The Ultimate Coffee Chocolate Cake: Layers of Rich Flavor and Velvety Buttercream

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Prepare yourself for an extraordinary dessert experience with this Coffee Chocolate Cake – undeniably the best you’ll ever taste! Imagine three magnificent layers of deeply rich, incredibly moist chocolate cake, perfectly complemented by a luscious, smooth coffee buttercream that melts in your mouth. This isn’t just a cake; it’s a symphony of flavors designed to transport you straight to dessert paradise. If you’re a true enthusiast of both coffee and chocolate, this recipe is crafted specifically for you.

Our meticulously developed recipe ensures each chocolate cake layer is not only incredibly soft but also wonderfully moist, boasting a profound chocolate flavor that’s enhanced by the subtle notes of coffee. The coffee buttercream, a masterpiece in itself, offers a robust coffee essence that beautifully cuts through the richness of the chocolate, creating a perfectly balanced and utterly addictive treat. This isn’t just another cake recipe; it’s poised to become a cherished favorite in your baking repertoire, guaranteeing rave reviews from anyone lucky enough to try a slice.

For those who adore decadent chocolate creations, you might also enjoy exploring other delightful options like our Nutella Cake, the rich Chocolate Fudge Cake, and the elegant Chocolate Ganache Cake. Each offers a unique take on chocolate perfection, but none quite capture the magic of this coffee-infused masterpiece.

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WHY THIS COFFEE CHOCOLATE CAKE RECIPE IS A MUST-TRY

• Irresistible Coffee Buttercream: The highlight of this cake is undoubtedly its magnificent coffee buttercream. It’s incredibly smooth, light, and bursting with authentic coffee flavor, offering the perfect counterpoint to the rich chocolate cake. This buttercream isn’t just an addition; it’s an experience, ensuring every bite is a journey to dessert bliss.
• Perfectly Moist Chocolate Cake Layers: These chocolate cake layers are a dream – exceptionally soft, tender, and deeply moist. What makes them even better is how surprisingly quick and simple they are to prepare, making this impressive dessert accessible to bakers of all skill levels. The secret lies in a carefully balanced blend of ingredients that guarantees a tender crumb every time.
• Effortless Elegance: Despite its show-stopping appearance, this is an incredibly straightforward recipe to follow. You’ll be amazed at how easily you can create such a beautiful and sophisticated cake. It’s perfect for special occasions, holidays, or simply elevating an ordinary day into something extraordinary, without demanding hours of intricate work.

ESSENTIAL INGREDIENT NOTES FOR BAKING SUCCESS

Understanding the role of each ingredient is key to achieving the perfect Coffee Chocolate Cake. Here are some insights into the essential components for this recipe. For a complete and detailed list of all ingredients and their precise measurements, please refer to the comprehensive recipe card provided below.

• All-purpose flour: This provides the foundational structure for your cake. Using all-purpose flour, particularly one with a protein content between 10-11%, helps achieve a perfectly light and airy crumb, preventing a dense or heavy texture.
• Cornstarch: A secret weapon for tender cakes! Cornstarch, when added to the flour, helps to weaken the gluten development, resulting in a cake that is exceptionally soft and delicate, melting in your mouth.
• Sugars (Granulated and Brown): This recipe uses a thoughtful combination of sugars. Granulated sugar contributes to the overall sweetness, helps to tenderize the cake, and aids in moisture retention, keeping the cake fresh longer. Brown sugar, on the other hand, adds a wonderful depth of flavor with its subtle molasses notes, giving the chocolate cake an extra layer of toffee-like richness and ensuring superior moisture.
• Baking powder and baking soda: These are your essential leavening agents. Baking powder provides initial lift, while baking soda reacts with the acidic ingredients (like cocoa powder and sour cream) to create carbon dioxide, which helps the cake rise beautifully, ensuring a light, fluffy, and tender texture. Using both ensures optimal aeration and a perfect crumb.
• Salt: Often underestimated, salt is crucial for enhancing and balancing the flavors in baking. In this chocolate cake, it deepens the chocolate notes, prevents the cake from tasting bland, and perfectly complements the sweetness, making every flavor pop.
• Eggs: It’s vital to use large eggs at room temperature. Take them out of the refrigerator 1-2 hours before you plan to start baking (depending on your kitchen’s warmth). Room temperature eggs emulsify better with other ingredients, creating a smoother batter and contributing to a more even cake structure and a softer texture.
• Coffee (Brewed & Instant): Freshly brewed coffee is a star ingredient here, not only providing liquid but also significantly boosting the intensity of the chocolate flavor without overpowering it with a distinct coffee taste in the cake layers themselves. If you prefer a milder flavor or don’t want coffee in the cake, you can easily substitute it with hot water. For the coffee buttercream, instant coffee (or espresso) is added to brewed coffee to ensure a potent, delicious coffee flavor that truly stands out.
• Oil: Opt for a flavor-neutral oil, such as canola oil. Oil plays a critical role in providing moisture to the cake, contributing to its incredibly tender and juicy texture. Unlike butter, oil remains liquid at room temperature, which helps keep the cake moist for longer.
• Sour cream: This ingredient is a game-changer for moisture and structure. Sour cream (14-18% fat content recommended) adds a luxurious richness and significant moisture to the cake, while its acidity helps activate the baking soda, further contributing to the cake’s light and soft texture. It also helps in creating a robust and stable cake structure.
• Unsweetened Cocoa powder: For the most exceptional chocolate flavor, I highly recommend using a high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate taste. My personal favorite is from Valrhona, known for its superior quality and deep, rich chocolate notes.
• Butter: High-quality butter is the foundation of our dreamy coffee buttercream. Using room temperature unsalted butter is crucial for achieving a smooth, fluffy, and stable frosting. It creates the rich, creamy texture and acts as a carrier for the intense coffee flavor.
• Instant espresso powder: While brewed coffee enhances chocolate, instant espresso powder specifically is used in the buttercream to deliver a powerful and concentrated coffee flavor. This ensures the coffee component of your frosting is vibrant and unmistakable, creating that perfect balance with the chocolate cake.

BAKING THE PERFECT COFFEE CHOCOLATE CAKE: STEP-BY-STEP

Creating this sensational Coffee Chocolate Cake is a rewarding process. For this recipe, you’ll find it easiest to use either a stand mixer equipped with a paddle attachment or a reliable hand mixer. You will also need three 20 cm (8-inch) round cake pans, meticulously lined with parchment paper to prevent sticking and ensure easy release.

The full recipe with all precise measurements and detailed steps is conveniently located in the recipe card at the bottom of this post.

Before you begin your baking journey: Preheat your oven to 170ºC (340ºF) for a conventional oven. Take the time to properly prepare your three 20 cm (8-inch) cake pans by lining them with parchment paper. This crucial step will ensure your cake layers release cleanly and beautifully.

STEP 1 (Prepare Dry & Wet Ingredients): In a spacious mixing bowl, meticulously combine all of your dry ingredients. Give them a thorough whisk or stir to ensure every component, especially the leavening agents, is evenly distributed. In a separate, medium-sized mixing bowl, combine all the wet ingredients. Whisk them gently with a hand whisk until they are just combined, being careful not to overmix the eggs, which could result in a tougher cake.

STEP 2 (Combine Wet and Dry): Gradually pour the wet mixture into the bowl containing your dry ingredients. While pouring, gently stir everything together using a spatula or whisk. Continue mixing until the batter is smooth and homogeneous, with no visible lumps of flour. Be mindful not to overmix at this stage; mixing just until combined is key to a tender cake.

STEP 3 (Bake & Cool Cake Layers): Carefully divide the perfectly prepared cake batter evenly among your three lined cake pans. Bake them in the preheated oven for approximately 28-30 minutes. To test for doneness, insert a cake tester or a clean toothpick into the center of a cake layer; if it comes out clean with no wet batter attached, your cakes are ready. Once baked, remove the pans from the oven and allow the cakes to cool in their pans on a wire rack for about 5 minutes. After this initial cooling, gently invert the cakes and remove them from the tins, placing them back on the wire rack to cool completely. This prevents the cakes from steaming and becoming gummy in the pans.

CRAFTING THE COFFEE BUTTERCREAM AND ASSEMBLING YOUR CAKE

Once your chocolate cake layers are fully cooled, it’s time to create the show-stopping coffee buttercream and assemble your masterpiece.

STEP 1 (Prepare Coffee & Sift Sugar): Begin by pouring the brewed coffee into a cup or a small bowl. Stir in the instant coffee or espresso powder until it’s fully dissolved. This step is crucial for intensifying the coffee flavor, making it truly shine in the buttercream. Set this robust coffee mixture aside to cool completely. In a separate bowl, sift your powdered sugar to remove any lumps, ensuring a silky-smooth buttercream texture. Set the sifted sugar aside.

STEP 2 (Whip the Butter): In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter on medium-high speed for a full 4 minutes. This process is essential for aerating the butter, making it light, pale, and fluffy. Stop the mixer, scrape down the sides and bottom of the bowl thoroughly with a spatula, and then continue mixing for an additional 2 minutes to ensure consistent texture.

STEP 3 (Add Sugar & Flavorings): With the mixer on low speed, gradually add the sifted powdered sugar to the whipped butter in two parts, allowing each addition to fully incorporate before adding more. Once all the sugar is in, pour in the vanilla extract and the prepared, cooled coffee mixture. Increase the mixer speed to medium-high and whip for another 3-5 minutes until the buttercream is light, fluffy, and completely smooth. For an even more profound vanilla note, you can optionally stir in a small amount of vanilla bean paste.

