Try this easy-to-follow, moist, delicious mini mocha cake recipe with coffee-flavored mocha buttercream.
This recipe appeals to me since it is small-batch, simple to prepare, and filled with a deep, chocolatey flavor with a dash of espresso that elevates everything to a new level.
No stand mixer, no complicated steps—just simple ingredients and a dreamy little cake ready in less than an hour.
Let’s get to it!
Why will you love this mini mocha cake recipe?
- Moist, rich, and melts in mouth.
- Perfect for individual servings.
- Ideal for beginners, uses basic tools.
- Super easy to make.
- Does not use any fancy ingredients.
How do you make a mini mocha cake recipe?
As always, let us understand the overview before diving into the step-by-step recipe.
| Sr. No. | Steps |
| 1. | Make chocolate cake. |
| 2. | Prepare mocha buttercream frosting. |
| 3. | Assemble the cake with mocha buttercream. |
| 4. | Cut, serve. |
Mini mocha cake ingredients
Chocolate cake ingredients
All-purpose flour – Use plain flour from whichever brand you like. This is the foundation of our recipe, providing structure to the cake. Do not replace it with any other flour. (Self-rising flour contains leavening chemicals, but cake flour contains less gluten, making it extremely light and unable to hold up on its own.)
Dutch-processed cocoa powder – This is the standout ingredient in our chocolate base. This delivers a deep, intense chocolate flavor that normal cocoa powder cannot provide.
Baking powder – Acts as a leavening agent, allowing the cake to rise.
Baking soda – another rising agent. reacts with cocoa powder to make the cake rise.
Salt – We only need a pinch to balance the sweetness. Also, it enhances the flavors. It should not be skipped unless you are using salted butter.
Unsalted butter – Any kind of unsalted butter will work. Make sure it’s room temperature so it can mix well with the other ingredients. If you have salted butter in the pantry, you can use it, but leave out the salt.
Sugar – This, of course, is what provides the sweetness. Use either standard caster sugar or granulated sugar; both work well.
Oil – Combine any flavorless oil with the butter to make a soft and tender chocolate cake. Please don’t replace it with butter.
Vanilla extract – Only a half teaspoon, but it enhances the chocolate flavor and adds a wonderful sweet perfume to the cake.
Egg – Use a large free-range egg. This functions as a binder and provides moisture to the cake. Make sure it’s room temperature. If you forget to take it out of the fridge, simply place it in a glass of very hot water for 5 minutes and you’re ready to go.
Milk – This provides a rich dairy flavor. Use any brand of milk that contains 3.25%. It is fine to use 2% or skim milk, although the flavor will be somewhat altered.
Mocha frosting ingredients
Unsalted butter – This is the main ingredient of any buttercream recipe. Make sure it is at room temperature so that it gets mixed with the rest of the ingredients easily.
Icing sugar – Also referred to as icing sugar or powdered sugar, both are the same. Use homemade icing sugar or store-bought.
Dutch-processed cocoa powder – This adds rich, chocolatey flavor and also reduces the sweetness of the buttercream. It is ok to use regular cocoa powder if that is what you have in the pantry.
Espresso powder – This is what gives our buttercream its signature mocha taste. It adds the coffee flavor and also helps to balance the sweetness.
Heavy cream – This is added to adjust the buttercream consistency.
Vanilla extract – This not only brings out the chocolate and coffee flavor, but also adds its subtle vanilla flavor.
Salt – Do not skip it. I add salt to almost all of my dessert recipes. A little bit of salt is needed to take your dessert to the next level.
Any substitutes?
Heavy cream – Use full-fat, low-fat, or 1% milk instead of heavy cream.
Tools needed
- Measuring spoons / measuring cups – to measure ingredients.
- Weighing scale – to precisely measure ingredients.
- Baking tins – to bake the cakes. I have used 4 inches in this recipe.
- Parchment paper – to insert into baking tins.
- Mixing bowls – to make the cake batter and buttercream.
- Hand beater – to beat the butter and sugar.
- Toothpick – to check the doneness of the cake.
- Rotating table – to frost the cake.
- Piping bag / piping tip – to decorate the cake.
- Spatula – to spread the frosting in between cake layers.
- Plastic wrap – to cover the buttercream so that the crust won’t form.
- Airtight container – to store the buttercream.
Mini mocha cake(step-by-step) recipe
Chocolate cake (step-by-step) recipe
- Preheat your oven to 350°F (180°C) and prepare your pan. Coat the pan with either butter-flour (as I did for several of my cakes) or oil, followed by a round of parchment paper.
- In a mixing bowl, combine all of the dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda, and salt).
- Add unsalted butter, oil, and sugar to a separate mixing bowl.
- Begin beating with a hand beater until it is light and fluffy. This will take about 3-4 minutes.
- Now, add the vanilla extract and egg. Beat again until thoroughly blended.
