This is the best and yummiest Mocha Buttercream Frosting I’ve ever made. Or had.
Let me just say about the cake. This wasn’t made for a fancy blog post but thought you might want to try it on one of these cold and snowy days while you are stuck inside. No pretty pictures or fancy styling, it’s just about the frosting.
And as a full disclosure – I was cutting this for my breakfast. But I was having a glass of Mayfield Milk with it so it’s all good.
The cake is just a boxed Duncan Hines Devils Food Cake mix prepared as directed on the box. I made it simple for us, so a 9″ x 13″ pan was used.
This frosting recipe is enough for a 3-layer cake but since I was doing a sheet cake, I cut the recipe in half and had plenty. This can be stored in the refrigerator in an air-tight container for a couple weeks so why not make the whole batch and have it for later? Why didn’t I think of that last night? Probably because I would have eaten all of it before another cake was made. You wouldn’t do that – would you?
I’ve had this recipe for about 25 years and it was typed (yes – typed) on a sheet of paper so I’m not sure where the original recipe came from, but I remember changing it a bit.
This has a light chocolate taste so you can always add a bit more cocoa powder if you want it a bit more chocolate. I did this last night so the frosting is darker than this recipe would be. You can add a few more drops of whipping cream to get it to the consistency you want.
Using a good, homemade frosting recipe is always a great way to dress up a boxed mix. Plus, it’s so easy to get it made in a hurry.
I hope you think about trying this.
- 3 teaspoons instant coffee or espresso powder
- 2 Tablespoons warm water
- 1 cup salted butter, softened
- 2 Tablespoons cocoa powder
- 7 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Mix coffee and water together in small ramekin and set aside to cool.
- Cream butter in large bowl.
- Add cocoa powder and coffee mixture.
- Gradually add in sugar, alternating with heavy cream.
- Always start and end with dry ingredients.
- Beat until light and fluffy.
- Mix in vanilla.
- Can substitute half-and-half for heavy whipping cream.
- Use pure vanilla extract for better taste
- Sifting confectioner sugar can ensure not lumps.
- Don't want to sift sugar, stir gently with a whisk after measuring.
- If you make this frosting a little ahead of time, cover bowl with damp towel to prevent crusting.
- Enough for a 3-layer cake.