Here’s a classic Mocha Layer Cake recipe—rich chocolate cake with coffee flavor and a smooth mocha frosting. 🍫☕️
This makes a two- or three-layer 8–9 inch cake.
Mocha Layer Cake
Chocolate Coffee Cake Layers
Ingredients
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot strong coffee or espresso
Instructions
- Heat oven to 350°F (175°C). Grease and line cake pans.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Slowly mix in hot coffee (batter will be thin—this is correct).
- Divide evenly into pans.
- Bake 30–35 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Mocha Buttercream Frosting
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 3½–4 cups powdered sugar
- ¼ cup melted dark chocolate (optional, for richer mocha)
- 2 tsp instant espresso powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Dissolve espresso powder in cream.
- Beat butter until fluffy.
- Add powdered sugar gradually.
- Beat in melted chocolate (if using), espresso mixture, vanilla, and salt.
- Adjust sweetness and thickness as needed.
Assembly
- Level cake layers if needed.
- Frost between layers generously.
- Frost outside and decorate with:
- Chocolate shavings
- Cocoa dust
- Coffee beans
- Chocolate ganache drip (optional)
Tips & Variations
- Extra coffee flavor: Brush layers with espresso syrup (equal parts coffee + sugar).
- More elegant: Add mascarpone to the frosting.
- Less sweet: Use a mocha whipped cream filling instead of buttercream.
If you want a bakery-style, vegan, or gluten-free version—or a mocha cake with ganache instead of buttercream—just tell me 😊
