Silky Mocha Buttercream: The Perfect Frosting for Coffee Lovers
A luxurious swirl of chocolate and espresso, this mocha buttercream delivers a smooth, café-style richness in every bite. Light, fluffy, and incredibly indulgent—ideal for elevating any cake.
[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6767" />Photo by Alina Matveycheva on Pexels.comFor the Cake Layers
½ cup unsweetened cocoa powder (40g)
1 cup very hot coffee (240mL)
3 cups all-purpose flour (360g)
2½ cups granulated sugar (500g)
2½ tsp baking soda
1½ tsp baking powder
1 tsp salt
1 cup vegetable oil (240mL)
1 cup whole buttermilk, room temperature (240mL)
3 large eggs, room temperature
1 tbsp vanilla extract
For the Buttercream Frosting
2 cups unsalted butter (450g)
2 pounds confectioners’ sugar (900g)
1 tbsp cocoa powder
1 tbsp instant espresso powder
1 tbsp vanilla extract
3 tbsp heavy cream
½ tsp 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)
[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6772" />Photo by Archie Binamira on Pexels.comInstructions — Cake Layers
Prep the pans:
Preheat your oven to 350°F (180°C). Grease three 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper.
(Cake strips are optional but highly recommended for even, flat layers.)
Mix the mocha base:
In a medium bowl, sift the cocoa powder.
Pour in the hot coffee and whisk until fully dissolved.
Set aside to cool for 10 minutes.
Combine the dry ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
Build the wet mixture:
Once the cocoa mixture has cooled, whisk in the oil, buttermilk, eggs, and vanilla extract until smooth and well blended.
Make the batter:
Pour the mocha mixture into the dry ingredients.
Whisk gently until you have a smooth, fully incorporated batter.
Divide the batter evenly among the prepared cake pans.
Bake:
Bake for 30 minutes, or until the cakes are springy to the touch and just begin to pull away from the sides.
(If placing pans on different oven racks, rotate them carefully after 20 minutes.)
Cool:
Allow the cakes to cool completely in their pans.
Run a knife around the edges, then invert each cake onto a wire rack.
Peel off and discard the parchment paper.
Mocha Buttercream — Instructions
Prepare the dry mix:In a large bowl, sift together the confectioners’ sugar, salt, cocoa powder, and espresso powder.
If you prefer a stronger espresso flavor, feel free to increase the amount to taste.Whip the butter:
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes, until light, pale, and creamy.Combine:
With the mixer on low speed, gradually add the sifted sugar mixture.
Add the vanilla extract, then slowly drizzle in the heavy cream.Finish the frosting:
Increase the mixer speed and beat until the buttercream becomes fluffy, smooth, and easily spreadable.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6778" />Photo by AVICHAL LODHI on Pexels.com
Cake Assembly — Instructions
Layer 1:
Spread about 1 cup of mocha buttercream over the first cake layer.
Add a generous swirl of ganache, then sprinkle with chopped chocolate-covered espresso beans.
Layer 2:
Place the second cake layer on top and repeat the same process — buttercream, ganache, espresso beans.
Top layer:
Add the final cake layer. Cover the top and sides of the entire cake with an even coat of buttercream.
Chill:
Refrigerate the assembled cake for 20 minutes to help the frosting set before slicing or adding final decorations.
For the Assembly
Spread 1 cup of buttercream over the first cake layer. Drizzle a swirl of ganache on top, then sprinkle with chopped espresso beans.
Place the second layer over it and repeat the same steps—buttercream, ganache, and espresso beans.
Finish with the final cake layer, then frost the top and sides of the entire cake with the remaining buttercream.
Refrigerate the cake for 20 minutes to help it set before serving.
Notes
For the best results, always weigh your flour. Using too much flour can make your mocha cake dry and dense. If you don’t have a kitchen scale, use the spoon-and-level method:
gently fluff the flour in its container, spoon it into your measuring cup without packing it down, and level the top with a knife.
recipe credits: Preppy Kitchen
