Mocha Layer Cake
Indulge in the irresistible combination of coffee and chocolate with this decadent Mocha Layer Cake! Perfect for coffee lovers, this dessert features two rich, moist layers of cocoa-infused sponge made even more flavorful with a splash of brewed coffee. The cake is elevated with a luscious espresso buttercream frosting, blending the creamy sweetness of powdered sugar with the bold intensity of instant espresso. Crafted in just over an hour, this recipe is ideal for birthdays, celebrations, or any occasion that calls for a show-stopping dessert. Garnish with chocolate shavings or a sprinkle of cocoa powder for a bakery-quality finish, and serve chilled to let the flavors shine. Whether you’re hosting a gathering or simply satisfying a craving, this mocha masterpiece is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee (cooled)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons instant espresso powder
- 3 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with a hand or stand mixer for about 2 minutes.
Reduce the mixer speed to low and carefully add the cooled brewed coffee. Mix until the batter is smooth. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened unsalted butter in a large bowl until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid splattering.
Dissolve the instant espresso powder in the heavy cream, then add the mixture to the frosting along with the vanilla extract.
Increase the mixer speed to medium-high and beat the frosting until light and fluffy.
Level the tops of the cooled cakes, if necessary, to ensure even layers.
Place one cake layer on a serving plate and spread an even layer of frosting on top.
Stack the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate the cake as desired, such as with chocolate shavings or a dusting of cocoa powder.
Refrigerate the cake for at least 30 minutes to set the frosting before serving.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 73.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
