Coffee Flavored Cake with White Chocolate Mocha Frosting

This Coffee Flavored Cake with Coffee Frosting is a feather light white cake with a white chocolate mocha whipped cream frosting and creamy blueberry filling. It has a light texture and makes a great birthday, celebration or special occasion cake. With coffee in both the cake and frosting, it's perfect for the coffee lover in your life!

This cake with coffee was my husband's birthday cake this year because well, he loves coffee! It was inspired by my Gingerbread Cake with Blueberry Cookie Butter Filling on this site, which I made for a dear friend's birthday a few years ago. The coffee, white chocolate and blueberry flavors meld perfectly together! It's easy to make and simple to decorate.

Jump to:

• 🥘Ingredients
• 🔪Instructions
• 🎥 Video
• 📖Substitutions & Variations
• 🍽Equipment
• 👪 Serving Size
• 🌡️Storage
• 🦺Food safety
• 💭Top tip
• ⭐ Reviews
• 📋Coffee Flavored Cake Recipe
• 🎂More Cake Recipes

🥘Ingredients

For this coffee flavored cake you'll need:

• flour
• baking powder
• salt
• unsalted butter
• white granulated sugar
• eggs
• milk
• vanilla
• instant coffee
• blueberry jam
• white chocolate frosting recipe

*See recipe card for quantities.

🔪Instructions

*Heads up: you'll want to make the frosting the night before, as it needs to refrigerate overnight. *Prepare 2 ingredient white chocolate frosting, as directed, but whisk in coffee mixture (1 tablespoon hot water, mixed with 1 tablespoon instant coffee granules) just prior to refrigeration.

1. Preheat oven to 350 degrees F/175 degrees C and grease 2 round 8 inch cake pans. *I recommend using Wilton Cake Release (see NOTES). Add coffee to boiling water, stir until dissolved. Set aside to cool. Stir flour, baking powder and salt together. With an electric mixer, cream butter, gradually adding sugar, beating between additions.
2. Add egg yolks and beat until fluffy. Add cooled coffee to milk. Add dry ingredients, alternately with milk coffee mixture, blending well after each addition. Stir in vanilla.
3. Beat egg whites until stiff but not dry (see VIDEO below) ; fold into batter. Pour into 2 greased 8 inch layer cake pans.
4. Bake in preheated oven for 25- 30 minutes until done (toothpick comes out clean) Cool for 10 minutes in pan, then move to cooling rack. When completely cool, trim off top/hump of cake with a sharp knife
5. White Chocolate Mocha Frosting: Whip refrigerated frosting, as per directions. Take ⅓ of the prepared whipped cream frosting and mix it with ½ cup blueberry jam. Place one cake on a plate or cake stand and add the blueberry white chocolate mocha filling on top, then add some blueberries (as shown) and some grated white chocolate bar.
6. Place the 2nd cake on top of the filling and blueberries, then continue frosting the cake.

🎥 Video

Click HERE to see video: How to beat eggs whites to stiff

📖Substitutions & Variations

• Frosting - if you don't want to use this white chocolate whipped cream frosting (although I recommend you do), you can use another frosting such as: Whipped Cream Buttercream Frosting or EASY Stabilized Whipped Cream Icing (with piping gel)
• Blueberries - You can use frozen or fresh blueberries, but I recommend fresh, especially for the garnish
• Kid friendly - use decaffeinated coffee

🍽Equipment

You will need 2- 8 inch round cake pans (affiliate link) and a cake storage container (affiliate link) and a mixer (stand or hand mixer) to make this cake with coffee.

I also like to use a cake turntable for decorating (affiliate link), as it makes it easier. I also used a 1M tip and a pastry bag (affiliate links). The nice thing about using a 1M tip is that you don't need a coupler!

👪 Serving Size

This recipe makes 1- 8 inch, 2 layer cake (8 servings/pieces). If you want to make a larger cake, you double the recipe (16 servings) by simply clicking on the blue servings in the recipe card, select the number of servings you'd like and the ingredient amounts will adjust accordingly. *Do the same if you want a 3 layer (12 servings). Remember, however, if you want to use 4 + cakes, you'll need to use an internal support system in the cake. You'll also need additional 8 inch pans.

🌡️Storage

Because this cake has a whipped cream perishable filling and frosting, it needs to be stored in the fridge in a sealed cake container (affiliate link) for up to 3 days. If you want to make the cake in advance and freeze it, the cake can be frozen (unfrosted) for up to 3 months in a sealed container. Once fully thawed out, it can be frosted.

🦺Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

💭Top tip

If you want to prevent your cake from sticking to the pan and have it come out with easy, you'll want to use a product called cake release (affiliate link). This has been my secret weapon for no stick and crumb-free cakes over the years!

This cake with coffee has a light texture and isn't dense like many homemade cakes and coffee cakes can be. It has coffee in the cake and frosting, so if you're looking for a cake for the coffee lover in your life, look no further!

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below!

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