Chocolate Cake with Mocha Buttercream Frosting

Every celebration needs a showstopper, and nothing fits that bill better than Chocolate Cake with Mocha Buttercream Frosting. Imagine gathering loved ones around a beautifully decorated cake, the air filled with the rich aroma of chocolate and coffee. This cake isn’t just a dessert; it’s a heartfelt creation that often accompanies my fondest memories, from birthdays to cozy family get-togethers. When I take that first bite, I’m transported back to my childhood kitchen, where the excitement of baking always filled the air. The deep, moist layers of chocolate cake paired with the smooth, velvety mocha frosting create a harmony that’s hard to resist. It’s a cake that not only satisfies your cravings but also warms your heart.

Ingredients for Chocolate Cake with Mocha Buttercream Frosting

The ingredients for this cake are carefully selected to create an incredible flavor and texture. The main players are the granulated sugar and light brown sugar, which work together to give a wonderful sweetness and moisture. Cocoa powder brings in the rich chocolate flavor, while sour cream and whole milk ensure that the cake remains delectably moist. The espresso powder in both the cake and frosting gives an added depth that complements the chocolate perfectly.

• 1 and 1/2 cups (298g) granulated sugar – Provides sweetness and moisture to the cake.
• 1/2 cup (106g) light brown sugar packed – Adds a hint of caramel flavor and complements the granulated sugar.
• 2 cups (240g) all-purpose flour – The foundation of the cake, providing structure.
• 1 cup (84g) Dutch-process cocoa powder – Infuses the cake with deep chocolate flavor.
• 1 and 1/2 teaspoons baking soda – Acts as a leavening agent to help the cake rise.
• 1/2 teaspoon salt – Balances the sweetness and enhances flavors.
• 4 large eggs room temperature – Provides structure and richness to the cake.
• 1 cup (227g) full-fat sour cream room temperature – Contributes to the moist texture of the cake.
• 1/2 cup (113ml) whole milk room temperature – Adds moisture and aids in mixing the batter.
• 3/4 cup (170ml) vegetable oil – Ensures the cake remains tender and moist.
• 2 teaspoons vanilla extract – A hint of vanilla enhances the flavor profile.
• 1 cup (227ml) hot water – Activates the cocoa powder, deepening the chocolate flavor.
• 2 teaspoons DeLallo instant espresso powder – Elevates the chocolate flavors with subtle coffee notes.
• 1 and 1/2 cups (340g) unsalted butter room temperature – The base for a creamy, rich frosting.
• 3 and 1/4 cups (371g) confectioners’ sugar sifted – Sweetens and thickens the frosting.
• 1/4 teaspoon salt – Balances the sweetness in the frosting.
• 3 tablespoons (42ml) milk – Adjusts the consistency of the frosting.
• 6 ounces quality white chocolate chopped, melted, and cooled for 10 minutes – Adds a unique richness to the frosting.
• 4 teaspoons DeLallo instant espresso powder – Intensifies the mocha flavor in the frosting.
• Chocolate shavings for decor – Adds a beautiful finishing touch and enhances visual appeal.

Chocolate Cake with Mocha Buttercream Frosting Instructions

Making this cake is a labor of love, and I promise the end result is worth every step. From preparing the rich batter to whipping up the creamy frosting, each part is a joy. Let’s dive into the detailed steps!

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. Generously spray the sides and the bottom of the pan with nonstick cooking spray, then set it aside.
2. In a large mixing bowl, combine granulated sugar, light brown sugar, all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Mix on low speed until all the dry ingredients are thoroughly combined. If you find any large clumps, don’t hesitate to use your hands to break them up!
3. In another bowl, mix the eggs, sour cream, whole milk, vegetable oil, and vanilla extract until completely incorporated.
4. Pour the wet mixture into your dry ingredients. Stir gently until just combined. It’s okay if the batter is thick; just ensure not to over mix. Overmixing can lead to a dense cake.
5. In a large measuring cup, combine hot water and espresso powder. This mixture will further enhance the chocolate flavor. Allow it to sit for a minute before gently whisking until completely smooth.
6. Pour the hot water mixture into the cake batter and gently fold it in. You’ll notice that the batter becomes quite thin; this is normal, so don’t worry!
7. Pour the batter into the prepared pan and bake in your preheated oven for about 35 minutes. To check for doneness, insert a wooden toothpick or cake tester in the center. It should come out clean or with just a few moist crumbs.
8. Once baked, let the cake cool in the pan for about 10 minutes. After that, invert the cake onto a cooling rack to cool completely. This step is crucial for allowing the cake to firm up before frosting.
9. Now, for the frosting! In a bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the unsalted butter on medium speed until it’s completely smooth and creamy.
10. Reduce the speed to low and gradually add the confectioners’ sugar, mixing until well combined. The frosting should be smooth and creamy at this point.
11. Add in the salt and milk, beating until smooth and fluffy.
12. In another bowl, mix instant espresso powder with the melted white chocolate until smooth. Scrape this mixture into the frosting and beat everything together until well incorporated.
13. Once all ingredients are well-mixed, increase the speed to medium-high and beat for about one minute until fluffy.
14. Spread the frosting generously over the top and sides of the cooled cake. If you’re feeling fancy, sprinkle it with chocolate shavings for that extra touch.
15. Allow the frosting to set for about 20 minutes before slicing and serving. Enjoy your delicious creation!

Ways to Adapt This Recipe

If you’re looking to make this recipe even more enjoyable, here are some tips to adapt and personalize it to your taste:

• Storage: Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
• Freezing: You can freeze the cake layers wrapped tightly in plastic wrap for up to three months. Frost after thawing for the best results.
• Pairing: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
• Flavor Variations: For a twist, add a teaspoon of almond extract to the batter or try flavored coffee in place of espresso.
• Cake Size: You can use this recipe to make cupcakes instead. Just reduce the bake time to about 18 to 20 minutes.
• Decoration: Top with fresh berries or a drizzle of chocolate ganache for an elegant presentation.

Perfect Pairings for Chocolate Cake with Mocha Buttercream Frosting

This delectable cake can be paired with various delightful accompaniments for a complete dessert experience:

• Fresh Berries: Serve slices alongside fresh strawberries or raspberries for a burst of tartness that complements the richness of the cake.
• Ice Cream: Vanilla or coffee-flavored ice cream pairs wonderfully with the chocolatey goodness.
• Whipped Cream: A light dollop of freshly whipped cream adds a creamy texture that balances the cake’s density.
• Coffee: Brew a fresh cup of coffee or espresso to amplify the mocha flavors of the frosting.
• Celebratory Occasions: This cake is perfect for birthdays, anniversaries, or any special gathering where you want to impress your guests.
• Seasonal Decor: Consider decorating the cake with seasonal fruits or themed decorations during holidays for a festive look.

FAQ

Conclusion

This Chocolate Cake with Mocha Buttercream Frosting is truly a delightful treat that combines rich flavors and wonderful textures. It’s a cake that not only satisfies the sweet tooth but also evokes joy and warmth during any gathering. I encourage you to give this recipe a try and share it with your loved ones. You’ll create lasting memories and perhaps start a new tradition around this decadent dessert!

Chocolate Cake with Mocha Buttercream Frosting

Indulge in the ultimate dessert experience with this rich, moist Chocolate Cake with Mocha Buttercream Frosting. Perfectly sweet, with a hint of coffee, it’s the ideal treat for any occasion. Impress your friends and family with this easy yet decadent dessert!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 and 1/2 cups Granulated Sugar
• 1/2 cup Light Brown Sugar
• 2 cups All-Purpose Flour
• 1 cup Dutch-Process Cocoa Powder
• 1 and 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 4 large Eggs Room temperature
• 1 cup Full-Fat Sour Cream Room temperature
• 1/2 cup Whole Milk Room temperature
• 3/4 cup Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1 cup Hot Water
• 2 teaspoons DeLallo Instant Espresso Powder
• 1 and 1/2 cups Unsalted Butter Room temperature
• 3 and 1/4 cups Confectioners' Sugar Sifted
• 1/4 teaspoon Salt
• 3 tablespoons Milk
• 6 ounces Quality White Chocolate Chopped, melted, and cooled for 10 minutes
• 4 teaspoons DeLallo Instant Espresso Powder
• Chocolate Shavings For decor

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper. Generously spray the sides and the bottom of the pan with nonstick cooking spray, then set it aside.
• In a large mixing bowl, combine granulated sugar, light brown sugar, all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Mix on low speed until all the dry ingredients are thoroughly combined. If you find any large clumps, don’t hesitate to use your hands to break them up!
• In another bowl, mix the eggs, sour cream, whole milk, vegetable oil, and vanilla extract until completely incorporated.
• Pour the wet mixture into your dry ingredients. Stir gently until just combined. It’s okay if the batter is thick; just ensure not to over mix. Overmixing can lead to a dense cake.
• In a large measuring cup, combine hot water and espresso powder. This mixture will further enhance the chocolate flavor. Allow it to sit for a minute before gently whisking until completely smooth.
• Pour the hot water mixture into the cake batter and gently fold it in. You’ll notice that the batter becomes quite thin; this is normal, so don’t worry!
• Pour the batter into the prepared pan and bake in your preheated oven for about 35 minutes. To check for doneness, insert a wooden toothpick or cake tester in the center. It should come out clean or with just a few moist crumbs.
• Once baked, let the cake cool in the pan for about 10 minutes. After that, invert the cake onto a cooling rack to cool completely. This step is crucial for allowing the cake to firm up before frosting.
• Now, for the frosting! In a bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the unsalted butter on medium speed until it’s completely smooth and creamy.
• Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined. The frosting should be smooth and creamy at this point.
• Add in the salt and milk, beating until smooth and fluffy.
• In another bowl, mix instant espresso powder with the melted white chocolate until smooth. Scrape this mixture into the frosting and beat everything together until well incorporated.
• Once all ingredients are well-mixed, increase the speed to medium-high and beat for about one minute until fluffy.
• Spread the frosting generously over the top and sides of the cooled cake. If you're feeling fancy, sprinkle it with chocolate shavings for that extra touch.
• Allow the frosting to set for about 20 minutes before slicing and serving. Enjoy your delicious creation!

Notes

• Tip 1: Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
• Tip 2: You can freeze the cake layers wrapped tightly in plastic wrap for up to three months. Frost after thawing for the best results.
• Tip 3: Serve slices alongside fresh strawberries or raspberries for a burst of tartness that complements the richness of the cake.
• Tip 4: A light dollop of freshly whipped cream adds a creamy texture that balances the cake's density.
• Tip 5: Consider decorating the cake with seasonal fruits or themed decorations during holidays for a festive look.

Keyword chocolate cake, dessert ideas, Easy Cake Recipes, mocha frosting

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.