**Mocha Layer Cake with Coffee Buttercream**
This rich and aromatic cake features moist mocha-flavored cake layers paired with a smooth coffee buttercream, elegantly finished with coffee beans and chocolate sprinkles.
**Yields:** 1 (8-inch) round cake, 3 layers
**Prep time:** 45 minutes
**Bake time:** 30-35 minutes
**Chill time:** 1-2 hours (for frosting to set)
**Ingredients:**
**For the Moist Mocha Cake Layers:**
* 2 cups (250g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)
* ½ cup (120ml) vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) hot strong brewed coffee (or 1 cup hot water + 2 tsp instant coffee powder)
**For the Coffee Buttercream Frosting:**
* 1 ½ cups (340g) unsalted butter, softened
* 5-6 cups (600-720g) powdered sugar, sifted
* ¼ cup (60ml) heavy cream or milk, cold
* 2-3 tablespoons strong brewed coffee, cooled (or 1-2 tsp instant coffee powder dissolved in 1 tbsp hot water, then cooled)
* 1 teaspoon vanilla extract
* Pinch of salt
**For Decoration:**
* ½ cup (approx. 70g) whole roasted coffee beans
* 2-3 tablespoons chocolate sprinkles or finely chopped chocolate
**Equipment:**
* Three 8-inch round cake pans
* Parchment paper
* Large mixing bowls
* Electric mixer (stand or hand-held)
* Whisk
* Rubber spatulas
* Wire rack
* Serrated knife (for leveling cakes)
**Instructions:**
**1. Prepare the Mocha Cake Layers:**
* Preheat oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
* In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
* Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until well combined (about 2 minutes).
* Carefully stir in the hot strong brewed coffee until the batter is smooth and thin. The batter will be quite liquidy, which is normal for this type of cake.
* Divide the batter evenly among the three prepared cake pans.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (not wet batter).
* Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. **Ensure cakes are completely cool before frosting.**
**2. Make the Coffee Buttercream Frosting:**
* In a large bowl, beat the softened butter with an electric mixer until light and fluffy (3-4 minutes).
* Gradually add the sifted powdered sugar, alternating with the cold heavy cream and cooled strong brewed coffee, beating until smooth and creamy. Start with 5 cups of powdered sugar and add more if you prefer a thicker frosting.
* Add the vanilla extract and salt and beat until well combined and fluffy. If the frosting is too thick, add a tiny bit more cream; if too thin, add more sifted powdered sugar.
**3. Assemble the Cake:**
* Once the cake layers are completely cool, level them with a serrated knife if necessary to create flat tops.
* Place one cake layer on your serving plate or cake stand. Spread a generous layer of coffee buttercream over the top.
* Carefully place the second cake layer on top, press gently, and repeat with buttercream.
* Place the third cake layer on top.
* Apply a thin "crumb coat" of coffee buttercream all over the cake (top and sides). This traps any loose crumbs. Chill the cake in the refrigerator for 20-30 minutes to set the crumb coat.
* Once chilled, apply the remaining coffee buttercream to the top and sides of the cake, smoothing it with an offset spatula.
**4. Decorate the Cake:**
* Pipe small swirls or dollops of frosting on top using a piping bag (optional, as seen in the photo).
* Generously arrange whole roasted coffee beans on top of the cake, especially around the piped swirls.
* Sprinkle chocolate sprinkles or finely chopped chocolate over the top and around the base of the coffee beans.
* For best results, chill the cake in the refrigerator for at least 1-2 hours to allow the frosting to set firmly, making it easier to slice.
**Serving & Storage:**
* Let the cake sit at room temperature for 15-30 minutes before serving for the best texture and flavor.
* Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
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