Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (400 g) granulated sugar
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 4 tsp instant espresso powder (divided for cake and coffee)
- 1 1/2 tsp baking powder + 1 1/2 tsp baking soda + 1 tsp fine salt
- 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) neutral oil
- 2 tsp vanilla extract (divided between cake and frosting)
- 1 cup (240 ml) very hot brewed coffee
- 1 1/2 cups (340 g) unsalted butter, softened
- 5 cups (600 g) powdered sugar
- 3 tbsp instant espresso powder + 3 tbsp hot water (for frosting)
- 2–4 tbsp heavy cream or milk
- Chocolate-covered espresso beans + cocoa powder for decorating
Do This
- 1. Heat oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment; dust with cocoa.
- 2. Whisk sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt. Beat in eggs, milk, oil, and vanilla. Stir in very hot coffee until batter is thin and smooth.
- 3. Divide batter between pans and bake 22–26 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
- 4. For frosting, beat softened butter until creamy. Add powdered sugar, dissolved espresso, vanilla, salt, and cream; beat until fluffy and spreadable.
- 5. Level cooled cake layers if needed. Place first layer on a stand, spread frosting over top. Repeat with second and third layers.
- 6. Frost sides and top of cake with remaining buttercream, smoothing or swirling as you like.
- 7. Decorate with a light dusting of cocoa powder and chocolate-covered espresso beans. Chill 20–30 minutes before slicing for neat pieces.
Why You’ll Love This Recipe
- Deep chocolate and real coffee flavor are perfectly balanced, so neither one overwhelms the other.
- Moist, tender cake layers stay soft for days, thanks to oil and hot coffee in the batter.
- Simple, approachable coffee buttercream uses pantry ingredients and standard equipment.
- Chocolate-covered espresso beans and cocoa dusting make an impressive bakery-style finish with minimal effort.
Grocery List
- Produce: Optional: fresh berries or mint for serving (not required).
- Dairy: Whole milk, unsalted butter, heavy cream or additional milk, optional buttermilk if you prefer to substitute.
- Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, fine salt, neutral oil (such as canola or sunflower), vanilla extract, brewed coffee (or instant coffee), chocolate-covered espresso beans, cocoa powder for dusting.
Full Ingredients
For the Mocha Cake Layers
- 2 cups (400 g) granulated sugar
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 3/4 cup (75 g) unsweetened cocoa powder (Dutch-process or natural)
- 2 tsp instant espresso powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt or table salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- 1/2 cup (120 ml) neutral oil (such as canola, vegetable, or sunflower)
- 2 tsp pure vanilla extract
- 1 cup (240 ml) very hot freshly brewed coffee
- Or: 1 cup (240 ml) very hot water + 2 tsp instant espresso powder
Optional Coffee Soak (for Extra Mocha Flavor)
- 1/2 cup (120 ml) hot water or hot brewed coffee
- 1 tbsp instant espresso powder
- 2 tbsp (25 g) granulated sugar
- 1 tsp pure vanilla extract
For the Coffee Buttercream
- 1 1/2 cups (340 g) unsalted butter, very soft but not melted
- 5 cups (600 g) powdered sugar, sifted
- 3 tbsp instant espresso powder
- 3 tbsp very hot water or hot brewed coffee (to dissolve espresso)
- 2 tsp pure vanilla extract
- 1/4 tsp fine salt (or to taste)
- 2–4 tbsp heavy cream or whole milk, as needed for consistency
For Decorating
- 1/2 cup (about 90 g) chocolate-covered espresso beans
- 1–2 tbsp unsweetened cocoa powder, for dusting
- Optional: chocolate curls or shaved chocolate for extra garnish
Step-by-Step Instructions
Step 1: Prepare your pans and preheat the oven
Preheat your oven to 350°F (180°C) with a rack in the center. Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment paper circles, then lightly grease the parchment as well.
To help the cakes release cleanly and deepen the chocolate flavor, dust each pan with a little cocoa powder, tapping out any excess. Set the prepared pans aside.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until everything is well combined and no streaks of cocoa remain. Breaking up any lumps now helps ensure a smooth batter later.
If you have a stand mixer, you can do this directly in the bowl of the mixer using the whisk attachment or paddle on low speed for 30 seconds.
Step 3: Add the wet ingredients and coffee
Add the eggs, milk, neutral oil, and vanilla extract to the dry ingredients. Beat on medium speed (or whisk by hand) for about 1 minute, until the mixture looks thick, smooth, and evenly combined. Scrape down the sides and bottom of the bowl.
With the mixer on low speed, slowly pour in the very hot brewed coffee. The batter will become quite thin; this is expected and helps create a very moist cake. Mix just until the coffee is fully incorporated and the batter is smooth. Avoid over-mixing once the coffee is added.
Step 4: Bake the mocha cake layers
Divide the batter evenly among the three prepared pans. The batter is thin, so pouring from a jug or using a ladle is helpful. To even out the layers, you can weigh each pan with a kitchen scale or eyeball by volume.
Bake at 350°F (180°C) for 22–26 minutes, or until the cakes have risen, the tops spring back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Let the cakes cool in the pans on a wire rack for 10–15 minutes. Then gently run a thin knife around the edges, invert each cake onto the rack, peel off the parchment, and allow them to cool completely, at least 45–60 minutes. The cakes must be fully cool before frosting.
Step 5: Make the optional coffee soak
While the cakes cool, prepare the coffee soak (if using). In a small bowl or measuring cup, stir together the hot water or coffee, instant espresso powder, and sugar until the sugar and espresso have fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
This soak is brushed onto the cake layers before filling, adding a gentle, extra coffee flavor and keeping the cake ultra moist. If you prefer less coffee intensity, you can skip this step or use only part of the soak.
Step 6: Prepare the coffee buttercream
In a small bowl, dissolve the instant espresso powder in the hot water or hot coffee, stirring until no granules remain. Set aside to cool slightly; you want it warm, not scorching hot, when it goes into the frosting.
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium speed for 3–4 minutes, until very creamy, pale, and slightly fluffy. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed at first so it does not puff out, then increasing to medium until incorporated.
Once all the powdered sugar is added, pour in the dissolved espresso mixture, vanilla extract, and salt. Beat on medium-high speed for 2–3 minutes, until the buttercream is smooth, fluffy, and light in color. Add 2–4 tablespoons of heavy cream or milk, 1 tablespoon at a time, until you reach a soft, spreadable consistency that holds peaks but is not stiff or greasy.
Step 7: Assemble, frost, and decorate the cake
If the cake layers have domed tops, use a long serrated knife to gently level them so they stack evenly. Brush the cut surfaces with the cooled coffee soak, if using, dividing it evenly among the layers (use a light hand; you do not want soggy cake).
Place the first layer on a cake stand or serving plate, cut side up. Add a generous scoop of coffee buttercream and spread it evenly to the edges, about 1/4–1/2 inch thick. Repeat with the second layer. Top with the third layer, cut side down for a flatter top.
Apply a thin “crumb coat” of buttercream over the top and sides of the cake to seal in crumbs. Chill the cake for 15–20 minutes to set the crumb coat. Then add a thicker, final layer of buttercream, smoothing it with a spatula or cake scraper, or leaving soft swirls for a rustic look.
To finish, lightly dust the top of the cake with cocoa powder using a fine sieve. Arrange chocolate-covered espresso beans in a ring around the edge or in a decorative cluster off-center. Add chocolate curls or shavings if you like. Chill the finished cake for about 20–30 minutes before slicing for the cleanest cuts.
Pro Tips
- Room-temperature ingredients matter: Let the eggs and milk come to room temperature before mixing. This helps the batter emulsify properly and bake up with a tender, even crumb.
- Use very hot coffee: The hot liquid “blooms” the cocoa and espresso, deepening both chocolate and coffee flavor and helping create a moist, almost plush texture.
- Do not over-bake: Pull the cakes as soon as a toothpick shows moist crumbs. Over-baking is the fastest way to dry out an otherwise perfect cake.
- Adjust coffee strength to taste: For a milder mocha, reduce the espresso powder in the cake and frosting by half. For a bolder hit, brush all three layers generously with the coffee soak.
- Chill for clean slices: A brief chill firms up the buttercream, so your knife glides through the layers instead of squishing them.
Variations
- White Chocolate Mocha Cake: Fold 4 oz (115 g) finely chopped white chocolate (melted and cooled) into half of the buttercream, and use that for filling between the layers. Frost the outside with the plain coffee buttercream and decorate as directed.
- Mocha Almond Cake: Replace 1/2 cup (60 g) of the flour with finely ground blanched almonds, and add 1/2 tsp almond extract to the cake batter. Top the finished cake with toasted sliced almonds along with the espresso beans.
- Easy Mocha Sheet Cake: Bake the batter in a 9×13-inch (23×33 cm) pan at 350°F (180°C) for 30–35 minutes. Cool completely, then spread the coffee buttercream over the top, dust with cocoa, and scatter espresso beans for a simpler but equally delicious version.
Storage & Make-Ahead
The assembled cake can be stored, covered, at cool room temperature for up to 1 day, or in the refrigerator for up to 4 days. If refrigerating, let the cake sit at room temperature for 30–45 minutes before serving so the buttercream softens and the flavors come forward.
You can bake the cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap, then in foil, and store at room temperature or refrigerate. Layers also freeze very well for up to 2 months; thaw, still wrapped, in the refrigerator overnight before assembling.
The coffee buttercream can be made up to 3 days ahead and refrigerated in an airtight container. Bring it back to room temperature and re-whip briefly before frosting the cake. Extra slices freeze nicely: wrap individual slices tightly and freeze for up to 2 months; thaw overnight in the fridge or at room temperature for 1–2 hours.
Nutrition (per serving)
Approximate values per slice (1 of 12): about 650–700 calories; 90–95 g carbohydrates; 6–7 g protein; 30–34 g fat; 55–60 g sugar; 2–3 g fiber. Actual values will vary based on specific brands of ingredients, thickness of frosting, and decorations used.
