Peppermint White Chocolate Mocha Cake
Crushing this holiday season with a new Starbucks holiday drink flavor: Peppermint White Chocolate Mocha Cake. You’re welcome!
What is Peppermint White Chocolate Mocha Cake?
Glad you asked. I always liked chocolate and peppermint together but I never was a fan of mochas, so peppermint mochas weren’t my thing. BUT, Starbucks came out with a WHITE CHOCOLATE version and it is amazing! So I bring you, this super festive peppermint white chocolate mocha cake. Also this cake is not sponsored but it was inspired by Starbucks drink and Ghirardelli’s new white chocolate peppermint chips.
How much espresso, white chocolate and peppermint to use?
I flavored the cake with espresso and flavored the buttercream with white chocolate and peppermint. The coffee flavor in the peppermint white chocolate mocha isn’t very strong so I only added one tablespoon to the cake batter. If you want it stronger, certainly add more (I would definitely like that)! White chocolate is usually masked by strong flavors like espresso and peppermint so I added a whole cup of white chocolate ganache to the buttercream. As for peppermint, that’s strong. The Ghirardelli chips have a good peppermint flavor but I thought it would be too weak next to the espresso cake so I added an extra half teaspoon of peppermint extract to the buttercream.
How long to bake cake layers?
I generally bake my six inch cake layers for 20-30 minutes, this white chocolate peppermint mocha cake was about 25 minutes. When they’re fully baked there’s two ways I know they’re done, besides sticking a toothpick in the middle. If you push your finger on the top of the cake, they should spring back. If they don’t spring back and your finger leaves an indent, they’re not done baking. The other way, is that they will release themselves from the edge of the cake pan. This may not work for everyone based on how you grease your cake pans. I grease my pans with baking spray, it’s just easier, quicker and more effective for me. When they’re done baking I just flip them over on a tea towel and they slide right out.
How to make the silkiest white chocolate peppermint buttercream?
Seriously, just look at that photo in the bowl. This American buttercream is almost as silky as a Swiss meringue buttercream. Let me just tell you about this amazing pool of butter, cream cheese, powdered sugar, white chocolate, vanilla and peppermint.
I always turn to a cream cheese buttercream over a classic American buttercream because I like the tang and that it doesn’t get quite as firm. First, you whip the butter and cream cheese until it’s super fluffy and pale. Then after adding the icing sugar, whip it for a good 5-10 minutes, scraping the edge every couple minutes. When making the ganache, use heavy whipping cream if you have it instead of half and half or milk (you can use these too if needed). Then whip it real good, lol. If you can, make the buttercream right before frosting the cake.
When to serve and store peppermint white chocolate mocha cake?
Most cakes are best served at room temperature (unless you have a sponge cake with whipped cream). If you can serve this within the first 24 hours, that’s best. You also don’t need to refrigerate the cream cheese frosting for the first 24 hours either. If you do have to refrigerate it, make sure to bring it back to room temperature before serving for optimal taste and texture. You can keep individual slices in an airtight container in the refrigerator for up to a week or the freezer for up to a month. If you’re refrigerating the cake itself, cover any sliced areas with wax paper or plastic wrap to keep fresh.
Ok friends, I’ve written too many posts this holiday season and I need to go wrap some presents and get ready for my Christmas brunch in the morning. I hope you guys enjoyed this post and enjoy this amazing white chocolate peppermint mocha cake. Make sure to tag me @baranbakery on instagram if you make this. I hope you all have a Merry Christmas and Happy New Year! As always, have a blessed day and happy baking!
Peppermint White Mocha Cake Recipe
Espresso flavored cake topped with silky white chocolate peppermint buttercream and crushed peppermint chips
- 2 cup all-purpose flour, spooned and leveled
- 1/2 tsp salt
- 2 tsp baking powder
- 1 Tbsp espresso powder
- 1/4 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup canola oil
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup milk
White Chocolate Peppermint Buttercream
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese
- 5 cups powdered sugar, spooned and leveled
- 1/4 cup heavy cream (or milk)
- 1 cup Ghirardelli peppermint white chocolate chips + extra for topping
- 1 tsp vanilla
- 1/2 tsp peppermint extract
- 2 Tbsp crushed peppermint candies
- Preheat the oven to 350F (177C) and grease and flour three 6-inch pans.
- Combine the flour, salt, baking powder and espresso powder in a bowl and set aside.
- In a stand mixer with the whisk attachment, beat the butter and sugar until it becomes pale and fluffy. Add in the oil and beat for 1-2 minutes.
- Add the eggs, one at time, beating for a minute after each one (make sure to scrape the bottom of the bowl between each).
- Add the vanilla and beat until combined.
- Alternate adding the milk and dry ingredients into the batter, beginning and ending with the dry ingredients, beating just until the flour is fully incorporated.
- Distribute the batter evenly between the cake pans and bake for 25 minutes, until they turn golden brown or a toothpick inserted in the center comes out clean.*
- Remove the cakes from the pans and allow them to cool completely before frosting.
White Chocolate Peppermint Buttercream
- Cream the butter and cream cheese for 2-3 minutes, until it becomes pale and fluffy.
- Slowly add in the powdered sugar and beat for 5-10 minutes until the sugar is fully dissolved.
- Meanwhile, heat the heavy cream until it simmers and pour over the white chocolate peppermint chips. Stir until the chocolate is fully melted and combined. Once cooled, add it to buttercream.
- Add the vanilla, peppermint extract and crushed candies and beat until fully combined.
- Use 1/4 of buttercream per layer of cake and half the frosting to frost the exterior of the cake. Top each layer with extra Ghirardelli white chocolate peppermint chips for an additional crunch.
- Best served at room temperature
- If not eaten within 24 hours, store refrigerated and bring back to room temperature before serving.
- Refrigerate or freeze individual slices in airtight container.
Amount Per Serving: Calories: 761Total Fat: 41gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 110mgSodium: 304mgCarbohydrates: 95gFiber: 2gSugar: 74gProtein: 7g
Hi, thanks for posting the recipe, it looks delicious!
Question, in the instructions for the cake, it says to add in the molasses and oil (4), but there’s no molasses in the ingredients. It also says to mix milk and sour cream (6) but I don’t see sour cream in the ingredients either. Thanks for clarifying!
Hi Valerie, so sorry!! I clearly wrote too many recipes this month haha. there is no molasses or sour cream so just ignore those. I will fix the recipe