- Incorporate one-third of the sifted dry ingredients into the butter-sugar mixture and beat until barely mixed. Do not overmix.
- Beat in the dry ingredients alternately with the milk until just mixed.
- Scrape the bowl. Make sure to scrape the bottom to combine any residual flour. Beat again for just 15 seconds.
- Divide the batter among three 4 inch prepared tins. Each weights around 115 grams.
- Bake at 350°F or 180°C for 20 minutes, or until it loosens from the sides and bounces back when softly pressed from the top.
- Remove from the oven and conduct a toothpick test. Allow it cool for a few minutes, or until the tins may be touched with bare hands.
- Transfer it to a wire rack to cool fully. Once cooled, wrap three chocolate cakes in cling film and freeze for 30 minutes.
Mocha buttercream (step-by-step) recipe
- In a mixing bowl, combine the softened, room-temperature butter. Using a hand beater, begin mixing on low speed and gradually increase to medium speed until light and creamy. This will take about 3-4 minutes. Scrape the bowl in between as necessary.
- Add the sifted powdered sugar, 1/2 cup at a time. Begin pounding at a low speed until it is just blended. Once merged, raise the pace and beat for an additional minute.
- Repeat until the icing sugar is gone. Scrape the bowl as needed.
- Now add the vanilla essence and salt, and beat for 30 seconds.
- Add the cocoa powder and espresso, and beat on low to medium speed until thoroughly combined.
- Scrape the bowl and beat again for a minute or two. This will integrate air, resulting in a light and fluffy buttercream. Don’t rush the process.
Assemble (step-by-step)
- Put the first layer on the cake board or parchment paper.
- Spread a thick layer of mocha frosting on top. Smooth it out with a spatula.
- Add a second layer of chocolate cake on top.
- Crumb-coat the cake with buttercream frosting and freeze for 15 minutes.
- Add another layer of icing on the edges and top. Smooth the edges with a spatula.
- Garnish the top and refrigerate for 10 minutes.
- Divide into individual portions.
- Serve.
How to serve?
This mini mocha cake tastes best when served warm. Below are some of my suggestions for pairing to make it even more delicious.
- Vanilla ice cream – Pair it with a scoop of vanilla ice cream. This is my all-time favorite combo.
- Coffee – For perfect coffee flavors, pair with your favorite hot coffee or iced coffee.
Watch me making it (video)
Storing and freezing instructions for the mini mocha cake recipe
Just like my mini chocolate cake or mini red velvet cake, this cake can be stored at room temperature, in the refrigerator, or in the freezer.
Storing instructions
Store this mini cake naked (i.e., without frosting) or with frosting.
Store naked cake – First, cool the cake completely and then cover with plastic wrap. Then, store it in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 6 – 8 days.
Store frosted cake – I would recommend storing individual slices than the entire cake. It is just easy to store that way. Here are the steps.
- Slice the cake into individual servings and then freeze it until the frosting hardens.
- Cover it with cling wrap.
- Store it in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 – 8 days.
Whether you store naked or with frosting, make sure to cover it using a plastic wrap to protect the cake from outside odors.
Freezing instructions
You can freeze naked or frosted cakes in the same way you would store them.
Freeze a naked or frosted cake – place it in an airtight container, freezer-safe container, or heavy-duty Ziplock bag. Cover it with aluminum foil to provide extra protection. Don’t forget to include dates so you know when you need to finish it.
To avoid thawing the entire cake, I recommend storing or freezing individual slices rather than the entire cake.
Thawing instructions
When you want to enjoy it, either thaw it in the refrigerator overnight or on the kitchen counter for a couple of hours, and you are good to go.
In short,
Storing and freezing for naked cake
| Sr. No. | Storage Type | Duration (days weeks/ months) |
| 1. | Room temperature | 2 to 3 days |
| 2. | Refrigerator | 6 to 8 days |
| 3. | Freezer | 2 months |
Storing and freezing frosted cake
And
| Sr. No. | Storage Type | Duration (days weeks/ months) |
| 1. | Room temperature | 2 to 3 days |
| 2. | Refrigerator | 5 to 8 days |
| 3. | Freezer | 2 months |
Secret tips to make the mini mocha cake recipe
- Read the recipe – Go through the recipe once before starting. This is to ensure you have all of the ingredients handy and you have enough time to take out the ingredients from the refrigerator so that they are at room temperature.
- Prepare the pan – Prepare the pan nicely so that the cake comes out in a single piece. You can check the guide for removing the cake from the pan without breaking. Trust me, it is worth going through it once.
- Room temperature ingredients – Use room temperature ingredients (the butter, milk, and egg from this recipe). This allows it to blend easily with the rest of the ingredients, resulting in a smooth batter.
