Three layers of deep, Coffee Chocolate Cake stacked high with silky coffee buttercream between each one. The first bite hits you with rich cocoa, then the coffee flavor comes through, smooth and just bold enough to make you pause. I made this cake for my sister Lina's birthday last year, and she declared it "dangerously good" before going back for a second slice. It's easier than it looks, using pantry staples and a simple mixing method that anyone can handle.
If you love the combination of chocolate and coffee, this Coffee Chocolate Cake delivers bakery-style results right in your own kitchen. For more show-stopping desserts, try my Biscoff Cupcakes or Peanut Butter Banana Cake.
Why You'll Love This Chocolate Coffee Cake
This Coffee Chocolate Cake delivers bakery-level results without any fancy techniques or hard-to-find ingredients. The recipe comes together in one bowl for the dry ingredients and one for the wet, so cleanup is actually manageable. You don't need to be a decorator to make it look beautiful a simple swirl of buttercream does the job.
The texture is incredibly moist. I've kept this Coffee Chocolate Cake on the counter for three days (covered, of course), and it stayed just as tender as the day I baked it. The coffee buttercream doesn't get grainy or separate, and it holds up well even in a warm kitchen.
It's also surprisingly forgiving. If your layers aren't perfectly even, the frosting hides everything. If you overbake by a minute or two, the sour cream keeps things from drying out. This is the kind of recipe that makes you look like you know what you're doing, even if you're still figuring it out.
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Coffee Chocolate Cake Ingredients
Here's everything for both the Coffee Chocolate Cake layers and the coffee buttercream frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Cake
- Black coffee: Brewed coffee enhances the chocolate flavor and adds moisture to the cake. You can also use 2 teaspoon instant coffee dissolved in hot water if you don't have brewed coffee on hand.
- All-purpose flour: Forms the structure of the cake and creates those tender, soft layers.
- Cornstarch: Helps make the cake extra soft and light by tenderizing the flour.
- Granulated sugar: Sweetens the cake and helps create a moist crumb.
- Dark brown sugar: Adds a deeper, almost caramel-like sweetness and keeps the cake incredibly moist.
- Unsweetened Dutch cocoa powder: Gives the cake its rich, dark chocolate color and deep cocoa flavor.
- Baking powder and baking soda: Work together to help the cake rise and create a light, fluffy texture.
- Salt: Balances all the sweetness and makes the chocolate flavor pop.
- Vegetable oil: Keeps the cake moist and tender for days. Oil-based cakes stay softer longer than butter-based ones.
- Sour cream: Adds tanginess and moisture, and helps create that ultra-soft crumb. Make sure it's at room temperature so it mixes in smoothly.
- Large eggs: Bind everything together and add richness. Room temperature eggs blend better into the batter.
- Vanilla extract: Rounds out all the flavors and adds warmth.
For the Coffee Buttercream
- Butter: Creates the rich, creamy base for the frosting. Room temperature butter whips up light and fluffy.
- Powdered sugar: Sweetens and thickens the buttercream. Sifting it prevents lumps.
- Vanilla extract: Adds a sweet, warm background note.
- Black coffee: Gives the buttercream its signature coffee flavor. Make sure it's cooled to room temperature so it doesn't melt the butter.
- Instant espresso powder: Optional, but it gives the buttercream a stronger, more intense coffee punch if you really love that flavor.
How to Make Coffee Chocolate Cake
Follow these steps to create three perfect chocolate layers and smooth coffee buttercream.
Making the Chocolate Cake
Preheat and prep: Preheat your oven to 170°C (340°F). Line three 20 cm (8-inch) round cake pans with parchment paper so the cakes release easily.
Brew the coffee: Make your coffee and set it aside to cool slightly. It should be warm but not piping hot when you add it to the batter.
Combine dry ingredients: In a large bowl, sift together the flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt. Sifting gets rid of lumps and helps everything mix evenly.
Mix wet ingredients: In another bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and cooled coffee until everything's just combined. Don't overmix-you want it smooth but not overworked.
Combine everything: Gradually add the wet mixture to the dry ingredients, stirring gently just until you don't see any dry flour. A few small lumps are fine. Overmixing can make the cake tough.
Divide and bake: Divide the batter evenly between your three prepared pans. Bake for 28 to 30 minutes, or until a cake tester or toothpick comes out clean. The tops should spring back lightly when touched.
Cool completely: Let the cakes cool in the pans for 5 minutes, then turn them out onto a cooling rack. Let them cool all the way before frosting, or the buttercream will melt right off.
Making the Coffee Buttercream
Dissolve the coffee: In a small bowl, dissolve the instant coffee (if using) in the cooled black coffee. Set it aside.
Sift the sugar: Sift your powdered sugar to get rid of any lumps. This step makes a big difference in how smooth your frosting turns out.
Beat the butter: Using a stand mixer or hand mixer, beat the butter on medium-high speed for 4 minutes. Scrape down the sides of the bowl, then beat for another 2 minutes. The butter should look pale and fluffy.
Add sugar and coffee: Gradually add the sifted powdered sugar, vanilla extract, and coffee mixture in two additions. Mix thoroughly after each addition until everything's combined.
Finish the frosting: Scrape down the sides of the bowl again and mix for an additional 2 minutes until the buttercream is smooth, fluffy, and completely lump-free.
Assembling the Cake
Level the layers: Use a serrated knife to trim the tops of the cooled cake layers so they're flat and even. This helps them stack nicely.
Start stacking: Place the first layer on a serving platter or cake turntable. Spread a generous amount of coffee buttercream over the top using an offset spatula. Don't be shy with the frosting.
Add the second layer: Place the second cake layer on top and spread more buttercream. Add the final layer and apply a thin crumb coat (a very thin layer of frosting) around the entire cake to seal in any loose crumbs.
Final frosting: Cover the cake with the remaining buttercream, smoothing the surface with your spatula for a polished finish. You can make it as smooth or as rustic as you like.
Decorate: If you want, press a few coffee beans gently into the top for a pretty finishing touch.
Substitutions and Variations
No sour cream? You can use Greek yogurt instead. It'll give you a similar tang and moisture.
Different oil: Melted coconut oil or melted butter works in place of vegetable oil, though the texture might be slightly different.
Instant coffee: If you don't have brewed coffee, dissolve 2 teaspoon instant coffee in 360 g of hot water.
Make it eggless: This gets tricky with three eggs, but you can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg, let it sit for 5 minutes). The texture won't be quite as tender.
Stronger coffee flavor: Add the full tablespoon of instant espresso powder to the buttercream, or brush the Coffee Chocolate Cake layers with a little extra coffee before frosting.
Chocolate buttercream: Skip the coffee in the frosting and add 3 to 4 tablespoon of cocoa powder for a double chocolate version.
Equipment For Coffee Chocolate Cake
- Three 20 cm (8-inch) round baking pans: For baking the layers. If you only have two pans, bake two layers first, then the third.
- Stand mixer or hand mixer: Makes beating the butter and mixing the batter much easier.
- Offset spatula: Helps you spread the frosting smoothly and evenly.
- Cake turntable (optional): Makes frosting the sides of the Coffee Chocolate Cake way easier, but you can absolutely do it without one.
Storage and Make-Ahead Tips
Room temperature: Store the finished Coffee Chocolate Cake in an airtight container or under a cake dome at room temperature for up to 3 days. The oil and sour cream keep it moist.
Refrigerator: You can refrigerate the Coffee Chocolate Cake for up to 5 days. Let it come to room temperature for about 30 minutes before serving so the buttercream softens.
Freezer: Wrap unfrosted Coffee Chocolate Cake layers tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before assembling.
Make-ahead: Bake the Coffee Chocolate Cake layers a day ahead and keep them wrapped at room temperature. Make the buttercream the same day you assemble for the best texture.
Serving Suggestions
This Coffee Chocolate Cake is rich and decadent, so a little goes a long way. Here's how to serve it:
With vanilla ice cream: A scoop of cold vanilla ice cream next to a slice of this warm Coffee Chocolate Cake is absolutely perfect.
Coffee pairing: Serve it with a hot cup of coffee or espresso for a real coffee lover's dessert. The flavors echo each other beautifully.
Fresh berries: A handful of fresh raspberries or strawberries on the side cuts through the richness and adds a pop of color. If you love berry desserts, try my Vegan Strawberry Shortcake next.
Whipped cream: A dollop of lightly sweetened whipped cream on top makes it feel even more special.
Expert Tips
Room temperature ingredients: Make sure your eggs, sour cream, and butter are at room temperature. They mix together more smoothly and create a better texture.
Don't overbake: Check your cakes at 28 minutes. They're done when a toothpick comes out clean or with just a few moist crumbs. Overbaking makes them dry.
Cool completely: This is so important. If the Coffee Chocolate Cake are even slightly warm when you frost them, the buttercream will melt and slide right off.
Sift the cocoa: Cocoa powder tends to clump. Sifting it with the other dry ingredients ensures you won't get pockets of bitter cocoa in the finished Coffee Chocolate Cake.
Chill before serving: If you have time, refrigerate the assembled Coffee Chocolate Cake for 30 minutes before slicing. It makes cutting clean slices much easier.
