Triple Layer Chocolate Mocha Cake with Espresso Buttercream
Rich chocolate cake infused with coffee creates the ultimate dessert for coffee lovers. Three moist layers are paired with smooth espresso buttercream frosting that balances bitter coffee notes with sweet chocolate. Perfect for birthdays, celebrations, or impressing dinner guests. The addition of sour cream keeps the cake tender while lukewarm coffee intensifies the chocolate flavor without making it overly sweet.
Ingredients
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 eggs
- 2 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup vegetable oil
- 1 ½ cups lukewarm coffee
- 2 cups unsalted butter, room temperature
- 4 cups confectioners sugar
- 1 tablespoon espresso powder
- 5 tablespoons heavy cream
- ¼ cup cocoa powder, for frosting
- 1 teaspoon vanilla extract, for frosting
- ½ teaspoon salt, for frosting
Instructions
- 1
Preheat oven
- 2
Spray cake pans with cooking spray
- 3
Whisk together flour, cocoa powder, baking powder, baking soda, and salt
- 4
Combine eggs, sugar, vanilla extract, sour cream, and vegetable oil
- 5
Add dry ingredients to wet ingredients until combined, then slowly mix in coffee
- 6
Pour batter evenly into prepared pans and bake until toothpick comes out clean
- 7
Cool cakes in pans, then transfer to wire rack
- 8
Beat butter until smooth for frosting
- 9
Add confectioners sugar, espresso powder, vanilla, salt, cocoa powder, and cream, mix until creamy
- 10
Adjust consistency with additional cream if needed
- 11
Pipe buttercream on first layer, add second layer, pipe more buttercream
- 12
Add third layer and spread remaining buttercream over top and sides
- 13
Decorate as desired and serve
Tips
Use room temperature ingredients for better mixing and smoother batter consistency.
Test doneness with a toothpick in multiple spots since cake layers can bake unevenly.
Let cake layers cool completely before frosting to prevent buttercream from melting.
Good to Know
Cover and refrigerate up to 3 days or freeze unfrosted layers up to 3 months.
Cake layers can be made 1 day ahead and frosted day of serving.
Serve at room temperature for best flavor and texture.
Common Mistakes
Use room temperature butter to avoid lumpy frosting.
Cool layers completely to avoid melting buttercream.
Measure cocoa powder accurately to avoid bitter or weak flavor.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need xanthan gum
FAQ
Can I make this cake without coffee?
Yes, substitute the coffee with warm water or milk, though you'll lose the mocha flavor that makes this cake special.
What if my frosting is too thick?
Add heavy cream one tablespoon at a time until you reach desired consistency. Beat well after each addition.
How long will this cake keep?
Covered cake stays fresh for 3 days at room temperature or up to 1 week refrigerated. Bring to room temperature before serving.