Mocha cake recipe – free easy mocha butter cake recipe
This mocha cake recipe yields a wonderfully soft and delicious chocolate and coffee flavoured cake. I have used coffee and cocoa in this cake to create the mocha flavour. The cake serves well with any chocolate or coffee icing and frosting.
Ingredients and cake tin sizes:
| Round tin sizes |
7 inches |
9 inches |
11 inches |
13 inches |
| Square tin sizes |
6 inches |
8 inches |
10 inches |
12 inches |
| Butter |
125g |
250g |
500g |
1000g |
| Castor sugar |
125g |
250g |
500g |
1000g |
| Self raising flour |
112g |
225g |
450g |
900g |
| Salt |
a pinch |
a pinch |
a pinch |
a pinch |
| Cocoa powder |
12.5g |
25g |
50g |
100g |
| Baking powder |
3/8 tsp |
3/4 tsp |
1 1/2 tsp |
3 tsp |
| Eggs |
3 |
5 |
10 |
20 |
| Milk |
4 tbsp |
8 tbsp |
16 tbsp |
32 tbsp |
| Instant coffee granules |
1 tbsp |
2 tbsp |
4 tbsp |
8 tbsp |
Method:
Preheat oven to 170 degrees Celsius.
Mix instant coffee granules with milk. Leave aside.
In a separate bowl, beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.
In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with coffee-milk mixture, starting and ending with flour. Combine well.
Pour the batter into a well greased and floured cake tin. Level the top and bake the cake for 35 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove cake from oven and let it cool completely before decorating it.
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