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The Classic Ebinger´s Mocha Buttercream Cake Made Easy
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The Classic Ebinger´s Mocha Buttercream Cake Made Easy

Ebinger is the most iconic bakery that ever existed in Brooklyn, making its way to generations that were born after it was closed. It was even mentioned by celebrities, like Barbra Streisand, on various TV shows. But it was one specific recipe that made everyone in the city drool. The Ebinger’s mocha buttercream cake.
Prep Time15 mins
Cook Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: The Classic Ebinger Mocha Cake Made Easy
Servings: 1 large cake
Author: cakedecorist.com


  • Two 9 inch x 1 ½ inch cake pans


For the Sponge

  • 6 large egg yolks
  • 1 cup of milk
  • 2 teaspoons of vanilla extract
  • 3 cups of flour
  • 1 1/2 cups of sugar
  • 1 tablespoon + 1 teaspoon of baking powder
  • 3/4 teaspoon of salt
  • 12 tablespoons of unsalted butter at room temperature and cut into pieces

For the Mocha Frosting

  • 1 cup of unsalted butter at room temperature
  • 3 cups of powdered sugar
  • 2 teaspoons of cocoa powder
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of ground dark coffee
  • 1 tablespoon of milk

For the Hard Chocolate

  • 6 tablespoons unsalted butter
  • 12 ounces dark chocolate chips

For Garnish

  • 1 candied cherry
  • 1 cup of flaked almonds


  • We will start by making the cake batter. First combine the egg yolks, ¼ cup of milk and vanilla extract in a medium bowl.
  • On a large mixing bowl, combine all dry ingredients (these are the 3 cups of flour, 1 ½ cups of sugar, ¾ teaspoons of salt, and the baking powder).
  • Add the butter and remaining ¾ cup of milk to the dry ingredients. With an electric or handheld mixer, combine everything until everything is moistened. Once all is combined, increase the speed to medium and beat 2 minutes to add air. This will make it lighter.
  • Add the egg, milk and vanilla extract mixture in 3 different times. You need to beat for about 30 seconds between each one so that the egg is well combined.
  • Once everything is mixed, your batter will be ready. Divide it into the greased and floured pans to bake them. The will only be half full, so do not fret. Make sure to smooth out their surface.
  • Bake them for 25 to 35 minutes. You will know they are ready once a toothpick inserted in the center comes out clean. They should spring back if pressed.
  • Let them cool completely.
  • While that is going on, we will turn our attention to the mocha frosting.
  • First, we need to combine the powdered sugar, ground coffee and cocoa powder in a bowl.
  • Back to the electric mixer, fluff up the butter. You will need to whip it for about 3 minutes.
  • Add the vanilla extract while still whipping the butter.
  • Very slowly add the dry ingredients. Make sure to do this at low speed so that the powdered sugar does not blow up in your face.
  • Once everything is combined, add the milk and continue beating until you have a creamy consistency. It should be fluffy!
  • Once the cakes are cool you can proceed to cut them in half. We only need three thinnish layers, so there will be one extra that you can use to make cake pops or something of the sort.
  • Now let’s move on to assembly. Over some parchment paper, place the first layer of the cake and cover it with the frosting. Repeat this one more time and place the last layer on top.
  • Use the rest of the frosting to crumb coat and cover the entire cake. Leave it in the fridge to cool down. It will take at least one hour.
  • When it is almost time to take out the cakes, we can prepare the hard chocolate. For this, you will want to melt the chocolate and butter together over a double boiler.
  • You can also do this in the microwave in 10-second intervals. Let it cool down a bit before using it.
  • Take the cake out of the fridge and put it on a rack, so that any extra chocolate can flow to a pan below.
  • Cover it carefully with the chocolate. Make sure the sides are well covered.
  • As garnish, use the flaked almonds and carefully place them all over the sides while the chocolate is setting. This way they will stay put.
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