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5 from 3 votes

Mocha Cake with Hazelnut Buttercream Frosting

A dark, moist, coffee flavored chocolate cake paired with the nutty sweetness of a hazelnut buttercream frosting.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 730kcal
Author: Kristin


Cake Ingredients

Frosting Ingredients


Directions for the cake:

  • Preheat oven to 325ºF. Combine flour, salt, cocoa powder and baking soda in a large bowl.
  • In a separate bowl, beat butter until smooth. Gradually add both sugars, beating until combined.
  • Add eggs, one at a time, and beat after each addition. Then, mix in the vanilla extract.
  • Add the flour mixture and buttermilk into the wet ingredients, each in 2 or 3 parts. Mix well after each addition. Slowly add the coffee and mix until batter is smooth.
  • Bake in two 9 inch rounded pans for 40 minutes, removing when a toothpick inserted into the center of a cake comes out clean. Let cakes cool for 15-20 minutes before removing from pan.

Directions for the frosting:

  • Beat butter until smooth, adding vanilla. Gradually add powdered sugar and Hazelnut Coffee Mate and blending until smooth.
  • Add Nutella and blend until well combined.
  • Level one of the cakes and cover the top with frosting. Place the other half on top and frost the rest of the cake.
  • Sprinkle instant coffee on top if desired for taste and decoration.


Calories: 730kcal | Carbohydrates: 115g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 532mg | Potassium: 248mg | Fiber: 3g | Sugar: 90g | Vitamin A: 830IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2.8mg