Go Back
–+ servings
peppermint mocha coffee cake on a marble serving board cut into slices with candy canes all around it.

Peppermint Mocha Coffee Cake

Mimi Council
Wake up to the perfect coffee cake on Christmas morning. This Peppermint Mocha Coffee Cake has all the festive cheer and you can easily make it the night before!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Makes 8 servings
Calories 606 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 9-inch Cake Pan
  • Parchment Paper Cake Rounds
  • Mixing Bowl
  • Spatula

Ingredients
 
 

Batter

  • 113 grams salted butter (softened)
  • 170 grams cane sugar
  • 1 teaspoon peppermint extract
  • 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)

Glaze

  • 142 grams powdered sugar (sifted)
  • 15 grams Dutch cocoa powder (sifted)
  • 1 teaspoon espresso powder
  • 2 to 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 extract. 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. Add into the bowl with the butter.
  • 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 and light brown sugar, 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 15 to 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, espresso powder, and milk into a small bowl and whisk together. Drizzle the glaze on top of the cake.

Video

Notes

Tips
  • Always weigh ingredients for the best results.
  • 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 should all be at room temperature. You can measure and leave these things out for an hour 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. And it ensures the cake has a tender crumb and is not dry.
  • The tip for 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!
  • Depending on how thick or thin you want the glaze, you can use less milk or more. Use less milk if you want a thicker glaze (like it looks in the photos), use more if you want a thinner glaze more similar to a donut glaze.
  • 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 if you prefer.
  • This is a great Christmas 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.
  • Gluten Free — Replace the all purpose flour in the batter with 191 grams (scant 1 ¼ cups) gluten free flour blend and replace the all purpose flour in the topping with 95 grams (½ cup plus 1 tablespoon) gluten free flour blend.
  • High Altitude — Bake at 375°F for 15 minutes. After the topping is added bake for 15 to 20 more minutes or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 606kcalCarbohydrates: 86gProtein: 9gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 363mgPotassium: 226mgFiber: 4gSugar: 54gVitamin A: 895IUVitamin C: 0.1mgCalcium: 80mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!