This is the BEST moist and decadent coffee chocolate cake recipe. It has an intense chocolate and coffee flavor and is frosted with the creamiest and most delicious coffee buttercream!
This coffee chocolate cake is made with brewed AND ground coffee which makes it ultra-rich, moist, and delightfully denser than regular cake.
I even used this same cake batter to make Chocolate Raspberry Cake!
It's one of those cakes that everyone will be talking about forever it's THAT good!
It will be the highlight of any occasion and everyone will be fighting for the last slice!!
For more coffee-flavored recipes, try Espresso Brownies, Chocolate Chip Coffee Blondies, and Espresso Chocolate Chip Cookies.
Jump to:
why this is the best coffee chocolate cake
- Rich, decadent, and super moist chocolate cake.
- An easy one-bowl recipe that makes one two-layer 8-inch cake.
- Brewed and ground coffee is added to the batter and the buttercream for an intense coffee flavor!
step-by-step video
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness.
- Cool the layers before frosting: There is nothing worse than frosting a warm cake and watching the buttercream melt right off the sides!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Milk: This recipe works best with whole or 2% milk.
- Oil: Any flavorless oil works best in this recipe such as canola or vegetable oil.
- Espresso: For a stronger coffee flavor, use espresso. The espresso or coffee needs to be hot before you mix it into the batter. I always brew mine right before I use it!
recipe instructions
Before you start: Lightly oil and line the bottoms of two round 8-inch cake pans. Preheat the oven to 350 F/180 C.
Step 1: Whisk together the granulated sugar and canola oil in a large bowl until combined.
Step 2: Whisk in the eggs one at a time until combined.
Step 3: Whisk in the milk. Then add the all-purpose flour, cocoa powder, salt, baking powder, baking soda, and ground espresso.
Step 4: Whisk in the hot coffee until just combined, then evenly distribute it into the prepared pans. Bake for 27-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the layers cool for 15 minutes on a wire cooling rack, then knock them out and let them cool completely.
Step 5: Make the espresso buttercream. Cream the butter in a stand mixing bowl until smooth, then gradually mix in the powdered sugar. Mix in the cooled espresso on low until combined, then mix it on medium speed until it's light and fluffy.
Step 6: Use an offset knife to trim the tops of both layers so that the crumb is exposed. Assemble the cake by placing one layer on a serving plate or cardboard round. Spread about ⅔ cup of the buttercream over the top with an offset spatula.
Place the second layer upside down on top of the buttercream, pressing it lightly to secure it in place. Crumb coat the cake with a very light layer of buttercream, then let it chill in the fridge or freezer until set.
Step 7: Use the remainder of the buttercream to frost a thick layer to cover the sides and top of the cake.
Step 8: Decorate as desired and sprinkle some of the trimmed cake crumbs on the top if desired.
storage & freezing
- Fridge: This cake will stay fresh longer if stored in the fridge.
- Freezer: You can cut it into slices, wrap them in plastic wrap, and freeze them for up to 1 month!
faq's
I have not tested this batter to make cupcakes but would love to hear how they turn out!
I have not tested this recipe with gluten-free flour but would love to hear how it turns out if you do.
Yes, once cool, wrap the layers individually and keep them in the freezer until you are ready to assemble the cake.
Absolutely! They will bake for less time than the recipe card so make sure to keep an eye on them so they don't overbake.
more recipes you'll love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Decadent Coffee Chocolate Cake
Equipment
- 2 8 inch cake pans *SEE NOTES FOR OTHER CAKE SIZES*
Ingredients
For the Batter
- 1¾ cups all-purpose flour
- ¾ cups unsweetened dark cocoa powder
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon coffee or espresso grounds
- 2 cups granulated sugar
- ½ cup canola oil
- 2 large whole eggs room temperature
- 1 cup whole or 2% milk room temperature
- ⅔ cup hot coffee or espresso
For the Buttercream
- 1 ½ cup unsalted butter room temperature
- 2 cup powdered sugar
- 4 tablespoon brewed espresso cooled
For the Coffee Simple Syrup, optional
- 1 tablespoon granulated sugar
- 1 tablespoon brewed coffee
Instructions
Make the Batter
- Lightly oil and line the bottoms of two round 8-inch pans. Preheat the oven to 350 F/180 C.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso grounds. Seta aside.1¾ cups all-purpose flour, ¾ cups unsweetened dark cocoa powder, ½ teaspoon baking soda, 1½ teaspoon baking powder, 1 teaspoon salt, 1 teaspoon coffee or espresso grounds
- In a large bowl, whisk together the oil and sugar until combined.2 cups granulated sugar, ½ cup canola oil
- Whisk in the eggs one at a time until completely combined.2 large whole eggs
- Whisk in the milk.1 cup whole or 2% milk
- Whisk in the dry ingredients until just combined.
- Finally whisk in the hot espresso or coffee until just combined.⅔ cup hot coffee or espresso
- Pour the batter evenly between the prepared pans. (about 580 grams in each)
- Bake the layers on the middle rack for 27-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the layers cool on a wire rack for 15 minutes, then run a small offset spatula around the sides to release and remove it from the pan. Let them cool completely.
Making the Buttercream
- In a stand mixing bowl, cream the butter until smooth with the paddle.1 ½ cup unsalted butter
- Gradually mix the powdered sugar into the butter.2 cup powdered sugar
- Mix in the espresso until combined, then increase the speed to medium and let the buttercream mix for 1-3 minutes or until it looks light and fluffy.4 tablespoon brewed espresso
Making the Coffee Simple Syrup, optional
- In a small pot, combine the sugar and coffee and heat until the sugar granules are dissolved. Set aside.1 tablespoon granulated sugar, 1 tablespoon brewed coffee
Assembling the Cake
- Use a serrated knife to trim the top of the layers to remove any dome and expose the crumb. Save the trimmed cake for decorating if desired.
- Use a pastry brush to brush the exposed crumb with some of the espresso simple syrup, if desired. It will give the cake more coffee flavor.
- Place one layer on a platter or cardboard round. Evenly spread about ½-2/3 cup of buttercream on top.
- Place the second layer upside down on top of the buttercream, pressing it lightly to secure it in place.
- Crumb coat the cake with a very thin layer of buttercream on the top and sides. You should be able to see the cake through the buttercream. Then chill it in the fridge or freezer for 10-15 minutes or until the crumb coat is set.
- Use the rest of the buttercream to evenly coat the sides and top of the cake.
- Decorate the cake as desired, and sprinkle any extra cake crumbs on the top border if desired.
- Enjoy!
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
- Cool the layers before frosting: There is nothing worse than frosting a warm cake and watching the buttercream melt right off the sides!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Cody says
This cake was super easy to make! I made one tweak to the buttercream and made it with half cocoa powder and half powdered sugar. I also couldn't find any 8" pans, so I had to use 9" instead. I surprised my wife with it and we both agreed the flavor was delicious! I think our oven cookies a little warm and also because they were in 9" pans they were a little dry. The cake was so good but just a little on the dry side. Regardless, this recipe is amazing and I can't wait to make it again.
Cambrea Gordon says
Thanks so much for the kind review Cody! I'm thrilled this recipe was a hit!
Anastasia says
Pls I would to try can i reduce the suger
Cambrea Gordon says
Hi Anastasia, I can't say as I've never tried reducing the sugar but I know the cake will not be soft and moist with less sugar!
Tayler Ross says
I made this chocolate cake after dinner last night and omg was it delicious! So rich and decadent!
Cambrea Gordon says
YAY! Love that so much, thanks Tayler!