March 23, 2020

The Absolute Best Chocolate Mocha Cake

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Hi! I recently found out that my mom has been hiding this cake recipe from us! She had completely forgotten about it until she came across it one day and decided to make it to bring over to their neighbors house. She couldn’t stop talking about how much they all loved it. When I went home last week she still couldn’t talk about it and eventually she decided to make it (for her own birthday I’ll add) so that we could see what the fuss was all about. She wasn’t kidding… It really is the best.

If you are a chocolate lover too, you’re going to love this. Even if you don’t like coffee it’s delicious – the coffee just enhances the chocolate flavor (a common trick used in the baking industry, by the way!). Add some vanilla ice cream do your decadent slice and boy oh boy you have yourself an award-winning dessert. I’m not kidding! Apparently this recipe has won awards (something my mom mentioned many times to us too, ha)!

Chocolate cake recipe

The Absolute Best Chocolate Mocha Cake



  • 1 1/2 Cups All purpose flour
  • 2 Cups Sugar
  • 3/4 Cups Baking cocoa
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 Eggs
  • 1 Cup Strong brewed coffee (or 2 tsp instant coffee dissolved in 1 cup hot water)
  • 1 Cup Buttermilk (or 3 tbsp dry buttermilk powder – follow the direction on the canister)
  • 1/2 Cup Vegetable oil
  • 1 tsp Vanilla Extract

Chocolate Mocha Frosting

  • 1/3 Cup Melted butter
  • 1/2 tsp Vanilla extract
  • 3 Cups Powdered sugar
  • 1/2 Cup Baking cocoa
  • 1/4 Tsp Salt
  • 1/3 Cup Brewed black coffee (you can add less depending on your flavor preferences!)



  1. Preheat the oven to 350°F.

  2. Grease and flour a 13"x9" cake pan or two 9" round pans.

  3. Combine all of the dry ingredients in large mixer bowl.

  4. Add the rest of the ingredients and beat at medium speed for 2 minutes.

  5. Pour the batter (it will be thin) into prepared pans and bake for 35-40 minutes for the large pan or 30-35 minutes for the round pans.

  6. Cool on a rack before frosting.


  1. Add the vanilla to the melted butter.

  2. Sift together the sugar, cocoa, and salt.

  3. Alternate adding the dry ingredients to the butter mixture with the coffee. Beat the mixture until it's a spreading consistency – You may want to use less coffee or more cocoa depending on your flavor preferences!

  4. Spread the frosting onto the cake and enjoy! It's even better served with vanilla ice cream!

Chocolate mocha cake
It’s even better (if that’s even possible) with vanilla ice cream. YUM!

I hope you love this recipe as much as we do and that it brings you some joy during this time of uncertainty. If you want another great cake recipe, you can find our favorite almond cake with chocolate buttercream recipe HERE. Thank you so much for stopping by! Your support is so appreciated.

Pin this image to save the recipe for later:

with joy
jordan jean


  1. Shelby says:

    This was the BEST recipe! So delicious. What temperature and cook time would I do if I wanted to cook cupcakes instead?

    • Jordan Jean says:

      I’m so glad you enjoyed it! I would keep it the same temp but bake them for about 20 minutes or until a toothpick comes out clean!

  2. Linn says:

    There’s no cocoa listed in the frosting.. omission?

    • Jordan Jean says:

      Shoot! Thank you for catching that! I wrote baking soda instead of baking cocoa. I updated the recipe to reflect the change!

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