Mocha Chocolate Cake Recipe

Name: Mocha Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MOCHA CHOCOLATE CAKE; Crisco(R) Original No-Stick Cooking Spray; 1 pkg (18.25 oz.) Pillsbury(R) Devils Food Cake; 1 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *; 1/2 Crisco(R) Pure Vegetable Oil; 2 large eggs; BUTTER MOCHA FROSTING; 1 pkg (1 lb.) powdered sugar (about 3 3/4 cups); 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/4 cup butter, softened; 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *; 1 teaspoon vanilla extract; 3 to 4 teaspoons milk

Servings: persons

MOCHA CHOCOLATE CAKE
Crisco(R) Original No-Stick Cooking Spray
1 pkg (18.25 oz.) Pillsbury(R) Devils Food Cake
1 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *
1/2 Crisco(R) Pure Vegetable Oil
2 large eggs
BUTTER MOCHA FROSTING
1 pkg (1 lb.) powdered sugar (about 3 3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *
1 teaspoon vanilla extract
3 to 4 teaspoons milk

1
HEAT oven to 350u00b0F. Coat two 9-inch round cake pans with no-stick cooking spray.
2
COMBINE cake mix, 1 1/4 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3
BAKE 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4
COMBINE powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.
5
*To make strong brewed coffee: Measure 1/4 cup Folgers(R) Classic Roast Ground Coffee for each 1 1/2 cups water. Brew as desired.

539

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: MOCHA CHOCOLATE CAKE, Crisco(R) Original No-Stick Cooking Spray, 1 pkg (18.25 oz.) Pillsbury(R) Devils Food Cake, 1 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *, and more.

Yes, Mocha Chocolate 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!

Mocha Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions