Indulge in Sweet Bliss With Our Pour-On Icing Recipe

Do you love coffee and chocolate? Imagine combining those two delicious flavors in one delectable treat. Look no further than this mocha pour-on icing recipe. Whether you’re baking a cake, cupcakes, or just want to add a little extra flavor to your morning cup of joe, this recipe is the perfect way to indulge your sweet tooth.

At first glance, this recipe may appear simple – just butter, powdered sugar, and some strong coffee. But don’t underestimate the power of these ingredients when they’re combined. With a few added touches, like vanilla extract and unsweetened cocoa powder, you’ll be whipping up a mocha frosting that takes your baked goods to the next level.

Join me on a journey to discover the best mocha frosting and watch as I guide you through every step of the process. Trust me: Once you’ve experienced the rich depth of flavor of this mocha icing recipe, it’ll become a staple in your dessert repertoire. So get out your mixing bowls and measuring spoons – it’s time to get started!

Why You’ll Love This Recipe

Coffee/Mocha, Pour-On Icing
Coffee/Mocha, Pour-On Icing

Dear coffee and chocolate lovers out there,

If you’re looking for a delicious treat to satisfy your sweet tooth, look no further than this mocha pour-on icing recipe. Trust me, you won’t find a better frosting for your chocolate cake or mocha cupcakes.

First off, this recipe combines two of the best flavors in the world – coffee and chocolate. Very strong coffee and unsweetened cocoa powder come together to create a rich and decadent mocha flavor. It’s perfect for all occasions, whether it’s a birthday cake or just a simple batch of cupcakes.

Secondly, the ingredient list is simple, with items that you probably already have in your pantry. With just butter, sugar, vanilla extract, very strong coffee, and unsweetened cocoa powder as the main ingredients, this recipe is perfect for those who want to whip up something quickly without having to run to the store.

Lastly, this recipe is versatile. You can use it as an icing for your favorite chocolate cake or as a glaze on your mocha pound cake. You can even add some espresso buttercream frosting on top of your cupcakes to take them to the next level.

So what are you waiting for? Get started on making the best mocha icing or frosting you’ve ever tasted!

Ingredient List

 Wake up and smell the coffee with this delicious recipe!
Wake up and smell the coffee with this delicious recipe!

Ingredients for the Mocha Pour-On Icing Recipe

  • 2 tablespoons unsalted butter, room temperature
  • 3 cups confectioners’ sugar
  • 4 tablespoons very strong coffee, cooled
  • 2 teaspoons instant coffee
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup heavy cream

Ingredients for Mocha Buttercream Frosting Recipe

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/4 cup brewed coffee, cooled
  • 2 teaspoons instant coffee
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

Ingredients for the Chocolate Cake Mocha Frosting Recipe

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 cup brewed strong coffee
  • 1 teaspoon espresso powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

The Recipe How-To

 Indulge yourself with a chocolatey twist to your boring coffee routine.
Indulge yourself with a chocolatey twist to your boring coffee routine.

What’s more perfect than a cup of coffee and a slice of mocha cake? This recipe will guide you through the process of making a moist, chocolaty mocha cake topped with a delicious coffee-infused frosting. Whether you’re serving it for a party, celebration or just for yourself, this mocha cake is sure to impress.

Ingredients List:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp espresso powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup very strong brewed coffee, cooled to room temperature

For the frosting, you’ll need:

  • 1 cup unsalted butter, at room temperature
  • 4 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp strong brewed coffee, cooled to room temperature

Step-by-step Recipe How-To:

Step #1: Preparation
Start by preheating your oven to 350°F (180°C), and greasing two 9-inch round cake pans with butter or cooking spray.

Step #2: Combine dry ingredients
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Set aside.

Step #3: Mix wet ingredients
In a separate bowl, beat the eggs with an electric mixer until light and frothy. Add the buttermilk, vegetable oil and vanilla extract while beating on low speed.

Step #4: Combine wet and dry ingredients
Slowly add the wet ingredients to the dry mixture, mixing just until the ingredients are combined. Add the coffee and stir until fully incorporated.

Step #5: Bake
Divide the batter between two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Step #6: Let cool and make frosting
Let the cakes cool completely in the pan on a wire rack. Meanwhile, make the frosting by combining the butter, confectioners’ sugar, cocoa powder and brewed coffee in a large mixing bowl. Beat together using an electric mixer on low speed until combined, then increase speed to high and beat until light and fluffy.

Step #7: Assemble cake
Place one cake layer onto a cake stand or serving plate, spread frosting over the top. Place second cake layer over frosting then spread more frosting over it.

Step #8: Decorate as desired
You can decorate with grated chocolate on top

Substitutions and Variations

 Bring some sophistication to your coffee game with this Mocha pour-on icing recipe.
Bring some sophistication to your coffee game with this Mocha pour-on icing recipe.

As with most recipes, there are a few things you can substitute or change with this mocha pour-on icing recipe to fit your preferences.

For the frosting recipe, you can swap out instant coffee granules for strong brewed coffee, espresso powder, or even dark roast coffee grounds. If using brewed coffee, be sure to cool it down before adding it to the mixture.

If you want a frosting with a richer chocolate taste, increase the amount of unsweetened cocoa powder from 2 tablespoons to 4 tablespoons.

For those who prefer less sweetness in their frosting, reduce the amount of confectioners’ sugar and granulated sugar needed to reach the proper consistency. I recommend starting with half the amount and adding more as needed.

For a mocha glaze icing instead of pour-on style frosting, mix together 1 cup of powdered sugar with 2 tablespoons each of unsweetened cocoa powder and strong brewed coffee. Slowly add liquid sugar (as needed) to reach the desired consistency.

Finally, this recipe is versatile enough to be used on different types of cakes such as chocolate cake, walnut cake or even mocha cupcakes. It also pairs well with whipped cream or dulce de leche if you’re looking for something to embellish your cake even further!

Serving and Pairing

 Your taste buds will thank you with every sip of this flavorful beverage.
Your taste buds will thank you with every sip of this flavorful beverage.

Once your mocha frosting or glaze is ready, it’s time to think about how to serve and pair it with other items. You can use this delicious mocha icing recipe to frost cupcakes, layer cakes, or drizzle over muffins or quick bread for an elegant finish.

One of the best ways to enhance and complement the flavors of coffee and chocolate is to pair your iced or frosted desserts with a rich, full-bodied coffee or a bold espresso roast. The strong, bold flavor of a dark roast coffee enhances the depth and richness of the chocolate and coffee in your treats, creating a heavenly taste experience that lingers on your palate long after the last bite.

If you prefer something cold and creamy, try pairing a creamy mocha cake or cupcake with a tall glass of cold milk or even better – iced mocha latte. The richness of the milk balances out the bitterness of the strong coffee in your frosting while adding a cool, refreshing layer to your treat.

Another great way to enjoy your mocha frosting is by pairing it with nuts or caramel. The sweetness and nuttiness of pecans or hazelnuts work well with the bitterness of coffee and chocolate in your frosting, creating a perfectly balanced taste that satisfies both sweet-tooth cravings and cravings for something salty.

Overall, whether you want to serve as an indulgent dessert after dinner or with breakfast as a pick-me-up treat, this easy mocha cake recipe can be paired with anything from espresso buttercream frosting for birthday cakes to dulce de leche frosting for walnut cake. Experiment and discover your own perfect matches for this versatile and delicious mocha icing recipe!

Make-Ahead, Storing and Reheating

 Your coffee just got a major upgrade with this easy-to-follow recipe.
Your coffee just got a major upgrade with this easy-to-follow recipe.

Once the mocha frosting is made, it can easily be stored in an airtight container at room temperature for up to three days. If you want to keep it longer, place the frosting in the refrigerator and it will stay for up to a week. Keep in mind that when you’re ready to use it after refrigeration, you’ll need to let it sit out at room temperature for a bit to allow the frosting to soften and reach a spreadable consistency.

If you’ve made the entire cake or cupcakes ahead of time, they too can be stored at room temperature if they’re going to be eaten in the next 24 hours. For longer storage, they are best refrigerated or frozen; wrap them tightly with plastic wrap or aluminum foil before storing. The frosting on the cake will harden slightly when refrigerated, but that’s nothing a few minutes at room temperature won’t fix.

When reheating frosted cake or cupcakes, patience is key. If you try putting them straight into the microwave or oven, the frosting will melt and slide right off! It’s best to take them out of the fridge and let them sit at room temperature for about 30 minutes before reheating. If you’re using an oven, preheat it and then warm your treats for about 10–15 minutes. For microwaving on low power settings works best—just watch your items closely so they don’t overheat.

Overall, if stored and reheated correctly, these cakes, cupcakes, and icings stay tasting just as delicious as when they were first made. So go ahead and indulge yourself with this luscious mocha frosting on some chocolate cake or cupcakes – you know you deserve it!

Tips for Perfect Results

 Take your coffee from basic to gourmet in minutes with this Mocha pour-on icing recipe.
Take your coffee from basic to gourmet in minutes with this Mocha pour-on icing recipe.

Making a perfect mocha frosting or icing can be tricky. But with some tips and techniques, you can easily achieve the perfect texture, consistency, and taste. Here are some helpful tips to ensure that you get the best mocha frosting or icing for your cake, cupcakes or any other baked goods.

Firstly, make sure that all the ingredients are at room temperature. When the unsalted butter is softened, it mixes better with other ingredients and creates a smooth mixture. It will also help to create a light and fluffy texture in your frosting or icing.

Secondly, choose the right coffee for your recipe. A strong roast coffee or espresso will give you a rich flavor and aroma in your frosting or icing. You can use instant coffee or brewed coffee cooled to room temperature depending on your preference.

Thirdly, add liquid sugar slowly until you reach the proper consistency of frosting or icing. If it becomes too thick, then you can use milk or heavy cream to loosen it up.

Fourthly, beat together confectioners sugar and butter until they are smoothly combined before adding the remaining ingredients to your mocha frosting.

Lastly, if you want to create a glaze instead of buttercream frosting, use less powdered sugar and more liquid such as brewed coffee or heavy cream. For instance, glaze mix 4 tablespoons of strong coffee with 1 cup of powdered sugar and set aside.

In conclusion, making a perfect mocha frosting or icing requires attention to detail but following these tips will help ensure that you get an amazing result every time.

Bottom Line

In conclusion, this coffee and mocha pour-on icing recipe is perfect for anyone looking to indulge in a delicious treat that is easy to make and customizable. With its rich flavors and smooth texture, this recipe is sure to satisfy even the most discerning of taste buds.

Whether you are making a mocha cake, chocolate cupcakes, or simply topping off a cup of coffee, this recipe is versatile and can be adapted to suit your needs. So why not give it a try and discover for yourself the wonder of this delightful mocha frosting.

With ingredients like butter, very strong coffee, granulated sugar, cocoa powder, and vanilla extract among others, you can’t go wrong with this indulgent recipe.

So what are you waiting for? Get into your kitchen today and start whipping up some of the best coffee and mocha pouring icing recipes today! Whether you’re planning a gathering or simply want to treat yourself, this easy recipe is sure to please. Trust us; it’s worth it!

Coffee/Mocha, Pour-On Icing

Coffee/Mocha, Pour-On Icing Recipe

This is an altered recipe from another I found on (original: This recipe has more coffee which makes it more viscous. The group I made it for looooved it though, so I figured I would go ahead and write it down. Enjoy!
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Prep Time 5 mins
Cook Time 2 hrs
Servings 1 cake's worth
Calories 118.4 kcal


  • 3 cups very strong coffee
  • 3 tablespoons cocoa
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar (or more if you want)
  • 5 teaspoons vanilla extract
  • 4 tablespoons butter


  • Mix all ingredients together in a medium-sized pot.
  • Simmer for 2 hours and stir occasionally (heat on low - my stove was on 2 and I would turn it down to 1 when it began to bubble).
  • **You can thicken the mixture with more confection sugar, but it might take away from the coffee flavor.
  • You can either pour the hot mocha icing directly on your cake or let it cool first. I poured the icing directly on the cake and then put the whole thing in the freezer for about an hour and a half. The icing was still viscous, but was more similar to the consistency of chocolate syrup than the consistency of light dressing like it was straight off of the stove.
  • Enjoy!

Add Your Own Notes


Serving: 74gCalories: 118.4kcalCarbohydrates: 22.1gProtein: 0.3gFat: 3.2gSaturated Fat: 1.9gCholesterol: 8.1mgSodium: 28.4mgFiber: 0.2gSugar: 21.3g
Keyword < 4 Hours, Birthday, Dessert, Easy, For Large Groups, Free Of..., From Scratch, Healthy, Inexpensive, Kosher, Low Protein, Stove Top, Sweet
Tried this recipe?Let us know how it was!

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