STEP 4 (Final Buttercream Mix & Cake Leveling): After all ingredients are incorporated and the buttercream is fluffy, scrape down the sides of the bowl one last time and give the buttercream a final mix for 2 minutes on medium speed. This helps to remove any remaining air bubbles, resulting in a super smooth frosting. To prepare your cooled cake layers for assembly, use a long serrated knife to carefully trim any domed tops, creating perfectly flat and even surfaces. This ensures a stable and beautiful cake.

STEP 5 (Assemble & Frost): Place the first leveled cake layer onto your chosen serving plate or cake stand (a turntable can make this step significantly easier, but isn’t strictly necessary). Dollop about three generous scoops of coffee buttercream onto the first layer and use an offset spatula to spread it evenly to the edges. Carefully place the second cake layer on top and repeat the frosting process. Finally, add the last cake layer. Apply a very thin layer of buttercream all over the entire cake – this is your “crumb coat,” designed to trap any loose crumbs and create a smooth base. Chill the cake for 15-20 minutes to set the crumb coat. Once set, apply the remaining frosting evenly over the top and sides of the cake, using your offset spatula to create a smooth, elegant finish. Decorate as desired!

EXPERT BAKING TIPS FOR CAKE PERFECTION

• Embrace a Kitchen Scale for Precision: For consistent and professional baking results, a kitchen scale is your best friend. My recipes are typically developed using grams for ingredient measurements because it is the most precise way to measure. Volume measurements (cups) can vary greatly, leading to inconsistencies. Investing in a digital kitchen scale will significantly improve the accuracy and success of your baking endeavors.
• Avoid Overmixing Your Batter: Overmixing is a common culprit for dry and tough cakes. Once you combine the wet and dry ingredients, mix just until no streaks of flour remain and the batter is smooth. Overmixing develops the gluten in the flour too much, leading to a dense and chewy texture rather than the desired soft and tender crumb. I always recommend a final gentle fold with a spatula after using a mixer, just to ensure all ingredients from the bottom of the bowl are fully incorporated without overworking the batter.
• Understand Your Baking Pans: The type of baking pan you use dramatically impacts your cake’s texture and crust. For the best results with soft, evenly baked cakes, I highly recommend using aluminum baking pans. These light-colored pans reflect heat, allowing the cake to bake more gently and evenly, resulting in a softer crumb and lighter crust. Always grease and line the bottom with parchment paper. Conversely, dark-colored baking pans absorb more heat, which can cause the cake edges to bake faster and potentially lead to a darker, tougher crust and a drier overall cake.
• Room Temperature Ingredients are Key: This tip cannot be stressed enough, especially for ingredients like eggs, butter, and sour cream. When these ingredients are at room temperature, they emulsify much more effectively with each other, creating a smoother, more uniform batter. This leads to a more consistent cake texture, better rise, and a more tender final product. Plan ahead and take them out a couple of hours before you start baking.
• Know Your Oven: Oven temperatures can vary significantly from what is displayed on the dial. Investing in an inexpensive oven thermometer is a great way to ensure your oven is truly heating to the temperature you set. An accurately calibrated oven is crucial for successful baking, preventing issues like under-baked centers or over-baked edges.

FREQUENTLY ASKED QUESTIONS ABOUT COFFEE CHOCOLATE CAKE

STORAGE INSTRUCTIONS FOR YOUR COFFEE CHOCOLATE CAKE

To maintain the freshness and deliciousness of your Coffee Chocolate Cake, store it in an airtight container or wrapped securely with plastic wrap. At room temperature, in a cool environment, the cake is best enjoyed within 2-3 days. If you need to store it for a longer period, it can be kept in the refrigerator for up to 5 days. For optimal taste and texture, allow refrigerated cake to come to room temperature for about 30 minutes before serving. You can also freeze individual slices, well-wrapped, for up to 2-3 months. Thaw frozen slices in the refrigerator overnight, then bring to room temperature before enjoying.

Explore More Delectable Layer Cake Recipes

If you’ve enjoyed baking and tasting this incredible Coffee Chocolate Cake, please make sure to leave a STAR REVIEW to share your experience! We love hearing from you. Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest.

Coffee Chocolate Cake

This is the ultimate Coffee Chocolate Cake, featuring three incredibly moist chocolate cake layers generously frosted with a smooth, rich coffee buttercream. A perfect harmony of flavors, it’s guaranteed to satisfy any coffee and chocolate lover!

5 fra 14 stemmer

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 914 kcal

Equipment

• 3x 20 cm (8 in) baking pan

Ingredients

 

 

CHOCOLATE CAKE

• 360 g black coffee freshly brewed, for instant coffee use 2 teaspoon of instant coffee dissolved in 360g hot water, cooled
• 360 g all-purpose flour
• 2 tablespoon cornstarch
• 300 g granulated sugar
• 150 g dark brown sugar
• 75 g unsweetened Dutch cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon salt
• 165 g vegetable oil flavor-neutral such as canola or sunflower oil
• 270 g sour cream 14-18% at room temperature
• 3 large eggs at room temperature
• 3 teaspoon vanilla extract

COFFEE BUTTERCREAM

• 400 g unsalted butter at room temperature
• 660 g powdered sugar sifted
• 2 teaspoon vanilla extract or vanilla bean paste for richer flavor
• 2-2 ½ tablespoon black coffee freshly brewed, cooled down to room temperature
• 1 tablespoon instant espresso powder essential for a more intense coffee flavor in the buttercream

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

CHOCOLATE CAKE LAYERS

• Preheat your conventional oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) baking pans by greasing them lightly and lining the bottoms with parchment paper. This ensures easy release of your delicate cake layers.
• Begin by preparing your coffee. Brew 360g of strong black coffee or dissolve 2 teaspoons of instant coffee in 360g of hot water. Allow it to cool slightly while you gather and measure the other ingredients.
  360 g black coffee
• In a large mixing bowl, sift together all the dry ingredients: all-purpose flour, cornstarch, granulated sugar, dark brown sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Whisk them thoroughly to ensure they are well combined and evenly distributed.
  360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
• In another mixing bowl, combine all the wet ingredients: vegetable oil, room temperature sour cream, large room temperature eggs, and vanilla extract. Add the cooled black coffee to this mixture. Whisk these ingredients gently until just combined. Avoid vigorous mixing to prevent over-developing the eggs.
  165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
• Gradually pour the wet ingredient mixture into the dry ingredients. Gently stir everything together with a whisk or spatula until the batter is smooth and there are no lumps remaining. Be careful not to overmix, as this can lead to a dense cake.
• Divide the cake batter evenly among the three prepared baking tins. Bake for 28-30 minutes, or until a cake tester inserted into the center comes out clean.
• Once baked, let the cakes cool in their pans on a wire rack for 5 minutes. After this brief cooling period, gently remove the cakes from the tins and place them directly on the wire rack to cool down completely to room temperature. This is crucial before frosting.

COFFEE BUTTERCREAM

• In a small cup or bowl, combine the cooled black coffee with the instant espresso powder, stirring until fully dissolved. This will create a concentrated coffee flavor for your buttercream. Sift the powdered sugar and set it aside to ensure a smooth, lump-free frosting.
  2-2 ½ tablespoon black coffee, 1 tablespoon instant espresso powder, 660 g powdered sugar
• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature unsalted butter on medium-high speed for 4 minutes until it becomes light, pale, and fluffy. Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes to ensure consistent aeration.
  400 g butter
• Gradually add the sifted powdered sugar to the whipped butter in two stages, mixing on low speed until each addition is fully incorporated. Then, add the vanilla extract (or vanilla bean paste for a richer flavor) and the prepared coffee mixture. Increase the speed to medium-high and whip until the buttercream is light, fluffy, and smooth, about 3-5 minutes.
  2 teaspoon vanilla extract
• Scrape down the sides and bottom of the bowl once more, then give the buttercream a final mix for 2 minutes on medium speed. This helps to eliminate any trapped air bubbles, resulting in an incredibly smooth and silky frosting.

ASSEMBLING YOUR CAKE

• Once your cake layers are completely cool, use a long serrated knife to carefully level the tops of each layer, creating flat surfaces for stable stacking. Place the first cake layer onto your chosen serving plate or cake stand. A cake turntable can be very helpful for this step, but it is not essential.
• Spread about 3 large scoops of coffee buttercream evenly over the first cake layer using an offset spatula. Place the second cake layer on top and repeat the process with more frosting. Finally, add the third and last cake layer. Apply a very thin layer of buttercream all over the entire cake – this is called a “crumb coat.” Its purpose is to seal in any loose crumbs and create a smooth foundation for your final frosting layer. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Once set, apply the remaining coffee buttercream generously over the entire cake, smoothing it out with your offset spatula for a beautiful, flawless finish. Decorate with coffee beans or chocolate shavings if desired.

Notes

Please note that the coffee beans visible in some of the photos are purely for decorative purposes and are not intended for consumption.

Nutrition

Calories: 914kcalCarbohydrates: 122gProtein: 7gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 3gCholesterol: 126mgSodium: 726mgPotassium: 229mgFiber: 3gSugar: 92gVitamin A: 1033IUVitamin C: 0.2mgCalcium: 92mgIron: 3mg

Keyword buttercream, chocolate cake, coffee, layer cake, dessert, baking

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