If you love coffee and chocolate, this mocha cake is your dream dessert. In this article, you’ll get a step-by-step guide to make a perfectly balanced mocha cake with rich chocolate layers, a fluffy mocha buttercream frosting, and a glossy dark chocolate ganache. We’ll walk you through the best ingredients, tips for flawless layers, and expert-level decorating plus a few fun facts about what makes mocha so irresistible.
Let’s begin with the story behind this crowd-pleasing cake, and why it’s become one of my family’s most-requested desserts.
Table of Contents
Table of Contents
Mocha Cake Recipe – Ultimate Coffee Dessert with Ganache (2025)
Rich, fudgy mocha cake layered with espresso-kissed buttercream and glossy dark chocolate ganache. Topped with espresso beans for a decadent finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup unsweetened cocoa powder (40g)
- 1 cup very hot coffee (240mL)
- 3 cups all-purpose flour (360g)
- 2½ cups granulated sugar (500g)
- 2½ teaspoons baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil (240ml)
- 1 cup whole buttermilk room temperature (240ml)
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
-
For the Buttercream:
- 2 cups unsalted butter (450g)
- 2 pounds confectioners sugar (900g)
- 1 tablespoon cocoa powder
- 1 tablespoon instant espresso powder
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
- ½ teaspoon salt
For the Ganache:
- ½ cup dark chocolate chopped (90g)
- ¼ cup heavy cream (60mL)
For the Assembly:
- ½ cup chocolate-covered espresso beans chopped (95g)
Instructions
For the Cake Layers:
-
Preheat the oven to 350°F. Butter three (9-inch) round cake pans or spray with baking spray, and line the bottoms with parchment paper. (I highly recommend using cake strips for a more even bake.)
-
In a medium bowl, sift the cocoa powder. Whisk in the hot coffee until the cocoa is dissolved. Let cool for 10 minutes.
-
Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
-
To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the mocha mixture into the flour mixture and whisk until fully incorporated. Divide the batter evenly among the cake pans.
-
Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert them onto a wire rack. Remove and discard the parchment paper.
For the Mocha Buttercream:
-
In a large bowl, sift together the confectioners’ sugar, salt, cocoa, and espresso powder. (If you want the buttercream to have a stronger espresso taste, add as much as you would like!)
-
In the bowl of a stand mixer with the paddle attachment, whip the butter on medium speed for about 5 minutes.
-
With the mixer on low speed, gradually beat in the sugar mixture. Add the vanilla and drizzle in the heavy cream while beating. Beat until the frosting is fluffy and easily spreadable.
For the Ganache:
-
Microwave the cream on high for 20 to 30 seconds until very hot but not boiling. Place the chopped chocolate in a bowl and pour the hot cream over top. Set aside for a few minutes and whisk together. If there’s a few bits of unmelted chocolate just microwave it for 10 seconds on half power and whisk again. If your kitchen is cool, hold the ganache warm over a double boiler or set in a warm water bath.
For the Assembly:
-
Spread about 1 cup of buttercream on the first layer, add a swirl of the ganache on top, then a sprinkle of chopped espresso beans. Add the second layer on top and repeat the process. Top with the remaining cake layer and cover the top and side of the cake with buttercream. Chill for 20 minutes.
-
To make the ganache drip on top of the cake, rewarm the remaining ganache for 15 to 20 seconds in the microwave until slightly runny. (You may need to add an additional tablespoon or two of cream.) Transfer it to a piping and drip the ganache down the sides of the cake. Drizzle the remaining ganache over the top of the cake, and smooth it out with an offset spatula. Chill until set.
-
Pipe dollops of buttercream on the edge using a large closed star tip. Top each dollop with a whole chocolate-covered espresso bean, if you like.
Notes
- Weigh the flour to avoid accidentally using too much, which will cause the mocha cake to turn out dry. A kitchen scale is your best bet, but if you don’t have one, fluff the flour in its container, spoon it into a measuring cup, and level off the top with a knife.
- Use room temperature ingredients. Set the refrigerated ingredients out in advance so they can come to room temperature, which makes them easier to blend with the other ingredients.
- Add a crumb coat: This cake is exceptionally moist with a soft texture. I recommend coating the cake with a very thin layer of frosting (a crumb coat) and then refrigerating it for 20 minutes to firm up. Once chilled, ice the cake with the remaining frosting. This keeps cake crumbs out of your final presentation, and the layers won’t shift at all while decorating.
- If you want to decorate the cake with additional piped icing, make 1.25 or 1.5 times the amount of mocha buttercream.
- For a pretty ganache drip down the sides of the cake, you may need to add an additional 1 to 2 tablespoons of warm heavy cream to the remaining ganache (after using it between the cake layers). Different brands of chocolate may melt in a looser or thicker way, so adjust it as needed with cream. Rewarm the ganache with the cream in the microwave or whisk the ganache over the double-boiler until smooth and the cream is combined. To make the drip, test in one spot of the cake or on the rim of a tall glass to be sure that it is the right consistency and not so thick it won’t drip or too thin that it runs to the bottom.
Nutrition
- Serving Size: 1 slice
- Calories: 1391
- Sugar: 146g
- Sodium: 749mg
- Fat: 72g
- Saturated Fat: 34g
- Unsaturated Fat: 33g
- Trans Fat: 2g
- Carbohydrates: 183g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 169mg
Why I Bake This Mocha Cake for Every Coffee Lover
When Chocolate and Coffee Collide In the Best Way
Hi! I’m Lina, a mom from just outside Asheville, NC, and this mocha cake is the kind of dessert that reminds me why I fell in love with baking in the first place. The first time I made it, my youngest had just discovered her love for espresso don’t worry, just the flavor! So I set out to create a mocha cake that wasn’t too sweet but still rich and impressive enough for her birthday.
That first attempt? A bit of a mess. My ganache was too thick, my buttercream too soft, and the cake layers baked unevenly. But after a few tweaks blooming the cocoa powder in hot coffee, switching to Dutch-process cocoa, and using cake strips for level layers I finally nailed it.
Now, this mocha cake is my go-to whenever friends come over for dinner. The scent alone pulls everyone into the kitchen. And when I slice into those deep chocolate layers and the ganache slowly drips down the sides, it’s a showstopper every single time.
Mocha Cake That’s All About Balance
This mocha cake recipe is all about contrast and harmony. The rich chocolate cake layers are light but fudgy, thanks to hot coffee and buttermilk. The buttercream is silky with just the right coffee note not overpowering, just enough to remind you it’s mocha. And the dark chocolate ganache drip? That glossy finish turns a homemade cake into something elegant enough for a celebration.
Want to take it up a notch? Top each swirl of frosting with chocolate-covered espresso beans. That crunch, paired with the fluffy buttercream, is next-level good. You’ll find this cake’s flavor profile strikes the perfect line between indulgent and refined like a luxurious espresso dessert but in cake form.
If you’re also a fan of layered cakes, you might enjoy this Strawberry Tres Leches Cake or the Neiman Marcus Cake for more decadent dessert inspiration. Both are reader favorites on the site!
Bake the Perfect Mocha Cake Layers
Cocoa Powder, Coffee, and the Secret to Fudgy Cake
To make a truly unforgettable mocha cake, you’ve got to start with bold flavor. The combination of Dutch-processed cocoa powder and hot brewed coffee is essential it blooms the cocoa, intensifying its chocolate depth while adding a subtle roasted coffee background.
Whether you use natural cocoa or Dutch-process, the coffee helps lift the chocolate flavor, not mask it. Make sure the coffee is hot when whisked into the cocoa to release all those bitter-sweet compounds. And yes, it works just as beautifully with decaf if you’re serving kids or avoiding caffeine.
Oil is another secret weapon here. Vegetable oil, not butter, keeps the crumb incredibly moist even days later. Paired with whole buttermilk, which tenderizes and adds richness, you get a soft, almost fudge-like texture that doesn’t feel heavy. No dry cake here just rich, moist layers that melt in your mouth.
Curious about how coffee and chocolate enhance each other? This is the same reason Protein Brownies often include espresso powder or brewed coffee they deepen the cocoa’s flavor and give that “can’t-stop-at-one-bite” intensity.
Easy Technique for Flat, Even Layers
Flat, even cake layers aren’t just pretty they’re essential for stacking a stable cake. Use cake strips to prevent doming by keeping the outer edge of the pan cool. You can buy them or make your own with damp kitchen towels wrapped in foil.
When mixing the batter, be sure to:
- Let the cocoa/coffee mixture cool before adding eggs.
- Use room-temperature eggs and buttermilk to help everything blend evenly.
- Don’t overmix after combining wet and dry ingredients just whisk until smooth.
Once baked, let the layers cool completely before frosting. Rushing this step can melt your buttercream and cause slipping. For guaranteed success, chill the cake layers after removing them from the pans.
You can even prep the cake ahead of time and freeze the layers wrapped tightly just thaw before assembling.
And if you’re looking for a similarly indulgent chocolate treat, don’t miss the Dubai Chocolate Strawberries they’re a mocha cake’s perfect party partner.
Frost, Fill, and Finish: Building the Ultimate Mocha Cake
The Best Mocha Buttercream for a Balanced Bite
The star of this cake, hands down, is the mocha buttercream. It’s creamy, light, and has just the right kick of espresso flavor. Here’s the trick: you don’t want it too bitter or too sweet. Start by sifting together powdered sugar, cocoa powder, instant espresso powder, and salt. This not only prevents lumps but evenly distributes flavor.
Then whip unsalted butter for a solid five minutes until pale and airy. Slowly beat in the dry ingredients, drizzle in vanilla and heavy cream, and watch the transformation into smooth, pipeable perfection. Want a stronger coffee kick? Feel free to add extra espresso powder to taste.
