How to Make a Delicious Mocha Salted Cream Cake at Home?

Q: Can I use a different type of flour instead of low-gluten flour?
A: It’s recommended to use low-gluten flour for the best texture, but you can substitute with all-purpose flour, keeping in mind that the cake’s texture might be slightly different.

Q: Is it necessary to add vanilla extract?
A: Vanilla extract is optional. It’s added for flavor enhancement, but the cake will still taste great without it.

Q: Can I make this cake without an electric mixer?
A: Yes, but it will require more effort and time to achieve the same consistency for the egg whites and cream.

Mocha Salted Cream Cake


  • Eggs: 4
  • Low-gluten Flour: 65g
  • Cocoa Powder: 10g
  • Coffee Powder: 1.8g
  • Corn Oil: 55g
  • Hot Water: 55g
  • Sugar: 60g
  • For Cream Filling:
  • Whipping Cream: 200g
  • Cocoa Powder: 5g
  • Coffee Powder: 1.8g
  • Oreo Cookie Crumbs: A suitable amount
  • Sea Salt: 1g
  1. Dissolve coffee powder in hot water and mix with 10g cocoa powder. Stir in corn oil to form a smooth paste without oil streaks. Add a few drops of vanilla extract (optional).
  2. Add sifted low-gluten flour and a pinch of salt. Mix evenly in a "Z" motion.
  3. Incorporate egg yolks and continue to mix in a "Z" motion until smooth.
  4. Chill egg whites in the freezer until slightly icy, then beat with an electric mixer on high speed until textured, then on low speed until soft peaks form, adding sugar in three batches.
  5. Fold 1/3 of the beaten egg whites into the egg yolk mixture until evenly mixed.
  6. Combine the egg yolk mixture with the remaining egg whites, folding gently.
  7. Pour the mixture into a 28x28cm square pan lined with parchment paper, gently shaking to release air bubbles.
  8. Bake in a preheated oven at 150°C for 30 minutes, then at 160°C for 5 minutes.
  9. Immediately after baking, tear off the parchment paper from the sides for cooling. The cake can be rolled while still warm.
  10. Whip the cream, sugar, sea salt, cocoa powder, and coffee powder until it shows traces, then add Oreo crumbs and continue to whip until stiff.
  11. Spread the whipped cream on the cake, then roll it using a rolling pin, and refrigerate for at least 2 hours to set.
  12. The Mocha Salted Cream Cake is ready to serve!
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  • This recipe is rich in carbohydrates and fats.
  • Contains a moderate amount of protein from eggs and cream.
  • Provides energy and a good source of pleasure!