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Espresso Cream Cheese Frosting Recipe
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
Cook Time 30 minutes
Total Time 55 minutes
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.