Peppermint Mocha Coffee Cake
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Indulge in the flavors of the season with this Peppermint Mocha Coffee Cake — a delectable fluffy, rich chocolate cake that’s infused with peppermint. I top this festive coffee cake with an espresso streusel topping and a generous serving of chocolate glaze!
If you are looking for more coffee cake recipes, be sure to check out some of my other favorites like my Cinnamon Pecan Babka Coffee Cake, Coffee Cake Muffins, or my Cinnamon Swirl Coffee Cake.
Table of Contents
Why You'll Love This Recipe
Festive: This Peppermint Mocha Coffee Cake is perfect for any holiday occasion! It doesn’t have to be brunch to enjoy this festive cake.
Peppermint Mocha: Do I need to say more? This Peppermint Mocha Coffee Cake turns your favorite latte into a cake! A light chocolate cake sponge cake with a hint of peppermint is topped with an espresso streusel and finished off with chocolate glaze. Elevate your seasonal gatherings with the irresistible charm of this Peppermint Mocha Coffee Cake!
Streusel Topping: The best coffee cakes have streusel toppings! This one is especially delicious as the espresso powder is inside the topping and it’s also topped with a chocolate glaze. I feel like you cannot have streusel topping without glaze!
Ingredients
Frontier Co-Op Organic Peppermint Flavor
Organic Plain Greek Yogurt
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Valley Heavy Whipping Cream
NuNaturals Organic Dutch Cocoa Powder
Homemade Organic Light Brown Sugar
Anthony's Organic Espresso Powder
Florida Crystals Organic Powdered Sugar
Tools Needed
Stand Mixer or Hand Mixer
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Mixing Bowl
Spatula
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and peppermint flavor. Mix on low until combined and there are no butter chunks. Add the yogurt, heavy cream, and eggs and mix on low until combined.
In a separate bowl, add the all purpose flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed.
Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
Step 3
To make the topping: In a medium bowl, add the melted butter, flour, cane sugar, light brown sugar, and espresso powder to a medium bowl. Fold together with a spatula until you have a paste.
Step 4
Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
Step 5
To make the glaze: Add the powdered sugar, cocoa, and milk into a small bowl and whisk together. Drizzle the glaze on top of the cake.
Baker's Tips
- Make sure your butter is soft. This is key! I prefer leaving butter out on the counter overnight to soften naturally, especially in the cooler months. If you must microwave it, then only do 10 second intervals per ½ cup, even if you have to do that two times.
- The eggs, yogurt, and heavy whipping cream all say to be room temperature. You can measure and leave these things out for an our or so before baking. Having room temperature eggs, yogurt, and heavy whipping cream will make your batter incredibly smooth and prevent butter chunks. When cold ingredients (like eggs or dairy) are added into creamed butter, it can easily clump. So, this prevents that from happening.
- I use Frontier Co-Op Organic Peppermint Flavor as I wanted a lighter peppermint flavor. If you only have peppermint extract, use half the amount. But, if you want it even more minty, then you can double the amount as well.
- The tip to the best streusel topping that doesn’t sink into your cake is to put it on halfway through baking. This ensures that the cake is partially baked, which will prevent the topping from falling into the cake! So, this step is super important!
- Make sure the coffee cake has cooled completely before adding the glaze. If you are baking this the night before, then you can even glaze it in the morning right before serving.
- This is a great cake to bake the night before as the streusel topping seals in the cake, keeping it super moist. So, if you need to prep ahead of time, you can bake this the day before. Just leave it out on the counter and it will be just fine!
- Once the cake is removed from the cake pan and cut, be sure to store extra cake in a cake dome or in an airtight container so it stays moist and fluffy.
FAQ's
Yes, I include gluten free baking instructions in the Notes at the bottom of the recipe. I also include a link to the gluten free flour used to test this recipe!
Yes, all my recipes can be made at high altitude with just one simple adjustment! Be sure to look at the Notes at the bottom of the recipe for high altitude baking instructions if you live above 5,000 feet.
Yes, this is a perfect cake to make ahead of time which makes it a wonderful choice for Christmas morning! If you make the cake ahead of time, you can leave it in the baking pan and just let it sit out on the counter overnight as the crumb topping will seal in the cake, preventing it from drying out. If you remove the cake from the pan and glaze it, then be sure to store it in a cake dome so it stays moist.
Craving More?
Peppermint Mocha Coffee Cake
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon peppermint flavor
- 113 grams Greek yogurt (room temperature)
- 113 grams heavy whipping cream (room temperature)
- 2 large eggs (room temperature)
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Topping
- 85 grams salted butter (melted)
- 95 grams all purpose flour
- 57 grams cane sugar
- 57 grams light brown sugar (packed)
- 1 teaspoon espresso powder
Glaze
- 142 grams powdered sugar (sifted)
- 15 grams Dutch cocoa powder (sifted)
- 3 tablespoons milk
Instructions
- Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and peppermint flavor. Mix on low until combined and there are no butter chunks. Add the yogurt, heavy cream, and eggs and mix on low until combined.
- In a separate bowl, add the all purpose flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
- To make the topping: In a medium bowl, add the melted butter, flour, cane sugar, light brown sugar, and espresso powder to a medium bowl. Fold together with a spatula until you have a paste.
- Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
- To make the glaze: Add the powdered sugar, cocoa, and milk into a small bowl and whisk together. Drizzle the glaze on top of the cake.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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