Mocha Layer Cake

Here’s a rich and indulgent Mocha Layer Cake recipe – soft chocolate cake layers filled and frosted with a creamy mocha buttercream. Perfect for coffee and chocolate lovers

🍰 Mocha Layer Cake

Cake Ingredients (makes 2 or 3 layers)

• 2 cups (250 g) all-purpose flour

• 2 cups (400 g) sugar

• ¾ cup (65 g) unsweetened cocoa powder

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 min)

• ½ cup (120 ml) vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup (240 ml) hot brewed coffee (strong)

Mocha Buttercream Frosting

• 1 cup (230 g) unsalted butter, softened

• 4 cups (500 g) powdered sugar

• ½ cup (40 g) unsweetened cocoa powder

• 1 tsp vanilla extract

• 2–3 tbsp strong brewed coffee (cooled) or espresso

• 2–3 tbsp heavy cream (as needed)

Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

3. Add buttermilk, oil, eggs, and vanilla. Mix until combined.

4. Slowly pour in hot coffee, mixing on low until smooth (batter will be thin).

5. Divide batter into pans and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Let cakes cool completely before frosting.

2. Make the Frosting

1. Beat butter until creamy (about 2 minutes).

2. Add powdered sugar and cocoa gradually.

3. Mix in vanilla and coffee. Adjust consistency with cream until fluffy and spreadable.

3. Assemble the Cake

1. Level cooled cake layers if needed.

2. Spread frosting between each layer.

3. Frost outside of cake and smooth with a spatula.

4. Optional: decorate with chocolate shavings, cocoa dusting, or a drizzle of ganache.