Mocha Layer Cake

For me, a Sunday morning it all about the coffee – sitting in a macchinetta, slowly filling the house with it’s deep, bitter smell. I savour it, for as long as I can, knowing that I have nothing else to do for the rest of the day. I can spend the day in the kitchen, baking and then later, cooking a nice roast dinner. It’s the perfect end to the weekend and my love of coffee inspired this next bake.

This takes three elements often used together to create a rich, moist and decadent layer cake. Caramel, coffee and chocolate come together and the flavours compliment one another so, so well. The caramel gives a sweetness that is offset by the gentle hum of coffee in the background, with the bitter cocoa balancing it perfectly.

Honestly, guys. This coffee-inspired cake is brewtiful! Where has it bean all my life? Okay, I’ll stop with the puns now. But only if you share, comment and like.

Thanks a latte. I mean…


Yields: 18 slices.

280g plain flour
170g butter, unsalted and softened
200g soft brown sugar
100g light muscavardo sugar
250ml buttermilk
3 large eggs
3 tsp baking powder
3/4 tsp salt

150g softened, unsalted butter.
300g icing sugar
3 tsp coffee

250g softened, unsalted butter.
400g icing sugar
3 tbsp carnations caramel
2 tsp milk

3 tbsp Carnation’s Caramel
50 ml double cream

Buttercream – see method

Pre-heat the oven to 180°C (160°C fan). Grease 2x 6″ cake tines and sprinkle flour so the tin is covered in a  thin layer of flour.

Sieve the flour, baking powder and salt into a bowl. Beat the softened butter in the bowl of a stand mixer and incorporate the sugars, beating fast to create a light and fluffy consistency.

Add the eggs into the butter/sugar mixture, one by one, mixing after each addition. Add the cold coffee then add a third of the flour. Mix together, add half the buttermilk and beat once again. Repeat this until all the buttermilk and flour are fully combined.

Divide the mixture between the two cake tins and bake for 40 minutes, until baked through.

For the buttercream, beat together the butter for 5 minutes until light and fluffy. Add half the icing sugar and beat together. Add the remaining half and combine fully until you’re left with a light and silky mixture. Add the coffee and beat for 20 seconds.


Repeat this process for the caramel buttercream, replacing the addition of coffee with the caramel.

For the caramel sauce, place the caramel in a saucepan on a medium heat and pour in the double cream and keep on the heat until it starts to bubble. Decant into a jug and leave to cool completely.

To assemble, halve the cakes so you’re left with four layers. Place the first layer on the cake board and spread a thin layer of the buttercream on top. Place the second layer on top of this and repeat until you reach the final layer. Make sure this layer is one off the bottom layers and turn it over, making a nice flat surface.


Spread the caramel buttercream around the whole of the cake, just a thin layer to create a crumb coat, locking in all the crumbs so your final layer of buttercream is nice and smooth. Place in the fridge for half an hour. Once set, spread the final layer of buttercream on the cake, smoothing it out with a cake scraper until you’re left with smooth sides and top.

Now it’s time for the drizzle. With a smooth, go around the edges of the cake, pouring the drizzle every so slowly. Persuade it over the edge with the spoon every now and then, creating some longer drizzles and some short. Fill in the centre with the caramel, smoothing it out with a cranked pallet knife.

Combine the remaining caramel and coffee buttercream together and add cocoa powder and a little bit of milk. Beat together and place in a piping bag, fit with a star nozzle. Pipe stars up the side of the cake and a few on the top.

Serve when ready.