- Don’t overmix – After adding the dry ingredients to the fat and sugar mixture, beat until barely combined. Overmixing will produce gluten, resulting in a tough cake (which is not what we want, right?).
- Cool the cake – Don’t fill or frost the cake while it’s still warm. Frosting will melt, and cake layers will slide, creating a complete disaster.
- Chill the frosted cake – I strongly advise chilling the cake before cutting it to ensure a gorgeous piece of cake. This recipe uses oil, so the cake will not be hard, and the chocolate-to-cream ratio is 1:1, so the icing will not be hard. You can effortlessly slice the cake without applying force.
FAQs
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other cake recipes?
- Mini vanilla cake (4 inch vanilla cake recipe).
- Red velvet cake.
- Moist lemon pound cake recipe.
- Air fryer chocolate lava cake.
Did you make it?
I would love to know when you plan to make this amazing mini mocha cake! Please let me know how this turns out for you.
Do you forget to tag me @dessertkatta or #dessertkatta, #dessertkattarecipes if you post it on Instagram.
Feel free to share your experiences, tips, and questions. This is a place where we can learn from one another and be motivated to bake something amazing! I cannot wait to hear from you!
Recipe card
Mini Mocha Cake Recipe
Description
Whether you're baking for a relaxing night in, a last-minute treat, or simply desiring something sweet with your afternoon coffee, this small cake will not disappoint. Trust me, after you've tried it, you'll want to make it again!
Ingredients
Chocolate cake ingredients
Mocha buttercream ingredients
Recipe
Chocolate cake recipe
- Chocolate cake step-by-step recipe
- Preheat your oven at 350F or 180C and prepare your pan. Coat the pan with either butter-flour ( just like the way I did for many of my cakes) or coat with oil and then a round of parchment paper.
- In a mixing bowl, sift all dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda, salt).
- Add unsalted butter, oil, and sugar to another mixing bowl.
- Start beating with hand beater until it is light and fluffy. This will take around 3 to 4 minutes.
- Now, add vanilla extract, and egg. Beat again until well combined.
- Add one-third of the sifted dry ingredients to the butter-sugar mixture and beat until just combined. DO NOT OVERMIX.
- Alternate dry ingredients with milk and beat until it is just combined.
- Scrape the bowl. Make sure you scrape it from the bottom to mix any remaining flour.
- Beat again for just 15 seconds.
- Divide the batter into three 4 inch prepared tins. Each weighs around 115 gm.
- Bake at 350F or 180C for 20 minutes or until it loosens up from the sides and springs back if we lightly press from the top.
- Chocolate ganache step-by-step recipe
- Add heavy cream to the saucepan.
- Keep it on low to medium heat until it starts to simmer on the sides.
- Remove from the heat and pour onto semi-sweet chocolate chips. Keep it as is for at least 5 minutes. Chocolate will start melting because of the heat of the cream.
- Lightly stir it with a whisk until smooth and pourable consistency.
- Cover the ganache with plastic wrap such that it should touch the surface of the ganache. This will avoid skin formation.
- PS: If your ganache is not set properly or looking gritty, do not worry. It can be fixed. I have a detailed blog on chocolate ganache and all the fixes.
- Assemble and serve
- Remove from the oven and perform toothpick test. Let it cool for few minutes or until you can touch the tins with bare hands.
- Transfer it to wire rack to cool down completely.
- Once cooled down, cover 3 chocolate cakes in cling wrap and freeze them for 30 minutes.
- Take out the cakes from the freezer and remove the cling wrap. Add a dollop of frosting on a board
- Place the first layer on it.
- Sprinkle some sugar syrup to ensure cake stays moist longer.
- Now, spread a generous amount of ganache frosting on top. Smooth it out using a spatula.
- Repeat above steps for all 3 layers.
- Crumb coat the cake with ganache and freeze it for 15 minutes.
- Add another layer of frosting from the sides and top. Smooth out the edges with spatula.
- Garnish from the top and keep it in the refrigerator for 10 minutes.
- Cut and serve.
Mocha buttercream recipe
- Add softened, room-temperature butter to a mixing bowl. By using a hand beater, start mixing on low speed and gradually increase to medium speed until it is light and creamy. This will take around 3 to 4 minutes. Scrape the bowl in between as needed.
- Add sifted powdered sugar, 1/2 cup at a time. Start beating on low speed until it is just combined. Once combined, increase speed and beat for another minute.
- Repeat until all icing sugar is finished. Scrape down the bowl as needed.
- Now, add vanilla extract and salt, and beat for 30 seconds.
- Add cocoa powder, espresso, and beat again on low to medium speed until it is fully mixed.
- Scrape the bowl and beat again for 1 minute or two. This will incorporate air, making the light and airy buttercream. Do not rush the process.
- Add the buttercream to a piping bag fitted with a nozzle.
- Frost it on the cupcakes or cakes, or store it in an airtight container to use later.