If you’ve tried the Jaffa Cakes Cake before, you know that a well-balanced frosting is what elevates a cake. This mocha version holds its own with a buttery texture that won’t slide off or overpower the cake.
Layer, Drip, and Decorate Like a Pro
Start by placing one cooled cake layer on your stand or plate. Spread a generous cup of mocha buttercream across the top, swirl in a spoonful of ganache, and sprinkle chopped chocolate-covered espresso beans for crunch. Repeat with the next layer, and then finish with the top cake layer.
Once the layers are stacked, apply a thin crumb coat to seal everything in. Chill for 20 minutes, then frost the whole cake with the remaining buttercream. If you’re feeling fancy, make 1.5x the frosting recipe to have extra for piping decorative swirls on top.
For the ganache drip, rewarm your mixture until it’s runny but not hot. Use a piping bag (or spoon) to gently drip ganache down the cake’s sides. Then smooth the top with an offset spatula. Chill again to set the drip.
Want bonus wow factor? Add swirls of buttercream on top and place whole espresso beans on each. The contrast between silky frosting and crunchy bean makes every bite better.
Looking for a high-protein dessert pairing? These Cottage Cheese Chocolate Mousse Cups are a great bite-sized option to serve alongside the cake for variety.
Final Tips for the Best Mocha Cake
- Weigh your flour don’t scoop. It prevents dense or dry texture.
- Always use room temperature ingredients for better mixing.
- Chill the cake before adding the final frosting layer to avoid shifting layers.
- Test ganache drip on a glass before pouring to ensure it’s the right consistency.
- For longer shelf life, store in an airtight container in the fridge, then bring to room temp before serving.
If you’re inspired to try more rich desserts after this one, don’t miss our crowd-pleasing Strawberry Matcha Latte or the bold and fiery Lava Chicken for a sweet and spicy meal combo.
Conclusion
This mocha cake recipe is more than a dessert it’s an experience. With its moist chocolate layers, fluffy coffee-kissed buttercream, and that luxurious ganache drip, it’s a celebration-worthy treat that brings together two of the world’s best flavors: chocolate and coffee. Whether you’re making it for a birthday, a dinner party, or just because you won’t regret a single bite.
For more recipes follow lina on Facebook and Pinterest.
Mocha Cake FAQs & Smart Substitutions
What Kind of Cocoa Powder Should You Use?
For a bold, intense chocolate flavor in mocha cake, go with Dutch-processed cocoa powder. It has a smoother, less acidic profile that pairs beautifully with coffee. However, natural unsweetened cocoa powder also works it will give your cake a slightly more bitter, classic cocoa edge. If you’re a fan of chocolate-forward cakes like the Cloud Cake, Dutch-process will feel familiar.
What’s the Best Frosting for Mocha Cake?
Mocha buttercream is the classic choice it complements both the chocolate and coffee notes. But if you prefer a lighter feel, you can switch to a coffee whipped cream or even a cream cheese espresso frosting for a tangy twist. If you’d rather avoid caffeine, simply skip the espresso powder in the buttercream. Need more creamy inspo? This Churro Cheesecake has a smooth cinnamon filling that pairs well with coffee desserts.
What Is Mocha Cake Made Of?
At its core, mocha cake is made with:
Flour, cocoa powder, and leavening agents for structure
Hot coffee to bloom cocoa and deepen chocolate flavor
Oil and buttermilk for moisture
Eggs and vanilla for richness
A mocha buttercream frosting made with butter, espresso powder, cocoa, and powdered sugar
Optional ganache and espresso beans for topping
Is Mocha a Coffee or Chocolate?
Mocha is a flavor combo traditionally, it’s coffee mixed with chocolate. In baking, “mocha” typically means recipes that use both brewed coffee (or espresso) and cocoa powder. It’s the best of both worlds.
What is cake moka?
“Cake moka” is simply the French way of referring to a mocha cake usually layered with espresso-flavored buttercream and often used in patisserie.
What is a mocha made of?
A mocha drink blends espresso, steamed milk, and chocolate syrup. That flavor profile inspired mocha cake: chocolate + coffee = magic.
Why is it called mocha?
The term “mocha” originates from the Yemenite port city of Mocha, famous for exporting coffee beans with a naturally chocolatey undertone.
How do you make a mocha?
To make a classic mocha drink: combine 1 shot espresso, 1 tablespoon cocoa or chocolate syrup, and steamed milk. For mocha cake, you bloom cocoa in coffee for a similar effect.
Hi, I’m Lina! I’m a 43-year-old home cook and mom of two, serving up easy, soul-hugging recipes for real-life families. Join me for delicious and reliable baking recipes. Everything from cakes, brownies, cheese cake and cookies to bars, quick breads, and more. Every recipe is tested, perfected, and made to inspire confidence in your kitchen. Happy baking!