Mocha Coffee Cake

Rich, moist, and infused with espresso, cinnamon, and cocoa, this Mocha Coffee Cake is the perfect balance of deep coffee flavor and sweet chocolate swirls. Topped with a luscious chocolate glaze, this decadent cake is an elegant treat for Mother’s Day, brunch, or any coffee lover’s indulgence.

Why You’ll Love This Recipe

• Perfect Coffee-Chocolate Blend – The combination of espresso and chocolate makes for a rich and aromatic cake.
• Moist and Tender Texture – Buttermilk keeps the cake soft and fluffy.
• Elegant Yet Easy to Make – Simple steps create a beautiful swirled pattern inside.
• Chocolate Glaze Finish – A silky chocolate drizzle adds the perfect finishing touch.
• Ideal for Special Occasions – Great for Mother’s Day, brunch, or as a homemade gift.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup (180ml) buttermilk
• 2 tbsp instant espresso powder
• 3 tbsp cocoa powder
• 1 tsp cinnamon

For the Chocolate Glaze:

• ½ cup (90g) semi-sweet chocolate chips
• ¼ cup (60ml) heavy cream
• 1 tbsp unsalted butter

Directions

1. Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Grease a bundt pan or loaf pan with butter or cooking spray.

2. Prepare the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream the Butter & Sugar

1. In a separate large bowl, beat butter and sugar together until light and fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. Alternate Mixing

1. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.

5. Make the Mocha Swirl

1. In a small bowl, mix espresso powder, cocoa powder, and cinnamon.
2. Remove 1 cup of batter and stir in the mocha mixture.

6. Layer & Swirl

1. Pour half of the vanilla batter into the greased pan.
2. Add the mocha batter, then top with the remaining vanilla batter.
3. Use a knife or skewer to swirl the layers gently for a marbled effect.

7. Bake

1. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Prepare the Chocolate Glaze

1. In a small saucepan, melt chocolate chips, heavy cream, and butter over low heat, stirring until smooth.
2. Let the glaze cool slightly, then drizzle over the cooled cake.

9. Serve & Enjoy

1. Let the glaze set for a few minutes before slicing.
2. Serve with a cup of coffee or tea for a perfect treat!

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 10 servings
• Calories: 320 kcal per serving

Variations

• Double Chocolate: Fold chocolate chips into the batter for extra richness.
• Nutty Addition: Add ½ cup chopped walnuts or almonds for added crunch.
• Spiced Mocha: Increase cinnamon to 1½ tsp and add a pinch of nutmeg for a warm spice flavor.
• Vegan Alternative: Use dairy-free butter, almond milk + 1 tsp vinegar instead of buttermilk, and flax eggs.
• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 5 days, bringing to room temperature before serving.
• Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
• Reheating: Warm slices in the microwave for 10-15 seconds for a freshly baked texture.

FAQs

Can I use brewed coffee instead of espresso powder?

Yes! Substitute ¼ cup of brewed coffee for buttermilk and reduce the buttermilk slightly.

How do I make the cake extra moist?

Do not overmix the batter, and avoid overbaking. Buttermilk helps keep the cake moist.

Can I make this in a regular cake pan?

Yes! A 9-inch round cake pan works, but adjust the baking time to 35-40 minutes.

What if I don’t have buttermilk?

Use ¾ cup milk + 1 tsp vinegar or lemon juice, let sit for 5 minutes before using.

How do I prevent the cake from sticking to the pan?

Grease the pan well with butter and flour or use a non-stick baking spray.

Can I skip the chocolate glaze?

Yes! The cake is delicious on its own, or you can dust it with powdered sugar instead.

What pairs well with this cake?

It goes perfectly with black coffee, cappuccino, or vanilla ice cream.

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and store it in an airtight container. Add the glaze before serving.

Why did my cake turn out dense?

Overmixing the batter or using too much flour can make the cake dense. Mix until just combined.

How do I create a stronger coffee flavor?

Increase espresso powder to 3 tbsp for a bolder coffee taste.

Conclusion

This Mocha Coffee Cake is a rich, indulgent treat perfect for Mother’s Day, brunch, or any special occasion. With its swirls of espresso, cinnamon, and chocolate and a silky chocolate glaze, it’s the ultimate coffee-flavored dessert. Serve it warm with a cup of coffee for a truly decadent experience!