Irresistible Coffee Chocolate Cake: Your New Favorite Easy & Moist Dessert Recipe
Prepare yourself for a match made in culinary heaven: this incredible coffee chocolate cake! This isn’t just any cake; it’s a wonderfully simple two-layer chocolate cake generously crowned with my absolute favorite coffee buttercream frosting. The best part? You won’t even need a stand mixer to whip up the cake batter, making this recipe incredibly accessible for every home baker. Get ready to impress with minimal effort and maximum flavor!
Having perfected mocha cupcakes and delicious coffee cupcakes, it was only natural to create a show-stopping cake version! For the foundation of this amazing dessert, I’ve used my all-time favorite chocolate cake recipe. This exact recipe is the secret behind the viral success of my Matilda’s chocolate cake, the beloved chocolate cake with vanilla frosting, and my delightful chocolate walnut cake. It’s clear I have a deep love for all things chocolate recipes!
The star of the show, beyond the moist chocolate layers, is undoubtedly the coffee buttercream. It features fine espresso powder, which delivers a seriously powerful coffee punch that perfectly complements the rich chocolate flavor. This espresso-infused frosting is a delightful twist on my favorite American buttercream, which, by the way, is known for its incredibly light and fluffy texture. The combination truly is pure heaven. As someone who has been baking for over 20 years, I can confidently tell you that this coffee chocolate cake has earned a spot on my exclusive list of top 10 cake recipes ever!
One of the many reasons I adore this recipe is how incredibly easy the cake itself is to make. It’s an oil-based chocolate cake, which not only ensures a super soft and supremely moist crumb but also means you don’t need to drag out your heavy stand mixer. For me, avoiding extra kitchen equipment and a pile of bowls to wash is always a major win! This simple approach makes the baking process enjoyable and stress-free.
Craving more magnificent layer cakes? Don’t miss out on my decadent chocolate cake with chocolate ganache or the ultimate indulgence, my triple chocolate layer cake!
Why You’ll Absolutely Love Making This Coffee Chocolate Cake!
- Simple, Accessible Ingredients: You only need 14 common, straightforward ingredients. Forget fancy specialty items; everything you need is readily available at your local grocery store, making this a truly accessible recipe for any baker.
- Harmonious Chocolate + Coffee Flavors: This cake delivers a deep, rich chocolate flavor from the moist cake layers, perfectly balanced by a serious, invigorating coffee kick from the espresso frosting. It’s a symphony of flavors that truly satisfies.
- Incredibly Easy Recipe: I’ve meticulously developed this recipe to be exceptionally easy to follow, making it perfect even for beginner bakers. The oil-based cake batter means no complex creaming steps, and the entire process is designed for simplicity and success, ensuring anyone can create this stunning coffee chocolate cake.
- Effortless Preparation: Unlike many complex layer cakes, the cake portion of this recipe requires no stand mixer. This streamlines your baking process, saves time, and significantly reduces cleanup, allowing you to enjoy the creative process without the usual fuss.
- Guaranteed Moist & Tender Texture: Thanks to the smart use of oil and buttermilk in the cake batter, each slice promises an incredibly soft, tender, and moist crumb that stays fresh for days. Paired with the light and airy coffee buttercream, it creates an unforgettable textural experience.
Gather Your Essential Ingredients for the Perfect Coffee Chocolate Cake
- Dutch-Processed Cocoa Powder: This is a crucial ingredient for the deep, dark color and rich, mellow chocolate flavor of our cake. It’s important to use Dutch-processed cocoa powder here, not natural unsweetened cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, which affects how it reacts with leavening agents like baking soda and baking powder. Swapping it with natural cocoa powder will result in a different texture, color, and rise, so for the best results, stick to Dutch-processed!
- Neutral Oil: This recipe is specifically developed as an oil-based cake, utilizing oil instead of solid butter. This brilliant choice offers several advantages: first, it means you don’t need a stand mixer for the cake batter, simplifying the process (a true win!). Second, and perhaps most importantly, oil contributes to an incredibly soft, moist, and tender crumb that stays fresh and delicious for days. Ensure you use a neutral-flavored oil like vegetable oil or canola oil to avoid imparting unwanted flavors to your delicious chocolate cake.
- Fine Espresso Powder: For that vibrant coffee flavor in the buttercream, it’s essential to use super fine espresso powder. Avoid the gritty, larger granules of instant coffee, as these won’t dissolve properly and will leave an unpleasant texture in your silky-smooth frosting. Fine espresso powder melts into the buttercream, delivering a concentrated coffee essence that truly packs a punch.
- Buttermilk: I swear by buttermilk in my cake recipes for its magical ability to create an exceptionally soft, tender, and moist cake crumb. The acidity in buttermilk reacts with the baking soda, promoting a beautiful rise and contributing to the delicate texture. If you’re in a pinch and don’t have buttermilk on hand, you can easily substitute it with an equal amount of Greek yogurt or sour cream. Alternatively, make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk, stirring, and letting it sit for 5-10 minutes until it slightly curdles.
- Room Temperature Ingredients: This tip is so vital it bears repeating! For both the cake batter and the coffee buttercream, ensuring your butter, eggs, and buttermilk are at room temperature makes a monumental difference. Room temperature ingredients emulsify more effectively, leading to a smoother, more uniform batter and a truly light and fluffy frosting without lumps or curdling. Plan ahead by taking them out of the fridge at least 30-60 minutes before you start baking.
Mastering the Art of Coffee Chocolate Cake: Step-by-Step Guide
- Step 1: Begin by preheating your oven to 350°Fahrenheit (175°C). In a large mixing bowl, combine all of your dry ingredients together. Whisk them thoroughly to ensure they are well combined and lump-free, setting the foundation for a perfectly textured cake.
- Step 2: In a separate large jug or bowl, whisk all of the wet ingredients together until smoothly combined. This simple method truly highlights how effortless this cake recipe is! Ensure everything is well incorporated before moving to the next step.
- Step 3: Pour the whisked wet ingredients into the large bowl containing the dry ingredients. Mix gently until they are just combined, being careful not to overmix the batter. Then, slowly pour in the hot water and mix once more until everything is fully incorporated and the batter is smooth. It will be quite thin, which is exactly what we want for a moist cake!
- Step 4: Divide the chocolate cake batter evenly between two 8-inch round cake pans that have been meticulously greased and lined with parchment paper. Bake for approximately 35-40 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely. This full cooling step is crucial before frosting.
- Step 5: Now for the delightful coffee buttercream! In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, begin by beating the softened butter and confectioners’ sugar together on low speed. Mix until they are just combined and no dry sugar remains. Increase the speed to medium-high and continue beating for 2-3 minutes until the mixture becomes incredibly light, fluffy, and noticeably pale in color. Then, add the kosher salt, fine espresso powder, and vanilla extract.
- Step 6: Continue beating the mixture on medium-high speed for another 1-2 minutes until all the new additions are fully incorporated and the frosting is smooth. If you find your frosting isn’t as lusciously spreadable as you’d like, gradually add heavy cream, one tablespoon at a time, beating after each addition until you achieve your desired silky consistency. Once your cake layers are completely cooled, frost them generously with this heavenly coffee buttercream, assemble your layers, and get ready to enjoy a truly spectacular coffee chocolate cake!
Ella’s Expert Baking Tips for a Flawless Coffee Chocolate Cake
- Invest in a Kitchen Scale: This is perhaps the single most impactful tip for elevating your baking. A kitchen scale only costs a few dollars but makes an enormous difference in accuracy and consistency. Baking by weight, especially for dry ingredients like flour and cocoa powder, eliminates guesswork and prevents common issues like adding too much, which can lead to a dry, dense, or crumbly chocolate cake. Precision is key for perfect results every time!
- Utilize Room Temperature Ingredients: This tip is crucial for both the cake batter and the frosting. When ingredients like butter, eggs, and buttermilk are at room temperature, they combine much more easily and evenly. In cake batter, this promotes a smooth emulsion, preventing separation and ensuring a tender crumb. For buttercream, room temperature butter creams beautifully with sugar, resulting in a super light, fluffy, and silky-smooth frosting that’s free of lumps and easy to spread. Plan ahead and take them out of the fridge at least an hour before you begin.
- Choose Fine Espresso Powder Wisely: For your exquisite coffee buttercream, it’s absolutely vital to use fine espresso powder, not coarse coffee granules. Granules will not fully dissolve into the frosting, leaving behind an unpleasant gritty texture. Fine espresso powder, on the other hand, melts seamlessly into the buttercream, infusing it with a rich, pure coffee flavor without compromising the smooth consistency. This attention to detail ensures your coffee frosting is truly heavenly.
Storage & Make Ahead: Enjoying Your Coffee Chocolate Cake Longer
To keep your beautifully frosted coffee chocolate cake at its best, store it in an airtight container in the refrigerator for up to 4-5 days. For the optimal flavor and texture experience, I highly recommend letting your cake come to room temperature for about 30-60 minutes before you slice and enjoy it. This small step truly makes all the difference in appreciating its full deliciousness. If you wish to freeze the cake, place it in a freezer-safe container in the freezer for up to 2 months. Always allow it to thaw gradually in the refrigerator before bringing it to room temperature for serving.
This recipe is also wonderfully suited for making ahead, which is a fantastic time-saver for entertaining or busy schedules. You can bake the cake layers in advance: once they are completely cooled, wrap each layer tightly in plastic wrap to prevent any drying. These wrapped cake layers can be stored in the refrigerator for 2-3 days or in the freezer for up to 2 months. If frozen, ensure they thaw completely in the fridge and come to room temperature before you plan to frost your cake.
The coffee buttercream can also be made ahead of time. Store it in an airtight container in the refrigerator for 2-3 days. When you’re ready to frost your cake, bring the buttercream to room temperature, which will likely take a few hours. Before frosting, you may need to re-whip it for a few minutes with a handheld mixer or a stand mixer to restore its light, fluffy, and spreadable consistency. This preparation allows you to assemble a fresh-tasting cake with ease whenever you’re ready.
Ella’s Top Cake Storage Tip!
If you don’t have a container large enough to completely enclose your frosted cake (which can often be the case!), don’t despair! I recommend a clever trick to prevent the exposed slices from drying out. Simply place pieces of parchment paper directly onto the cut surfaces of the cake. This creates a protective barrier, helping to retain the cake’s moisture and freshness for longer. It’s a simple solution that ensures every slice remains as delicious as the first!
Indulge Further: Discover More Delicious Chocolate Recipes Next!
- Chocolate Oreo Cupcakes
- Chocolate Brownies with Cream Cheese Frosting
- Chocolate S’mores Cookies
- Chocolate Cupcakes with Chocolate Cream Cheese Frosting
If you’ve made this heavenly recipe, please make sure to leave a ⭐️ rating and review below! I absolutely love seeing your creations, so don’t forget to tag me on Instagram @alpineella so I can admire what you’ve baked! You can also follow along on Pinterest, Facebook, and TikTok for more delicious inspiration!
Recipe
Coffee Chocolate Cake
Ella Gilbert
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Equipment
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2 8″ round cake pans
Ingredients
Chocolate Cake
- ¾ cup cocoa powder dutch processed
- 1 ¾ cups granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 eggs room temperature
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 1 cup very hot water
Espresso Buttercream
- 2 sticks unsalted butter room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 teaspoons espresso powder
- ¼ cup heavy cream
Instructions
Make Cake
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Preheat your oven to 350°F/175°C. Lightly butter or grease two 8-inch round cake pans and then line the bottoms with parchment paper. This preparation ensures your cakes release perfectly.
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In a large mixing bowl, combine the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly until they are well integrated and there are no lumps.¾ cup cocoa powder, 1 ¾ cups granulated sugar, 2 cups all purpose flour, 2 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon kosher salt
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In a separate large jug or medium bowl, whisk together the room temperature buttermilk, vegetable oil, eggs, and vanilla extract until completely smooth and emulsified.¾ teaspoon vanilla extract, 1 cup buttermilk, ½ cup vegetable oil, 2 eggs
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Gradually pour the wet ingredients from the jug into the bowl with the dry ingredients. Mix with a whisk or spatula until the batter is just combined. Be careful not to overmix, as this can lead to a tough cake.
