Mocha Layer Cake

Here’s a rich and indulgent Mocha Layer Cake ☕🍫🎂 — soft chocolate cake layers with a smooth mocha (coffee-chocolate) buttercream.

🍴 Ingredients (3-layer 8-inch cake)

For the Cake:

• 2 cups all-purpose flour

• 2 cups sugar

• ¾ cup unsweetened cocoa powder

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 1 cup buttermilk (room temp)

• ½ cup vegetable oil

• 2 large eggs (room temp)

• 2 tsp vanilla extract

• 1 cup hot brewed coffee (strong, freshly brewed)

For the Mocha Buttercream:

• 1 cup (2 sticks) unsalted butter, softened

• 8 oz cream cheese (softened, optional for extra creaminess)

• 4 cups powdered sugar (sifted)

• ½ cup unsweetened cocoa powder

• 2 tbsp instant espresso powder (dissolved in 2 tbsp hot water)

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream (as needed for consistency)

👩‍🍳 Instructions

1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch).

2. In a large bowl, whisk 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 (batter will be thin). Mix well.

5. Divide evenly between pans and bake 28–32 minutes, until a toothpick comes out clean.

6. Cool cakes in pans 10 minutes, then remove and let cool completely.

2. Make the Mocha Buttercream

1. Beat butter (and cream cheese, if using) until creamy.

2. Add cocoa powder, espresso mixture, and vanilla. Mix well.

3. Gradually beat in powdered sugar, 1 cup at a time.

4. Add cream as needed for smooth, spreadable frosting.

3. Assemble the Cake

1. Place one cake layer on a serving plate. Spread frosting evenly.

2. Repeat with second and third layers.

3. Frost the top and sides with remaining buttercream.

4. Decorate (Optional)

• Sprinkle cocoa powder, shaved chocolate, or chocolate-covered espresso beans on top.