Indulge in this rich and velvety Mocha Cake, where deep chocolate meets a hint of espresso for an unforgettable flavor.
Packed with high-quality fats from butter and oil, a touch of protein from eggs, and fiber from cocoa, it’s a satisfying dessert that feels decadent yet manageable.
Perfect for everyday baking, special occasions, or a quick sweet treat.
Easy Homemade Mocha Cake
Equipment
- 3 × 9-inch cake pans
- Cake strips (optional, for even baking)
- Stand mixer with whisk and paddle attachments
- Parchment paper
- Offset spatula
- Microwave-safe bowl or double boiler (for ganache)
Ingredients
For the Cake:
- ½ cup 40 g unsweetened cocoa powder
- 1 cup 240 mL very hot coffee
- 3 cups 360 g all-purpose flour
- 2½ cups 500 g granulated sugar
- 2½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 1 cup 240 mL vegetable oil
- 1 cup 240 mL whole buttermilk, room temperature
- 3 large eggs room temperature
- 1 tbsp vanilla extract
For the Mocha Buttercream:
- 2 cups 450 g unsalted butter
- 2 lb 900 g confectioners’ sugar
- 1 tbsp cocoa powder
- 1 tbsp instant espresso powder
- 1 tbsp vanilla extract
- 3 tbsp heavy cream
- ½ tsp salt
For the Ganache:
- ½ cup 90 g chopped dark chocolate
- ¼ cup 60 mL heavy cream
For Assembly:
- ½ cup 95 g chocolate-covered espresso beans, chopped
Instructions
- Prepare Your Cake Pans: Before you begin, preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans thoroughly with butter or non-stick spray, then line the bottoms with parchment paper for an easy release. If you have cake strips, wrap them around the pans—this ensures the cakes bake evenly without doming. Set the pans aside while you prepare the batter.
- Make the Cocoa-Coffee Mixture: In a medium mixing bowl, sift ½ cup of unsweetened cocoa powder to remove lumps. Pour in 1 cup of very hot coffee and whisk until smooth and fully incorporated. Let this mixture rest for 10 minutes to cool slightly—it will serve as the liquid base for your cake and infuse it with a deep mocha flavor.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2½ cups of granulated sugar, 2½ teaspoons of baking soda, 1½ teaspoons of baking powder, and 1 teaspoon of salt. Ensure all ingredients are evenly distributed. This creates a balanced structure for the cake and ensures the leavening agents activate properly during baking.
- Mix the Wet Ingredients: Into the cooled cocoa-coffee mixture, add 1 cup of vegetable oil, 1 cup of room-temperature buttermilk, 3 large eggs, and 1 tablespoon of vanilla extract. Whisk thoroughly until fully combined. The result should be a smooth, velvety mocha liquid, free of lumps and ready to marry with the dry ingredients.
- Combine Wet and Dry Mixtures: Gradually pour the wet mocha mixture into the bowl of dry ingredients. Using a whisk or a rubber spatula, gently fold the ingredients together until no streaks of flour remain. Be careful not to overmix; overmixing can create a dense cake. Your batter should be slightly thick but pourable, with a rich chocolate-coffee aroma.
- Divide the Batter Into Pans: Evenly distribute the batter among the three prepared cake pans. Tap each pan lightly on the counter to release any trapped air bubbles. Smooth the tops with an offset spatula to create an even surface. If using cake strips, the batter will now bake more evenly, reducing domed tops and cracks.
- Bake the Cakes: Place the cake pans in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Check after 20 minutes—if your oven has uneven heat, rotate the pans to ensure even baking. The cakes should feel springy to the touch and slightly pull away from the edges of the pans.
- Cool the Cakes: Allow the cakes to cool completely in the pans for about 15 minutes. Run a thin knife along the edges to loosen them, then invert each cake onto a wire rack. Carefully peel off the parchment paper. Let the cakes cool fully before frosting, as frosting warm cakes can cause it to melt or slide.
- Prepare the Mocha Buttercream: In a large bowl, sift together 2 pounds of confectioners’ sugar, 1 tablespoon cocoa powder, 1 tablespoon instant espresso powder, and ½ teaspoon salt. In a stand mixer fitted with a paddle attachment, beat 2 cups of unsalted butter on medium speed for 5 minutes until pale and fluffy. Gradually add the sugar mixture on low speed, then incorporate 1 tablespoon vanilla extract and 3 tablespoons heavy cream. Beat for another 3–5 minutes until smooth, light, and spreadable.
- Prepare the Ganache: Place ½ cup of chopped dark chocolate in a heatproof bowl. Heat ¼ cup of heavy cream in a microwave for 20–30 seconds until very hot but not boiling. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften the chocolate. Whisk gently until smooth and glossy. If small chocolate pieces remain, microwave for 10 more seconds on half power and whisk again. Keep warm for later use.
