Name: 1 Incredibly Decadent Caramel Mocha Cream Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup strong brewed coffee, cooled; 1/2 cup vegetable oil; 2 tsp vanilla extract; 2 tbsp vinegar; 1 cup heavy cream; 1/4 cup caramel sauce; 1/4 cup powdered sugar

Jump to Recipe

I’ll never forget the first time I made this caramel mocha cream cake for my sister’s birthday. She’s a coffee fanatic, and I wanted something as rich and special as she is. When that first bite hit, with the smooth mocha cake, the cloud of whipped cream, and that golden caramel drizzle? Wow. We all went silent – the best compliment any baker can get. Now this cake is our family’s go-to for celebrations. It’s surprisingly easy to make, but tastes like you spent hours in a fancy bakery. The deep coffee flavor with sweet caramel is pure magic, I promise!

Why You’ll Love This Caramel Mocha Cream Cake

Listen, this cake is the one I turn to when I want to impress without stress. Here’s why it’ll become your secret weapon too:

The rich mocha cake is deeply chocolatey with just the right coffee kick—no bitterness, just warmth
That cloud of whipped cream on top? It’s like biting into a mocha cappuccino dream
Prep is stupid easy—no fancy techniques, just dump, mix, and bake (the vinegar trick makes it foolproof!)
That caramel drizzle? It’s what turns “nice dessert” into “special occasion magic” with zero extra work

Trust me, this cake disappears faster than you can say “second slice.”

Ingredients for Caramel Mocha Cream Cake

Okay, let’s talk ingredients – and I mean the good stuff. This isn’t one of those recipes where you can wing it with whatever’s in your pantry. Every item here plays a special role in creating that perfect mocha-caramel harmony. Here’s exactly what you’ll need:

2 cups all-purpose flour – spooned and leveled (don’t pack it down!)
1 cup granulated sugar – yes, the white stuff, we’ll get sweetness from caramel later
1/2 cup unsweetened cocoa powder – go for the dark, rich kind, not that weak breakfast cocoa
1 tsp baking soda – make sure it’s fresh so your cake rises properly
1/2 tsp salt – just regular table salt, it balances all that sweetness
1 cup strong brewed coffee, cooled – and I mean STRONG, like you’d actually drink it black
1/2 cup vegetable oil – keeps the cake crazy moist without weighing it down
2 tsp vanilla extract – the real stuff, please, no imitation here
2 tbsp vinegar – sounds weird, but trust me, it reacts with the baking soda for perfect rise
1 cup heavy cream, cold – this is for the topping, so don’t skimp on fat content
1/4 cup caramel sauce – store-bought is fine, but warm it slightly for easier drizzling
1/4 cup powdered sugar – for sweetening the whipped cream just right

See? Nothing too fancy, but each ingredient matters. Pro tip: measure everything before you start – it makes the whole process smoother than that caramel drizzle we’re about to make!

Equipment You’ll Need

Alright, let’s get your kitchen ready for this caramel mocha cream cake adventure. You don’t need anything fancy – just the basics. Here’s what you’ll want to have on hand:

9-inch cake pan – I prefer a round one, but square works too. Just make sure it’s well-greased!
Mixing bowls – two medium-sized ones are perfect. One for dry ingredients, one for wet.
Whisk – a simple wire whisk does the job for combining everything smoothly.
Measuring cups and spoons – accuracy is key here, especially with the cocoa and baking soda.
Rubber spatula – for scraping every last bit of batter into the pan. Don’t waste a drop!
Electric mixer or stand mixer – for whipping that cream into fluffy perfection. A hand mixer works great too.
Cooling rack – essential for letting the cake cool evenly before you add the topping.
Spoon or piping bag – for drizzling that caramel sauce like a pro.

That’s it! No special gadgets or tools required. Just grab these basics, and you’re ready to bake something incredible. Oh, and don’t forget an apron – that caramel drizzle can get a little messy (but it’s worth it!).

How to Make Caramel Mocha Cream Cake

Alright, let’s get baking! This caramel mocha cream cake comes together in three simple stages – batter, baking, and assembly. I’ll walk you through each step so you get that perfect balance of flavors and textures. Don’t worry, it’s easier than it looks!

Preparing the Cake Batter

First things first – preheat your oven to 350°F (175°C). This gives your oven time to reach the perfect temperature while you mix everything together.

Now, grab two bowls – one for dry ingredients, one for wet. In the first bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure you whisk it really well – you want all those dry friends to get to know each other!

