Yellow Cake with Mocha Frosting



  • 2 cups flour

  • 1 t baking powder

  • 3/4 t baking soda

  • 2 t salt

  • 1 stick butter 

  • 1 cup sugar

  • 2 t vanilla extract

  • 2 eggs

  • 1 cup buttermilk

Mocha Frosting:

  • 3 lbs. confectioners sugar

  • 1.5 cups of cocoa powder

  • 4.5 sticks butter, softened

  • 6 T instant cocoa powder

  • 1.5 cups cup warm heavy cream


  • Preheat oven to 350

  • Prepare three 4-inch cake pans by spraying with pam.

  • In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.

  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.

  • Beat in eggs one at a time. 

  • Gently beat in buttermilk until just combined. 

  • Slowly add flour mixture until completely smooth. 

  • Pour batter into prepared pans and bake for 30 minutes.

  • While cakes are in the oven, in a large bowl, mix confectioner’s sugar with cocoa powder; then, add butter.

  • Dissolve instant coffee powder into heavy cream.

  • In the stand mixer, combine sugar mixture and heavy cream mixture.

  • Increase to high speed and beat for 3 minutes.

  • Allow cakes to cool for 15 minutes and then remove from pans. 

  • Once the cakes have cooled, spread frosting in between each cake layer.

  • Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for three 4-inch cake pans. 

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