Coffee Chocolate Cake Recipe
If you’re searching for the ultimate cozy-meets-indulgent treat, this Coffee Chocolate Cake is about to become your go-to recipe. Imagine impossibly moist chocolate layers infused with real coffee — the kind of cake that feels like a warm hug and a pick-me-up all in one forkful. Paired with a luscious, dreamy coffee chocolate frosting, every bite offers a beautifully balanced blend of deep cocoa and espresso notes. This is the cake you bake to wow at gatherings, to surprise your favorite coffee lover, or simply to savor on a quiet Sunday afternoon.
Ingredients You’ll Need
What I love about this Coffee Chocolate Cake is how straightforward the ingredient list is, yet each item brings its own essential magic. Every component here is carefully chosen to create a cake that’s decadently rich, perfectly tender, and oh-so-chocolatey with just the right kick of coffee. Here’s what you’ll need and why:
- All-purpose flour: The foundation for light yet sturdy cake layers with the perfect crumb.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cake its gorgeous dark color.
- Granulated sugar: Adds sweetness and moisture, balancing the cocoa’s bittersweet edge.
- Baking soda & baking powder: Work together to lift the cake and create that irresistible fluffiness.
- Salt: Just a touch intensifies the chocolate notes and keeps the flavor balanced.
- Buttermilk (room temperature): Brings a subtle tang that makes the crumb incredibly tender and moist.
- Vegetable oil: Adds richness and ensures the cake stays soft even after days in the fridge.
- Large eggs: Bind the ingredients and help achieve a smooth, cohesive batter.
- Vanilla extract: Enhances all the surrounding flavors and adds warmth.
- Freshly brewed hot coffee: The secret weapon that intensifies chocolate flavor and adds complexity!
- Sour cream: Another moisture booster that keeps the cake melt-in-your-mouth tender.
- Unsalted butter (softened): For the frosting, butter sets the groundwork for a smooth, creamy texture.
- Powdered sugar: Sweetens the frosting and gives it structure.
- Strong brewed coffee (cooled): Infuses the frosting with that unmistakable, rich coffee depth.
- Heavy cream: Fluffs up the frosting and makes it extra decadent.
- Pinch of salt: Just a little to round out the sweetness of your frosting.
How to Make Coffee Chocolate Cake
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F, then grease and flour two 9-inch round cake pans. You can also line them with parchment paper circles for extra insurance against sticking. This simple step ensures your Coffee Chocolate Cake layers come out perfectly every time, ready for frosting and assembling.
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Blending these first guarantees the leaveners and cocoa distribute evenly — think of it as setting the groundwork for a well-risen and deeply chocolaty cake.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk up your buttermilk, vegetable oil, eggs, vanilla, and sour cream. These ingredients bring richness, moisture, and flavor, ensuring every bite of your Coffee Chocolate Cake is ultra-tender and flavorful.
Step 4: Mix Wet and Dry, Then Add Coffee
Pour the wet mixture into the dry ingredients and mix until just combined (no need to over-mix!). Now, stir in the freshly brewed hot coffee — this step is where the magic happens! Don’t worry that the batter looks thin, that means your cake will come out extra moist and light with those beautiful coffee undertones.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans and bake for 30–35 minutes. Check with a toothpick: if it emerges mostly clean (a few moist crumbs are great), you’re done. Let the cakes cool in their pans for about 10 minutes before turning out onto wire racks to cool completely.
Step 6: Make the Coffee Chocolate Frosting
Beat the softened butter until creamy, then add cocoa powder. Gradually work in the powdered sugar, then add brewed coffee, heavy cream, vanilla, and a pinch of salt, beating it all together until light and fluffy. The result? A dreamy, cloud-like coffee chocolate frosting that spreads like satin.
Step 7: Frost and Assemble
Frost one cooled cake layer, place the second layer on top, then finish with a generous coating of frosting all the way around. For neater slices, chill the finished Coffee Chocolate Cake for at least 30 minutes before cutting.
