Espresso Cream Cheese Frosting Recipe

Mocha Cake with Espresso Cream Cheese Frosting Recipe

When I first baked this mocha cake, I wasn’t expecting it to taste this heavenly. The soft chocolate sponge paired with creamy espresso frosting instantly became a family favorite. I love how the coffee flavor balances the sweetness, giving each bite the perfect kick.

The process was simple, and the result looked like a bakery-style cake. After making this recipe, I honestly felt as proud as when I made my Cranberry Turkey Stuffing Balls Recipe for the first time.

Additional Tips for Making This Recipe Better

I tried a few little tricks that made my cake even more amazing. Here’s what worked best for me:

• Use freshly brewed coffee for a stronger flavor.
• Make sure your cream cheese is softened before mixing, or the frosting will be lumpy.
• Chill the cake layers in the fridge before frosting for less crumb mess.
• Add a dash of cinnamon to the frosting for a cozy twist.
• Always taste the frosting before decorating—sometimes a little extra espresso powder makes all the difference.

Variations to Try

This recipe is already delicious, but I’ve tested some variations you might love. You can also explore other dinner recipes if you enjoy experimenting in the kitchen.

• Dairy-Free Version – Use vegan butter and dairy-free cream cheese.
• Sugar-Free Option – Replace sugar with monk fruit sweetener and use powdered erythritol for the frosting.
• Flavor Boost – Add chocolate chips to the batter for extra texture.
• Nutty Twist – Mix crushed hazelnuts or walnuts into the frosting.

Equipment You Need

Having the right tools makes baking stress-free. Here’s what I used:

• 2 x 6-inch cake pans – to bake the layers evenly.
• Parchment paper – prevents sticking.
• Stand mixer – for smooth batter and fluffy frosting.
• Mixing bowls – one for dry, one for wet ingredients.
• Bread knife – to level cake layers.
• Icing bag with star tip – for pretty frosting swirls.
• Icing smoother – to finish the sides cleanly.

How to Serve Mocha Cake with Espresso Cream Cheese Frosting?

Presentation makes desserts feel special. Here’s how I served mine to impress my guests.

• Serve slices on white plates with chocolate drizzle.
• Add a sprinkle of cocoa powder or instant espresso on top.
• Garnish with chocolate curls or shavings.
• Pair with a cup of cappuccino for a café-style experience.
• For a fancy touch, serve alongside Pumpkin Pecan Cobbler Recipe for a dessert table.

Calories Count

Here’s the approximate nutritional breakdown per serving:

• Calories: 520–550
• Carbohydrates: 65g
• Protein: 6g
• Fat: 28g
• Sugar: 45g
• Fiber: 3g

How to Store the Cake

Room Temperature

If you’ll serve it within a few hours, keep it covered at room temperature.

Refrigerating

Wrap the cake or cover slices with plastic wrap. It stays fresh for 3–4 days in the fridge.

Freezing

Freeze unfrosted cake layers wrapped in plastic. They last up to 2 months. Thaw before frosting.

Reheating

Warm a slice in the microwave for 10–15 seconds for a just-baked feel.

Why You’ll Love This Recipe

Here are a few reasons why this cake deserves a spot in your kitchen.

• Easy to make – Simple steps even beginners can follow.
• Perfect flavor balance – Sweet, chocolaty, and slightly bitter from espresso.
• Versatile – Can be adapted for different diets.
• Looks impressive – A homemade cake that feels bakery-worthy.
• Crowd-pleaser – Coffee and chocolate lovers will both be satisfied.

Ben Carraoli

Espresso Cream Cheese Frosting Recipe

A mocha cake is the perfect balance between rich chocolate and bold coffee flavors. This recipe brings together soft layers of chocolate cake and a smooth, creamy espresso cream cheese frosting. The result is a dessert that feels both comforting and elegant.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Dessert

Calories: 520

Ingredients Method

Ingredients

  

• For the cake:
• 1 cup all-purpose flour – gives structure to the cake. Use fresh flour for the best texture.
• 1 cup granulated sugar – balances the bitterness of cocoa and espresso.
• 1/2 cup unsweetened Dutch processed cocoa powder – deeper flavor than regular cocoa perfect for rich cakes.
• 1/2 tsp baking powder – helps the cake rise slightly.
• 1/4 tsp baking soda – reacts with buttermilk for extra fluffiness.
• Pinch of salt – sharpens the flavors of chocolate and coffee.
• 1/2 tsp instant espresso granules – dissolves well giving a strong coffee taste.
• 1 egg at room temperature – binds ingredients and gives structure.
• 1/3 cup buttermilk – keeps the cake moist and tender.
• 1/3 cup canola or vegetable oil – provides a soft crumb without making the cake heavy.
• 1/3 cup coffee – enhances the mocha flavor use freshly brewed.
• 1/2 tsp vanilla extract – rounds out the sweetness.
• For the frosting:
• 8 oz cream cheese 1 tub – creates a tangy and creamy base.
• 8 oz butter 2 sticks – adds smoothness and richness.
• 3 cups icing sugar – sweetens and helps thicken the frosting.
• 2 tbsp instant espresso granules – sift finely for a smooth coffee taste.
• 1 tsp vanilla extract – adds a warm aroma to balance the frosting.

Method

 

1. Start by preheating your oven to 350ºF. Grease the cake pans and line the bottoms with parchment paper. Grease the paper lightly with butter to ensure the cakes release easily after baking. This step avoids any risk of tearing.
2. In a medium-sized bowl, sift the flour and cocoa powder to remove lumps and ensure an even mix. Add sugar, baking powder, baking soda, salt, and espresso granules. Whisk everything together well, as this creates a consistent flavor base for your cake.
3. In a larger mixing bowl, whisk the egg with buttermilk, oil, coffee, and vanilla extract. This combination creates a smooth liquid base. Using room-temperature ingredients helps them blend better, leading to a more even cake texture.
4. Gradually add the dry mixture to the wet mixture in batches, whisking until smooth after each addition. Don’t rush this step, as over-mixing can make the cake dense. Stop mixing once everything is incorporated evenly.
5. Divide the batter evenly into the two prepared pans. Bake in the oven for about 30 minutes. Check at the 25-minute mark—if the center looks slightly shiny but set, it’s ready. The cake will continue to cook slightly as it cools.
6. Let the cakes cool completely in their pans before removing. If the cakes rise with a dome, trim the tops with a bread knife for a flat surface. This will make frosting easier and neater.
7. Sift the espresso granules through a fine sieve for a smooth powder. Beat the butter on high until creamy, then add the cream cheese and continue mixing. Lower the speed and slowly add icing sugar, half a cup at a time. Mix in the vanilla extract at the end. Refrigerate the frosting for 30 minutes before decorating.
8. Place one cake layer on a flat surface. Spread a generous amount of frosting on top. Set the second cake on top, cut side down, and gently press. Use a knife or smoother to spread a thin layer of frosting around the sides and top. Decorate by piping curls of frosting on the top and sprinkle chocolate bits for a final touch.