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Mocha Cake Recipe

Those that enjoy coffee will love the delicious flavor of the 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.


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Mocha Cake Recipe

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  • Total Time: 30 minutes


  • 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


  1. Pre-heat the oven to 350 degrees and grease 2 (9 inches) 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.
  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.
  3. While the cake is cooling, to make the 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.
  4. Fill and frost the cake with mocha frosting.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Thursday 23rd of January 2014

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


Thursday 23rd of January 2014

It was liquid buttermilk. Enjoy.

cathy smith

Tuesday 30th of July 2013

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


Sunday 14th of April 2013

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!


Sunday 17th of February 2013

i don't have a buttermilk? any substitute?


Tuesday 15th of January 2013

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.