Prep Time
25 Mins
Bake Time
18 Mins
Cool Time
15 Mins
Yield
Makes 16 servings
Photo: Will Dickey; Styling: Cari South

How to Make It

Step 1

Stir together 1 1/4 cups water and 2 tablespoons instant coffee granules until completely dissolved.

Step 2

Prepare cake mix according to package directions, substituting coffee mixture for water.

Step 3

Pour batter into 3 greased and floured 8-inch cakepans.

Step 4

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes; remove from pans, and cool completely on wire racks.

Step 5

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended.

Step 6

Add remaining 2 tablespoons coffee granules, cocoa, and cream, beating until blended.

Step 7

Brush cake layers evenly with coffee liqueur, if desired.

Step 8

Spread cocoa mixture between cake layers. Spread Mocha Frosting on top and sides of cake. Garnish, if desired.

Step 9

Note: For testing purposes only, we used Pillsbury Moist Supreme Devil's Food Cake Mix and Kahlúa for coffee liqueur.

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