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Easy Mocha Cake Recipe with Rich Chocolate Cake and Coffee Buttercream

Easy Mocha Cake Recipe

A tender two-layer chocolate cake made with hot coffee and covered in smooth mocha buttercream. This from-scratch cake serves about 10–12 people and is ideal for birthdays, dinner parties, or relaxed weekend baking.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Chocolate Coffee Cake
  • 1¾ cups (220 g) All-purpose flour
  • ¾ cup (65-75 g) Unsweetened cocoa powder
  • 1¾ cups (350 g) Granulated sugar
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 eggs Large eggs
  • 1 cup (240 ml) Buttermilk
  • ½ cup (120 ml) Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Hot brewed coffee
Mocha Buttercream
  • 1 cup (227 g) Unsalted butter, softened
  • 3½ cups (about 420 g) Confectioners’ sugar, sifted
  • ⅓ cup (30-35 g) Unsweetened cocoa powder
  • 1-2 tablespoons Instant espresso powder or instant coffee
  • 1 tablespoon Hot water
  • 1 teaspoon Vanilla extract
  • 2-4 tablespoons, as needed Heavy cream or milk
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment.
  2. Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
  3. Add the eggs, buttermilk, oil, and vanilla, then mix just until the ingredients are combined.
  4. Gradually stir the hot brewed coffee into the batter. The batter will be thin, which is normal for this moist chocolate cake.
  5. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks and cool completely.
  7. Beat the softened butter until light. Dissolve the instant espresso powder or instant coffee in the hot water, then add it to the butter with the cocoa, vanilla, salt, and about half of the confectioners’ sugar.
  8. Beat in the remaining confectioners’ sugar, adding the cream or milk gradually until the frosting is smooth and spreadable.
  9. Place one cake layer on a serving plate, spread it with frosting, add the second layer, and frost the top and sides.

Notes

Do not frost the cake until the layers are completely cool, or the buttercream may melt and the cake may slide. For a stronger coffee flavor, use the full 2 tablespoons of instant espresso powder in the buttercream. Store the covered cake at room temperature for a short serving period or refrigerate it for longer storage, allowing it to soften before serving.