How to Serve Coffee Chocolate Cake
Garnishes
To take your cake over the top, sprinkle chocolate shavings or a light dusting of cocoa powder onto the frosted surface. Fresh berries or chocolate-covered espresso beans add a burst of color and a sophisticated café vibe. A swirl of whipped cream on the side never hurts, either!
Side Dishes
This cake shines alongside simple accompaniments. A scoop of vanilla ice cream, a pour of chilled cream, or even a steaming shot of espresso truly brings out the chocolate and coffee notes. For something fresh, serve with a few raspberries or slices of ripe pear.
Creative Ways to Present
Transform your Coffee Chocolate Cake into individual mini cakes by using small ring molds — adorable for brunches or parties. Or, slice and layer it in a trifle dish with whipped cream and chocolate sauce for a showstopper dessert. You can even make cake pops with leftover scraps: dip them in melted chocolate for a grab-and-go treat!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coffee Chocolate Cake in an airtight container at room temperature for up to two days, or in the fridge for four days. The cake stays incredibly moist thanks to the combination of oil, buttermilk, and sour cream — it truly gets better as the flavors mingle.
Freezing
To freeze, wrap individual slices or whole unfrosted layers tightly in plastic wrap, then foil. Pop them in a freezer-safe bag and store for up to two months. Freezing the layers separately means you can quickly whip up a stunning cake on short notice — just thaw, frost, and serve!
Reheating
If you love warm cake, microwave slices for 10–15 seconds to take the chill off and bring back that fresh-baked softness. Avoid overheating, especially if frosted, as the buttercream can melt quickly. For larger portions, let the cake come to room temperature naturally before serving.
FAQs
What makes the Coffee Chocolate Cake so moist?
The trio of buttermilk, oil, and sour cream ensures maximum moisture, while the hot coffee keeps the cake light and fluffy. This combination is a secret weapon for decadently soft cake every time.
Can I use instant coffee instead of brewed?
Yes! Dissolve a tablespoon of instant coffee or espresso powder in a cup of hot water, then use as directed. Freshly brewed coffee does give a deeper, more complex flavor, but the instant version works wonderfully in a pinch.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake layers. If it comes out with just a few moist crumbs attached (not wet batter), your cake is ready to cool. Avoid overbaking to keep that lovely moisture in.
Can I make this Coffee Chocolate Cake gluten free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The cake texture remains delightfully tender, and all other ingredients stay the same.
Is this recipe freezer friendly, even with the frosting?
The cake layers freeze beautifully on their own; just wrap tightly before freezing. If you want to freeze a frosted cake, freeze it uncovered just until the frosting firms up, then wrap well. Thaw in the fridge overnight, and your Coffee Chocolate Cake will taste as fantastic as the day you made it!
Final Thoughts
This Coffee Chocolate Cake is pure comfort and sophistication all baked into one unforgettable dessert. Whether you’re celebrating, sharing, or just treating yourself, I can’t recommend it enough. Give it a try — I promise, your kitchen will smell amazing and your taste buds will thank you!
Print
Coffee Chocolate Cake Recipe
- Total Time: 55 minutes (plus cooling and frosting time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Coffee Chocolate Cake. Moist, tender chocolate cake infused with coffee, topped with a luscious coffee chocolate frosting. A perfect dessert for any occasion!
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- 1/2 cup sour cream
For the Coffee Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2–3 tablespoons strong brewed coffee (cooled)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F: Grease and flour two 9-inch round cake pans (or line with parchment).
- Prepare the Cake Batter: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, whisk buttermilk, oil, eggs, vanilla, and sour cream. Combine wet and dry ingredients, then stir in hot coffee.
- Bake: Divide batter into pans and bake for 30–35 minutes. Cool cakes on wire racks.
- Make the Frosting: Beat butter, cocoa, sugar, coffee, cream, vanilla, and salt until fluffy.
- Frost and Chill: Frost cooled cakes, chill for 30 minutes, then slice and serve.
Notes
- For deeper flavor, use espresso instead of coffee.
- Pair with chocolate shavings or cocoa powder.
- Leftovers stay fresh for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
