Print

Mocha Latte Layer Cake with Coffee Syrup Recipe

Mocha Latte Layer Cake with Coffee Syrup Recipe
Print Recipe

★★★★★

4.9 from 25 reviews

This decadent Mocha Latte Layer Cake combines rich chocolate cake layers infused with espresso and coffee syrup, layered with a creamy dark chocolate and coffee buttercream frosting. Perfect for coffee lovers craving a sophisticated dessert that balances chocolate intensity and coffee aroma.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup vegetable oil
  • 1 cup milk
  • ½ cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract

For the Coffee Syrup:

  • ½ cup water
  • ¼ cup brown sugar
  • 2 teaspoons espresso powder

For the Frosting:

  • 1 cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • ½ cup melted dark chocolate, cooled
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper to ensure the cakes don’t stick and come out perfectly smooth.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and espresso flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, milk, cooled brewed coffee, and vanilla extract until well combined—don’t overmix, just blend until smooth and homogenous.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients and mix gently until the batter is smooth and free of lumps but do not overmix to keep the cake tender.
  5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
  6. Prepare Coffee Syrup: While the cakes bake, combine water, brown sugar, and espresso powder in a small saucepan. Bring to a simmer over medium heat, stirring frequently until the sugar dissolves and the syrup thickens slightly. Remove from heat and let cool.
  7. Make Frosting: Beat the softened unsalted butter in a large bowl until light and fluffy. Gradually add powdered sugar in batches, mixing well after each addition. Stir in the melted dark chocolate (cooled), brewed coffee, vanilla extract, and a pinch of salt until smooth and creamy.
  8. Syrup the Cake Layers: Once the cakes have cooled completely, brush each layer generously with the coffee syrup to infuse moisture and coffee flavor deep into the cake layers.
  9. Assemble and Frost: Place one cake layer on your serving plate, spread a layer of frosting over it, then add the second cake layer. Frost the top and sides of the entire cake, smoothing the frosting for a polished look.
  10. Chill and Serve: Refrigerate the assembled cake for at least 20 minutes to allow the frosting to set and flavors to meld. Slice, serve, and enjoy with a cup of coffee for the perfect pairing.

Notes

  • Use high-quality espresso powder to ensure the best coffee flavor—avoid low-quality brands.
  • For an adult twist, add a splash of Kahlúa or coffee liqueur to the coffee syrup before brushing it on the cake layers.
  • Chill cake layers before frosting to prevent the frosting from melting or sliding off.
  • Decorate with chocolate-covered espresso beans or edible gold flakes for a dramatic presentation.
  • Serve this cake with fresh brewed coffee for the best taste experience; tea pairs less well with this rich mocha dessert.

Nutrition

Keywords: Mocha Latte Layer Cake, Coffee Cake, Chocolate Coffee Cake, Mocha Cake, Espresso Cake, Layer Cake, Coffee Syrup Cake, Coffee Buttercream

Find it online: https://messykitchenmagic.com/mocha-latte-layer-cake-with-coffee-syrup-recipe/