip Up the Coffee Buttercream
This frosting is the heart and soul of the Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe. To start, dissolve your instant espresso powder in milk and set aside to infuse its rich coffee flavor. In a bowl, beat the room temperature butter until fluffy and light — this takes about five minutes, but trust me, it’s worth the effort. Gradually add powdered sugar while scraping the bowl often, then mix in vanilla, coffee mixture, and a touch of salt. Smooth, luscious, and packed with flavor, this buttercream is the perfect counterpoint to the chocolate layers.
Step 4: Make the Chocolate Ganache
This is what gives the cake that irresistible glossy finish and a touch of decadence. Place your chocolate chips in a heatproof bowl. Warm the heavy cream on the stove just until it starts simmering — keep an eye out for tiny bubbles around the edges. Pour the cream over the chocolate and let it sit for about 30 seconds, then whisk until the ganache is smooth and silky without any lumps. Let it cool until it thickens slightly but remains pourable for that perfect drip glory.
Step 5: Assemble the Masterpiece
Once your cakes have cooled, level the layers and stack them with generous amounts of coffee buttercream spread between each. Cover the entire cake with a smooth layer of buttercream. Chill it in the fridge for at least 30 minutes to firm up the frosting — this step ensures the ganache drip behaves beautifully. Pour the cooled ganache over the cake’s top edges and let it cascade down the sides naturally. After the ganache sets for about 5 minutes in the fridge, gently press crushed candy canes onto the ganache for a festive finish bursting with color and festive crunch.
How to Serve Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe
Garnishes
While the crushed candy canes add that classic peppermint crunch, feel free to sprinkle on some mini chocolate chips, a dusting of cocoa powder, or even fresh mint leaves for an elegant touch. These additions elevate the visual appeal and add subtle texture contrasts that highlight the cake’s complex flavors.
Side Dishes
The beauty of this cake is that it pairs wonderfully with simple accompaniments. A cup of freshly brewed coffee or a steamed latte complements the mocha notes deeply, while a light drizzle of raspberry coulis can add a tangy brightness to balance the sweetness. For those wanting something cold, vanilla bean ice cream or whipped cream is a delightful partner.
Creative Ways to Present
Consider serving slices topped with a sprig of peppermint or a cocoa-dusted plate for that extra wow factor. Individual mini versions of this Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe in cupcake form can make charming treats at holiday gatherings. And if you’re feeling festive, add edible gold leaf or edible glitter for an opulent touch that dazzles your guests.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to five days when stored in an airtight container. The flavors actually deepen over time, making each slice more flavorful. Just be sure to bring it to room temperature before serving so the buttercream is at its silky best.
Freezing
You can freeze the un-frosted cake layers wrapped tightly in plastic wrap and then foil for up to three months. After thawing overnight in the fridge, assemble and frost as usual. For fully assembled cakes, flash freezing slices on a tray and then wrapping them individually can make serving quick slices a breeze.
Reheating
For the best experience, allow frozen cakes to thaw in the refrigerator before serving. Avoid microwaving fully frosted slices as this can cause the buttercream and ganache to melt unevenly. Room temperature is the magic zone for both flavor and texture to shine.
FAQs
Can I substitute the instant espresso powder?
If you don’t have instant espresso powder, you can use instant coffee granules. The flavor will be just as rich, just make sure to use the same amount. Avoid brewed coffee here, as it can change batter consistency.
Is there a way to make this cake dairy-free?
Yes! Substitute dairy milk with full-fat coconut milk or a nut milk of your choice, and replace butter with a dairy-free margarine. For buttermilk, mix the same non-dairy milk with a tablespoon of lemon juice and let it sit for 5 minutes.
Can I make this cake ahead for a party?
Absolutely! This Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe actually tastes better the next day as flavors meld. Just store covered in the fridge and finish with the ganache drip and candy canes the day of your event.
What’s the best way to level the cake layers?
Use a serrated knife or a cake leveler to gently cut off the domed tops after the layers have cooled, creating flat, even surfaces for stacking. This helps achieve a professional look and stable layers.
Can I omit the peppermint extract?
If peppermint isn’t your thing, you can skip it for a classic mocha cake, or replace it with a teaspoon of almond or hazelnut extract for a different but equally delightful flavor profile.
