Cafe Mocha Cake Recipe

Name: Cafe Mocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (750 mL) all purpose flour; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; 2 cups (500 mL) granulated sugar; 1 cup (250 mL) unsalted butter, at room temperature; 3 eggs; 1 cup (250 mL) sour cream; 2 tsp (10 mL) vanilla; 1 cup (250 mL) buttermilk; 3 tbsp (45 mL) instant coffee granules; 6 oz (175 g) semisweet chocolate, chopped; 10-inch (3 L) Bundt pan, greased

Servings: persons

3 cups (750 mL) all purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 cups (500 mL) granulated sugar
1 cup (250 mL) unsalted butter, at room temperature
3 eggs
1 cup (250 mL) sour cream
2 tsp (10 mL) vanilla
1 cup (250 mL) buttermilk
3 tbsp (45 mL) instant coffee granules
6 oz (175 g) semisweet chocolate, chopped
10-inch (3 L) Bundt pan, greased

1
Preheat oven to 350F (180C).
2
In a medium bowl, mix together flour, baking soda and salt.
3
In a large bowl, using electric mixer, beat sugar and butter until light and fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Add sour cream and vanilla, beating well.
6
In a microwave-safe bowl, mix together buttermilk and instant coffee.
7
Microwave on High for 20 seconds, stirring well to dissolve coffee.
8
Add dry ingredients to butter mixture alternately with buttermilk mixture, making three additions of dry and two of buttermilk, stirring just until smooth.
9
Stir in chocolate.
10
Spread batter in prepared pan, smoothing top.
11
Bake in preheated oven for 60 to 70 minutes or until a tester inserted into center comes out clean and cake starts to pull away from sides of pan.
12
Let cake cool in pan on a rack for 15 minutes.
13
Carefully invert cake onto rack and let cool completely.

1991

kcal

Calories

125

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups (750 mL) all purpose flour, 1/2 tsp (2 mL) baking soda, 1/4 tsp (1 mL) salt, 2 cups (500 mL) granulated sugar, and more.

Yes, Cafe Mocha Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cafe Mocha Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions