With fall in the air, apples and pumpkins are turning up everywhere. And for all you chocolate lovers, this Mocha Spice Cake will curb your cocoa cravings while still getting you into the autumn spirit. This cake recipe combines rich coffee, velvety chocolate, and all of the spices that remind us of pumpkin patches and apple picking. The browned butter filling is slightly nutty, extra flavorful, and impossible to resist. Combined with our Mocha Spice Cake, smooth vanilla buttercream, and a festive chocolate glaze, this cake has a sophisticated flavor palette that’s perfect for any fall celebration!


Adapted from Martha Stewart “Wedding Cakes”

– 1/2 cup plus 2 tablespoons canola or grapeseed oil
– 3 cups brown sugar
– 4 eggs, room temperature
– 2 teaspoons vanilla extract
– 3/4 cup unsweetened cocoa powder
– 3 cups all purpose flour
– 1 tablespoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground ginger (or 2 tablespoons chopped candied ginger)
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon groung clove
– 1 cup plain Greek yogurt or sour cream
– 1 1/2 cups hot coffee


– 1 cup unsalted butter
– 4 cup confectioner’s sugar, sifted
– 2-4 tablespoons milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract (optional)



1. Pre-heat oven to 350 degrees F. Prepare baking pans with butter/flour or non-stick spray.
2. Sift dry ingredients, and set aside.
3. In the bowl of an electric mixer, beat together oil and sugar with a paddle attachment until slightly fluffy.
4. With the mixer on medium low, gradually add in the eggs and vanilla extract.
5. Turn the mixer off, and scrape down the bowl with a rubber spatula.
6. With the mixer on low, carefully add in half of the dry mixture.
7. After the dry mixture is just combined, add in the yogurt or sour cream.
8. Carefully add in the second half of the dry mixture, and mix until just combined.
9. With the mixer still on low, stream in the hot coffee until combined. If using candied ginger, stir in the pieces here.
10. Pour batter into prepared pans, and bake until centers are done (about 20 minutes for 3 by 8 inch pans).
11. For the browned butter filling, cut the butter into chunks, and place in a medium saucepan. Melt over medium heat.
12. Being careful not to burn it, continue to cook and stir butter until it achieves a medium amber color (about 5-8 minutes). There should be brown flecks in the bottom of your pan, not black.
13. Transfer butter to a heat-safe bowl, and place in the refrigerator. Refrigerate until butter cools and starts to re-solidify, but is not completely solid (about 20 to 30 minutes)
14. Transfer cooled, browned butter to the bowl of an electric mixer, and mix on medium high with a paddle attachment until slightly fluffy.
15. Turn the mixer to low, and carefully add in the remaining ingredients. Add more or less milk to achieve your desired consistency.
16. Gradually turn the mixer back up, and mix until light and fluffy.
17. To assemble, place the cooled Mocha Spice Cake round on a serving plate or cake board. Using an offset spatula, spread on a layer of the browned butter filling. Repeat with the other layer of cake. You should have 3 layers of cake and 2 layers of filling when complete.
18. Use your favorite vanilla buttercream to frost the cake. You will want something that is not too flavorful or overly sweet so you don’t overpower the other flavors. Then drizzle with a dark chocolate glaze.


How do you satisfy your chocolate cravings?

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