Rich and fluffy dark chocolate mocha cake covered in a creamy, salty, sweet buttercream. The depth of flavors is addicting yet balanced enough to have you craving more. It’s truly like the best salted caramel mocha you’ve ever had—but in a cake.

Necessity is the mother of invention, right? Well, I needed to use up leftover cake ingredients. Need is the correct word here, right? Waste not, and all? Yep, definitely necessary. So I made this mini salted caramel mocha cake, and now I’m wondering why I didn’t make a big giant cake so I could eat it for a week. It was gone within 24 hours and now I’m sad.

It’s that good.

I love the contrast of sweet, salty, and earthy in this cake. The dark chocolate mocha cake layers are rich in flavor and fluffy in texture. They balances perfectly with the salty-sweet of the buttercream, so you actually taste all of the different elements. And it reminds me so much of one of my favorite winter drinks: the Sea Salt Caramel Mocha from Peet’s. I literally look forward to it every year.

I don’t know why it’s often labeled as a “holiday” drink. I want it year round. But, thankfully I have a decent alternative in cake form and will be making this all the time now.

How to make salted caramel dark chocolate mocha cake

I highly suggest making the caramel sauce for the buttercream ahead of time. In my mind, it’s just less stress all in one day. However, if you’re unable to do so, I do recommend making that first because it needs time to cool before you can incorporate it into your buttercream. I’d take all of your cold ingredients out to come to room temperature while you make your caramel sauce.

Next, make your cake layers by first sifting then whisking together your dry ingredients. Don’t forget to spoon then level your flour so you don’t end up with too much (it can get packed in if you scoop with the measuring cup).

Next, whisk your wet ingredients—minus the coffee and chocolate chips—well, until smooth and fully emulsified. You’ll know it’s blended when no little oil bubbles surface when you stop whisking.

Next, measure your hot, very strong coffee (or espresso and hot water, like an americano) then immediately add your chocolate chips and whisk well.

Slowly pour all of this into your other wet ingredients while whisking quickly, to avoid scrambling the eggs.

Using the paddle attachment of your stand mixer (or hand mixers), slowly pour the wet ingredients into the dry, with the mixer on low. Once it’s all added, immediately turn off the mixer and scrap down the sides and bottom of the bowl. Turn the mixer to medium and beat for exactly 2 minutes.

Pour into prepared cake pans and bake at 325 for 25-30 minutes (less if using smaller pans or dividing among 3 or more pans).

While the cake layers cool, make your salted caramel buttercream. It’s sooo simple: beat the butter, slowly add the powdered sugar, add the caramel sauce, salt and vanilla, then mix until smooth and a little fluffy.

Once the cake has completely cooled to room temperature, cut off any domed tops then fill and frost with the buttercream. I do recommend drizzling some caramel sauce with the filling and on top of the cake, along with some sprinkles of flaked sea salt (for looks and for taste).

Enjoy!

Tips and notes for this recipe

Buttercream can be made ahead

I like to break up my baking when I can. One, because I’m a toddler mom. Two, because it takes me three times as long to make things because I pause to stage and take photos. Three, because I’m lazy and have a limit to how much effort I’ll put into anything in a given day. You can make the buttercream ahead of time and store it (in an airtight container) on the counter overnight, in the fridge for a couple weeks, or in the freezer for 1-2 months. If chilled, the frosting needs to come to room temperature then likely will need to be whipped up again (for about a minute) to make it smooth and fluffy.

You can make your own buttermilk

I rarely stock buttermilk anymore. Again, because toddler. We always have whole milk, and I often use vinegar in my cleaning. Add them together and it’s perfection. I actually think homemade buttermilk makes fluffier cakes. Just place 1 tablespoon white vinegar (or lemon juice, in a pinch) in a measuring cup, then top with enough milk to equal 1 cup total. Stir a little and let it sit at least 5-10 minutes. I suggest mixing the two when you take the milk out of the fridge and let them sit 30-60 minutes until room temperature.

Sub espresso or espresso powder

Anyone else think of Oscar on The Office saying, “Actually, it’s pronounced espresso. Wait, that’s what you said. I’m sorry, I just assumed you’d pronounce it wrong.” anytime they type out espresso? No? Just me? I always laugh, because I’m that way about mascarpone. It’s not pronounced marscapone!!! Mask, like wear a mask, please. Okay, anyway, I’ve used both double strength coffee and espresso for this cake. I’ve also used espresso powder in other cakes with great success. So, just use what’s easiest for you. Double strength coffee, 8 ounces espresso shots (about 3-5 shots, depending on your machine), or 2 tablespoons espresso powder dissolved in very hot water will all work relatively the same. Just be sure your coffee of choice is still very hot when adding the chocolate chips so they melt fully.

Don’t skip the sifting and room temperature…ing

I know it’s tempting to just get to the next step so you can get to eating your cake. But sifting the dry ingredients was one of the most revolutionary things I ever started doing in baking. It makes a big difference. Likewise, I’ve learned very painfully that not letting your cold ingredients come to room temperature will be disastrous. Plan ahead so you don’t have to stress about time and cut corners.

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prep time: 35-40 minutes
cook time: 25-30 minutes
total time: about 1 hour, 10 minutes (including making the frosting)

Servings: 12-16 cupcakes

Ingredients:

1 cup hot, double strength coffee (see note for substitutions)
2 ounces dark chocolate (chips, baking bar, etc.)
1 ⅔ cup all purpose flour
1 ½ cups sugar
¾ cup unsweetened cocoa powder (Dutch process will make a richer chocolate taste, and you can add up to 2 tablespoons for a death-by-chocolate taste)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt (or 1 teaspoon table salt)
1 cup buttermilk, room temperature (see note for making your own)
2 eggs, room temperature
½ cup avocado or olive oil
1 tablespoon pure vanilla extract
one batch salted caramel buttercream
extra vanilla salted caramel sauce for drizzling
optional: flaked sea salt for decorating

Instructions:

If possible, make the salted caramel sauce for the frosting and drizzle ahead of time to break up the work and also allow it to cool completely. It’s also wise to take the butter for the frosting out now so it’s ready to be made while the cake layers cool.
Make your cake layers. Preheat oven to 350 (325 if using convection). Grease and lightly flour two 8” or 9” pans (or three 6” pans). You can also divide into 3 or 4 pans to create more room for filling without having to cut your layers in half.
In the bowl of a stand mixer (or a large bowl) whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly distributed. You’ll know this is the case when it’s evenly cocoa-y.
In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla until very lightly frothy and no oil bubbles appear when you stop whisking.
Prep the coffee/chocolate mixture. Add the very hot, fresh, double strength coffee to the chocolate in a cup or small bowl. Whisk until smooth. If it’s not wanting to mix or if the coffee isn’t quite hot enough, you can mix them in a small heatproof bowl set over a small saucepan filled with 1” simmering water on medium heat.
Slowly—SLOWLY—whisk the coffee/chocolate mixture into the egg mixture while whisking quickly and constantly. Once you’ve added a little more than half the coffee you can speed up your pour a bit, because the eggs are tempered by then. Don’t be scared to stop and whisk as you go to prevent scrambling the eggs.
With the paddle attachment of your stand mixer on the lowest setting, slowly pour the wet ingredients into the dry. This should take about 30 seconds, and the batter will clump up then thin out as you pour. Stop, scrape the bowl, getting to the very bottom, then increase the speed to medium and mix for exactly 2 minutes and no more.
Divide evenly between your prepared cake pans. Bake for 25-30 minutes, if using 2 pans, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter. Check early to avoid over baking. Let cool in the pans 5-10 minutes then remove to a wire rack until completely cool.
While the cake layers cool, make the salted caramel buttercream.
When the cake is completely cool--no trace of warmth--cut off any domed tops then fill and frost to desired thickness. Use any extra caramel sauce to drizzle with the filling as well as on top. Sprinkle with some flaked sea salt.