First, thank you — truly — for being here. 💛 Every time you stop by my little corner of the internet, it fills me with gratitude. Recipes like this Mocha Layer Cake remind me why I fell in love with baking in the first place. It’s rich, smooth, and beautifully indulgent — every bite feels like a warm hug of chocolate, coffee, and a whisper of rum.
This cake is for celebrations, cozy evenings, or any moment when you want to spoil yourself (and the people you love) with something unforgettable.
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Overview of the Recipe
This Mocha Layer Cake combines the boldness of coffee with the smooth intensity of cocoa, then takes it to another level with a silky chocolate-rum cream filling and a cloud-like mocha frosting. Every layer sings in harmony — deep, rich, and irresistibly moist.
Why You’ll Love This Recipe
- The coffee-chocolate combo creates that classic mocha flavor we all crave.
- The chocolate-rum filling adds luxury and depth.
- The texture is tender, moist, and perfectly balanced.
- It’s a showstopper dessert that’s surprisingly simple to make!
The Taste
Think of this as the grown-up cousin of your favorite chocolate cake — indulgent yet refined. The rum-infused cream adds a gentle sophistication, while the mocha frosting ties it all together with a smooth, buttery finish.
🍰 Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- ½ cup strong brewed coffee, cooled
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
For the Chocolate-Rum Cream Filling
- 1 cup heavy cream
- 8 oz semisweet chocolate, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp dark rum
For the Mocha Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp strong coffee
- 1 tsp vanilla extract
🧰 Kitchen Tools You’ll Need
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Saucepan
- Wire rack
- Offset spatula
- Measuring cups and spoons
🌟 Ingredient Additions & Substitutions
- Swap dark rum for coffee liqueur (like Kahlúa) for a milder flavor.
- Replace buttermilk with milk + 1 tbsp vinegar if needed.
- Use dark chocolate instead of semisweet for a more intense filling.
- Skip the rum entirely if making it alcohol-free — the cake is still divine!
👩🍳 Step-by-Step Instructions
Step 1: Bake the Cake Layers
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, brewed coffee, vegetable oil, eggs, and vanilla.
- Gradually add wet ingredients to dry, mixing on medium speed until smooth and well-blended.
- Divide the batter evenly between pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Chocolate-Rum Cream Filling
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the chopped chocolate. Let it sit for 2 minutes.
- Stir until smooth and glossy, then add butter and rum.
- Chill for about 15–20 minutes until slightly thickened (spreadable consistency).
Step 3: Make the Mocha Frosting
- Beat butter until soft and creamy.
- Gradually add powdered sugar and cocoa powder, alternating with coffee.
- Add vanilla extract and beat until light, fluffy, and silky.
Step 4: Assemble the Cake
- Place one cooled cake layer on a serving plate.
- Spread the chocolate-rum cream evenly over the surface.
- Top with the second cake layer.
- Frost the entire cake with the mocha frosting using an offset spatula.
- Chill for 30 minutes before slicing — this helps set the layers beautifully.
🍫 Serving Suggestions
- Garnish with chocolate curls, coffee beans, or a dusting of cocoa powder.
- Pair with espresso or cappuccino for the ultimate mocha moment.
- Add fresh berries on top for a pop of color and freshness.
💡 Tips for Success
- Use room-temperature ingredients for a smooth batter.
- Don’t overmix — once combined, stop mixing to avoid a dense texture.
- Always cool your cakes before frosting to prevent melting.
- A long, thin knife helps slice clean, beautiful layers.
🧊 Storage Instructions
- Refrigerate: Store covered for up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 2 months; thaw overnight before using.
- Room Temperature: Can sit out for up to 6 hours if served the same day.
ℹ️ General Information
- Prep Time: 30 minutes
- Bake Time: 35 minutes
- Assemble & Chill: 30 minutes
- Servings: 10–12 slices
❓ Frequently Asked Questions
Can I skip the rum?
Yes! You can replace rum with coffee or milk — the flavor will still be amazing.
Can I make this cake in advance?
Absolutely. The layers and filling can be made a day ahead; assemble before serving.
What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tbsp lemon juice or vinegar, let sit for 5 minutes, and use it as a substitute.
Can I make it without an electric mixer?
Yes — a whisk works fine, but make sure to whisk until the batter is smooth and lump-free.
❤️ Conclusion
This Mocha Layer Cake with Chocolate-Rum Cream Filling is pure decadence — the kind of dessert that makes you close your eyes on the first bite. Each layer tells a story of flavor, from the deep notes of cocoa to the whisper of rum and the silky finish of mocha frosting.
I promised you indulgent and elegant, and here it is — a cake that’s anything but ordinary! Whether it’s for birthdays, anniversaries, or just a cozy weekend bake, this one will have everyone asking for seconds.
🍮 You Might Also Love
- Triple Chocolate Mousse Cake
- Coffee Walnut Loaf
- Chocolate Ganache Tart
- Espresso Brownie Cheesecake
💬 Let’s Bake Together!
If you make this cake, I’d love to see it! 💕
Share your photo on Pinterest or Instagram and tag me — and don’t forget to leave a review below. Your feedback makes this space even sweeter.
🧾 Nutritional Information (Per Slice)
- Calories: ~410 kcal
- Fat: 26g
- Carbohydrates: 42g
- Protein: 6g
- Sugar: 32g
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