I love coffee and I love mocha cake. 
I miss goldilocks and red ribbon’s mocha roll. So for Francine’s birthday party, I decided to dig the internet for a recipe that will yield the mocha cake I love way back in the Philippines. I think I found one (Thanks)! But since I have not tasted mocha cake for a while, I really can not tell. Definitely, I love the mocha cake I made for Francine’s party I tried making a mocha roll out of it too…
Here is the recipe I found on the internet with some revisions based on how I made my cake.
Ingredients:
2 cups sifted flour
1 tsp. fine iodized salt
1-1/2 cups white sugar
3 tsp. baking powder
2 tbsp. instant coffee – make sure the granules are fine or use 3/4 cup espresso made from single serve coffee instead of the granules and 3/4 hot water stated in the original recipe.
1/2 cup vergetable oil
3/4 cup hot water
8 egg yolks
8 egg whites
1 tsp. cream of tartar
Procedure:
· Preheat oven to 350 deg F. Grease and flour 8 -inch round baking pans and 3 inch in height. For mocha roll, use 12 x 16 x 1.0 inches tray lined with parchment paper (lightly grease the bottom of pan before putting the liner).
· In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, amd pour in oil and hot water.
· Using electric mixer with paddlle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add ewgg yolks one at a time, blending well after each addition, until thouroughly mixed. Set aside.
· In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy. Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy.
· With rubber spatula, gently fold one fourth of beaten egg whites into batter, scrappiing bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pans.
· Bake for 25 - 35 minutes (check for doneness at 25 mins), then remove from oven and cool on wire rack. Fill and frost with coffee cream frosting and refrigerate. For rolls, baking should take about 15 minutes only.
Coffee Cream Frosting
1 cup butter, cut into big chunks
1 tbsp. instant coffee
1 cup whipping cream, chilled
1 cup powdered sugar, sifted
· In a small mixing bowl of the electric mixer, beat butter with paddle attachment at low-medium speed until fluffy, about 3 minutes.
· Add instant coffee and beat for 1 minute. Add cream, a tablespoon at a time, beating well after each addition, until mixture is light and fluffy. add powdered sugar in four addiitons, beating well after each additions, until mixture is smooth.
Note that beating the eggwhite is a bit tricky and so as making the frosting. Please read the comments in this article for some tricks how to successfully make this cake. I also have a simplified version of the frosting using the following:
1 cup heavy whipping cream (chilled)
1/2 cup powdered sugar
1 tbsp espresso ( I use liquid form but have tried fine granules coffee already and they both worked well)
Beat all the ingredients using wire whisk until stiff. Easy and yummy!
Oh, I forgot to say that if you want to make it taste more like the mocha cake of goldilocks or hizon’s, buy the blocks of butter from an asian or filipino store. It’s called dari cream.
I made cupcakes using this recipe and everyone loved it! The cake was perfect! However, I had to trash the icing because the instant coffee granules didn’t dissolve and it started to separate. So I whipped cream instead with instant espresso and powdered sugar. I think I may try the icing with instant espresso since the granules are smaller and may be easier to dissolve. I’m hoping that the icing will work on my second try – just worried about the separation.
I finally, got the cake rigth .. this is my second try……Simple cake ever…
Icing is a bit tricky to make, but I make my own way.. I beat the whipping cream in separate bowl../butter and coffee in separate bowl with icing sugar. when whipping cream is nice and tick I added the butther.
I decorate my cake with chocolate curl and a slice almond .
Thanks for the recipes….
This is my second try…I got it right ..simple mocha cake..
The icing and is a bit complicated. but I did my own way.
Beat the whipping cream until tick in separate bowl and add the icing sugar.
The coffee and butter is separate bowl. when whipping cream is ready I add the butter.
I decorate my cake with slice almond and chocolate curl on top.
It was the best and perfect cake .. ever
I just threw away my second batch of frosting…it separated on me again. The cake itself turned out pretty good but I’m having a really hard time with the frosting. The first batch I followed the recipe to the “T” but the coffee granules didn’t dissolve, so I figured that I would mix them into the heavy whipping cream. They dissolved but as soon as I added all the cream, the frosting separated. Ugh!! I will have to try what Dolly suggested above but do you have any suggestions as to how I can prevent the frosting from separating? Thank you! I wanted to make this cake for Mother’s Day but…I guess I’ll have to use a different frosting.
