Mocha Cake

If you’re a fan of both chocolate and coffee, this Mocha Cake is the perfect dessert for you. With its deep chocolate flavor, subtle coffee undertones, and moist, tender crumb, this cake is an indulgent treat that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a slice of something sweet, this mocha cake will satisfy your chocolate and coffee cravings in the most delicious way.

Mocha is a combination of chocolate and coffee, a pairing loved by many for its rich and complex taste. The addition of coffee enhances the deep cocoa flavor, making this cake extra decadent without overpowering the chocolatey goodness. It’s layered with a luscious mocha buttercream frosting, adding an extra dose of smooth, creamy, and coffee-infused delight.

This recipe is simple to follow, requires no special techniques, and delivers a bakery-quality cake right at home. Whether you’re a seasoned baker or a beginner, this mocha cake is sure to impress. Plus, it’s halal-friendly, customizable, and perfect for freezing and storing, so you can enjoy it anytime you like.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor enhanced by coffee
• Moist and tender texture that melts in your mouth
• Easy-to-make mocha buttercream frosting for a perfect finish
• Simple ingredients, but a bakery-quality result
• Customizable—make it into cupcakes, layer cakes, or sheet cakes
• Perfect for birthdays, holidays, or special occasions
• Can be made ahead and freezes well for future enjoyment

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 35 minutes
• Cooling time: 30 minutes
• Frosting and decorating: 15 minutes
• Total time: 1 hour 40 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 52g
• Protein: 5g
• Fat: 22g
• Fiber: 3g
• Sugar: 38g

Ingredients

For the Mocha Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• ¾ cup vegetable oil (or melted butter)
• 2 large eggs, room temperature
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
• 1 teaspoon vanilla extract
• ½ cup brewed coffee, cooled (strong for more flavor)

For the Mocha Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup unsweetened cocoa powder
• 2 tablespoons strong brewed coffee or espresso
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons heavy cream or milk (adjust for consistency)

For Garnish (Optional):

• Chocolate shavings
• Coffee beans
• Cocoa powder for dusting

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well and set aside.
3. In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking after each addition.
4. Stir in the vanilla extract and buttermilk, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled brewed coffee. Mix until the batter is smooth and fully incorporated.

Step 2: Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Mocha Buttercream Frosting

1. In a large mixing bowl, beat the butter until light and fluffy.
2. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
3. Pour in the coffee, vanilla extract, and salt, then mix well.
4. Add heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
2. Add the second cake layer and frost the top and sides of the cake with the remaining buttercream.
3. Garnish with chocolate shavings, coffee beans, or a dusting of cocoa powder for an elegant finish.

Step 5: Serve and Enjoy

Slice and serve this decadent mocha cake with a cup of coffee or tea. Enjoy the perfect balance of chocolate and coffee flavors in every bite!

Ingredient Background

Why Use Coffee in Chocolate Cake?

Coffee enhances the deep, rich flavors of cocoa, making the cake taste even more chocolatey without adding an overwhelming coffee taste.

Why Buttermilk?

Buttermilk helps keep the cake moist and tender, balancing the richness of the cocoa and coffee.

What Makes Mocha Buttercream Special?

The coffee in the frosting adds a bold and smooth contrast to the chocolate, making it creamy and irresistible.

Technique Tips

• Use room temperature eggs for a smoother batter.
• Sift the cocoa powder to prevent lumps in the batter.
• Don’t overmix—stir until just combined for a light and fluffy texture.
• Use strong brewed coffee for a more pronounced mocha flavor.

Alternative Presentation Ideas

• Mocha Cupcakes: Divide batter into a cupcake tray and bake for 18-20 minutes.
• Layered Mocha Cake: Add a coffee-infused whipped cream layer between the cakes.
• Sheet Cake Version: Bake in a 9×13-inch pan and frost the top for a simpler presentation.

Additional Tips for Success

• Cool the cake completely before frosting to prevent melting.
• Refrigerate the cake for 30 minutes after frosting for clean slices.
• Store leftovers properly to maintain freshness.

Recipe Variations

• Decaf Version: Use decaf coffee if you’re sensitive to caffeine.
• Vegan Mocha Cake: Substitute eggs with flax eggs and use dairy-free milk and butter.
• Extra Dark Chocolate: Add melted dark chocolate to the batter for an intense chocolate flavor.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
• Reheating: Let the cake come to room temperature before serving.

Serving Suggestions for Events

• Birthday Celebrations: Decorate with chocolate curls or sprinkles.
• Holiday Dessert: Serve with a dusting of powdered sugar and festive toppings.
• Afternoon Tea: Pair with coffee, espresso, or a creamy latte.

Frequently Asked Questions

1. Can I make this cake without coffee?

Yes! You can substitute coffee with hot water or milk for a less intense flavor.

2. Can I use espresso powder instead of brewed coffee?

Yes, dissolve 1-2 teaspoons of espresso powder in ½ cup of hot water.

3. How do I make the frosting less sweet?

Add a pinch of salt and increase the coffee slightly to balance the sweetness.

4. Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend for the best results.

5. What’s the best cocoa powder to use?

Use Dutch-processed cocoa for a deeper chocolate flavor.

Conclusion

This Mocha Cake is the ultimate dessert for coffee and chocolate lovers alike. With its moist layers, rich flavor, and creamy frosting, it’s guaranteed to be a crowd-pleaser. The combination of deep cocoa and bold coffee creates a perfectly balanced taste that isn’t too sweet, making it an ideal dessert for any occasion. Whether you’re serving it at a birthday party, afternoon tea, or special celebration, this cake is sure to impress.

Plus, it’s incredibly versatile—you can turn it into cupcakes, a layer cake, or a simple sheet cake depending on your preference. The mocha buttercream adds a luscious, velvety finish, making each bite irresistible. Best of all, you can make it ahead of time and store it for later, ensuring you always have a delicious treat ready to enjoy. Try this recipe today and experience the rich, indulgent flavors of homemade mocha cake—your friends and family will love it!

Print