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Peppermint Mocha Layered Cake

Enjoy a delightful blend of chocolate and peppermint in this easy-to-make layered cake perfect for any festive gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 425
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 ¾ cups all-purpose flour The foundation of your cake that creates a light and airy texture.
  • ½ cup unsweetened cocoa powder Adds a rich, chocolatey flavor that is irresistible.
  • 1 ½ tsp baking powder Ensures your cake rises perfectly.
  • 1 cup granulated sugar Sweetens the batter and balances the flavors.
  • 2 large eggs (room temperature) Binds the ingredients together and adds moisture.
  • 1 cup buttermilk Provides a tangy flavor and keeps the cake moist.
  • ½ cup vegetable oil Ensures a rich, moist crumb.
  • 2 tsp pure peppermint extract Infuses the cake with refreshing peppermint.
  • 1 tbsp instant coffee granules Deepens the flavor profile with a subtle coffee taste.
Frosting Ingredients
  • 1 cup heavy cream Perfect for whipping up into fluffy frosting.
  • 1 cup semi-sweet chocolate chips For that extra burst of chocolatey goodness.
  • Crushed peppermint candies for garnish Adds a festive touch and delightful crunch on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
  2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and granulated sugar. Whisk until evenly mixed.
  3. Add the eggs, buttermilk, vegetable oil, and peppermint extract to the dry mixture. Mix until smooth.
  4. Dissolve the instant coffee in a small amount of hot water and stir it into the batter.
  5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes. Test doneness with a toothpick.
  6. Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
  1. Whip the heavy cream until soft peaks form. Gradually add powdered sugar and the mocha mixture.
  2. Assemble your cake by stacking the cooled layers with frosting between each one.
  3. Cover the entire cake with the remaining frosting.
  4. Garnish with crushed peppermint candies.

Notes

For best results, use room temperature ingredients. You can bake the cakes ahead of time and store them wrapped. Feel free to add an extra tbsp of instant coffee for a stronger taste.