Why You’ll Love This Recipe
- Mocha Flavor: Coffee and cocoa create a deep, rich chocolate taste with a mocha twist.
- Almond Accent: Almond extract and toasted almonds add a delicate nutty aroma and texture.
- Moist & Tender: Vegetable oil keeps the cake moist and soft.
- Fudge Frosting: Creamy, chocolatey frosting with coffee for extra flavor depth.
- Simple to Make: Straightforward steps with easily accessible ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup brewed coffee, cooled
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ½ cup toasted sliced almonds (for topping)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- ½ cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, blend brewed coffee, vegetable oil, eggs, vanilla, and almond extract until smooth.
- Gradually add wet ingredients to dry ingredients, stirring until batter is smooth and combined.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add brewed coffee, vanilla, and almond extract; beat until fluffy.
- Place one cake layer on a plate; spread frosting over the top. Add second cake layer and frost the top and sides.
- Sprinkle toasted sliced almonds over the top for crunch and garnish.
Servings and Timing
Servings: 12-16 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 49 minutes
Variations
- Chocolate Chips: Fold mini chocolate chips into the batter for extra bursts of chocolate.
- Nut Swap: Use chopped pecans or walnuts instead of almonds for a different nutty flavor.
- Frosting Flavor: Add a splash of coffee liqueur for an adult twist.
- Gluten-Free: Substitute with a gluten-free flour blend.
Storage/Reheating
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best flavor.
- Reheat individual slices gently in the microwave for a warm treat.
FAQs
Can I use espresso instead of brewed coffee?
Yes, espresso intensifies the mocha flavor but may be stronger.
Can I make the cake ahead?
Yes, bake in advance and frost the next day.
How do I toast almonds?
Toast in a dry skillet over medium heat until fragrant and golden, about 3-5 minutes.
Is vegetable oil necessary?
It keeps the cake moist but you can substitute with melted butter.
Can I double the recipe?
Yes, bake in two or three pans or larger pans adjusting baking time accordingly.
How thick should the frosting be?
It should be creamy and spreadable; add more powdered sugar or coffee to adjust.
Can I freeze the cake?
Yes, wrap tightly and freeze for up to 2 months.
What other toppings work well?
Chocolate shavings, cocoa nibs, or a drizzle of chocolate sauce.
Is this cake dense or light?
Moist and tender with a medium crumb.
Can I use almond milk in place of coffee?
Almond milk won’t provide the mocha flavor but can be used for a milder taste.
Conclusion
Mocha Almond Fudge Cake is a luscious dessert combining rich chocolate, bold coffee, and nutty almond flavors with a creamy fudge frosting and crunchy almonds on top. It’s simple to prepare yet impressive to serve, perfect for any special occasion or chocolate lover’s craving.

Mocha Almond Fudge Cake: The Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 49 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mocha Almond Fudge Cake combines rich coffee and chocolate flavors with almond accents, topped with toasted almonds and creamy fudge frosting for a decadent dessert.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 cup brewed coffee, cooled
½ cup vegetable oil
3 large eggs
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup toasted sliced almonds (for topping)
1 cup unsalted butter, softened
3 cups powdered sugar
⅓ cup cocoa powder
½ cup brewed coffee, cooled
1 teaspoon vanilla extract
¼ teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
- Blend brewed coffee, vegetable oil, eggs, vanilla, and almond extract until smooth.
- Gradually add wet ingredients to dry, stirring until batter is smooth.
- Divide batter evenly between pans and bake for 30-35 minutes until a toothpick comes out clean.
- Cool cakes in pans 15 minutes, then transfer to wire racks to cool completely.
- Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well.
- Add brewed coffee, vanilla, and almond extract; beat until fluffy.
- Frost one cake layer, add second layer, frost top and sides.
- Sprinkle toasted almonds over the top for garnish.
Notes
Fold mini chocolate chips into batter for extra chocolate bursts.
Use pecans or walnuts instead of almonds for a different nutty flavor.
Add coffee liqueur to frosting for an adult twist.
Substitute gluten-free flour blend for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg