Mocha Cake


Ingredients To Be Creamed and Mixed:

Dry Ingredients:

Moist Ingredients:

Optional Walnuts:

Beaten Egg Whites to be Folded In:



  1. Preheat oven to 350°.
  2. For 2-layer cake grease and flour two 9-inch pans.
  3. For rectangular cake grease and flour a 13x9x2 oblong pan.
  4. Click here for instructions on how to prepare cake pans for baking.
  5. For cupcakes go to my mocha cupcakes recipe.
  6. Make 2 cups of strongly brewed coffee and set aside to cool.
  7. In a large mixing bowl, beat butter until light and creamy.
  8. Add brown sugar and beat on medium-high speed until lightened in color and texture; 2 to 3 minutes.
  9. Add egg yolks one at a time; beating for 30 seconds on medium-high speed with each addition.
  10. Add vanilla and mix in.
  11. In a medium bowl, whisk together dry ingredients and set aside.
  12. Add the flour mixture in 3 parts, alternating with the coffee in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
  13. Beat on medium-high speed for 1 minute.
  14. Add optional chopped walnuts and mix in.
  15. In a separate medium bowl, beat the egg whites and cream of tartar until soft peaks form.
  16. Beating on medium-high speed, gradually add the sugar to the egg whites 2 tablespoons at a time.
  17. Beat the egg white and sugar mixture until stiff peaks form.
  18. Using a spatula, gently fold the egg white mixture into the cake batter.
  19. Divide the batter between the cake pans and spread evenly.
  20. For round cake pans bake 25-30 minutes.
  21. For a rectangular baking pan bake 35 to 40 minutes.
  22. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
  23. Cool on a rack for exactly 10 minutes then remove from pans.
  24. Click here to see how to how to remove cakes from pans.
  25. Cool completely on a rack before frosting.


Cool completely and frost with mocha frosting.

If you are making a layer cake click here for instructions on frosting a layer cake.

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