Description
Mocha Grad Cake with Espresso Frosting is a decadent layer cake that blends deep chocolate flavor with bold espresso notes, topped with a silky coffee buttercream. This celebration-worthy cake is ideal for coffee lovers and graduates alike, delivering a striking look and unforgettable taste. Keywords: mocha cake, espresso frosting, graduation cake, coffee chocolate cake, celebration dessert
Ingredients
Units
Scale
- For the Mocha Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- For the Espresso Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
- 2 tbsp heavy cream (adjust for desired consistency)
- 1 tsp vanilla extract
- Pinch of salt
- For Decoration:
- Chocolate shavings or curls
- Grad-themed cake topper or fondant accents
- Gold dust or sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk flour, cocoa, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, coffee, and vanilla.
- Cream butter and sugar together until fluffy. Add eggs one at a time, beating well.
- Alternate adding dry ingredients and wet ingredients to the butter mixture, starting and ending with dry.
- Divide batter evenly into pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- For frosting, beat butter until creamy, then gradually add powdered sugar. Mix in espresso mixture, vanilla, cream, and salt.
- Assemble cake by layering with frosting and cover the exterior. Decorate as desired with chocolate and graduation accents.
Notes
- Chill the layers briefly before frosting for easier assembly.
- Espresso strength can be adjusted for personal preference.
- Cake can be baked a day in advance and stored wrapped at room temperature.
Nutrition
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
