Mocha Layer Cake

Mocha Layer Cake with Coffee Buttercream & Blackberries

Ingredients

• For the cake:

• 2 cups all-purpose flour
• 1 ¾ cups sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ½ cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup freshly brewed strong coffee (cooled)

• For the coffee buttercream frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp instant espresso powder (dissolved in 2 tbsp hot water)
• 2 tbsp heavy cream (adjust for consistency)
• 1 tsp vanilla extract
• Pinch of salt

• For garnish:

• Fresh blackberries
• Chocolate shavings or cocoa powder

Instructions

Make the cake layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add buttermilk, oil, eggs, and vanilla. Mix until combined. Slowly add coffee and mix until batter is smooth (it will be thin).

Divide batter evenly among pans and bake for 25–30 minutes. Cool completely before frosting.

Prepare the buttercream:

Beat softened butter until creamy.

Gradually add powdered sugar, then mix in espresso mixture, vanilla, cream, and salt. Beat until light and fluffy.

Assemble the cake:

Place one cake layer on a plate, spread with buttercream. Repeat with remaining layers. Frost the outside of the cake with a thin crumb coat, then add a final smooth layer.

Decorate:

Pipe swirls of buttercream on top. Garnish with blackberries and chocolate shavings.

✨ Result: A moist, rich mocha cake with silky coffee buttercream, perfectly balanced by the tart sweetness of blackberries.