- Assemble the Cake Layers: Place the first cake layer on your serving plate or cake board. Spread about 1 cup of mocha buttercream evenly over the top. Drizzle a swirl of ganache on top of the buttercream and sprinkle a few chopped chocolate-covered espresso beans. Repeat with the second layer, then top with the third cake layer. Cover the entire cake with a thin crumb coat of buttercream and chill for 20 minutes to stabilize.
- Apply Final Frosting: After chilling, frost the top and sides of the cake with the remaining buttercream. Use a spatula to smooth the surfaces evenly. Ensure that the cake looks neat and ready for decoration.
- Create Ganache Drip: Rewarm any remaining ganache for 15–20 seconds in the microwave until slightly runny. If too thick, add 1–2 tablespoons of heavy cream to adjust consistency. Pour or pipe the ganache around the edges of the cake, letting it drip naturally down the sides. Drizzle the remaining ganache on top and smooth lightly with an offset spatula.
- Decorate and Finish: For a finishing touch, pipe dollops of buttercream around the top edges using a large closed star tip. Place a whole chocolate-covered espresso bean on each dollop. Chill the cake until the ganache sets completely. This will create a polished, café-style finish perfect for serving.
- Serving Suggestion: Slice with a sharp knife for clean layers. Serve slightly chilled or at room temperature with coffee or milk for a perfectly indulgent experience. This cake stores well in the refrigerator for 3–4 days and can even be lightly warmed before serving for a softer texture.
Notes
- Always weigh flour for accuracy to avoid a dry cake. If you don’t have a scale, spoon flour into a measuring cup and level with a knife.
- Use room-temperature ingredients for smoother mixing and a more consistent batter.
- Add a crumb coat before frosting to trap crumbs and stabilize the layers for a clean finish.
- Adjust espresso powder in the buttercream to taste for a stronger or subtler coffee flavor.
- Warm ganache slightly and add cream if needed to get the perfect drip consistency.
- This recipe makes three 9-inch layers; scale accordingly if using different pan sizes.
Chef’s Secrets For Perfect Cake
To achieve the ideal Mocha Cake, pay attention to temperature and timing.
Using room-temperature eggs, buttermilk, and butter ensures smooth incorporation and a tender crumb.
Coffee enhances the chocolate flavor but must be hot enough to dissolve the cocoa, then cooled to avoid cooking the eggs.
For even baking, cake strips around the pans prevent doming and cracking.
When frosting, a crumb coat is essential to trap loose crumbs and stabilize layers, creating a professional finish.
Finally, always whisk ganache gently and adjust with cream for a glossy, flowing drip.
Serving Suggestions To Impress Guests
Mocha Cake is a versatile dessert that pairs beautifully with coffee, milk, or even a scoop of vanilla ice cream.
For a brunch or afternoon tea, serve slices on elegant plates with fresh berries for a pop of color.
You can also garnish with shaved chocolate, cocoa dusting, or edible gold for special occasions.
For a simpler approach, a few whole chocolate-covered espresso beans on each slice adds texture and visual appeal while reinforcing the mocha flavor.
Storage Tips To Keep Fresh
This cake stores best in the refrigerator for up to 4 days.
Cover it loosely with plastic wrap or keep it in an airtight container to prevent the buttercream from drying out.
Ganache drips may soften slightly in the fridge, but they regain firmness at room temperature.
For longer storage, individual slices can be wrapped tightly in plastic and frozen for up to 2 months.
Thaw in the refrigerator overnight before serving, then let sit at room temperature for 20–30 minutes to restore optimal texture and flavor.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the layers a day or two in advance. Store them tightly wrapped in plastic wrap at room temperature or in the refrigerator.
Assemble and frost just before serving for the freshest presentation.
2. Can I substitute regular coffee with decaf?
Absolutely. Decaf coffee works perfectly and keeps the flavor profile while reducing caffeine content. Ensure it’s hot when mixing with cocoa powder to dissolve evenly.
3. Is it possible to make this cake gluten-free?
Yes, you can replace the all-purpose flour with a 1-to-1 gluten-free flour blend. Check that your blend contains xanthan gum for structure.
Baking times may vary slightly, so watch the cake for doneness.
4. How do I get a smooth ganache drip?
The key is temperature and consistency. Slightly warm the ganache and test it on the edge of a tall glass or bowl before applying to the cake.
If too thick, add a small amount of cream; if too thin, let it cool a few minutes to thicken.
5. Can I adjust the sweetness of the buttercream?
Yes, you can reduce the confectioners’ sugar slightly or add a pinch of salt to balance the sweetness.
Taste as you go and adjust gradually to maintain the desired texture and spreadability.
