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.]
Hello, i have tried to bake this cake 2x before & it went very well. All my friends loved it. Sadly, I’m trying to make it again now but my icing is gooey & i tried to do it again for the 3rd time but it’s still the same. I have done all the step by step procedure. Any suggestion please?=(
Hi Rhea, buttercream sometimes takes a bit of practice. I can’t really tell what could have gone wrong unless I was there in the kitchen with you. Sometimes it’s the butter temperature, sometimes you just have to mix it a little more for everything to mix in.
isa kang anghel!!! ang tagal ko nang nag hahanap ng recipe ng mocha cake. perpek na perpek. at ang galing ng instructions nyo. very easy to follow! i love you na!
Hi joy,
Love to hear that you have able to mimic the cake and the Buttercream… I’ve been dying to make one like yours but sadly all I can do is the swiss meringue buttercream… But I have a problem, where did you buy the amaretto? I couldn’t find it.. And what’s your recipe for the plain buttercream?
Thank you so much..
Is this frosting a merengue type of icing goldilocks use for their birthday/wedding cakes?really love their icing tnx.. And can i add some food coloring on this? Tnx
Hi Joy, what brand of amaretto liquor do you used?
I used Disaronno, but any amaretto liquor should do.
hello ate joy! Gusto ko po sanang subukan itong receipe mo, pero po may konting problema. Ksi po dito mejo mahirap mgabili ng liquor, tanong ko lang po kung ano pde ireplace sa amaretto liqour? Nag search po ako pde daw mo almiond extract? … Thanks po ate.
HI Ahya, amaretto liqueur is basically almond flavored liqueur. I personally haven’t tried using almond extract for this cake, but what I could suggest is to initially add a drop of the almond extract, mix, then taste. Just add more according to your taste.
hi i want to ask what type of sugar did you use for buttercream? is it white sugar granules or the confectioners sugar. it seems like you had a great recipe. i will try this tomrw i just wait your reply for the sugar. thanks so much.
Hi Did you get an asnwer for this? i want to know which sugar it is! thnks
I have NEVER commented on anyone’s website or post, EVER! But this deserves a praise! THANK YOU SO MUCH for sharing this recipe. For novices like me, your instructions are perfect! I love that you point out what tools to use, whether it be a whisk, a paddle, or a wooden spoon. I think all these little tidbits made a difference in the outcome of my cake. It was HEAVENLY at my first try. The cake was light and fluffy; the frosting was divine. Again, thank you!
hi joy,
can i substitute cake flour to self raising flour?cake flour is not available here in UK. What is the best substitute?Many thanks, cant wait to try this recipe.
i was wondering can i use 1 9by13 pan instead cuz i dont have a 9inch round pan
The chiffon cake was perfect but the consistency of the icing did not look like yours. It came out runny and looks grainy but smooth to the taste and tastes great. I wonder what went wrong. I followed the recipe to the tee.
Anyway, thanks for sharing your recipe.
I got the perfect consistency for the icing this time. Now i have a perfect mocha cake!!! I think your recipe is even better that Goldilock’s ;) Thanks so much for your generosity for sharing your recipe! Good luck and more power to you!
Hi, your recipe looks great! I want to try but would all purpose flour change the texture of the cake? I do not know where to get cake flour..
Hi Jam, you an use all purpose flour but it won’t be as light and fluffy.
Thank you for posting this recipe and sharing yoru perfected Goldilock’s style mocha chiffon cake! I have tried several recipes before shared by other Filipinas but not wanting me to post their recipe on the web, but I am glad that they requested so because I was not really satisfied with the outcome (too dry for my taste, and the frosting used whipping cream, when I very much doubt was what Goldilocks had for their buttery-tasting frosting. The thing that probably made your recipe better than Goldilocks is the good ingredients you used (we all know that most commercial bakeshops have some sort of cheating especially if they try to sell to more people). In any case, I would like to reiterate thanking you for this, because I would like to try to make this for my son’s 18th bday tomorrow! I may not be able to decorate as good as you do (never did, and it never mattered in this rural place we live in) but I and my family cherish more the taste, and somehow, the more homemade it looks (versus professional commerical look; in other words, bara-barang hirit), the more they feel special. Just baking from scratch makes my family appreciate it more, especially now that I am trying to veer away from pro-inflammatory foods (i.e., sugary, carb-laden highly refined foods). So, while I will now bake only on occasions as a “treat,” deep in my mind, I know I am setting us up for ill effects on our health, but hey…I gotta make life exciting too…Anyway, I’m rambling…I will do this once then get my family back to healthy eating (high good fat, low carb diet) until the next Holiday.
Hi Manang, good luck with making the cake. Let me know if it works for you.
please make a video tutorial of how to do the icing…will really appreciate it. many thanks in advance
I just wanted to say how thankful I am that you posted this and I found it! I was really craving mocha cake for my birthday last week and this fit the bill perfectly! I’ve baked this at least 4 times in the past week!! I brought one to a Filipino church function earlier today and everyone loved it and has been asking for the recipe! I’m sharing this page with them, and will be asking a family friend to make this into a full sheet sized cake for my upcoming graduation party. Thanks again!
I’m so happy to hear this! You’re welcome.
If I dont find the amarretto for the buttercream can I make it without that one ingredient. Is it amaretto extract what you use. I want to make this cake for my moms B-Day in 2 days. Thnx.
hi joy,i wanted to try this recipe for my lolo’s birthday,i just wanted to know if the cake rise too much onced cook coz you mentioned that you will need 9″x2″ round pan and i have here a 9″x1 1/2″ round pan.i know it’s only half inch difference but you think the batter will not comes out from the pan while baking it? thank you…
Hi Anna, 2 of those 9 x 1 1/2″ pans might work. I don’t think it will come out.
oh by the way,,can i also use 8″x3″ round pan for this recipe? and if not do you know how much adjustments for the ingredients?
thanks a lot…
You can also use 8″ x 3″, but just watch out for the baking time, which might differ by a few minutes more.
This cake recipe made me popular, Thanks!
Ha, that’s awesome! Good to hear. :)
Hi Joy:
Thanks for the recipe! I made this cake (it’s one of my favorites and I have made it several more times since!) and it is so good! Decided to make another one and brought it to a party, but didn’t mention the name of this cake; however one of my friends had a slice and then asked if it was a mocha cake from Goldilocks! The ultimate compliment! Told her it wasn’t from Goldilocks but I made it from a recipe and gave her your website post! She said the mocha cake tasted great/just as good! So, you really did a great job on this recipe! Thanks again!
So happy to hear that, Cathy! It tastes like Goldilocks, but you know all the ingredients that go into it and you can have it anytime. :)
Excellent mocha cake recipe! My family devoured the entire cake! I made mine into a roll and follow the exact same procedure as instructed. Now my husband wants me to make more to serve for his monthly meeting! :) Just a note that the icing will be “curdly.” Dont be discouraged and dont stop beating/mixing and it will come out beautifully. THANK YOU so much for sharing your recipe! :)
Hello, I just want to thank you for posting this recipe. We had a small gathering last night with my family and friends and we had this for our dessert, they all loved it.
God bless!
the icing is superb….and to that i only used french almond extract cause the grocery ran out of amaretto when i went to buy one. i never thought that swiss buttercream is what they use.. thanks a lot for sharing this recipe. havent tried the chiffon as i am bringing the cake to work tomorrow but thanks again!
This recipe was perfect! Explained so well!!! I was able to make this wonderful cake for my husband’s birthday. (His favorite from childhood.) The only cake eaten completely, didn’t have to throw any away. Thank you for sharing.
You’re welcome! Glad it turned out well for his birthday. :)
thank you so much for posting. I made it last night for a dinner gathering and you technically made everyone happy. God bless you!
made it for my final test in baking class…, my teacher gave me a really high grade …,thanks for posting & sharing this recipe ^w^
umm..,i like to try this recipe into cupcakes..,i wonder how many minutes it should be bake and what temp. should i use?
Congrats!
Temperature should be the same, but the baking time might be a few minutes less.
Thank you so much for tis recipe. I love your step-by-step procedure and the pdf file. I will try it as soon as possible. God bless you more!
Hi. We’re can I buy amaretto liqueur?
Hi Abby, a liquor store would have it.
Thank you soon much for this recipe. The buttercream was really a success! I soo love the aroma of the coffee and the consistency of the frosting.. Thanks a lot..
You’re welcome!
Hello. Just wondering if I can use fine ground coffee rather than instant coffee?
Looking forward to making this. I’ll keep you posted on the outcome.
Hi Bianca, the fine ground coffee might impart too much taste. I would brew some of it and use the same amount to replace the coffee.
kya po ba to gawin khit sa turbo broiler lng?
It should be fine as long as your baking sheet fits in the broiler. You may have to decrease the baking temperature about 50 degrees lower and check for doneness before 15 minutes just to make sure the cake doesn’t get burnt or too dry.
This recipe is so gooooood! I’ve tried this without the amaretto and the flavor is like Goldilocks. :) the texture & flavor of cake matches well with the buttercream. I will definitely use this recipe again. Two thumbs up! Thanks for sharing this recipe! :)
i just want to know what kind of sugar you use for buttercream.is it granulated white sugar or confectioners sugar? i need your reply ASAP I want to do this recipe tomorrow! thsnks
Granulated white sugar, which is just your regular sugar.
Hi! Thanks a lot for sharing this recipe. I made this cake yesterday for my brother’s birthday and everybody loved it! Goldilocks Mocha cake is his favorite and he said the cake I made tasted exactly like it. I am also here in Vancouver. Thanks again! :)
Hi Pats, you are so very welcome! I’m glad your guests loved it. Thanks for taking the time to give me some feedback. Cheers.
Hi Joy,
Mocha cake is my favorite,so I tried to make it,but the bettercream didnt turn out right,I dont know what I did wrong:(
Hi Jhen, have you made buttercream before? Depending on your baking experience, you might have to experiment with it a few times. If you already have a go-to vanilla buttercream recipe that works for you, you can just add the mocha flavorings to it and see if that works.
Hi,
Tried it today and came out perfectly…absolutely divine!
My question is whether it should be refrigerated? I didn’t because there was no mention to do so, but curious since it’s a buttercream frosting.
Loving it. Very close to the “real thing”. Have made it twice. We liked it better using 8 oz. of butter in the buttercream instead of 12 oz. Will try reducing it even more so that it doesn’t seem so artery-clogging.
hello ms. joy.
you are amazing! this is one perfect for me. I actually looking for this recipe and i thank God I found your site. pls keep posting more cakes recipe..
more power to you and God bless you.
Hugs!
Beb
Hello!
I was wondering when should I take the cake from the pan?
Just right after baked or when it completely cooled?
Thank you!
Right after it is baked or it will get dry.
Hi there! Can i use nescafe 3-in-1 coffee, or i need to use the original nescafe coffee? By the way, thank you for the food for the gods recipe! I’ve been using it for a couple of years now. It’s the best! Thanks again and hope to get a reply from you soon. I plan to make the mocha cake for my husband’s birthday, this Easter.
Hi Kimmy, the original would be the best (i.e. plain coffee). And I’m glad to hear to Food For the Gods recipe has worked out for you. :)
Hi Joy!
I’m so happy to have come across your blog! Very excited to try this out on the weekend, but wanted to know if the butter icing is stiff enough to decorate with? If not do you have a recipe that would work or something you think I can add to this one?
Thanks
Kristine
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.
when you’re whisking the egg whites and sugar over the pan of simmering water, do you use a hand-mixer or just a fork?
Hi Joy!
I was just wondering if you know if this cake would be dense enough to work under fondant? Or maybe like you mentioned previously I could switch the cake flour for All-Purpose to get a more dense result?
Look forward to your reply!
Thanks so much :)
Melissa
Hi Melissa, I have actually tried this cake with fondant (not baked in a sheet pan, but in a regular round pan) and it worked fine if served the first day. It sagged a bit in some areas the second day where there was additional weight. If it’s just a layer of fondant (with buttercream underneath) to cover the cake, then it should work.
You can try all-purpose flour, but you might have better luck baking a vanilla cake for stability. Hope that helps!
Hi again Joy!
Sorry I didnt see your reply until now! lol
I’m actually baking the cake for a philipino wedding. The cake will be 2 tiers and will be under fondant for at least a day or 2 before the wedding. When you say your sagged after a bit, was it a single tier? Do you think it will still sag if I have the dowels to support it?
If I were to do a Vanilla cake instead, would there be a way to give it a mocha flavour some how?
Thanks so much again for your advice!
Melissa
Hi Melissa, it was a 2 layer cake without dowels. I’m not sure the crumb of the cake can support dowels. For the vanilla cake, mix the coffee granules and cocoa with the vanilla extract to give it a mocha flavor. It always works for me. :)