Mocha Espresso Layer Cake with Chocolate Frosting
A rich and flavorful Mocha Espresso Layer Cake topped with silky espresso buttercream and decadent chocolate frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1//2 cup unsweetened natural cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp espresso powder (optional, for deeper coffee flavor)
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup brewed espresso cooled
Espresso Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp brewed espresso cooled
Chocolate Frosting
- 1/2 cup unsalted butter softened
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gradually add dry ingredients to butter mixture, alternating with brewed espresso. Divide batter between prepared pans and smooth tops.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract and brewed espresso. Beat mixture until light and fluffy.
- Place one cake layer on a serving platter. Spread a generous layer of espresso buttercream on top. Place second cake layer on top and frost top and sides with remaining buttercream. Spread chocolate frosting over the top of the cake, allowing it to drip down the sides.
Serving
- Slice the cake into 8 even slices. Serve with a hot cup of coffee or a creamy latte to enhance the coffee flavors in the cake.
Storage
- Cover the leftover cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Freshly brewed espresso enhances the flavor.
Ingredient Substitutions: Substitute brewed coffee if espresso is unavailable.
How to Serve: Pair with coffee or a latte.
Storage & Freshness: Store at room temperature for 3 days or refrigerate.
Make-Ahead Tips: Prepare the cake layers a day in advance and frost on the day of serving.
Ingredient Substitutions: Substitute brewed coffee if espresso is unavailable.
How to Serve: Pair with coffee or a latte.
Storage & Freshness: Store at room temperature for 3 days or refrigerate.
Make-Ahead Tips: Prepare the cake layers a day in advance and frost on the day of serving.