In the second bowl, combine the cooled coffee, oil, vanilla, and vinegar. The vinegar might make you raise an eyebrow (vinegar in cake?!), but trust me, it’s the secret to a perfect rise. Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thin – that’s exactly what we want! Resist the urge to overmix; a few small lumps are totally fine.

Baking the Cake

Pour that beautiful batter into your prepared pan (remember, we greased and floured it!). Smooth the top with your spatula so it bakes evenly.

Now, into the oven it goes for 30-35 minutes. Here’s my test: at 30 minutes, poke a toothpick into the center. If it comes out clean or with just a few moist crumbs, you’re golden. If not, give it another 2-3 minutes and check again.

Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. I know it’s tempting to frost it right away, but patience is key here – a warm cake will melt your beautiful whipped cream topping!

Whipping the Cream and Assembly

When your cake is cool, it’s time for the fun part! Pour your cold heavy cream into a chilled bowl (I pop mine in the freezer for 10 minutes beforehand). Add the powdered sugar and whip until stiff peaks form – that means when you lift the beaters, the cream stands up straight without flopping over.

Spread that glorious whipped cream over your cooled cake. Don’t be shy – pile it high! Then warm your caramel sauce slightly (just 10 seconds in the microwave does the trick) for easier drizzling.

Here’s my trick for perfect drizzles: use a spoon or squeeze bottle to make zigzag patterns across the top. Or get fancy and make a spiral from the center outward. Either way, it’ll look (and taste) absolutely irresistible!

Tips for the Perfect Caramel Mocha Cream Cake

Listen, I’ve made this cake more times than I can count – and learned all the little tricks the hard way! Here’s how to guarantee your caramel mocha cream cake turns out bakery-perfect every single time:

Cold cream whips best – I even chill my mixing bowl and beaters for 10 minutes beforehand. Warm cream? Forget about stiff peaks!
Brew extra-strong coffee – That subtle mocha flavor comes through better when your coffee could stand up on its own. Weak coffee = sad, muted flavor.
The vinegar isn’t optional – I know it sounds weird, but this reacts with the baking soda to give you the perfect rise. No vinegary taste, promise!
Stop mixing when just combined – Overmixed batter leads to tough cake. A few lumps are totally fine – they’ll bake right out.
Cool completely before topping – Warm cake melts whipped cream instantly. I pop mine in the fridge for 30 minutes if I’m impatient.
Warm your caramel slightly – Just 10 seconds in the microwave makes it drizzle beautifully instead of glopping.
Slice with a hot knife – Dip your knife in hot water and wipe dry between cuts for picture-perfect slices.

The biggest secret? Don’t stress! This cake is incredibly forgiving – even my “oops” versions taste amazing. Just follow these tips, and you’ll look like a pastry pro.

Variations of Caramel Mocha Cream Cake

One of my favorite things about this recipe? How easily you can make it your own! Over the years, I’ve played around with so many tasty twists. Here are my absolute favorite ways to mix things up when I’m craving something a little different:

Nutty Crunch: Fold in 1/2 cup chopped toasted pecans or walnuts into the batter before baking. The crunch against that creamy topping? Divine!
Espresso Boost: Add 1 tablespoon instant espresso powder to the dry ingredients if you really want that coffee flavor to shine through.
Mocha Chip: Stir in 1/2 cup mini chocolate chips for extra chocolatey pockets throughout the cake.
Salt Lover’s Dream: Use salted caramel sauce and sprinkle a tiny bit of flaky sea salt over the finished cake – sweet and salty perfection.
Dairy-Free Delight: Swap the heavy cream for chilled coconut cream (just the solid part from the can) and use almond milk instead of regular milk in the caramel.
Spiced Version: Add 1 teaspoon cinnamon and 1/4 teaspoon cayenne pepper to the dry ingredients for a Mexican mocha twist – trust me on this!

The best part? You can mix and match these ideas! Last Christmas I did the nutty crunch AND espresso boost version, and my family practically licked the plate clean. Baking should be fun – don’t be afraid to experiment!

Serving Suggestions for Caramel Mocha Cream Cake

Oh, let me tell you how to turn this cake into a full-on dessert experience! First things first – portion size matters. This rich beauty serves 8 comfortably, but I won’t judge if you sneak slimmer slices to stretch it to 10 (though honestly, no one ever does – it’s too good!).

Here’s how I love to serve it:

With coffee, obviously! A fresh cup of whatever you used in the batter makes the perfect pairing. The flavors echo each other beautifully.
Vanilla ice cream on the side – the cold creaminess against the rich cake creates magic. Bonus points if you drizzle extra caramel over the ice cream too!
After dinner with Irish coffee – for adult gatherings, the whiskey notes take this dessert to another level.
As a brunch showstopper – slice it thick and serve with fresh berries to cut through the richness.

Presentation tip: I like to slice it right at the table so everyone gets that first whiff of coffee and caramel. Use a sharp, thin knife dipped in hot water between cuts – you’ll get clean slices that show off all those beautiful layers. And don’t be shy with extra caramel drizzle at serving time – it makes for gorgeous drips down the sides!

One warning though – have napkins ready. Between the whipped cream and caramel, this is definitely a “lick your fingers” kind of dessert. And that’s exactly how special occasion treats should be!

Storing and Reheating Caramel Mocha Cream Cake

Okay, let’s be real – this cake rarely lasts long enough to need storing! But just in case you have leftovers (or want to make it ahead), here’s exactly how to keep it tasting fresh:

Refrigeration is a must – Because of the whipped cream topping, this cake needs to live in the fridge. Cover it loosely with plastic wrap or pop it in a cake carrier. It’ll stay perfect for 2-3 days max.
The counter is a no-go – I learned this the hard way when my first attempt at leaving it out “just for a few hours” turned the whipped topping into a sad, melty mess. Don’t be like me!
No freezing, please – The whipped cream topping turns grainy when frozen, and the cake texture suffers too. This is definitely a “make it fresh” kind of dessert.
Slicing tip for leftovers – If you’ve already cut into it, press plastic wrap directly against the cut edges to keep them from drying out.
Bring to cool room temp before serving – Take it out of the fridge 15-20 minutes before serving. Cold cake dulls the flavors, and you want that caramel and mocha to sing!

Honestly? This cake tastes best the day it’s made – the whipped cream is at its peak and the caramel drizzle stays picture-perfect. But if you must store it, just know the whipped topping might soften a bit. Still delicious, just not quite as pretty!

Nutritional Information

Alright, let’s talk numbers – but first, my standard disclaimer: these are estimates, folks! Actual values can vary based on your exact ingredients (like how much caramel you go wild with). I calculated this based on the standard recipe making 8 generous slices, but we all know portions can get… creative.

Per serving (that means when you try to stick to 1/8th of the cake):

Calories: About 420 – consider it an investment in happiness
Fat: 22g (8g saturated) – thank the heavy cream and oil for that luscious texture
Carbs: 52g – mostly from the flour and sugars doing their delicious work
Fiber: 3g – hey, cocoa powder counts as a plant!
Protein: 5g – not why we’re here, but a nice little bonus
Sugar: 32g – the caramel and powdered sugar bring the sweet magic

Look, I’m not your nutritionist – I’m your enabler of deliciousness. This is celebration food, people! That said, if you’re watching certain macros, you can tweak things: use sugar-free caramel sauce, swap in a lower-fat cream, or go for smaller slices (but where’s the fun in that?). Just promise me one thing: no guilt allowed with this cake. Every bite is meant to be savored!

Frequently Asked Questions About Caramel Mocha Cream Cake

I’ve gotten so many great questions about this cake from friends and readers over the years! Here are the answers to the ones that come up most often – all those little things I wish I’d known the first time I made it.

Can I use instant coffee instead of brewed coffee?

Absolutely! Here’s how to swap it: dissolve 2 tablespoons of instant coffee granules in 1 cup of hot water, then let it cool completely. The flavor will be slightly more intense than regular brewed coffee (which I actually love!). If you want it milder, use 1 tablespoon instead. Pro tip: espresso powder works great too – just use half the amount since it’s stronger!

How do I prevent the cake from drying out?

Three secrets: don’t overbake it (pull it at that magic toothpick-clean moment), store it properly (fridge with plastic wrap touching the cut sides), and – here’s my sneaky trick – brush the cooled cake layers with a little extra cooled coffee before adding the whipped cream. It keeps everything moist without making it soggy. Works like a charm!

Can I make this cake ahead of time?

You sure can, with some strategy! Here’s how I do it: bake the cake up to 2 days ahead – just wrap the cooled, unfrosted layers tightly in plastic. Make the whipped cream and assemble the day you’re serving it (up to 6 hours ahead is perfect). The caramel can be drizzled right before serving or up to 2 hours prior if you’re in a pinch. Any longer and the whipped cream starts to weep – still tasty, just not as pretty!

Share Your Caramel Mocha Cream Cake Experience

Alright, now it’s your turn! I want to hear all about your caramel mocha cream cake adventures. Did you stick to the classic version or try one of the fun variations? Maybe you discovered an amazing new twist? Whatever your experience, I’m dying to know!