Café Mocha Cake by Susan

Susan Feliciano


This is based on my Cherry Coke cake recipe, and is a good example of what can be done with a cake mix. The family loves this one. Understand, there is caffeine in it from the espresso - so be careful with your little ones.
My daughter asked me to post the Cherry Coke cake recipe too, so I will add it in the instructions below.

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cake mix, devils food
1/3 c
9 oz
(1 cup + 2 tbsp) evaporated milk
2-3 Tbsp
instant espresso or coffee powder


1/2 c
(1 stick) butter
3 Tbsp
cocoa powder
1 Tbsp
instant espresso or coffee powder
3 oz
(6 tbsp) evaporated milk
1 lb
confectioners' sugar


1Prepare cake according to package directions, in a greased and floured 9 x 13-inch cake pan. Use the evaporated milk to replace the water, and add in the espresso powder. Bake at 350° for time indicated, usually 24 - 28 minutes. Mine normally takes the full 28 minutes. Cool about 10 minutes in pan; do not remove from pan.

2While cake is cooling, prepare frosting:
In a small saucepan, heat together the butter, cocoa powder, espresso powder, and evaporated milk for just a few minutes and stir until well-blended.

3Pour heated mixture over the confectioners' sugar in a large mixing bowl, and beat well, until smooth and well-blended. Pour immediately over warm cake, spreading evenly.

4Allow cake and frosting to cool to room temperature. Slice and serve.

5To make the Cherry Coke cake:
Use a 12-oz can of Cherry Coke in place of the evaporated milk (9 ounces in cake + 3 ounces in frosting). Leave out the espresso powder. Bake exactly as above.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #coffee, #espresso