Mocha Cake With Coffee Whipped Cream Recipe

Name: Mocha Cake With Coffee Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mocha Cake:; 1 cup granulated sugar; 3/4 cup all purpose flour; 1/2 cup Dutch processed cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 large egg; 1 large egg yolk; 1/2 cup brewed Folgers(R) Classic Roast coffee, room temperature; 1/2 teaspoon vanilla extract; 1/4 cup melted unsalted butter, cooled slightly; 1/2 cup buttermilk; Confectioners sugar for garnish; Coffee Whipped Cream:; 3/4 cup heavy cream; 2 tablespoons Folgers(R) Classic Roast; 2 tablespoons granulated sugar

Servings: persons

Mocha Cake:
1 cup granulated sugar
3/4 cup all purpose flour
1/2 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1 large egg yolk
1/2 cup brewed Folgers(R) Classic Roast coffee, room temperature
1/2 teaspoon vanilla extract
1/4 cup melted unsalted butter, cooled slightly
1/2 cup buttermilk
Confectioners sugar for garnish
Coffee Whipped Cream:
3/4 cup heavy cream
2 tablespoons Folgers(R) Classic Roast
2 tablespoons granulated sugar

1
Mocha Cake:
2
Preheat oven to 375 F. Butter and line a 9-inch cake pan bottom with parchment paper.
3
In a large bowl whisk together the sugar, flour, cocoa powder, baking soda and baking powder. Set aside.
4
In another bowl, whisk together the egg, egg yolk, coffee, vanilla, melted butter and buttermilk.
5
Whisk the liquid ingredients into the dry. Pour the batter into the prepared cake pan and bake in oven 35 to 40 minutes until the cake springs back when touched.
6
Allow the cake to cool completely and then sprinkle lightly with confectioners' sugar. Serve with coffee whipped cream.
7
Coffee Whipped Cream:
8
Heat cream in a saucepan until very hot to the touch. Remove from heat and add in coffee grinds. Place a lid on saucepan and allow this mixture to steep 10 minutes.
9
Strain coffee grinds from cream, discarding grinds.
10
Place cream in the refrigerator until cold.
11
Remove cream from the refrigerator and place in a medium bowl. Add in granulated sugar and whisk until soft peaks form.
12
Serve cream immediately with cake.

862

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: Mocha Cake:, 1 cup granulated sugar, 3/4 cup all purpose flour, 1/2 cup Dutch processed cocoa powder, and more.

Yes, Mocha Cake With Coffee Whipped Cream 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!

Mocha Cake With Coffee Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions