When I was a kid my mom worked in a grocery store bakery, and Mocha Cakes were one of my favorite little treats. What could be better than salty, crunchy peanuts mixed with creamy vanilla frosting and the soft cake inside? It’s the most delicious little dessert or snack!
Mocha Cakes are a classic comfort food that can take you right back to childhood. Whether you grew up enjoying them in your lunchbox or now you make them as part of Sunday family dinners, they are undeniably tasty. With just a few simple ingredients, you can create a timeless treat that is sure to put a smile on anyone’s face. So, get ready to get your hands sticky and indulge in a sweet, nutty treat!
What are Mocha Cakes?
Mocha Cakes are little squares of fluffy, moist white cake that are frosted in rolled in chopped peanuts. I honestly have no idea why they’re called Mocha Cakes when they don’t have chocolate or coffee but that’s what they were called when I was a kid so I’m going with that.
Ingredients
Cake
- Eggs
- Granulated Sugar
- Flour
- Baking powder
- Salt
- Milk
- Butter
- Vanilla extract
Topping
- Powdered sugar
- Butter
- Milk
- Vanilla extract
- Salted peanuts
How to make Mocha Cakes
Heat oven to 350°F. Spray 13×9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side. In a large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions.
Pour batter in pan.
Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour. Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting.
Spread chopped peanuts on small pan or plate.
Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- KitchenAid Standmixer – This mixer is dependable and versatile and will handle all your baking needs effortlessly.
- KitchenAid Glass Mixing Bowl – This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.
- Non Stick Cake Pan– I use my cake pans for so many things, but it’s perfect for making lasagna since it has its own lid for storing leftovers.
- KitchenAid Food Processor – Explore meal-making possibilities with the 3 speed options and the ability to chop, shred, mince, slice, knead, whip, mix and puree everything from fresh veggies to cheeses, doughs, sauces, salsa and so much more.
Mocha Cakes
Ingredients
Cake
- 4 eggs
- 2 cups granulated sugar
- 2 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/4 cup butter melted
- 1 teaspoon vanilla
Topping
- 3 cups powdered sugar
- 1/2 cup butter softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 6 cups lightly salted peanuts chopped
Instructions
- Heat oven to 350°F. Spray 13×9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side. In a large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
- In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions.
- Pour batter in pan.
- Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour. Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting.
- Spread chopped peanuts on small pan or plate.
- Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
- Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.