Final Thoughts
This Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe is more than just a dessert; it’s a celebration of classic holiday flavors wrapped in a velvety, indulgent package. Whether you’re making it for a special occasion or to cozy up your winter evenings, I promise this cake will bring smiles and sweet memories. So go ahead, bake this beauty, and watch it become an instant favorite in your kitchen and heart.
Print
Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Mocha Cake is a delightful holiday treat combining rich chocolate, invigorating coffee, and refreshing peppermint flavors. Moist layers of chocolate cake infused with espresso and peppermint are frosted with a luxurious coffee buttercream, topped with a smooth chocolate ganache drizzle, and finished with a festive sprinkle of crushed candy canes. Perfect for celebrations or cozy winter gatherings.
Ingredients
Cake
- 2 Cups (265g) all purpose flour
- 1 2/3 Cups (340g) granulated white sugar
- 2/3 Cup (60g) unsweetened natural cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp instant espresso powder
- 1/2 tsp salt
- 1/2 Cup (120ml) vegetable oil
- 2 whole eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1 Cup (240ml) full-fat buttermilk, room temperature* (see notes)
- 1 Cup (240ml) hot coffee
Coffee Buttercream
- 2 Cups (452g) unsalted butter, room temperature
- 8 Cups (960g) powdered sugar
- 4 tsp vanilla extract
- 1 Tbsp instant coffee or instant espresso powder
- 3 Tbsp whole milk, room temperature
- 1/4 tsp salt
Chocolate Ganache and Topping
- 1/2 Cup semi-sweet chocolate chips
- 1/2 Cup heavy whipping cream
- 1/4 Cup crushed candy canes
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Spray the sides of your cake pans (either three 6-inch or two 8-inch) with cooking spray and line the bottoms with wax paper or parchment circles to prevent sticking.
- Mix Dry Ingredients: In a stand mixer bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, instant espresso powder, and salt. Stir on low for about 30 seconds until thoroughly combined.
- Add Wet Ingredients to Batter: Add vegetable oil, eggs, vanilla extract, peppermint extract, and room temperature buttermilk to the dry mix. Mix on low speed until just combined.
- Incorporate Hot Coffee: With the mixer on low, slowly stream in the hot coffee. Then increase speed to medium and beat the batter for about 2 minutes until smooth. Note that the batter will be thin.
- Bake the Cake: Pour batter evenly into prepared pans, filling no more than two-thirds full. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
- Make Coffee Buttercream: Dissolve instant coffee or espresso powder into whole milk and set aside. In a stand mixer, beat the butter on medium-high speed until fluffy, about 5 minutes, scraping the bowl occasionally.
- Add Sugar and Flavorings: Gradually add powdered sugar, a few cups at a time, mixing well and scraping the bowl between additions. Add vanilla extract, coffee-milk mixture, and salt, then mix on low until fully incorporated, about 1 minute.
- Prepare Chocolate Ganache: Place chocolate chips into a heatproof bowl. Heat the heavy cream in a saucepan over medium-high heat until it just simmers with small bubbles around the edges. Pour hot cream over chocolate chips and let sit for 30 seconds.
- Whisk Ganache: Stir the mixture until smooth and glossy, with no bits of chocolate remaining. Allow ganache to cool at room temperature for 10-20 minutes, until slightly warm or room temperature.
- Assemble Cake: Once cakes are fully cooled, level and optionally torte layers. Fill and frost the cake with coffee buttercream evenly.
- Chill and Apply Ganache Drip: Refrigerate the frosted cake for at least 30 minutes to firm up the buttercream. Then drizzle the cooled ganache over the top edges to create a drip effect. Return cake to the fridge for 5 minutes to set the ganache drip.
- Add Finishing Touch: Press crushed candy canes gently onto the set ganache drip to decorate. Keep refrigerated until serving.
Notes
- For homemade buttermilk, combine 1 cup whole milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.
- Ensure eggs and buttermilk are at room temperature to achieve a smooth batter and even bake.
- Use fresh instant espresso or coffee powder for the best mocha flavor.
- Chocolate ganache should be cool enough before dripping to avoid melting the buttercream but still pourable for a smooth drip.
- Store the cake refrigerated due to the buttercream and ganache; bring to room temperature before serving for best taste.