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Slowly add the very hot water to the batter and mix until it is fully incorporated. The batter will become quite thin at this stage, which is perfectly normal and contributes to the cake’s incredible moisture! You will have a generous amount of smooth, thin cake batter.1 cup very hot water
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Carefully pour the liquid batter evenly into the two prepared 8-inch cake pans. Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
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Once baked, allow the cakes to cool in their pans for about 10 minutes. This helps them firm up slightly before you attempt to move them. Then, carefully invert them onto a wire cooling rack and let them cool completely to room temperature before applying any frosting.
Make Frosting
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine the room temperature unsalted butter and confectioners’ sugar. Beat them together on low speed initially until the sugar is incorporated into the butter and no dry powder remains.2 sticks unsalted butter, 3 cups confectioners’ sugar
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Increase the mixer speed to medium-high and beat the butter and sugar mixture vigorously for at least 2 minutes. The frosting will become noticeably thick, light, and airy during this process.
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Stop the mixer and scrape down the sides of the bowl. Add the kosher salt, vanilla extract, and fine espresso powder to the bowl. Beat on medium-high speed for another 2 minutes until all the new flavors are fully incorporated and the frosting is beautifully smooth.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 2 teaspoons espresso powder
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Turn the mixer to its lowest speed and gradually pour in the heavy cream. Beat until the frosting becomes incredibly creamy, smooth, and easily spreadable. This final step creates a luscious consistency perfect for frosting.¼ cup heavy cream
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Once your cake layers are completely cooled and your espresso buttercream is perfectly whipped, it’s time to assemble your beautiful coffee chocolate cake! Spread a generous layer of frosting between the cake layers, then cover the top and sides. Slice, serve, and enjoy every decadent bite!
Notes
For the most consistent and flawless results, it’s crucial to ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature before you begin mixing. Remember to pull them out of the refrigerator at least an hour before you plan to start baking.
Butter: For a truly luxurious and creamy buttercream, I always recommend using a high-quality, European-style butter, such as Kerry Gold, in my recipes. This type of butter has a higher fat content, which contributes significantly to a richer flavor and superior texture in your finished frosting.
Salt: The type of salt you use can impact the flavor balance of your bake. If you don’t have kosher salt on hand, which has larger flakes, simply halve the amount of salt specified in the recipe. As a general rule, 1 teaspoon of kosher salt is equivalent to approximately ½ teaspoon of fine-grained table salt.
Buttermilk: If you don’t have store-bought buttermilk available, you can easily create a homemade substitute. Replace it with an equal amount of full-fat sour cream or plain Greek yogurt for a similar acidic effect and tenderizing qualities. Alternatively, to make your own buttermilk, add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of regular milk (whole milk works best) and let it sit for about 5 minutes until it visibly curdles.
Vegetable Oil: For this oil-based cake, it’s important to use an unflavored, neutral oil to ensure the pure chocolate and coffee flavors shine through. If you don’t have vegetable oil, canola oil is an excellent alternative that will work perfectly without imparting any strong taste.
Storage: To maintain the freshness and moistness of your cake, keep it tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For the best eating experience, always allow the cake to come to room temperature for at least 30-60 minutes before serving.
Espresso Powder: A reminder for the buttercream: it is crucial to use fine espresso powder, not coarse coffee granules. Granules will not dissolve completely and will result in an undesirable gritty texture in your smooth and creamy frosting.
Making Ahead: This cake is fantastic for preparing in advance! You can bake the cake layers ahead of time. Once they are completely cooled, tightly wrap each layer individually in several layers of plastic wrap to prevent them from drying out. Store the wrapped cake layers in the refrigerator for up to 2 days, or for longer storage, place them in the freezer for up to 2 months. If frozen, allow them to defrost slowly in the refrigerator overnight and then come to room temperature before you frost and assemble the cake. The buttercream can also be made ahead and stored in an airtight container in the fridge for a couple of days, re-whipping before use.
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