Use a scale: Measuring by weight (grams) is more accurate than cups, especially for flour and cocoa powder. It makes a difference in the final texture.
FAQ
How do you make Coffee Chocolate Cake?
Start by brewing coffee and letting it cool slightly. Mix your dry ingredients (flour, cocoa, sugars, leavening, salt) in one bowl and your wet ingredients (oil, sour cream, eggs, vanilla, coffee) in another. Combine them gently, divide the batter between three pans, and bake at 170°C for about 28 to 30 minutes. Make the coffee buttercream by beating butter until fluffy, then adding powdered sugar and coffee. Stack the cooled layers with buttercream between them and frost the outside. My son Oliver helped me make this once, and even he said it was easy.
What is the best way to make coffee buttercream?
Beat room temperature butter for about 6 minutes total until it's pale and fluffy. Gradually add sifted powdered sugar along with vanilla and cooled coffee, mixing well after each addition. The key is not to rush the butter-beating step that's what makes it light and smooth instead of dense. If it's too thick, add a tiny bit more coffee. Too thin? Add more powdered sugar.
How do you get a moist Coffee Chocolate Cake?
Use a combination of oil and sour cream instead of just butter. Oil keeps cakes moist longer, and sour cream adds moisture and tenderness. Don't overbake pull the cakes out as soon as a toothpick comes out clean. Also, adding coffee to chocolate cake batter enhances moisture and deepens the chocolate flavor without making it taste like coffee.
Can I use instant coffee in cake recipes?
Yes, absolutely. Dissolve 2 teaspoon of instant coffee in 360 g of hot water to replace the brewed coffee in this recipe. Instant coffee works great in both the Coffee Chocolate Cake batter and the buttercream. For a stronger coffee flavor in the frosting, you can even add instant espresso powder directly to the buttercream.
Related
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Pairing
These are my favorite dishes to serve with Coffee Chocolate Cake
Coffee Chocolate Cake
Ingredients
Chocolate Cake:
- 360 g black coffee or 2 teaspoons instant coffee for an easy substitute
- 360 g all-purpose flour measured accurately for the best texture
- 2 tablespoons cornstarch to improve cake tenderness
- 300 g granulated sugar for sweetness and moisture
- 150 g dark brown sugar adds depth to the flavor
- 75 g unsweetened Dutch cocoa powder use high-quality cocoa for the best taste
- 1 ½ teaspoons baking powder leavening agent
- 1 ½ teaspoons baking soda helps the cake rise
- 1 ½ teaspoons salt enhances all the flavors
- 165 g vegetable oil for moisture and tenderness
- 270 g sour cream 14-18% fat room temperature
- 3 large eggs room temperature for best results
- 3 teaspoons vanilla extract adds a touch of warmth
Coffee Buttercream:
- 400 g butter softened to room temperature
- 660 g powdered sugar sifted to prevent lumps
- 2 teaspoons vanilla extract for a sweet aromatic flavor
- 2-2 ½ tablespoons black coffee cooled to room temperature
- 1 tablespoon instant espresso powder optional intensifies the coffee flavor
Instructions
- Preheat the oven to 170ºC/340ºF (conventional).
- Prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.
- Brew the coffee and set it aside to cool while you prepare the other ingredients.
- In a large bowl, sift together all the dry ingredients. Stir them gently to ensure they are evenly combined.
- In another mixing bowl, combine all the wet ingredients, including the coffee. Whisk together gently until the mixture is smooth.
- Slowly add the wet ingredients into the dry ingredients. Stir gently to combine until there are no lumps.
- Evenly divide the cake batter between the prepared pans. Bake for 28-30 minutes, or until a cake tester comes out clean.
- Let the cakes cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely.
- For the coffee buttercream: In a small cup or bowl, combine the coffee and instant espresso powder (if using). Stir until dissolved and set aside.
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter for 4 minutes on medium-high speed. Scrape down the sides of the bowl, then beat for another 2 minutes.
- Gradually add the sifted powdered sugar, vanilla extract, and cooled coffee in two parts, mixing well after each addition. Optionally, add vanilla paste for an enhanced vanilla flavor.
- Scrape down the bowl and mix again for 2 more minutes until the buttercream is smooth and fluffy.
- Assembling the cake: Once the cakes are completely cool, trim the tops of each cake layer to make them flat.
- Place the first cake layer on a turntable or serving plate. Spread a generous amount of frosting on top, then add the second cake layer. Repeat the frosting and layering process.
- Top with the final cake layer and cover the entire cake with a thin crumb coat. Apply the remaining buttercream to cover the cake completely.
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