Mocha Cake Recipe

Those that enjoy coffee will love the delicious flavor of mocha cake. This is a very moist and rich cake that gets a lot of its flavor from cocoa powder and instant coffee. If you want to up the coffee flavor you can add more than 1 tablespoon of instant coffee powder. You could try 2 or 3 tablespoons. After the cake is baked, it is then topped with a mocha frosting. The mocha frosting adds even more coffee flavor to this amazing cake. If you are looking for a very moist and delicious cake, give this one a try. Enjoy.

2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water
Mocha Frosting-
1 cup shortening
1 ½ teaspoons vanilla extract
4 ½ cups confectioners’ sugar
4 tablespoons milk
¾ cup unsweetened cocoa powder
1 tablespoon instant coffee powder
1 cup hot water

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees and grease 2 (9 inch) round cake pans. In a large bowl add flour, sugar, cocoa powder, oil, eggs, buttermilk, baking powder, baking soda, and salt. Dissolve instant coffee in hot water and add it to the mixing bowl. Beat on medium speed for 2 minutes until smooth. The batter will be thin. Pour into prepared cake pans.

Step 2: Bake for 30 to 35 minutes or until a toothpick comes out clean. Remove from the oven and cool for 10 minutes. Remove the cake from the baking pans and finish cooling on wire racks.
Step 3: While the cake is cooling, to make mocha frosting- in a large bowl combine shortening and vanilla extract. Beat in half of the confectioners’ sugar. Blend in 2 tablespoons of milk. Repeat with the other half of the confectioners’ sugar and 2 tablespoons of milk. Mix in half of the cocoa powder. Dissolve 1 tablespoon of instant coffee into 1 cup of hot water. Pour 2 tablespoons of the coffee mixture into the frosting. Mix in the remaining cocoa powder. Add coffee mixture a tablespoon at a time until the frosting has achieved your desired consistency.
Step 4: Fill and frost the cake with mocha frosting.


21 Responses to “Mocha Cake Recipe”

  1. Sasha @ The Procrastobaker — August 13, 2011 @ 1:36 am

    My goodness this looks rich in the best possible way! Dont think it would hinder me in eating far too much of it though 🙂 totally gorrrgeous

  2. Jones — August 13, 2011 @ 3:54 am

    That looks AMAZING. Can’t wait to try it out on hubby!

  3. Mira Marlena — August 14, 2011 @ 9:36 pm

    Oh my,that is one gorgeous cake.Thank you for the recipe!

  4. K.W. — August 15, 2011 @ 7:21 am

    I will definitely try this recipe!!!

  5. AJ — September 9, 2011 @ 9:05 pm

    This cake is fantastic! We made this cake and it turned out to be the perfect slice of chocolate heaven. Your recipe is very easy to follow and well written. Thanks so much for sharing this awesome recipe!! AJ

  6. RonnieMarie — November 23, 2011 @ 11:21 am

    thank you! made this last night and it is delicious, so moist and just perfection 🙂 loved it!

  7. Grace — August 31, 2012 @ 1:38 pm

    Hello! Can I make this into cupcakes? Thanks! Looks delish!

  8. Bobby — September 2, 2012 @ 10:00 pm

    Grace- I would say you could make this recipe into cup cakes but I have never tried it. If you do decide to give it a try, please let everyone know how it turns out. Thanks.

  9. K.S. — November 20, 2012 @ 11:47 pm

    Tried this recipe once and it was definitely a hit. I only had one bite and it was all gone. My friends loved it..Definitely going to make it again and again. thank you for this recipe

  10. Rich — December 15, 2012 @ 10:28 am

    Hi, it looks delicious. Can i use butter instead of shortening? Will it make any difference? And for the buttermilk, any substitution? If ill be using a powdered one, how will I going to use it. thanks – Rich

  11. Bobby — December 16, 2012 @ 9:54 pm

    Rich- I have never tried using butter instead of shortening, if you try it please let everyone know how it turns out. I do not know if the powdered buttermilk will work or not because I have never used it before. Sorry.

  12. Rich — December 23, 2012 @ 4:19 am

    Hi there, among the mocha recipes, this catch my attention coz it seems so easy, not to forget the very delish pic :)What I like about this recipe is that I don’t have to beat my white egg until stiff peak or foamy 🙂

  13. gigi lim — January 5, 2013 @ 5:16 pm

    I’m going to try this recipe later..

  14. Patty — January 15, 2013 @ 4:00 pm

    I made this cake for my special son who is chronically ill and it brought a smile to his face and we have not seen him smile in soooooo long. Thank you for your recipe and my son’s smile.

  15. Mark — January 15, 2013 @ 4:20 pm

    Good morning,
    if I make this on Friday will it still be fresh on Sunday.

    Thank you

    Mark Burton

  16. Bobby — January 15, 2013 @ 9:16 pm

    Mark – I am sorry but I do not know how long it will stay fresh. If you do try it please let everyone know if it stays fresh.

  17. star — February 17, 2013 @ 3:16 am

    i don’t have a buttermilk? any substitute?

  18. wayne — April 14, 2013 @ 11:34 pm

    We made this cake and it is really delicious. We used 1 cup of milk plus 1 tbsp of vinegar instead of buttermilk. We also used butter instead of shortening. We also didn’t have confectioners sugar so we used blended granulated sugar and cornstarch. And it’s perfect!

  19. cathy smith — July 30, 2013 @ 4:32 pm

    Looks super rich. But would love to give it a try anyway.

  20. John — January 23, 2014 @ 9:00 pm

    It seems great can you tell me what kind of buttermilk used in this recipe if liquid or powdered one thank you

  21. Bobby — January 23, 2014 @ 9:17 pm

    It was liquid buttermilk. Enjoy.

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