Description
Perfect for birthdays, dinner parties, or coffee-themed celebrations, this mocha coffee cake with espresso buttercream is rich and flavorful.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup brewed espresso (cooled)
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tbsp instant espresso powder
- Dark chocolate shavings (for topping)
Instructions
- Preheat oven to 350°F and prepare three 8-inch pans.
- Whisk flour, cocoa, baking powder, baking soda, and salt.
- Beat eggs and sugar, then add buttermilk, oil, vanilla, and espresso.
- Stir in dry ingredients until just combined.
- Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Beat butter until fluffy, add powdered sugar and espresso powder to make frosting.
- Layer cake with espresso buttercream and smooth the sides.
- Pipe swirls on top and sprinkle with chocolate shavings.
- Chill cake for 30 minutes before slicing and serving.
Notes
- Use fresh espresso for best flavor or instant if needed.
- Chill buttercream if it’s too soft to work with.
- Use high-quality cocoa for a rich base.
- Let cake come to room temp before serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg