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Mocha Creole Spice Cake




  • 2 1/2 cups cake flour, sifted
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mace
  • 1/4 teaspoon cloves
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, unbeaten
  • 1/3 cup molasses
  • 3/4 cup milk

Mocha Creole Frosting

  • 1/3 cup butter
  • 4 cups confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (1 ounce) square unsweetened chocolate
  • 1/3 cup strong coffee


  1. Cake: Sift flour once, measure, add baking powder, salt and spices; then sift together 3 times.
  2. Cream shortening thoroughly; add sugar gradually and cream together until fluffy.
  3. Add eggs one at a time, beating thoroughly after each one.
  4. Add molasses and blend.
  5. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth.
  6. Bake in 2 greased 9-inch layer pans at 375 degrees F for 25 to 30 minutes, or until done.
  7. Frost with Mocha Creole Frosting.
  8. Mocha Creole Frosting: Cream butter well; add 1 cup of the sifted confectioners' sugar gradually, blending after each addition.
  9. Add vanilla extract, salt and melted unsweetened chocolate. Mix well.
  10. Add remaining 3 cups confectioners' sugar alternately with about 1/3 cup strong coffee, until frosting is of right consistency to spread.

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