This mocha gingerbread cake blends the warmth of classic gingerbread with the bold depth of chocolate and coffee. It’s made with three generous layers of chocolate gingerbread cake and stacked with a smooth, velvety coffee buttercream that brings the whole cake together. The subtle bitterness of the coffee enhances the chocolate, giving the cake a cozy, rich flavor that’s perfect for winter or any occasion.
Remember my chocolate gingerbread loaf cake? I’m seriously obsessed with this flavor combo, and the texture of that cake is just so good. The spices, the molasses, the chocolate, the soft texture, it’s perfect! I’ve been craving it a lot lately, but instead of baking the same loaf again, I decided to switch things up and turn it into a layer cake instead. And honestly, best decision ever.
The cake itself is the exact same recipe as my chocolate gingerbread loaf cake, just baked in three 6-inch round cake pans and stacked with coffee buttercream. The cake turned out amazing, and the coffee buttercream complements the chocolate gingerbread perfectly. It’s cozy, rich, and everything I love about that original loaf, just dressed up a little with coffee buttercream.
If you love the flavors of gingerbread, chocolate, and coffee, you’ll need to give this cake a try before the festive season ends. I think you’ll love it! It’s perfect for Christmas or New Year’s Eve.
WHY YOU’LL LOVE THIS MOCHA GINGERBREAD CAKE
- This cake hits that perfect balance between cozy and indulgent. The warm gingerbread spices make it feel comforting, while the chocolate and coffee makes it cozy.
- The texture is another reason this cake is such a win. The cakes are soft, moist, and full of flavor!
- The coffee buttercream is smooth, creamy, and not overly sweet. It complements the chocolate gingerbread perfectly.
- Whether you’re baking for the holidays, a small gathering, or just because you’re craving something comforting, this mocha gingerbread cake delivers every time!
INGREDIENTS NEEDED & NOTES
Molasses – This recipe uses unsulphured molasses. You can use full or mild flavor, but do not use blackstrap molasses because it’s too bitter.
Sugar – You’ll need granulated sugar and brown sugar to make the cake. Light brown or dark brown, both work perfectly. Then, you’ll also need powdered sugar to make the coffee buttercream.
Milk – I’d suggest whole milk. Any milk works, but whole milk gives this cake a moist, tender texture and a rich flavor. It creates a finer crumb and improves the cake’s moisture, leading to a better flavor and texture than using lower-fat milk or nut-based milk.
Butter – I always use unsalted butter for baking so I can control the amount of salt. Both unsalted and salted butter works perfectly, but if you’re using salted butter, I’d recommend reducing or skip the salt.
Heavy Cream – You’ll need heavy cream to make the coffee buttercream.
Eggs – You’ll need 2 large eggs at room temperature.
Flour – All-purpose flour is all you need!
Cocoa powder – Make sure you’re using unsweetened natural cocoa powder or dutch processed cocoa powder.
Coffee – This recipe uses finely ground instant coffee.
Spices – This recipe uses ginger, cinnamon, and nutmeg. If you want stronger spice, you can add a little cardamom.
Leavening agent – You’ll need baking powder and baking soda to help the cake rise and create a tender crumb.
Vanilla – A little bit of vanilla extract to enhance the flavor.
Salt – This will do the job of balancing out the flavor.
TOOLS & EQUIPMENT YOU’LL NEED
- Electric mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
- Three 6-inch round cake pans
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MOCHA GINGERBREAD CAKE
(Be sure to check the printable recipe card below)
Chocolate Gingerbread Cake:
200g (1 cup) granulated sugar
145g (2/3 cup) brown sugar
150g (1 + 1/3 sticks) unsalted butter, melted
2 large eggs
170g (1/2 cup) unsulphured molasses
2 teaspoons vanilla extract
240g (1 cup) whole milk
218g (1 + 3/4 cup) all-purpose flour
86g (1 cup) cocoa powder
1 tablespoon ginger
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Coffee Buttercream:
282g (2+1/2 sticks) unsalted butter, soft at room temperature
360g (3 cups) powdered sugar
20g (4 tablespoons) finely ground instant coffee
1 tablespoon hot water
80g (1/3 cup) heavy cream
1 teaspoon vanilla extract
STEP 1 – Prepare the Pans and Preheat the Oven
Using softened butter or nonstick spray, grease three 6-inch round pans evenly over the bottom and all the way up the sides. I like using a pastry brush or a paper towel to make sure every corner is covered.
Then, line the bottom of each pan with a round parchment paper. Once the parchment is in place, lightly grease the top of it as well. This extra layer helps prevent sticking and makes removing the cakes even easier.
Preheat the oven to 350°F.
STEP 2 – Make the Chocolate Gingerbread Cakes
In a medium mixing bowl, combine all-purpose flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well, then set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, melted butter, eggs, molasses, and vanilla extract. Whisk together until well combined, about 2 minutes. Gradually add the flour mixture, alternating with whole milk. Mix everything until just combined and no more flour is visible. Do not overwork the cake batter.
Pour the cake batter into the prepared cake pans, then bake for about 30 minutes until a toothpick inserted comes out clean, a few moist crumb is fine. Cool in the cake on a wire rack for about 15 minutes, then carefully remove the cakes from the pans and cool them to completely on the wire rack.
STEP 3 – Make the Coffee Buttercream
In a medium cup, dissolve 4 tablespoons of finely ground instant coffee with 1 tablespoon of hot water. Make sure the coffee is completely dissolved, then add the heavy cream and vanilla extract. Stir to combine.
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and powdered sugar together on medium-high speed until fluffy and creamy, about 3 minutes. Reduce the mixer speed to medium-low, then gradually add the coffee mixture. If the frosting starts to look too soft, stop adding the coffee mixture. Continue beating for another 3 minutes, until light and fluffy.
STEP 4 – Assemble the Cake
Level off each cake to remove any doming so the tops are flat and even. Place one cake layer onto your serving plate, then spread an even layer of coffee buttercream on top. Stack the second cake on top and repeat this process with the remaining layer.
Next, cover the top and sides of the cake with the remaining frosting. Chill the cake in the fridge for about 2 hours before decorating or serving. I decorated this cake with a mini gingerbread house and gingerbread teddy bears using this recipe.
TIPS FOR MAKING THE BEST MOCHA GINGERBREAD CAKE
- Use straight-sided cake pans for the best layer cakes. This help your cakes bake up evenly and give you clean, sharp edges when stacking them.
- Choose pans that are at least 2–3 inches deep so the batter has room to rise.
- Prepare the cake pans properly! Using softened butter or nonstick spray, grease three 6-inch round pans evenly over the bottom and all the way up the sides. I like using a pastry brush or a paper towel to make sure every corner is covered. Then, line the bottom of each pan with a round parchment paper. Once the parchment is in place, lightly grease the top of it as well. This extra layer helps prevent sticking and makes removing the cakes even easier.
- Make sure all ingredients are at room temperature. Room-temperature ingredients blend more easily and create a smooth, even batter without bits of egg or butter. This is especially important for the butter to be soft and at room temperature when making the frosting.
- Measure flour correctly. When using measuring cups, spoon the flour into the cup and level it off—don’t scoop or pack it in. Packing flour can lead to too much flour and a dry cake. A kitchen scale is the best option for accuracy, which is why I always include gram measurements. (1 cup flour = 125 grams.)
- Avoid overmixing the batter. Mix just until the ingredients are combined. Overmixing can result in a tough, chewy cake instead of a soft, tender crumb.
- Keep an eye on the cake while baking. Baking times are guidelines, not rules. Every oven is different, and temperatures can vary even when set the same.
- Let the cakes cool completely before stacking. Warm cakes can melt the frosting and cause the layers to slide, so patience here is key.
HERE’S HOW TO STORE THIS MOCHA GINGERBREAD CAKE
If your kitchen is cool, you can store the cake in an airtight cake container or loosely covered for up to 1 day. After that, it’s best to refrigerate it.
Refrigerate for up to 5 days – Store the cake in an airtight container or cover it well with plastic wrap to prevent it from drying out. The buttercream will firm up in the fridge, so let the cake sit at room temperature for about 1 hour before serving to soften and bring out the flavors.
Freeze for up to 2 months – I suggest cutting the cake into individual slices. Wrap each slice tightly with two layers of plastic wrap, then place them in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.
Extra tip – If your cake is decorated with gingerbread cookies or toppers, store them separately if possible and add them right before serving to keep them crisp.
Mocha Gingerbread Cake
This mocha gingerbread cake blends the warmth of classic gingerbread with the bold depth of chocolate and coffee. It’s made with three generous layers of chocolate gingerbread cake and stacked with a smooth, velvety coffee buttercream that brings the whole cake together. The subtle bitterness of the coffee enhances the chocolate, giving the cake a cozy, rich flavor that’s perfect for winter or any occasion.
Ingredients
Chocolate Gingerbread Cake:
- 200g (1 cup) granulated sugar
- 145g (2/3 cup) brown sugar
- 150g (1 + 1/3 sticks) unsalted butter, melted
- 2 large eggs, room temperature
- 170g (1/2 cup) unsulphured molasses
- 2 teaspoons vanilla extract
- 240g (1 cup) whole milk
- 218g (1 + 3/4 cup) all-purpose flour
- 86g (1 cup) cocoa powder
- 1 tablespoon ginger
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Coffee Buttercream:
- 282g (2+1/2 sticks) unsalted butter, soft at room temperature
- 360g (3 cups) powdered sugar
- 20g (4 tablespoons) finely ground instant coffee
- 1 tablespoon hot water
- 80g (1/3 cup) heavy cream
- 1 teaspoon vanilla extract
Instructions
STEP 1 – Prepare the Pans and Preheat the Oven
- Using softened butter or nonstick spray, grease three 6-inch round pans evenly over the bottom and all the way up the sides. I like using a pastry brush or a paper towel to make sure every corner is covered.
- Then, line the bottom of each pan with a round parchment paper. Once the parchment is in place, lightly grease the top of it as well. This extra layer helps prevent sticking and makes removing the cakes even easier.
- Preheat the oven to 350°F.
STEP 2 – Make the Chocolate Gingerbread Cakes
- In a medium mixing bowl, combine all-purpose flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well, then set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, melted butter, eggs, molasses, and vanilla extract. Whisk together until well combined, about 2 minutes.
- Gradually add the flour mixture, alternating with whole milk. Mix everything until just combined and no more flour is visible. Do not overwork the cake batter.
- Pour the cake batter into the prepared cake pans, then bake for about 30 minutes until a toothpick inserted comes out clean, a few moist crumb is fine.
- Cool in the cake on a wire rack for about 15 minutes, then carefully remove the cakes from the pans and cool them to completely on the wire rack.
STEP 3 – Make the Coffee Buttercream
- In a medium cup, dissolve 4 tablespoons of finely ground instant coffee with 1 tablespoon of hot water. Make sure the coffee is completely dissolved, then add the heavy cream and vanilla extract. Stir to combine.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and powdered sugar together on medium-high speed until fluffy and creamy, about 3 minutes.
- Reduce the mixer speed to medium-low, then gradually add the coffee mixture. If the frosting starts to look too soft, stop adding the coffee mixture. Continue beating for another 3 minutes, until light and fluffy.
STEP 4 – Assemble the Cake
- Level off each cake to remove any doming so the tops are flat and even.
- Place one cake layer onto your serving plate, then spread an even layer of coffee buttercream on top. Stack the second cake on top and repeat this process with the remaining layer.
- Next, cover the top and sides of the cake with the remaining frosting. Chill the cake in the fridge for about 2 hours before decorating or serving.
- I decorated this cake with a mini gingerbread house and gingerbread teddy bears using this recipe