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Chocolate Cake with Mocha Buttercream Frosting

A rich and moist chocolate cake paired with a decadent mocha buttercream frosting, perfect for family gatherings or a sweet treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened cocoa powder (preferably Dutch-processed) for deeper flavor
  • 2 cups granulated sugar
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoons salt
  • 2 large eggs
  • 1 cups whole milk or buttermilk for a richer taste
  • 0.5 cups vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cups boiling water
For the Mocha Buttercream Frosting
  • 1 cups unsalted butter, softened 2 sticks
  • 3.5 cups powdered sugar
  • 0.5 cups cocoa powder (unsweetened)
  • 2 tablespoons strong brewed coffee cooled
  • 1 teaspoons pure vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat with an electric mixer on medium speed for about 2 minutes until well blended.
  4. Carefully add the boiling water to the batter. It will be thin, but that’s the goal for a moist cake! Mix well.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. In a large bowl, use an electric mixer to beat the softened butter until creamy.
  2. Gradually add powdered sugar and cocoa powder, mixing until combined.
  3. Stir in the cooled brewed coffee and vanilla extract. Beat for an additional 2 to 3 minutes until silky and smooth.
  4. If the frosting is too thick, add a teaspoon of milk; if it’s too thin, add more powdered sugar.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate.
  2. Spread a generous amount of mocha buttercream on top, then place the second layer on top and frost the top and sides of the cake until covered.
  3. Slice the cake, serve it to eager guests, or indulge in a piece yourself!

Notes

Use high-quality chocolate for the cake and frosting to enhance the flavor. For a more intense mocha flavor, add an additional tablespoon of coffee to the frosting. If you're looking for a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.