Mocha Cake with Vanilla Bean Buttercream – amazing for a celebration or just because you deserve it!
Firstly – Mocha – that mix of chocolate and coffee is just so good. I mean if you’re sick of just chocolate (which is a ridiculous thing to say) then mocha is a really flavoursome way of still having chocolate, but mixing it up a bit.
Secondly – do you know about my love of brown sugar? It borders on obsession. If I can use it I will. I won’t go on about it – it’s just awesome (brown sugar that is, not my obsession).
Thirdly – I just need to say – this vanilla bean buttercream – it is beyond! I thought that I’d add vanilla bean instead of vanilla extract to the buttercream this time and whoa did it make a difference. I just couldn’t stop going back to the bowl to grab another spoonful to eat while I was waiting for the cakes to cool!
Eating this chocolatey, coffee and vanilla flavour combo was just heavenly. Celebration or just for dessert – suits me!
If you love brown sugar too then check out this Brown Sugar Chocolate Cake with Nutella Buttercream – because, Nutella! Or, these Butterscotch Cupcakes made on dark brown sugar are my absolute fave, no doubt.
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Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
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The mix of chocolate and coffee is just delicious in this light and moist cake. Then the Vanilla Bean Buttercream is simply beyond amazing!
- 1 quantity of Buttercream Frosting
- 1 cup (US) / 150g cocoa
- 1 tbspn coffee granuals
- 1 cup (US) / 240ml boiling water
- 2 cups (US) / 340g brown sugar
- 1 cup (US) / 230g softened butter
- 4 eggs
- 2 & 1/2 cups (US) / 315g Plain/All Purpose Flour
- 2 tspn baking powder
- 1 cup (US) / 240ml buttermilk
- 2 vanilla beans - seeds scraped out
Preheat oven to 170°C or 340°F. Grease and line 3 layer tins.
In a bowl or jug, combine the cocoa, coffee and boiling water and whisk really well until there are no lumps left.
Beat the brown sugar with the softened butter until light in colour and nice and fluffy.
Add the eggs one at a time, beating a little between each egg.
Beat the flour and baking powder in gently, then add the cocoa mixture and milk and mix gently until combined. Don't worry if it looks curdled to when you first add the milk, it all comes together after some gentle beating.
Pour thirds of the mixture into each of the 3 layer tins. You want the tins to be about 2/3 full so that they have room to rise.
Bake for around 15 - 20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in the pans.
Make Buttercream Frosting as per the instructions. Beat in the vanilla seeds at the end. Fill in between the layers of the cake with the buttercream and smooth some across the top of the cake.
Pipe swirls of the buttercream around the top of the cake using a Wilton 1M Open Star piping tip. Finish with some coffee beans for decoration.