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.


★★★★★ 1 vote

12 or more
15 Min
30 Min


  • CAKE

  • 1
    cake mix, devils food
  • 3
  • 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

How to Make Café Mocha Cake by Susan


  1. Prepare 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.
  2. While 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.
  3. Pour 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.
  4. Allow cake and frosting to cool to room temperature. Slice and serve.
  5. To 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.

Printable Recipe Card

About Café Mocha Cake by Susan

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

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