Okay, friends, let’s talk cake. Specifically, let’s talk about this amazing, easy mocha coffee cake recipe I’ve been perfecting. Honestly, I’ve always been a bit intimidated by layer cakes. They just seemed…fussy. You know? All those steps, the potential for disaster… But then I realized, why should something so joyful be so stressful? That’s kind of my whole philosophy with “Easy Recipes List” – cooking doesn’t have to be complicated to be incredible. And this cake? It’s proof!
I actually came up with this recipe after a trip to Italy a couple of years ago. I was in Rome, sipping the best cappuccino of my life, and just soaking up the atmosphere. It got me thinking about how perfectly chocolate and coffee go together. I wanted to recreate that feeling at home, and this easy mocha coffee cake recipe was the result. It’s the kind of cake that just makes you happy, you know? It’s perfect for a birthday, a celebration, or honestly, just a Tuesday when you need a little pick-me-up.
Now, I know some recipes call for a million different ingredients and techniques. This isn’t one of them. We’re keeping it simple, focusing on quality ingredients, and making sure the process is straightforward. I’ve seen some complicated mocha cakes out there, and honestly, they just aren’t necessary. This easy mocha coffee cake recipe is all about maximizing flavor with minimal effort. I’ve tweaked it over time, experimenting with different cocoa powders and coffee strengths, and I think I’ve landed on something truly special.
One thing I’ve learned over the years, both from my culinary training at UC and my time as an assistant chef in LA, is that the little things make a big difference. Blooming the cocoa powder in hot coffee? Game changer. Using buttermilk instead of regular milk? Adds so much tenderness. And don’t even get me started on the chocolate-covered espresso beans! They’re not just a garnish; they’re a flavor explosion.
I also want to mention food safety. It’s super important! I have my Food Safety Certification, and I always emphasize proper handling and storage. This cake needs to be refrigerated, especially with the buttercream frosting, to keep everything fresh and delicious. Plus, a chilled cake is just…better, right?
And speaking of delicious, let’s talk about the buttercream. It’s fluffy, it’s creamy, and it has just the right amount of coffee flavor. I’ve tried making mocha buttercream with all sorts of different methods, and this one is the easiest and most reliable. Seriously, you’ll be amazed at how quickly it comes together. I’ve even included a little tip in the recipe about adding more espresso powder if you really want to amp up the coffee flavor. I’m all about customization! This easy mocha coffee cake recipe is a great base for your own creativity.
Easy Mocha Coffee Cake Recipe
This easy mocha coffee cake recipe is perfect for any occasion! It’s a moist, coffee-flavored sponge layered with creamy mocha frosting and glossy chocolate ganache. A delightful treat that’s surprisingly simple to make.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
½ cup unsweetened cocoa powder (40g)
1 cup very hot coffee (240mL)
3 cups all-purpose flour (360g)
2½ cups granulated sugar (500g)
2½ teaspoons baking soda
1½ teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil (240ml)
1 cup whole buttermilk room temperature (240ml)
3 large eggs room temperature
1 tablespoon vanilla extract
2 cups unsalted butter (450g)
2 pounds confectioners sugar (900g)
1 tablespoon cocoa powder
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
3 tablespoons heavy cream
½ teaspoon salt
½ cup dark chocolate chopped (90g)
¼ cup heavy cream (60mL)
½ cup chocolate-covered espresso beans chopped (95g)
Instructions
- Preheat the oven to 350°F. Butter three (9-inch) round cake pans or spray with baking spray, and line the bottoms with parchment paper. (I highly recommend using cake strips for a more even bake.)
- In a medium bowl, sift the cocoa powder. Whisk in the hot coffee until the cocoa is dissolved. Let cool for 10 minutes.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined.
- Pour the mocha mixture into the flour mixture and whisk until fully incorporated.
- Divide the batter evenly among the cake pans.
- Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan.
- Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert them onto a wire rack. Remove and discard the parchment paper.
- In a large bowl, sift together the confectioners’ sugar, salt, cocoa, and espresso powder.
- In the bowl of a stand mixer with the paddle attachment, whip the butter on medium speed for about 5 minutes.
- With the mixer on low speed, gradually beat in the sugar mixture. Add the vanilla and drizzle in the heavy cream while beating. Beat until the frosting is fluffy and easily spreadable.
- Microwave the cream on high for 20 to 30 seconds until very hot but not boiling.
- Place the chopped chocolate in a bowl and pour the hot cream over top. Set aside for a few minutes and whisk together. If there’s a few bits of unmelted chocolate just microwave it for 10 seconds on half power and whisk again.
- Place one cake layer on a cake plate and spread a cup of buttercream on top. Add a swirl of the ganache on top, then a sprinkle of chopped espresso beans. Add the second layer on top and repeat the process. Top with the remaining cake layer and cover the top and side of the cake with buttercream. Chill for 20 minutes.
- Rewarm the remaining ganache for 15 to 20 seconds in the microwave until slightly runny. Transfer it to a piping bag and drip the ganache down the sides of the cake. Drizzle the remaining ganache over the top of the cake, and smooth it out with an offset spatula. Chill until set.
- Pipe dollops of buttercream on the edge using a large closed star tip. Top each dollop with a whole chocolate-covered espresso bean, if you like.
Notes
- Weigh the flour for best results!
- Room temperature ingredients are key.
- A crumb coat is highly recommended.
- Don’t be afraid to adjust the espresso powder to your liking.
Nutrition
- Serving Size: 10 servings
- Calories: 1391kcal
- Sugar: 146g
- Sodium: 749mg
- Fat: 72g
- Saturated Fat: 34g
- Unsaturated Fat: 33g
- Trans Fat: 2g
- Carbohydrates: 183g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 169mg
So there you have it! My easy mocha coffee cake recipe. I really hope you give it a try. And if you do, please let me know how it turns out!❤️
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