This cake doesn’t whisper flavor—it yells “WAKE UP!” and slaps you with a triple-shot of mocha-soaked indulgence. It’s espresso therapy. Think of it as a barista’s fever dream, wrapped in sponge and dripping in rich, bittersweet syrup. Each bite’s a sassy little mix of roasted charm and sugar-induced rebellion. You get deep coffee notes, silky chocolate flair, and a caffeine kick that doesn’t ask permission. Honestly, who needs a personality when you’ve got this cake? Bake it when life disappoints you—or when someone says they prefer tea.
Mocha Latte Layer Cake with Coffee Syrup
A rich mocha latte layer cake, soaked in homemade coffee syrup and stacked with bold frosting. Ideal for dessert drama and caffeine-powered delight.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup cocoa powder unsweetened
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup vegetable oil
- 1 cup milk
- ½ cup strong brewed coffee cooled
- 1 teaspoon vanilla extract
For the Coffee Syrup:
- ½ cup water
- ¼ cup brown sugar
- 2 teaspoons espresso powder
For the Frosting:
- 1 cup unsalted butter softened
- 2 ½ cups powdered sugar
- ½ cup melted dark chocolate cooled
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line your cake pans with parchment like the cake deserves respect.
- In a large bowl, sift flour, cocoa, espresso powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk eggs, oil, milk, coffee, and vanilla until combined—don’t overthink it, just mix.
- Add wet ingredients to dry ones. Mix until you get a smooth, moody batter.
- Divide the batter between pans. Bake for 28–30 minutes or until toothpick comes out slightly smug.
- While cakes cool, simmer water, sugar, and espresso powder for syrup. Let it chill once thickened slightly.
- For frosting, beat butter until light. Add sugar in batches, then stir in chocolate, coffee, vanilla, and salt.
- Once cakes are cool, brush each layer with syrup like you’re giving them a caffeine facial.
- Frost between layers and around the cake. Smooth it like you care about presentation.
- Chill for 20 minutes before serving—good luck waiting.
Notes
Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 5%
- Iron: 8%
- Vitamin A: 6%
- Magnesium: 5%
- Folate: 7%
Additional Notes/Tips to Enhance Flavor
- Use high-quality espresso powder—none of that bargain-bin nonsense.
- Add a splash of Kahlúa to the syrup for grown-up energy.
- Chill layers before frosting to avoid a slippy-slidey disaster.
- Want drama? Top with chocolate-covered espresso beans and edible gold.
- Eat with coffee. Always. Tea doesn’t deserve this cake.
