Goldilocks is a well-known institution of baked goods and pastries in the Philippines. Even though I can easily go to their Vancouver location to get my mocha cake fix, I’ve always dreamed of baking a copycat so I can enjoy it anytime at home and knowing the ingredients in the cake I’m eating.
Finally, this summer, I set out to do just that. I got insanely lucky on my first try of the series and the flavor and texture was right on. My family declared it identical to (and even better than) Goldilocks. It was too good to be true and I can tell you that I got teary eyed on the final tasting of the buttercream after tweaking the flavors. Just to be sure, I’ve baked it numerous times since that first time. It helps that another batch of cake is requested before the current one gets eaten, so I don’t have to bury my face in mocha cake. Hah! One cake is just not enough. In fact, I’ve been asked not to post it on the blog because it really does taste like the real thing. However, what kind of food blogger am I if, after all the testing and perfecting, I don’t share it? That pretty much defeats my purpose for this site.
So here it is, one item off my To-Cook-and-Bake-From-Scratch list:
This was my sister-in-law's birthday cake.
The mocha cake from Goldilocks defined my love for cakes at an early age. What cake do I want for my birthday? Goldilocks mocha cake please!
Back in university, whenever I felt down, all I needed was a quick jeepney ride to Philcoa to order a half roll of mocha cake and — gasp — finish most of it myself. [Either that, or Betty's Sans Rival.] I was shameless and guiltless in my 5 foot frame and in the 90-pound mark then. These days, I don’t want to think about that, but I still want to a slice of mocha cake or two with my cup of coffee.
The cake is light, fluffy, and soft, and the icing is a luscious combination of extra smooth coffee and cocoa, buttery but not greasy. To get the authentic taste, you will need to use Nescafe coffee granules. You can also use espresso granules (= coffee taste is bolder and more pronounced) or Starbucks VIA Italian roast (=icing has bitter and sour notes), but it’s up to you if you want to use what you have available. You will also need amaretto, an Italian almond liqueur to finish off the flavor and must not be skipped. I’ve never tried to substitute it with anything, so I cannot advise you on that for now. I’ll try making this with almond extract next time and see if that can be used!
Please enjoy!
The recipe can be made into a two-layer 9-inch round cake or a roll. I’ve included instructions for the roll in the recipe Notes if you want to take a stab at it.
MOCHA CAKE ala GOLDILOCKS
INGREDIENTS
For the Cake:
- 6 large egg yolks, at room temperature
- 1 cup sugar
- 1 teaspoon coffee/espresso granules [Nescafe instant coffee recommended]
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon water
- ½ cup canola oil
- 1 cup cake flour
- 1 teaspoon baking powder
- 6 egg whites, at room temperature
- 1 teaspoon cream of tartar
For the Mocha Buttercream
- 1 cup sugar
- 4 large egg whites, at room temperature
- 3 sticks (12 ounces) unsalted butter, soft, at room temperature
- 1 teaspoon coffee/espresso granules
- 1 teaspoon cocoa powder
- 5 teaspoons water
- 1 teaspoon vanilla extract
- 5 teaspoons amaretto
TOOLS & EQUIPMENT: hand mixer or stand mixer, 2 9”x2” cake pans, 2 baking sheets, parchment paper cake comb (optional, for decoration); OR a 10.5”x15.5”x1” jelly roll pan if making a roll
PREPARATION
1. For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle positions. Spray two 9”x2” round cake pans with baking spray, and line the bottom and sides with parchment paper.
2. Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.
3. Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.
4. Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.
5. Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.
6. Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.
7. Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.
8. For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.
9. Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.
10. Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.
11. Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.
12. To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.
13. Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.
1. To decorate: You can use a cake comb to create ridges on the side of the cake. The traditional Goldilocks mocha roll and cake are decorated using a cake comb. I added finely grated chocolate at the top.
2. To make a mocha roll: From Step 6 onwards — Pour batter into a 10.5”x15.5”x1” jelly roll pan (sprayed with cooking spray and lined with a sheet of wax paper, and another coat of cooking spray) and bake for 12 to 15 minutes with the rack on upper middle position, rotating the pan halfway through. What I usually do is bake for 6 minutes and rotate and add minutes as needed to let it bake thoroughly. It is done when the top is golden brown and cake tester will come out clean. Lay flat a dry kitchen/tea towel that’s slightly larger than the pan and dust with a thin layer of powdered sugar. Remove cake from the oven and turn pan over onto the towel. Carefully peel the wax paper and scooping the towel from underneath, slowly roll the towel and cake together. Cool on a wire rack with the seam side down. After about an hour, unroll and remove the towel, spread a generous layer of mocha buttercream. Depending on your preference, you can put as much as half on it. Re-roll the cake and frost the outside and sides. OR you can use the other half of the icing to fill another roll. [Instructions to make the butter cream is the same.]
Joy, thanks so much for sharing this recipe! I have made mocha cake several times before, tweaking and combining different mocha cake recipes along the way, but this is by far the best. The cake is light and spongy, just the way I want it to be. And the buttercream icing is delicious! The amaretto was the one thing missing in my previous attemps at making making mocha icing. Definitely should not forego or substitute it with anything else. Thanks again. This recipe is a keeper!
Thanks, Christine! I’m so glad it worked out for you. It still is my most-requested baked good of all time. :)
Thank you so much for sharing this awesome recipe. I did it right the first time and it’s really better than Goldilocks cake. I did not use the amaretto but the icing still taste like Goldilocks. Two thumbs up to the recipe.
Thank you. I just tried this. The batter and icing tasted great but moment of truth comes tomorrow :) thanks for posting!
hi..
3. Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.
is 1 teaspoon of water enough to dissolve?
hi,
I am happy to have this recipe of your mocha cake..I tried it twice and it turns delicious..My family likes it.But i have one question to know..I followed all your instruction and the ingredients itself,how come my chiffon cake didn’t really raise..I used 2 9×2 cake pan and also i tried 1 10″X2″ square pan..Is there something wrong of my baking?pls let me know..thanks a lot.
I wish you a nice weekend
rowena
Hi Rowena, which cake flour did you use? Also folding the whites is key. You have to have a light hand and don’t overmix.
hi there, just wondering if i have to use amarreto? is it really important? what does it exactly do to the icing? thnks!
Hi Anne, it’s an important flavor for the icing if you want to get the taste. I’ve never tried making the icing without it.
Thanks Joy for posting this! I love the mocha roll cake from Goldilock’s as much as you do! We have one of their bakery shops here in California (about 2 towns away) and my Lola would pick up a roll for me whenever my mom and her would be in that area. I love to bake and always thought about trying to copy it so I could make it whenever I wanted. The fact that you did this, and it supposedly tastes identical, has me so excited! Can’t wait to make this, thank you!
Vicky, you’re welcome! Please let me know if you make it and what you think of it. I’ve made it numerous times and everyone loves it. :)
ive tried this, really yummy!
hi,
i’m really want to try your recipe. being just new in baking, can i ask where can i find the AMARETTO. is it available in any groceries like SM.
thank you, god bless!!!!
Hi Lynn, you should be able to find amaretto at liquor stores. I don’t think SM would have it, but I could be wrong. I haven’t been back in the Philippines for almost a decade. Sorry!
Hello! just want to ask for the preparation for the butter cream. Yun pong water should not touch the bottom of the bowl and kaylangan ko po bang ilagay sa stove yum para painitin. Sana po magkaron kayo ng video ng paggawa nito. thanks a lot…:)
Hi Jenete, yes, the water should not touch the bottom of the bowl. Just grab a pan, put water in it, and get a bowl that’s bigger than the pan so that it just hangs on the mouth of the pan. Sorry, I won’t be making a video for this.
Hi Joy..how come the icing did not work for me :9 when i added the coffe mixture the icing just fall. did you use icing sugar?
Hi Mimi, you just have to keep beating it until the coffee mixture is incorporated. Did you use a hand mixer?
Does the cake need to be refrigerated with this frostibg?
Yes, the cake needs to be kept refrigerated because of the egg-based frosting.
Hi Joy,
Thanks for sharing this recipe. I love mocha cake esp. from Goldilocks. Can’t wait to try it. Do you also have a recipe for Nelusko Cake? It’s one of Goldilocks’ best cakes too. Thank you so much for sharing..
HI Rubi, you’re welcome. I’m afraid I’ve never even heard of Nelusko Cake!
hi ms joy! do you think this recipe can work as cupcakes? thanks!
Yes! I’ve done it once and it works. I can’t remember how many cupcakes it makes though, and how long the baking time was.
hi. I just wonder, what if i don’t have the cream of tartar? Is thre a substitution or should I just ignore it?
Hi Ces, the cream of tartar stabilizes the egg whites, to make the cake sponge-y. I’ve never used a substitute, but I’ve heard of using lemon juice in 1:1 proportion as substitute. I can’t vouch for it, though.
Thank you so much Joy for posting this recipe! I used this recipe to make my cousin’s 6-tiered wedding cake. It was exactly what the mother of the bride was looking for (a mocha sponge cake that wasn’t too sweet). It baked perfectly in a 16″ pan without burning or drying out on the edges or being undercooked in the center. It also baked rather evenly in that it didn’t dome in the center and eliminated the added step of having to shave off the top to get a flat and even surface. Each tier was 3 layers and about 4″ tall. The bride didn’t give me her cake flavor request until only 1 week before the wedding. I didn’t have a sponge cake recipe and your recipe was the only one that read as though it was what the bride was asking for. I wasn’t able to test your recipe out until only 2 days before the wedding. You don’t know how thrilled I was when I took my first bite of your wonderful cake as I was in panic mode at this point. You are truly a lifesaver! Thank you!!!
Ruby, what a great story…so happy I’ve been able to “help” and be a part of the wedding somehow. Yes, you’re right, it doesn’t dome or cave when done right. :) And you’re welcome! So glad more people are enjoying it.
Hi! I tried your mocha chiffon recipe and it was so yummm! There’s something I didn’t do right though, coz the bottom part, about an inch or 2 was not light and fluffy as the top part. It was hard and sticky. What do you think did I not do right? I was thinking, I must not have mixed the flour mixture & the eggwhite well? I was very careful not to over mix it. Any tips so this won’t happe again?
Thanks :)
Hi joy,
The cake is great, but the consistency of the icing didn’t work for me but the taste is good. It turned out like a paste. The coffee mixture didn’t mix well with butter.
Thanks for posting the recipe.
wat is the best substitute for cake flour, m from the uk and its quite difficult to find one tnx
Thanks for sharing the recipe. Can’t wait to try it!
Thank you for sharing this amazing recipe!!!
i was just wondering if 1 teaspoon of water enough to dissolve the coffee and cocoa powder? last time i tried this for a frosting it was too bitter. I’d appreciate for an advise.
If you look at the recipe, there is additional liquid in the form of amaretto and vanilla extract. The combination of all 3 liquids would be enough to dissolve the coffee and cocoa.
hi just want to ask if you have a video on how to do this? thanks.
Sorry, I don’t post video recipes.
hi joy,is there any alternative for the amaretto?
Almond extract is a good substitute, but not on a 1:1 ratio. You can try adding 1/4 teaspoon at a time.
Absolutely love this recipe. So delicious!! Thank you so much for posting.
Hello! I just want you to know that I’ve tried your recipe and it’s really delicious though I have not use amaretto since I can’t find one here. The cake was really a success I got many compliments. I posted it on my blog that also gives credit on your site. Thanks a million for sharing this recipe. This recipe is definitely a keeper!God bless
Hi Joy
What flour do you use?I know flour can make a big difference and Ive only ever used all-purpose flour for baking cakes. also how many servings does this recipe make?
The reviews look so good! Cant wait to try this.
Ivy, I use cake flour for sponge cakes like this. The cake serves 8.
Thanks for this recipe! Just a bit confused with the parchment paper.. does it go inbetween the cake and the pan, or on top of the cake?
It goes between the cake and the pan. It lines the pan so you can take out the cake easily.
Hi! is the egg yolk and flour mixture naturally dry before you fold it in to the egg white mixture? i’d appreciate a response. thanks!
It will feel like a paste, but not dry or chalky. Hope that helps.
tried this recipe and couldn’t stop eating it. But i want to ask why my icing turned out curdly. What did i do wrong?
Just keep on beating/mixing it. It will come together, I promise.