Moist Mocha Cake

A slice of moist Mocha Cake

I had to make something with chocolate this week as I’ve been making a lot of fruit cakes lately. I chose this one which is a fabulously Moist Mocha Cake and one of my Mom’s favourite. It also seems to be the one I choose to make most often for get-togethers or parties after finding it on

The coffee cinnamon icing has delicate subtle flavor which adds an extra zing to the cake.

My husband drinks percolator coffee so I just used what he had already made. If you don’t have a percolator, I guess you could try dissolving granulated coffee in hot water. If you try this, let me know how it turns out.

I baked the cake in a 10 inch spring form pan. I had to cook it for 50 minutes before it was ready. When I checked it at 35 minutes the center was still completely raw. This time the center sunk after I took it out of the oven. I am not sure why – but it happens once in a while.


Moist Mocha Cake


  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk (or ½ cup milk and ½ cup yoghurt is what I used this time)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract or 1/4 cup of Kirsch (cherry liqueur)



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan or one 10 inch round pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed (I just mixed it by hand). Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

I have also tried using plain milk instead of butter milk and it turned out fine. It did, however, take about 60 minutes to cook.

Coffee cinamon icing


  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 2 1/2 cups confectioners’ sugar (or till the texture is right)
  • 1/3 cup milk



  1. In a small bowl, dissolve instant coffee in a teaspoon of hot water. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners’ sugar and milk until desired consistency is achieved.
This is enough icing for 2 cakes. So if you just make 1 cake it would be better to make half of it. I thought the icing was too liquid so I added an extra ½ cup of icing sugar.
This Moist Mocha Cake is always a hit. Hope you try it and enjoy it.

About everyvariety

I find that being aware of looking for opportunities to enjoy life through as many senses as possible creates strong impressions of pleasure that enhance life's experiences. As with any other creation, there are many aspects to making an enjoyable experience. There should be memorable stimulation caused by texture, smell, color, taste, and visual presentation. This blog follows my journey as I learn to create, through following other's recipes, adapting recipes and creating my own. My love for all cooking, but mostly baking, comes from the joy I feel when sharing what I make with others and the satisfaction of a job well done. I am not naturally gifted when it comes to cooking but I find the experience meditative and creative, thus mentally relaxing. Please join me in my quest for making eating a beautiful experience.
This entry was posted in everything chocolate, icing, Mocha and tagged , , , , , . Bookmark the permalink.

9 Responses to Moist Mocha Cake

  1. I certainly like the layout of your site. I appreciate the quality of the information. You have done a exceptional job. Thank you very much


  2. SImona says:

    Just made this cake tonight and it turned out so moist and soft. Everyone loved it. I just made a chocolate sauce and poured it on instead of the icing as I didn’t have enough butter but next time I will try the icing. Thanks for posting it.


  3. Angel Goa says:

    Yes, I second that the site is clean & classy. This looks so yum! Please can I be your neighbor! 😉


    • everyvariety says:

      Sure Angel, we can find you a place near by. But you’ll have to get yourself invited to our Friday family dinner if you want to taste the good stuff. And Christmas is coming! I’d better start up the Christmas baking.


  4. Linnell says:

    Looks deliciously moist! I’ll have to make this, since mocha cakes are among my husband’s favorites!


  5. leonie says:

    Fantastic recipe thanks i used instant coffee for this dissolved in hot water i made it very very strong about 4-6 tablespoons of coffee. Very moist cake and i used yoghurt and milk instead of butter cream. But i opted for a butter frosting which i flavoured with more instant coffee and decorated it with chocolate frosting swirls and biscotti biscuits as i was wanting a more decorative look.


How do you like it?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s