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Triple-Layer Mocha Cake Recipe

This rich cake is tall and delicious with a special frosting. It makes a dramatic presentation.—Mark Brown, Birmingham, Alabama
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:12-14 servings


  • 1 cup shortening
  • 2-1/2 cups sugar
  • 5 eggs, separated
  • 5 tablespoons strong brewed coffee
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 4 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 5-1/2 to 6 cups confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1-1/2 cups butter or margarine, softened
  • 3 tablespoons plus 1-1/2 teaspoons strong brewed coffee
  • 1-1/2 teaspoons vanilla extract


  • 1. In a mixing bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 2. For frosting, combine confectioners' sugar and cocoa. In a mixing bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake. Yield: 12-14 servings.

Nutritional Facts

1 piece: 764 calories, 36g fat (16g saturated fat), 129mg cholesterol, 415mg sodium, 107g carbohydrate (80g sugars, 1g fiber), 6g protein.

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Reviewed Jun. 14, 2013

"I made this cake for a Christmas holiday open house and everyone raved about it. It looked as good as it tasted, which was fabulous!"

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