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Peppermint White Mocha Cake Recipe

4.71 from 17 votes
prep 30 minutes
cook 25 minutes
Additional Time 30 minutes
total 55 minutes
Serves 12 slices
Espresso flavored cake topped with silky white chocolate peppermint buttercream and crushed peppermint chips
Author: Bernice Baran
Servings 12 slices

Ingredients

Espresso Cake

  • 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 (59mL)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

Method

Espresso Cake

  1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and flour three 6-inch pans.
  2. Combine the flour, salt, baking powder and espresso powder in a bowl and set aside.
    2 cup all-purpose flour spooned and leveled, 1/2 tsp salt, 2 tsp baking powder, 1 Tbsp espresso powder
  3. 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.
    1/4 cup butter softened, 1 cup granulated sugar, 1/4 cup (59mL)canola oil
  4. Add the eggs, one at time, beating for a minute after each one (make sure to scrape the bottom of the bowl between each).
    2 large eggs room temperature
  5. Add the vanilla and beat until combined.
    1 tsp vanilla
  6. 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.
    1 cup milk
  7. 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.*
  8. Remove the cakes from the pans and allow them to cool completely before frosting.

White Chocolate Peppermint Buttercream

  1. Cream the butter and cream cheese for 2-3 minutes, until it becomes pale and fluffy.
    1 cup unsalted butter room temperature, 8 oz cream cheese
  2. Slowly add in the powdered sugar and beat for 5-10 minutes until the sugar is fully dissolved.
    5 cups powdered sugar spooned and leveled
  3. 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.
    1/4 cup heavy cream or milk, 1 cup Ghirardelli peppermint white chocolate chips + extra for topping
  4. Add the vanilla, peppermint extract and crushed candies and beat until fully combined.
    1 tsp vanilla, 1/2 tsp peppermint extract, 2 Tbsp crushed peppermint candies
  5. 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.

Notes

  • 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.

Nutrition

Serving: 1gCalories: 761kcalCarbohydrates: 95gProtein: 7gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 16gCholesterol: 110mgSodium: 304mgFiber: 2gSugar: 74g
Course: Cakes
Cuisine: American
Keyword: cake, christmas cake, dessert, ghirardelli, holiday cake, layer cake, mocha, peppermint, white chocolate