If you’ve ever dreamed of a dessert that perfectly marries the rich depth of coffee with the luscious indulgence of chocolate, this Coffee Chocolate Cake Recipe is exactly what you need. It’s a divine treat that combines moist, tender cake layers infused with brewed coffee and cocoa, topped with a silky, espresso-kissed buttercream. Whether you’re baking for a celebration or simply craving a slice of pure comfort, this cake is bound to become your go-to favorite. The harmony between the bitter notes of coffee and the sweet, velvety chocolate creates an unforgettable flavor experience you’ll want to share again and again.
Ingredients You’ll Need
Gathering simple, essential ingredients is the first step to making this show-stopping cake. Each element plays a unique role in building flavor, texture, and that vibrant chocolate hue that makes the cake so inviting.
- All-purpose flour (2 ½ cups): Provides a sturdy yet tender structure for the cake layers.
- Cornstarch (½ cup): Lightens the texture for a delicately soft crumb.
- Granulated sugar (1 cup): Adds sweetness and helps with the cake’s moistness.
- Brown sugar (½ cup): Offers a subtle caramel undertone that complements the coffee.
- Unsweetened cocoa powder (¾ cup, Dutch-process preferred): Delivers that rich chocolate flavor and dark color.
- Baking powder (1 tablespoon): Gives the cake a nice lift and fluffy texture.
- Baking soda (1 teaspoon): Activates with acids for balanced rise and tenderness.
- Salt (½ teaspoon): Enhances all the sweet and bitter flavors.
- Vegetable oil (½ cup): Keeps the cake moist and tender without overpowering flavors.
- Large eggs (3): Help bind the ingredients and add richness.
- Sour cream (1 cup): Adds moisture and a gentle tang that brightens the cake.
- Freshly brewed coffee (1 cup, or hot water): The star ingredient that infuses bold coffee flavor.
- Vanilla extract (1 tablespoon): Rounds out the flavors with warmth and sweetness.
- Unsalted butter (1 cup, softened): Creates a creamy base for the luscious buttercream frosting.
- Powdered sugar (3 cups): Sweetens and smooths the buttercream to perfection.
- Brewed coffee (2 tablespoons): Added to frosting for a subtle espresso kick.
- Instant coffee (1 teaspoon): Provides an extra depth of coffee flavor in the buttercream.
- Vanilla extract (1 teaspoon): Enhances the frosting’s sweetness and aroma.
How to Make Coffee Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pans
Begin by preheating your oven to 340°F (170°C). Take three 8-inch cake pans and grease their bottoms and sides thoroughly, then line each base with parchment paper. This simple prep ensures your cake layers come out flawlessly and with a smooth surface, ready for frosting.
Step 2: Combine the Dry Ingredients
Whisk together the all-purpose flour, cornstarch, granulated sugar, brown sugar, Dutch-process cocoa powder, baking powder, baking soda, and salt in a large bowl. This step evenly distributes your leavening agents and ensures every bite of cake has that consistent chocolatey aroma and flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, mix the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until smooth and slightly frothy. The coffee here is crucial—its rich liquid flavor adds complexity and moisture without overpowering the chocolate.
Step 4: Marry the Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry mix, stirring gently until you achieve a smooth batter without lumps. Resist overmixing to keep the cake tender and delicate.
Step 5: Bake to Perfection
Divide the batter evenly among the three prepared cake pans. Place them in your preheated oven and bake for 28 to 30 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean or with just a few moist crumbs clinging to it.
Step 6: Cool Your Cakes
Once baked, let the cakes cool for about 10 minutes right in their pans. Then, carefully transfer them to a wire rack to cool completely. Proper cooling prevents the frosting from melting later and helps the cake layers maintain their moist texture.
Step 7: Prepare the Coffee Buttercream
Mix the instant coffee into the brewed coffee until fully dissolved. Then, using a stand mixer, beat the softened butter on medium-high speed for 4 minutes until it’s light and fluffy. Gradually add powdered sugar, the coffee mixture, and vanilla extract, beating well until your buttercream is silky and smooth, with just the right hint of espresso.
Step 8: Assemble Your Coffee Chocolate Cake Recipe
Trim the rounded tops off each cake layer for even stacking. Spread a generous layer of buttercream between each, making sure to cover the entire surface for balanced flavor in every bite. Apply a thin crumb coat to seal in loose crumbs, chill briefly, then add the final frosting layer. Feel free to decorate with chocolate shavings, coffee beans, or a light dusting of cocoa powder to make it truly special.
How to Serve Coffee Chocolate Cake Recipe
Garnishes
Garnishing this cake adds that final touch of visual and flavor flair. Fresh chocolate curls or shavings work beautifully, while a few roasted coffee beans sprinkled on top bring a playful crunch and aesthetic. For something extra elegant, consider dusting powdered sugar or cocoa powder in a delicate pattern using a stencil.
Side Dishes
This Coffee Chocolate Cake Recipe pairs wonderfully with fresh berries like raspberries or strawberries, whose tartness contrasts the deep sweetness. For a decadent pairing, serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance each bite.
Creative Ways to Present
Make your cake stand out by slicing it into charming mini squares and plating them with espresso spoons of caramel sauce or chocolate ganache. You can also layer it into individual dessert jars or serve warm slices with a drizzle of warm coffee syrup for a cozy, café-inspired experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Coffee Chocolate Cake Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container in the refrigerator. This protects the buttercream from drying out and maintains the cake’s moist texture. It should stay delicious for up to 5 days.
Freezing
If you want to enjoy this cake later, freeze individual layers or the fully assembled cake (without garnishes) wrapped well in plastic wrap followed by aluminum foil. Frozen cake can last about 2 to 3 months. Thaw overnight in the fridge before serving for best texture.
Reheating
Reheat slices gently at room temperature or warmed for a few seconds in the microwave to bring out that fresh-baked pleasure. Avoid overheating as buttercream can melt, losing its smooth consistency.
FAQs
Can I substitute brewed coffee with instant coffee?
Yes, you can use instant coffee dissolved in hot water if you don’t have brewed coffee handy. However, brewed coffee tends to provide a smoother, richer taste that really shines in the cake.
Is there a dairy-free alternative for this Coffee Chocolate Cake Recipe?
You can substitute sour cream with a dairy-free yogurt and use a plant-based butter or margarine in the frosting. Keep in mind this may slightly alter the texture but the flavors will remain terrific.
Can I make this cake gluten-free?
Absolutely! Replace the all-purpose flour and cornstarch with a gluten-free baking blend that is designed for cakes. Ensure your baking powder is gluten-free to keep the recipe safe and delicious.
How strong will the coffee flavor be? Will kids enjoy this cake?
The coffee adds a subtle, rich depth rather than an overpowering bitterness. Most children find the chocolate flavor more dominant, making it family-friendly. You can reduce the coffee slightly if desired.
What’s the best way to achieve evenly layered cakes?
After baking, use a serrated knife or cake leveler to trim the domed tops of each cake layer. This creates flat surfaces perfect for stacking and frosting, resulting in a professional-looking cake.
Final Thoughts
This Coffee Chocolate Cake Recipe is a celebration of two beloved flavors coming together in a moist, tender cake that’s easy to make yet so impressive to serve. Every step is designed to bring out the best balance of rich, bittersweet coffee and deep chocolate, with a buttercream that’s pure heavenly indulgence. I wholeheartedly encourage you to try this recipe and discover just how joyous baking and sharing this cake can be. Trust me, once you do, it will become a staple for every special occasion.
Print
Coffee Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coffee Chocolate Cake is a rich, moist dessert combining deep cocoa flavors with bold coffee undertones. Perfect for coffee lovers and chocolate enthusiasts alike, it features three layers of tender cake baked to perfection and frosted with a smooth, aromatic coffee buttercream. Ideal for celebrations or an indulgent treat, this cake brings a delightful balance of bitterness and sweetness in every bite.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
Coffee Buttercream Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until smooth.
- Combine: Gradually add the wet mixture into the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- Bake: Evenly distribute the batter into the three prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool for 10 minutes in their pans. Then, carefully transfer the cakes onto wire racks to cool completely.
- Dissolve Coffee (Buttercream Prep): Mix instant coffee into the brewed coffee until fully dissolved, creating a concentrated coffee flavor for the frosting.
- Beat Butter: Using a stand mixer, beat the softened butter on medium-high speed for about 4 minutes until it becomes light and fluffy.
- Add Sugar & Coffee: Gradually incorporate the powdered sugar, dissolved coffee, and vanilla extract into the butter, beating continuously until the frosting is smooth and creamy.
- Trim Cake Layers: Using a serrated knife, level the tops of each cake layer so they’re flat and even for stacking.
- Layer Buttercream: Spread a generous amount of coffee buttercream between the layers to build your cake.
- Frost & Smooth: Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill briefly if needed, then finish with a final smooth layer of frosting. Decorate as desired.
Notes
- Use Dutch-process cocoa powder for deeper chocolate flavor and richer color.
- Freshly brewed coffee can be substituted with hot water for a milder coffee flavor.
- Ensure the butter is properly softened for smooth buttercream without lumps.
- Chill the cake between crumb coat and final frosting if the buttercream becomes too soft to work with.
- Store leftovers covered in the refrigerator for up to 4 days and bring to room temperature before serving.
