Mocha Buttercream Chocolate Espresso Cake Recipe -
Mocha Buttercream Chocolate Espresso Cake Recipe

Mocha Buttercream Chocolate Espresso Cake

Recipe by  

"This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth."

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Original recipe makes 16 servings Change Servings
  • PREP

    40 mins
  • COOK

    33 mins

    1 hr 13 mins


  1. For Chocolate Espresso Cake: Preheat oven to 350 degrees F. Grease and line two 9-inch-round baking pans with wax paper.
  2. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
  3. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.
  4. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.
  5. Brush Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
  6. For Coffee Glaze: Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on High (100%) power for 30 seconds. Stir until sugar and coffee are dissolved.
  7. For Mocha Buttercream Frosting: Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
  8. Dissolve instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.
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Reviews More Reviews

Jan 07, 2009

Got such a beautiful cake out of this recipe. It came out very moist, and the glaze, I believe, helps when spreading the frosting on the cake, making it less crumbly. A nice change from basic chocolate cake. I made the frosting as directed, using exactly 240 grams of confectioners' sugar, and the consistency was perfectly spreadable without being too soft. I substituted the buttermilk for 1 tablespoon vinegar added to 1 cup milk. It always works in cakes when I don't have any real buttermilk on hand. Next time, I might try flavouring with Kahlua in the cake instead of coffee granules.

Aug 15, 2011

Absolutley delicious! The cake was moist and flavorful. I made half of the recipe and made cupcakes which made 18 cupcakes. I piped the frosting on top using a startip and topped it with a dark chocolate espresso bean. I will be making this again, next time I will add more coffee granules to the cake batter and frosting because I like a stronger coffee flavor.


9 Ratings

Aug 05, 2010

This cake was good, but not extremely moist. It recieved rave reviews at the party which I served it at, however I think it was mostly due to the frosting, which was delicious. In the furture I may use a boxed cake and follow the other instructions.

Dec 14, 2008

I made this cake for my husband's graduation and it was a hit. There are several steps involved to infuse the cake with its mocha taste. It's worth the time!

Jun 28, 2010

So rich and delicious. I brought this cake to work, it was so moist and the buttercream frosting is to die for. The frosting is velvetty, and melts in your mouth. I will be making this cake for years to come.

Jun 03, 2010

This was delicious and a big hit for a birthday request. Very moist and lots of coffee flavor! I will use this again and recommend to anyone. Very easy to make and everyone raved about it.

Oct 30, 2008

This was the first cake I have ever made from scratch, and I'm so happy to report that it turned out very nicely! I followed the recipe exactly, and the only reason that I didn't give it 5 stars was because the cake didn't rise very much so it was pretty dense and shallow in my 2 8" pans. The glaze seemed to stay wet on the cake (I was expecting it to crust a bit), but it adds a great flavor. I will definitely hang onto this recipe - very yummy, rich cake.

Mar 03, 2010

I just finished making this for my mother's 60th b-day and it is fabulous! (I'm eating the part I trimmed off the top with extra icing). It's a lot of work for a cake but for such a special occasion it was worth it. I followed the recipe exactly and it worked perfectly (although the recipe does make a lot of icing). After I frosted the cake I put semi-sweet chocolate ships around the bottom edge and shaved some dark chocolate on top (like sprinkles) to jazz it up a little.


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  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 74.8 g
  • 24%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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