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Peppermint Mocha Cake

Peppermint mocha cake pairs tender chocolate layers infused with hot brewed coffee and espresso with fluffy peppermint buttercream. Crushed candy canes add a crisp, festive finish to the frosted cake.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • nonstick cooking spray for the pans
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large, at room temperature
  • 1 cup buttermilk at room temperature
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp instant espresso powder
  • 1 cup brewed coffee hot
For the peppermint buttercream
  • 1.5 cup unsalted butter softened
  • 5 cup powdered sugar
  • 3 tbsp heavy cream
  • 0.75 tsp peppermint extract
  • 0.25 tsp salt
  • 0.33 cup candy canes crushed

Equipment

  • 2 8-inch round cake pans
  • 1 electric mixer

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease two 8-inch round cake pans with nonstick cooking spray.
  3. Line the bottoms of the pans with parchment rounds.
  4. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
  5. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
  6. Stir the espresso powder into the hot brewed coffee until dissolved.
  7. Whisk the egg mixture into the flour mixture just until combined.
  8. Gradually whisk in the espresso coffee; the batter will be thin.
  9. Divide the batter evenly between the pans.
  10. Bake for 30–35 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.
  11. Cool the cakes in the pans for 10 minutes.
  12. Turn the cakes out onto wire racks and cool completely.
Make the peppermint buttercream
  1. Beat the softened butter in a large bowl with an electric mixer until smooth, about 1 minute.
  2. Gradually beat in the powdered sugar.
  3. Beat in the heavy cream, peppermint extract, and salt until fluffy.
  4. Set one cake layer on a serving plate.
  5. Spread about 1 cup of buttercream over the first cake layer.
  6. Place the second layer on top.
  7. Spread the remaining buttercream over the top and sides of the cake.
  8. Sprinkle the crushed candy canes over the top.

Notes

For neat slices, let the cake layers cool completely before frosting. Store covered in the refrigerator for up to 4 days; freezing is suitable for the cake layers or finished cake. For a dairy-free variation, use dairy-free butter, buttermilk, and cream.