Daredevil'S Food Cake With Mocha Buttercream Icing

Name: Daredevil'S Food Cake With Mocha Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups sifted all-purpose flour; 1 1/4 teaspoons baking soda; 1/4 teaspoon salt; 1/2 cup sifted natural cocoa, such as Hershey's regular; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 1 1/2 cups buttermilk; 8 tablespoons (1 stick) unsalted butter, at room temperature; 6 cups sifted confectioners' sugar, or more as needed; 1/3 cup sifted unsweetened natural cocoa, such as Hershey's regular; 5 to 6 tablespoons extra-strength coffee or espresso (or 1 tablespoon instant coffee powder dissolved in 1/2 cup hot water); 1 teaspoon vanilla extract; Pan Preparation: Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifte…; Two 8 by 1 1/2-inch round cake pans or 9- to 9 1/2-inch (6 1/2 to 8-cup) tube or Bundt pan; baking parchment, wax paper, or foil; 1 or 2 foil-covered 8- or 9- or 10-inch cardboard cake disks or fla…

Bake this irresistible Daredevil'S Food Cake With Mocha Buttercream Icing at home. Made with flour, baking soda, salt and natural cocoa. Easy step-by-st…

This Daredevil'S Food Cake With Mocha Buttercream Icing relies on simple, everyday ingredients such as sifted all-purpose flour, baking soda, salt and granulated sugar. It comes together quickly and makes 4 servings, at about 2828 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Daredevil'S Food Cake With Mocha Buttercream Icing delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 1/4 cups sifted all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sifted natural cocoa, such as Hershey's regular
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
6 cups sifted confectioners' sugar, or more as needed
1/3 cup sifted unsweetened natural cocoa, such as Hershey's regular
5 to 6 tablespoons extra-strength coffee or espresso (or 1 tablespoon instant coffee powder dissolved in 1/2 cup hot water)
1 teaspoon vanilla extract
Pan Preparation: Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
Two 8 by 1 1/2-inch round cake pans or 9- to 9 1/2-inch (6 1/2 to 8-cup) tube or Bundt pan; baking parchment, wax paper, or foil; 1 or 2 foil-covered 8- or 9- or 10-inch cardboard cake disks or flat plates; wooden skewer or cake tester.

1
Position rack in center of oven. Preheat oven to 350u00b0F. Bake 30 minutes for layers, 38 to 40 minutes for tube cake. Prepare the pan(s) as directed.
2
In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
3
In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
4
With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
5
Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
6
Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
7
In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
8
Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).

2828

kcal

Calories

122

Fat

439

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.

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

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Frequently Asked Questions

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

You need 16 ingredients. The key ingredients include: 2 1/4 cups sifted all-purpose flour, 1 1/4 teaspoons baking soda, 1/4 teaspoon salt, 1/2 cup sifted natural cocoa, such as Hershey's regular, and more.

Yes, Daredevil'S Food Cake With Mocha Buttercream Icing 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.

Quick Info

Servings
4 servings
Calories
2828 kcal
Category
Baking & Desserts

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