Mocha Milk Cake Recipe

Having made entire series of Hot Milk Cakes over the last few years be it the Original Milk, Pandan, Coffee or even Banana, I thought it was time for a new flavour to join the podium! Hence, presenting to you my Mocha Milk Cake (more precisely, Mocha Hot Milk Cake).

Fulfilling the trademark of my Hot Milk Cake series, this cake is super soft, fluffy and easy to make! You can never believe how nice my hot milk cakes turn out (trying not to toot my own horn). For those who’ve yet to try it, I always describe its texture as a hybrid between a chiffon and a butter cake! Hence, you get the best of both worlds – fluffiness, yet softness!

My secret to infusing Mocha flavour is to use Mocha flavoured milk. However, and a good alternative, would be to use chocolate milk with dissolved coffee. Regardless of each method, I tend to add a touch more coffee especially if the intended recipients are adults. Conversely, for a richer chocolate flavour, add less coffee or even none at all!

The good news for this recipe is also how easily it is to make. Typically, I take no more than hour to make this, and it was true too for this Mocha Milk Cake! Hence, I challenged myself to make an Espresso Whipped Cream, and it was truly worth every single bit of effort. For the best mocha experience, for I did not just stop here, I made a cup of mocha topped with leftover Espresso Whipped Cream. Talk about living the life!

I hope you will like this cake as much as I do, and I won’t be surprised if you get hooked onto this recipe like I am.

Without further ado, the recipe for this amazing Mocha Milk Cake!

Mocha Milk Cake Recipe
by Javier Tan October-02-2024

This Soft and Fluffy Mocha Milk Cake is perfect for the ultimate mocha experience, especially with its rich coffee and chocolatey notes!

Ingredients (Mocha Milk Cake)

1/2 Cup + 2 Tbspns or 120g of White Sugar
2 Large Eggs, Room Temperature, 55g each
1 Tsp or 5ml of Vanilla Essence
1/3 Cup (and remove 1 Tsp) or 75g Butter, Unsalted
2 Tbspns + 1/2 Cup or 150ml of Mocha Milk (or Chocolate Milk)
(Optional) Extra instant coffee granules
1 Cup or 120g of All-Purpose / Plain Flour, sift if clumpy
1 and 1/2 Teaspoon or 6g Baking Powder

Ingredients (Espresso Whipped Cream)

1 Cup or 240ml of Whipping Cream
1 Tbspn of Instant Coffee Granules (can use up to 2 Tbspns)

Instructions

Firstly, whisk together the eggs, white sugar and vanilla until frothy and set aside.
Then, mix together the butter, milk and coffee granules (I used 3 tbspns) and melt together at medium low / low heat. Set aside to cool till lukewarm. While waiting for the mixture to cool, pre-heat your oven to 160C.
Whisk in the milk butter mixture into the sugar egg mixture while continuously stirring.
Mix in the flour and baking powder until the batter is of a single consistency.
Transfer the batter into your baking tray and tap a few times to dislodge excessive air.
Bake for 30 – 32 minutes, or until a toothpick inserted comes out with just a couple of crumbs and nicely golden brown. For a browner top, consider turning it up to 180C for the final 30 minutes.
Leave to cool for approx 30 minutes before frosting with espresso whipped cream. For the espresso whipped cream, whip up the cream until peaks are observed, and mix in the instant coffee granules until well dissolved.
Enjoy!

Details

Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hours 20 mins
Yield: 1 Fluffy and Soft Mocha milk Cake

Notes:

If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Serve fresh at room temperature (on the day itself and up to 4 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan