Name: Mocha Cake with Coffee Buttercream Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups cake flour; ¾ cup Dutch processed cocoa powder; 1 teaspoon fine sea salt; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 large eggs; 1 cup granulated sugar; 1 cup light brown sugar; ½ cup oil (canola oil recommended); ½ cup sour cream; ½ cup milk; 2 teaspoons instant espresso; 1 cup warm water; 2 teaspoons vanilla extract; 2 tablespoons granulated sugar; 4 tablespoons amaretto (or water); 1½ cups unsalted butter; 3 cups powdered sugar (confectioner’s sugar), sifted; 1½ teaspoons vanilla extract; 1 tablespoon instant espresso; 1 teaspoon warm water

Jump to Recipe· 4.2 from 34 reviews

If you adore the rich combination of chocolate and coffee, you are absolutely going to fall in love with this Mocha Cake with Coffee Buttercream Frosting Recipe. This cake is a perfect balance of deep cocoa flavor mingling effortlessly with the warm, invigorating notes of espresso. Each bite melts in your mouth with moist texture and is topped with a luscious, creamy coffee buttercream that elevates the dessert to a whole new level of indulgence. Whether you’re celebrating a special occasion or just craving something irresistibly delicious, this mocha cake is sure to become a treasured favorite in your baking repertoire.

Ingredients You’ll Need

A smooth, round cake with a light beige cream frosting evenly covering its entire surface, sitting on a simple wooden cake stand. On top, there is a crescent-shaped decoration made of glossy dark brown round candies arranged along one edge, sprinkled with small white flakes around the candies. The background is a soft, light curtain with a subtle pattern, and the surface beneath the stand is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to nailing this delightful Mocha Cake with Coffee Buttercream Frosting Recipe. While the list may look detailed, every component plays an essential role in building layers of flavor, giving the cake its perfect texture, or ensuring the frosting is silky and spreadable. From the rich Dutch processed cocoa to the instant espresso powder, these ingredients work together to create a dessert that’s truly memorable.

2 cups cake flour: Provides the base with a tender crumb structure ideal for cakes.
¾ cup Dutch processed cocoa powder: Adds deep, smooth chocolate flavor and a beautiful dark color.
1 teaspoon fine sea salt: Balances sweetness and intensifies the chocolate notes.
2 teaspoons baking soda: Helps the cake rise perfectly and stay light.
1 teaspoon baking powder: Ensures a gentle lift for an airy texture.
2 large eggs: Bind everything together while enriching the cake.
1 cup granulated sugar: Sweetens the cake without overpowering flavors.
1 cup light brown sugar: Adds moisture and a subtle caramel undertone.
½ cup oil: Keeps the cake moist and tender long after baking.
½ cup sour cream: Contributes tanginess and a velvety smooth texture.
½ cup milk: Moisturizes the batter for softness and lightness.
2 teaspoons instant espresso: Infuses the cake with coffee intensity that pairs beautifully with chocolate.
1 cup warm water: Awakens the cocoa and dissolves the dry ingredients for a silky batter.
2 teaspoons vanilla extract: Enhances all the flavors with its sweet aroma.
2 tablespoons granulated sugar (for simple syrup): Sweetens the soaking syrup that keeps the cake moist between layers.
4 tablespoons amaretto or water (for simple syrup): Adds a hint of almond warmth or keeps it classic with water.
1½ cups unsalted butter (for frosting): Key to a rich and creamy buttercream texture.
3 cups powdered sugar: Sweetens the frosting and creates its fluffy consistency.
1½ teaspoons vanilla extract (for frosting): Brings a fragrant, sweet depth to the buttercream.
1 tablespoon instant espresso (for frosting): Delivers the coffee punch that complements the cake perfectly.
1 teaspoon warm water (for frosting): Helps dissolve the espresso and smooth the buttercream.

How to Make Mocha Cake with Coffee Buttercream Frosting Recipe

Step 1: Prepare the Dry Ingredients

Start by preheating your oven to 338°F (170°C) and preparing two 8-inch cake pans with grease and parchment paper for smooth cake release. In a small bowl, sift together the cake flour, Dutch processed cocoa powder, salt, baking soda, and baking powder. These dry ingredients are the backbone of your cake, so give them a good whisk to ensure even distribution for perfect texture and rise.

Step 2: Mix the Wet Ingredients and Combine

In a large mixing bowl, combine granulated sugar, light brown sugar, oil, sour cream, milk, instant espresso, and vanilla extract. Whisk these together until smooth and fully blended. Gradually add the dry ingredients to this wet mixture, stirring gently until just combined. Avoid overmixing; a few lumps are completely fine to keep your cake tender and light.

Step 3: Bake Your Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. This resting time helps retain moisture and makes the layers easier to frost later.

Step 4: Simple Syrup Soak

While your cakes are cooling, mix granulated sugar and amaretto (or water) in a small bowl until the sugar dissolves completely. This simple syrup will be brushed onto the cake layers to add an extra layer of moistness and a subtle almond or neutral flavor boost that pairs beautifully with the mocha elements.

Step 5: Whip Up the Coffee Buttercream Frosting

In a small bowl, dissolve the instant espresso in warm water and set aside to intensify the flavor. Using a large bowl, cream the unsalted butter until light and fluffy—this will take a few minutes with an electric mixer. Slowly add the sifted powdered sugar, beating continuously. Then, mix in the vanilla extract and espresso mixture until the frosting is silky, smooth, and bursting with coffee flavor.

Step 6: Assemble the Cake

Once your cakes have fully cooled, slice off the domed tops to create flat layers. Using a pastry brush, generously soak each cake layer with the simple syrup to lock in moisture. Place one cake layer on your serving plate or turntable and spread an even layer of coffee buttercream frosting on top. Then, place the second cake layer on top and apply a thin crumb coat over the entire cake. Chill it in the fridge uncovered for about an hour to set this layer, which makes finishing easier.

Step 7: Final Frosting and Decoration

After chilling, cover the cake with the remaining coffee buttercream, spreading it smoothly or with decorative swirls—this is your chance to make it look as beautiful as it tastes. For a finishing touch, decorate with chocolate-covered coffee beans or your favorite chocolate shavings to add texture and elegance.

How to Serve Mocha Cake with Coffee Buttercream Frosting Recipe

A slice of two-layer dark chocolate cake on a white plate, each layer thick and moist with a light cream filling between them. The cake is covered in a smooth light brown frosting on top and sides. On top of the slice, there are small round chocolate-covered nuts or candies scattered near the pointed edge. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate the presentation and flavor experience. Chocolate-covered espresso beans are a classic choice, bringing both crunch and extra coffee intensity. Fresh berries like raspberries or blackberries add a tart contrast, while a light dusting of cocoa powder or a drizzle of chocolate ganache can make your mocha cake truly show-stopping.

Side Dishes

This mocha cake pairs wonderfully with a scoop of vanilla or coffee ice cream to balance out the richness, or a dollop of freshly whipped cream to add lightness. A small glass of amaretto or a strong black coffee can also round out the experience, accentuating the cake’s exquisite coffee flavors.

Creative Ways to Present

Try serving slices on rustic wooden boards for a cozy feel, or on elegant dessert plates garnished with edible flowers for special occasions. Layer small pieces in clear glass jars along with whipped cream for individual servings that look as good as they taste. Hosting a celebration? Consider stacking smaller cakes or cupcakes frosted with this same coffee buttercream for a fun twist.

Make Ahead and Storage

Storing Leftovers

This mocha cake with coffee buttercream frosting keeps beautifully at room temperature when covered tightly with a cake dome or plastic wrap for up to two days. Beyond that, refrigeration is recommended to keep the buttercream firm and maintain freshness, especially in warmer climates.

Freezing

You can freeze the unfrosted cake layers wrapped well in plastic wrap and aluminum foil for up to two months. To freeze a fully assembled frosted cake, place it in the freezer uncovered for an hour to harden the frosting, then wrap securely. Thaw overnight in the refrigerator before serving for best results.

Reheating

Mocha cake is best enjoyed slightly chilled or at room temperature, so reheating is generally unnecessary. If you prefer it warm, gently warm a slice in the microwave for 10-15 seconds — any longer and you risk melting the buttercream and losing the cake’s structure.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

While you can substitute regular cocoa powder, Dutch processed will give a smoother, less acidic chocolate flavor and richer color that’s perfect for this mocha cake.

What if I don’t have amaretto for the simple syrup?

No worries! You can use water instead. The syrup is mainly for moisture; amaretto adds extra flavor but is not essential.

How do I store the frosting if I want to make it ahead?

Store coffee buttercream frosting in an airtight container in the fridge for up to 3 days. Bring it to room temperature and re-whip before frosting your cake for the best texture.

Is it possible to make this cake gluten-free?

Yes, by swapping regular cake flour with a gluten-free flour blend that works for baking, you can adapt this recipe. Just ensure your blend contains xanthan gum for structure.

Can I substitute the instant espresso for brewed coffee?

Instant espresso gives a concentrated coffee flavor without adding liquid. If you use brewed coffee, reduce other liquids slightly to keep the batter balanced and avoid watery texture.

Final Thoughts

This Mocha Cake with Coffee Buttercream Frosting Recipe is one of those magical desserts that instantly feels like a warm hug wrapped in decadent chocolate and coffee flavors. It’s approachable enough for home bakers but impressive enough for any gathering. I truly encourage you to dive into making it and share it with loved ones — it might just become your new go-to celebration cake or simply a comforting treat to enjoy with your afternoon coffee. Happy baking!