Super Moist Mocha Cream Cake 13 X 9 Pan or Two 9 Inch Layers
Indulge your sweet tooth with this irresistibly decadent Super Moist Mocha Cream Cake, perfect for a 13x9 pan or two 9-inch layers. This show-stopping dessert combines the bold flavors of rich cocoa and freshly brewed coffee to create a tender, melt-in-your-mouth chocolate cake that’s light yet deeply flavorful. Topped with a luscious, homemade mocha cream frosting—whipped to perfection with hints of powdered sugar and optional espresso powder—this cake is elevated with a creamy, silky finish that’s simply unforgettable. Whether you serve it as a single layer or assemble it into a towering layered masterpiece, this versatile recipe is ideal for birthdays, family gatherings, or any special occasion. Garnish with chocolate shavings for an elegant touch, and watch as it becomes the star of your dessert table! Keywords: mocha cream cake, moist chocolate cake, layered cake recipe, party dessert, coffee-flavored dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Hot brewed coffee
- 1.5 cups Heavy whipping cream
- 0.5 cup Powdered sugar
- 1 teaspoon Instant espresso powder (optional)
- 0.5 cup Chocolate shavings or curls (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease either a 13x9-inch baking pan or two 9-inch round cake pans. Dust the pans with cocoa powder or line with parchment paper to prevent sticking.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well combined.
In a medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Slowly stir in the hot brewed coffee. The batter will become thin, which is normal. Stir until fully incorporated.
Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake(s) from the oven and let cool in the pan(s) for 15 minutes. Then transfer to a wire rack to cool completely.
To make the mocha cream, use a hand or stand mixer to whip the heavy whipping cream on medium speed until soft peaks form. Gradually add the powdered sugar and optional espresso powder, continuing to whip until stiff peaks form.
If making a layered cake, place one cake layer on a serving plate and spread a generous layer of the mocha cream on top. Place the second layer on top and frost the entire cake with the remaining mocha cream. For the 13x9 pan version, simply spread the mocha cream evenly across the top of the cake.
Garnish the cake with chocolate shavings or curls if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 41.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 272 mg | 6% | |
*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.
