Oh my goodness, let me tell you about my absolute favorite holiday dessert: the Christmas Mocha Cake! This cake is a rich, chocolatey dream, infused with espresso that gives it that extra kick. It’s perfect for those cozy winter evenings when you want something warm and indulgent. Every year, I whip up this cake for family gatherings, and let me tell you, it never lasts long! The aroma of chocolate and coffee wafting through the house just screams festive spirit, and it brings everyone together around the dessert table. I love to decorate it with chocolate shavings for that extra touch of elegance and to make it feel truly special. Trust me, this cake is not just food; it’s a delightful holiday tradition that fills the heart as much as it does the tummy!
Ingredients for Christmas Mocha Cake
Gathering the right ingredients is key to making this delicious Christmas Mocha Cake! Here’s what you’ll need:
- 2 cups all-purpose flour – This forms the base of the cake, giving it structure.
- 1 3/4 cups granulated sugar – Sweetens the cake perfectly for that holiday treat vibe!
- 3/4 cup unsweetened cocoa powder – Adds that rich chocolate flavor we all love.
- 1 1/2 teaspoons baking powder – Helps the cake rise beautifully.
- 1 1/2 teaspoons baking soda – Works alongside the baking powder for extra fluffiness.
- 1 teaspoon salt – Balances the sweetness and enhances the flavors.
- 2 large eggs – Binds everything together and adds moisture.
- 1 cup whole milk – Keeps the cake tender and adds richness.
- 1/2 cup vegetable oil – Ensures your cake stays moist and delicious.
- 2 teaspoons vanilla extract – A must for that warm, comforting flavor.
- 1 cup boiling water – This helps to bloom the cocoa and makes the batter silky.
- 1 tablespoon instant espresso powder – Elevates the chocolate flavor with a coffee kick.
- 1 cup unsalted butter – The star of the frosting, making it creamy and luscious.
- 3 cups powdered sugar – Sweetens the frosting to perfection.
- 1/2 cup cocoa powder – Adds depth to the frosting, making it chocolatey!
- 1/4 cup brewed coffee – Enhances the mocha flavor in the frosting.
Make sure to measure everything accurately; it really makes all the difference! Trust me, you’ll want to savor every bite of this delightful cake.
How to Prepare Christmas Mocha Cake
Now that you’ve got all your ingredients ready, let’s dive into making this delicious Christmas Mocha Cake! Don’t worry, I’ll guide you through every step. Just follow along, and you’ll have a stunning cake to impress everyone!
Preheating the Oven and Preparing Pans
First things first, preheat your oven to 350°F (175°C) so it’s nice and toasty when you’re ready to bake. While that’s heating up, grab two 9-inch round cake pans and grease them with butter or cooking spray. Then, dust them with a little flour to prevent sticking. This is a crucial step; no one wants a cake that won’t come out of the pan, right? So make sure to give those pans a good prep!
Mixing the Dry Ingredients
In a large mixing bowl, combine your all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. I like to use a whisk to ensure everything is evenly mixed; it helps to break up any clumps, especially in the cocoa powder. Once they’re well combined, you’ll have a lovely dry mixture that smells heavenly already!
Adding Wet Ingredients
Now it’s time to bring this mixture to life! Add in the eggs, whole milk, vegetable oil, and vanilla extract. Using an electric mixer or a whisk, mix everything together until it’s smooth and well combined. Don’t worry if it looks a bit thick; that’s totally normal at this stage. Just be sure to scrape down the sides of the bowl to get every bit mixed in!
Finalizing the Batter
Here comes the fun part! Carefully stir in the boiling water and instant espresso powder. The batter will be quite thin, but that’s exactly what you want! This step makes the cake super moist and gives it that rich flavor. Just mix until everything is combined—no need to overdo it!
Baking the Cakes
Pour the batter evenly into your prepared cake pans. It should fill them about halfway. Now, pop them into the preheated oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Oh, the smell wafting through your kitchen will be pure bliss!
Making the Mocha Frosting
While the cakes are baking, let’s whip up that delicious mocha frosting! In a mixing bowl, beat the unsalted butter until it’s creamy and fluffy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Then, mix in the brewed coffee until the frosting is smooth and spreadable. Trust me, this frosting is going to take your cake to the next level!
Assembling the Cake
Once your cakes are baked and cooled in their pans for about 10 minutes, carefully turn them out onto wire racks to cool completely. Once cool, place one layer on your serving plate, spread a generous amount of frosting on top, and then stack the second layer on top. Frost the top and sides of the cake, and feel free to get creative with your decoration—chocolate shavings or festive sprinkles would be perfect!
Tips for Success with Christmas Mocha Cake
Alright, let’s make sure your Christmas Mocha Cake turns out absolutely perfect! Here are my top tips for achieving the best results:
- Measure Accurately: Baking is a science, so make sure to measure your ingredients with precision. Use a kitchen scale for the flour and sugar if you have one—it’s a game changer!
- Room Temperature Ingredients: Let your eggs and milk sit out for about 30 minutes before mixing. This helps them blend better into the batter, leading to a fluffier cake.
- Don’t Overmix: Once you add the wet ingredients to the dry, mix just until combined. Overmixing can lead to a dense cake, and we want it light and airy!
- Cool Completely: Allow your cakes to cool completely on wire racks before frosting. If they’re even slightly warm, the frosting can melt, and we don’t want a gooey mess!
- Store Properly: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate if you want to store it longer. You can also freeze slices for a delightful treat later!
- Experiment with Flavors: Don’t be afraid to add a little twist! A dash of peppermint extract in the frosting can give your cake a festive flair, perfect for the holidays.
With these tips in your back pocket, I have no doubt your Christmas Mocha Cake will be a showstopper at any gathering. Happy baking!
Nutritional Information
When you’re indulging in a slice of this Christmas Mocha Cake, it’s nice to know what you’re treating yourself to! Here’s a breakdown of the typical nutritional values per serving, which is a generous slice:
- Calories: 350
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 51g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
Keep in mind these values are estimates and can vary based on specific ingredients and portion sizes. So, enjoy your slice (or two!), and embrace the festive flavors without a care!
FAQ about Christmas Mocha Cake
Got questions about making this delicious Christmas Mocha Cake? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my best tips and tricks.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. You can bake it a day in advance, just make sure to wrap it tightly in plastic wrap once it’s completely cool. Then frost it the day you plan to serve it!
How should I store leftovers?
Keep any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, pop it in the fridge. Just remember to take it out about 30 minutes before serving so it can come back to room temperature—trust me, it’s so much tastier that way!
Can I freeze Christmas Mocha Cake?
You bet! Slice the cake and wrap each piece in plastic wrap, then place them in a freezer-safe container. It’ll stay fresh for about two months. When you’re ready for a slice, just thaw it in the fridge overnight, and you’ll have a delightful treat ready to enjoy!
What are some variations I can try?
Oh, there are so many fun twists you can put on this cake! You could add peppermint extract to the frosting for a festive minty flavor, or swap out some of the cocoa powder for a flavored coffee powder to enhance that mocha goodness. You could even throw in some chocolate chips for extra decadence!
Can I use a different type of milk?
Definitely! If you prefer almond milk, oat milk, or another non-dairy option, feel free to substitute. Just make sure it’s unsweetened to keep the balance of flavors intact. The cake will still turn out delicious!
Why did my cake sink in the middle?
Oh no! That can happen sometimes. It’s usually due to overmixing the batter or not baking it long enough. Make sure to mix just until combined and always check with a toothpick to ensure it’s fully baked before pulling it out of the oven. If it comes out clean or with a few moist crumbs, you’re golden!
With these FAQs in mind, you’re all set to bake your Christmas Mocha Cake like a pro! Enjoy the process, and happy baking!
Print
Christmas Mocha Cake: 7 Steps to Holiday Indulgence
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake infused with espresso and topped with festive mocha frosting.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon instant espresso powder
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup brewed coffee
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in boiling water and espresso powder.
- Pour batter into prepared pans.
- Bake for 30-35 minutes. Check with a toothpick.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa.
- Mix in brewed coffee until smooth.
- Frost the cooled cakes and stack them.
Notes
- Store cake in an airtight container.
- Decorate with chocolate shavings for presentation.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Christmas Mocha Cake, Chocolate Cake, Holiday Dessert