This Mocha Cheesecake Cake is a rich, layered masterpiece that combines a creamy coffee-infused cheesecake with ultra-moist mocha cake and a luscious mocha buttercream frosting. Perfect for coffee and chocolate lovers, each slice delivers deep cocoa flavor and smooth espresso notes. Finished with chocolate curls and espresso beans, it’s an impressive showstopper dessert ideal for special occasions.

Why You’ll Love This Recipe:

High-impact flavor – Bold mocha taste in every layer
Layered texture – Moist chocolate cake silky cheesecake
Visual wow factor – Gorgeous centerpiece-worthy dessert
Coffee-shop appeal – Pairs perfectly with espresso or cappuccino

Ingredients Breakdown

Cheesecake Layer:

16 oz cream cheese – Soft and tangy base for the cheesecake.
2/3 cup granulated sugar – Sweetens the layer.
2 large eggs – Binds and gives structure.
1/3 cup sour cream – Adds creaminess and tang.
1 tsp vanilla extract – Enhances flavor.
2 tbsp instant coffee + 2 tbsp hot water – Gives bold mocha depth.

Mocha Cake Layers:

1¾ cups all-purpose flour – Structure for the cake.
¾ cup unsweetened cocoa powder – Deep chocolate flavor.
1½ tsp each baking powder & baking soda – Lift and rise.
1 tsp salt – Balances sweetness.
2 cups granulated sugar – Sweet base.
1 cup buttermilk – Moisture and tang.
½ cup vegetable oil – Keeps the cake soft.
2 large eggs – Structure and richness.
2 tsp vanilla extract – Adds warmth.
1 cup hot coffee – Intensifies the chocolate flavor.

Mocha Frosting:

1 cup unsalted butter – Creamy base.
4 cups powdered sugar – Sweetness and structure.
½ cup unsweetened cocoa powder – Chocolate flavor.
2 tbsp instant coffee + 2 tbsp hot water – Mocha essence.
1/3 cup heavy cream – Smooths and softens texture.
1 tsp vanilla extract – Flavor depth.

Garnish:

Chocolate shavings or curls – Decorative and indulgent.
Coffee beans or chocolate-covered espresso beans – Elegant finishing touch.

Tips and Tricks:

Use room temperature ingredients for smoother batters.
Freeze the cheesecake layer for easier assembly.
Chill the cake before slicing for cleaner cuts.
Use a serrated knife dipped in hot water to slice through layers cleanly.

Variations and Customizations:

White Mocha Twist: Use white chocolate chips in the cheesecake.
Boozy Boost: Add 1 tbsp coffee liqueur to the frosting for an adult-only version.
Nutty Crunch: Sprinkle chopped hazelnuts between the layers.

Pairing Suggestions:

Drink: Serve with espresso, Irish coffee, or vanilla latte.
Dessert Table: Complement with chocolate-dipped biscotti or tiramisu.
Occasions: Perfect for birthdays, anniversaries, or holiday parties.

Storage Instructions:

Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.

Mocha Cheesecake Cake

Author: easysweetmeal
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x

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Description

Mocha Cheesecake Cake – A decadent layered dessert with coffee-infused cheesecake, moist mocha cake, and creamy mocha buttercream. Topped with chocolate curls and espresso beans, it’s a rich, showstopping treat for coffee and chocolate lovers. Perfect for special occasions!

Ingredients

Scale

16 oz (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs
1/3 cup (80ml) sour cream
1 tsp vanilla extract
2 tbsp instant coffee dissolved in 2 tbsp hot water
1¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 cups (400g) granulated sugar
1 cup (240ml) buttermilk, room temp
½ cup (120ml) vegetable oil
2 large eggs, room temp
2 tsp vanilla extract
1 cup (240ml) hot coffee
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar
½ cup (50g) unsweetened cocoa powder
2 tbsp instant coffee dissolved in 2 tbsp hot water
1/3 cup (80ml) heavy cream
1 tsp vanilla extract
Chocolate shavings or curls
Coffee beans or chocolate-covered espresso beans

Instructions

1. Make the Cheesecake Layer:

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Blend in sour cream, vanilla, and dissolved coffee.
Pour into the prepared pan and smooth the top.
Bake 45–50 minutes or until center is set with slight jiggle.
Cool completely, then chill for at least 4 hours or overnight.

2. Bake the Mocha Cake Layers:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Whisk together flour, cocoa, baking powder, baking soda, salt, and sugar.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
Gradually add hot coffee, mixing until combined (batter will be thin).
Divide between pans and bake for 30–35 minutes.
Cool in pans 10 minutes, then transfer to wire racks.

3. Prepare the Frosting:

Beat butter until creamy.
Gradually add powdered sugar and cocoa.
Alternate mixing in dissolved coffee, cream, and vanilla.
Beat on medium-high 2–3 minutes until fluffy.

4. Assemble the Cake:

Place one cake layer on a cake stand; spread frosting on top.
Gently add the cheesecake layer.
Spread a thin layer of frosting over cheesecake.
Add second cake layer and frost entire cake.
Decorate with chocolate curls and espresso beans

Notes

The mocha flavor intensifies after a day in the fridge.
For an ultra-smooth cheesecake, don’t skip the full cooling and chilling time.
Use high-quality cocoa powder and real vanilla extract for premium taste.

Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American