Hi, can u have the recipe please
Thanks so much. Take care!
GOD Bless!
Hi, can i have the recipe please
Thanks so much. Take care!
GOD Bless!
Hello everyone. Thanks for all your comments. Sorry, took me a while to respond to all questions lately which is all about the icing. I guess, making the icing is tricky. Please read all the other comments for more tips. I also posted a simplified version of the icing using whipped cream, powdered sugar and espresso and this is so far simpler than the original recipe.
@Emma, the recipe is posted as a comment.
Thanks for visiting our website.
than u for the great recipe.. my cake and roll turned out perfect!
Thank you very much for sharing the mocha cake recipe! The very first time I tried making it, my family loved it so much that the cakes were gone by the next day! They now pester me to make the cake for each of their birthdays (and tried to talk me into making my own birthday cake!) and also for christmas and new years! Now they’re so spoiled they refuse to eat any other cake I bake!
LOL
I baked the mocha cake with two round uncoated cake pans and I found that if you line the bottom with parchment paper and completely omit the greasing and flouring part, the cake rises so much better. I also cool it upside down on the pan so it won’t sink so much.
Now my next project is to find a good ube-macapuno cake recipe….
@Robie @Michelle thanks for letting me know your cake turned out really well. I haven’t made this cake in a while… been really busy. but summer is coming up so I’m definitely making one soon. And I will be using and taking cues from all the tips you all have posted here. Thanks.
By the way, if you find that ube recipe, send them to me please… that is also one of my favorite. I’ll post it here when i find one myself along with chocoroll…
Hi I can vaguely rememer goldilocks and I would be so grateful if you can share the recipe with me. I would owe you a favor. Goldilocks reminds me of my childhood and would bring so much joy . Thank you
can i please have the recipe
Hello. I just came across your link. And I have been looking for a good recipe for mocha cake and I read hat your recipe is a good one.
May I please have this recipe? I love baking cakes and this is my favorite cake.
Thanks.
Lynne
I think with about 60 comments, my initial comment with the recipe is missed by most of you so I will be editing this posting and add the recipe to it.
Thanks for visiting our website.
Hi it’s me again. I made the frosting again for a second attempt and it didn’t turn out well again. I knew what happened the last time – I used ground coffee instead of instant coffee LMAO. But even then the granules didn’t dissolve completely. I didn’t dissolve it in water first because of last time’s results. Also on my first comment, I used the word “runny” but I meant to describe it as “separated,” and I’m glad I’m not the only one who experienced this. My mom and I decided to use another half cup of butter. I didn’t do anything to the granules but at least the ingredients came together. But we also had to add more powdered sugar, because it too buttery. (We also added a bit of shortening but shortening is disgusting).
@Frans, you posted heavy whipping cream in the simplified version but on the comments you said WHIPPED cream, which in my mind translates into a cool whip tub. lol which one is it? I am gonna keep on playing around with this!
Thank you for the recipe. I am very grateful. I will let you know how it turns out.
@doodles I apologize for the confusion… I have used both and they came out the same.
@Eleni How did your cake turn out?
dear everyone who’s having trouble with the frosting:
place the butter in the microwave for atleast 20-30 seconds until it turns really soft. if you don’t have any microwave melt it in the stove just a little then mix it with the whipping cream! the whipped cream should be chilled a little so it won’t melt. then start beating until it turns fluffy! don’t stop beating until it’s thick enough! of course add 1/2 tsp of hot water to the coffee so it’s melted when you mix it with the frosting! happy baking! love this recipe! i do it all the time!
I am making this for my filipino fiance for our anniversary and thought i would share a trick i used to help is to place the bowls you will beat the eggs and make the frosting in into the freezer a couple hours before you make or the night before this also works really well when making whip cream.
Thank you for sharing this recipe. I tried your recipe at home and had my friends tasted it. You know what! They love what cooked. Your cake is indeed delicious! Thank you for your blog!
thanks for the recipe! im gonna practice it so i can make it on my daughter’s 1st birthday! oh how i love hizon’s mocha cake…
Thanks for this recipe
Im gonna use this for our baking in school
I hope that everything would be in right and good in taste
btw. tnx a lot
[...] Mocha Cake courtesy of Adriano Family Blog: [...]
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes`;*
Hi there! I want to ask if you use all purpose flour for the recipe or is it a cake flour? hope to hear from you soon!
Hi Michelle. I use all purpose flour.
Hi! its me again,
I bake the cake many times … and every time I bake the cake I did a lot of decoration.
I just make a wedding cake triple the recipes with basket weave design at the side.
Everyone enjoy the cake/..
Awesome Dolly! Please send pictures!!! Thanks!
hi…thank you so much for the recipe, the cake is so moist and soft, and the icing…well, the first attempt was a disaster, it separated..your simplified icing was a success….i will do it again, next time i will do the butter and whipping cream separately then mixed it together.again, maraming salamat po
I called my cake – The adriano cake recipe.
@edda you’re welcome.
@Dolly thanks. i hope the original owner of the recipe won’t mind.
Thoughtful and interesting, thank you. I grew up in the philipines but moved to england at such a young age I can hardly remember anything apart from the delicious food. I finally found some authentic Filipino recipes if you want to have a look, I thought I’d share it with you!
Hello! I try the mocca roll but after I cook wait about 5 min. I put the icing then I roll it, but the cake crack and it wasn’t look good… Any advice pls!
Hello Po! I tried it sarap! but instead of oil i replaced it with butter. Mocha Roll is our favorite cake in the family. Thank you for sharing!
I just have a question…im just a beginner on baking..and i like to do this..umm can i just mix all and just pour it to a circle baking pan…and i will jsut do one layer..
is it okay if there is no cream of tar tar
pls answer this one..i was not supposed to understand this part right..pls explain asap
With rubber spatula, gently fold one fourth of beaten egg whites into batter, scrappiing bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pans.
Merry Christmas to all!
@Gie Maybe the cake was still warm? In my experience, I completely make sure the roll is room temp. However, it usually cracks when the cake is too thick to roll or if the cake is not spongy/fluffy enough.
@Nathan Just try your best to follow the entire recipe instructions. You can google how to do the folding of the batter. Note that this type of cake is much more difficult to make so it may take a few try before you can get it right. Good luck.
To all who left a message or two, thanks for checking our website and finding this shared recipe a helpful one.
Well thanks for answering..but i really hope my first try will be a sucess cause..i dont want to waste ingredients and its for our new years party
@Nathan who knows your first try will be a success… but no, you can’t just mix all ingredients. That is a guaranteed failure. And you will definitely need the cream of tartar. As for the folding part, do google a video of how to do it to give you an idea how to go about it. Happy New Year!
The instant coffee willl dissolve if you sprinkle it over the whipping cream and let it stand for about 15 minutes. I have another mocha cream frosting recipe that suggests it be done this way and it works perfectly every time. It doesn’t have butter in the recipe though, so I’m interested in how that part will all come together in your recipe. I’m making the cake tonight, so we’ll see!!
Hi everyone! I just made this one!
Hi everyone! I just made this one! Cake was goood like the one they sell at goldilocks!
I had a disaster with the icing so I tried the other version instead. I was wondering if there’s more tips about the original version? How did you guys combined the whpped cream and butter? :/ Thanks!
been searching mocha cake for awhile..hope my kids love this recipe, but with all the nice comments I’ve read…I’m pretty sure, this is the mocha cake I’ve been looking for. lol.
wish me luck thou! thank u very much.
It looks simple …finding the time to do it is a challenge… hehe..Thanks for sharing Frans!
@Rizzaleen sorry,dont have any more tips. Practice maybe… ul get it eventually.
@Mich goodluck. Let us know how u did.
@Willy thanks. Im sure if u have time u can make this cake successfully.
I’ve made this cake and it’s awesome!!! It tastes very good.
Instead of an 8″ round cake, will it cover a 10″ square cake? If so, how long would you bake it in the oven for?
I bake a lot and have tried many different kinds of cake. I love the filipino mocha roll and my filipino friends have been requesting me to make one but I haven’t found a recipe that’s close enough in taste. I’m so happy to find your recipe, I’m gonna try it soon. Thanks Frans!
hi fran, do you have any idea how to double this recipe? i found this one perfect for a big layercake.. i just dont know how to double it.. pls.. thanks