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Peppermint Mocha Cake : Holiday Dessert Magic

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The Peppermint Mocha Cake : Holiday Dessert Magic is a festive and delicious dessert blending rich chocolate, refreshing peppermint, and comforting mocha flavors. This moist and tender cake uses simple pantry ingredients to deliver a perfectly balanced holiday treat that melts in your mouth, making it ideal for cozy nights or festive gatherings.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp espresso powder
  • 1 ¾ cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp peppermint extract

Frosting Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 2–4 tbsp heavy cream
  • 1 tsp peppermint extract (adjust to taste)

Topping

  • Crushed candy canes (optional, for garnish)

Instructions

  1. Prep Your Ingredients: Measure all ingredients ahead of time and preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and espresso powder to ensure even distribution and a smooth batter.
  3. Combine Wet Ingredients: In another bowl, beat together granulated sugar, vegetable oil, eggs, buttermilk, and peppermint extract until the mixture is smooth and well combined.
  4. Bring Batter Together: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated. Avoid overmixing to prevent a dense cake; mix only until no flour is visible.
  5. Bake the Cake Layers: Divide the batter evenly between prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
  6. Prepare the Frosting: Whip softened butter until creamy. Gradually add powdered sugar along with a splash of heavy cream, beating the mixture until fluffy and smooth. Add peppermint extract to taste and mix well.
  7. Assemble and Decorate: Place one cake layer on your serving plate and spread frosting evenly over it. Top with the second layer, then frost the top and sides generously. Sprinkle crushed candy canes on top for a festive touch, if desired.

Notes

  • Use good-quality cocoa powder for a richer chocolate flavor.
  • Do not skip the espresso powder; it enhances mocha flavor without making the cake taste like coffee.
  • Use room temperature eggs and dairy for a smoother batter and better rise.
  • Allow the cakes to cool completely before frosting to prevent melting and a messy finish.
  • Crush candy canes fresh before serving to maintain maximum crunch and vibrant color.
  • For a dairy-free version, substitute buttermilk with almond or coconut milk plus lemon juice, and use vegan butter and cream alternatives.
  • To make the cake gluten-free, swap all-purpose flour with a gluten-free blend containing xanthan gum or a similar binder.

Nutrition

Keywords: peppermint mocha cake, holiday dessert, chocolate peppermint cake, festive cake, mocha cake, peppermint cake, holiday baking, Christmas cake

Find it online: https://eazyummy.com/peppermint-mocha-cake-holiday-dessert-magic/