If you can’t decide between chocolate and coffee, this chocolate coffee cake offers the best of both worlds! It features a super moist chocolate cake infused with coffee, layered with rich coffee buttercream, and drizzled with chocolate coffee syrup.
If you haven’t noticed, I love creating coffee-flavored desserts—from espresso brownies to coffee rolls. As a former pastry chef, I’ve learned that coffee can elevate any dessert, and this chocolate coffee cake is proof!
Every element of the cake is packed with coffee flavor and finished with coffee truffles for a professional touch. It’s perfectly dense yet fluffy, with a super tender texture and rich chocolate flavor. Serve it for a birthday celebration or holidays like Christmas and beyond!
Table of Contents
Tips for the Best Coffee Flavor
Use strong-brewed coffee or espresso. Brew a coffee that’s stronger than usual, or use brewed espresso! Espresso has a more intense flavor compared to regular coffee, which can elevate the coffee notes in your cake.
Use high-quality coffee. For the best flavor, use high-quality, freshly ground coffee or espresso. Avoid using instant coffee if possible! The coffee’s quality will impact how strong the coffee flavor is in the cake!
Don’t skip the coffee syrup soak. Brushing the baked cake layers with coffee syrup keeps the cake moist and intensifies the coffee flavor with each bite.
Ingredient Notes and Substitutions
Cocoa powder: Just like in my chocolate strawberry cake, this recipe uses Dutch-processed cocoa powder for the richest, most indulgent chocolate flavor.
Sour cream: This ingredient adds moisture and richness to keep the texture from becoming dry. Full-fat plain Greek yogurt is a great alternative!
Oil: Flavorless oils like canola or vegetable oil are best, while coconut or olive oil should be avoided as they have a stronger flavor.
Coffee: This recipe uses brewed coffee and espresso powder for distinct purposes. Brewed coffee deepens the richness of the chocolate, while espresso powder adds a robust coffee and mocha flavor, similar to what’s featured in my espresso chocolate chip cookies. You can skip the espresso powder, but the cake will lack coffee flavor!
Whole milk: Whole milk provides moisture and structure so the cake isn’t dry or crumbly. I don’t recommend plant-based milk since it has lower protein and fat content, leading to a drier texture.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Mix the dry ingredients. Combine all of the dry cake ingredients in a stand mixing bowl.
Step 2: Mix in the butter. Add the butter to the bowl and mix until it resembles coarse sand.
Step 3: Mix in half of the wet ingredients. Add the sour cream and oil. It will be a very thick paste, which is normal!
Step 4: Mix in the rest of the wet ingredients. Stream the remaining ingredients into the bowl, followed by the hot coffee and cocoa mixture.Â
Scrape down the bowl with a rubber spatula to ensure no pale batter streaks remain!
Step 5: Bake! Pour the chocolate cake batter into the prepared baking pans and bake!
Let the pans cool on a wire rack before removing the layers from them and letting them continue cooling on the rack.
Step 6: Make the chocolate coffee frosting. Cream the butter and powdered sugar, then mix in the heavy cream, brewed coffee, vanilla, and salt. Continue beating until super light and fluffy!
Step 7: Assemble the cake. Slice both cake layers in half. For a two-layer cake, you can leave them as is!
Drizzle each layer with the chocolate syrup, then spread the coffee buttercream over the top. Continue with the next layers.
Step 8: Decorate. Cover the sides and top of the cake with the rest of the frosting. Drizzle more coffee syrup on top and garnish with chocolate truffles, shaved chocolate, chocolate-covered coffee beans, etc.
Storage and Freezing
As a whole: Loosely cover or place the assembled cake in a carrier with a lid. Keep it in the fridge for up to five days, or freeze for up to one month!
As slices:Â Cut the chilled cake into individual slices and wrap them in plastic wrap. Store them in the freezer for one month or in the fridge for five days.
As layers:Â Once completely cool, double-wrap them in plastic wrap and keep them in the freezer for up to one month. When you are ready to assemble, let them come to room temperature on the counter!
FAQs
Cake flour cannot be substituted. This recipe uses the reverse creaming method to prevent excessive gluten development. If substituted, the cake wouldn’t be as tender and delicate!
Yes! Espresso powder is finely ground coffee beans packed with flavor. Instant coffee is already brewed, which means it lacks intense coffee flavor. You can still use it, but your overall flavor will be less intense.
Yes! Feel free to use decaf if you can’t have the caffeine.
More Chocolate Cake Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Chocolate Coffee Cake
Equipment
Ingredients
Chocolate Cake
- 2 cups + 2 tablespoons cake flour, *see notes for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons espresso powder
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons unsalted butter, room temperature, cubed
- 1 cup sour cream, room temperature
- 1/4 cup vegetable or canola oil
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup hot coffee
- 3/4 cup unsweetened dark cocoa powder
Chocolate Coffee Buttercream
- 1 1/2 cups unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons brewed coffee, cooled
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- pinch fine sea salt
Chocolate Coffee Syrup
- 1/8 cup cocoa powder
- 3 tablespoons water
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons brewed coffee
- 1/4 teaspoon vanilla extract
- pinch fine sea salt
Instructions
- Preheat the oven to 350 F/180 C. Line two 8-inch round cake pans with parchment paper on the bottoms and set them aside.
- In a stand mixing bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and espresso. Add in the butter and mix for 3 minutes on low until it resembles coarse sand.2 cups + 2 tablespoons (230 g) cake flour, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (100 g) dark brown sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 2 teaspoons espresso powder, 1 teaspoon fine sea salt, 6 1/2 tablespoons (90 g) unsalted butter
- Add in the sour cream and oil. Mix on low speed for exactly one minute. It should be a very thick paste.1 cup (228 g) sour cream, 1/4 cup (45 g) vegetable or canola oil
- In a bowl with a spout, whisk together the eggs, milk, and vanilla. In a separate bowl, whisk together the HOT coffee and cocoa powder.2 (100 g) large eggs, 1/2 cup (113 g) whole milk, 1 1/2 teaspoons vanilla extract, 1 cup (210 g) hot coffee, 3/4 cup (75 g) unsweetened dark cocoa powder
- With the mixer running on low, slowly stream the egg mixture into the batter and mix until just combined. Then, immediately follow with the coffee/cocoa mixture, mixing until just combined. Scrape down the bottom of the bowl to make sure there are no streaks of pale batter.
- Evenly distribute the chocolate batter into both cake pans. About 725 grams in each.
- Bake for 33-36 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it.
- Let the pans cool on a wire rack for 20 minutes, then run an offset spatula around the sides of the pan. Flip each pan over to release the cake. Allow them to continue cooling completely on the rack.
- While the cakes cool, make the frosting. In a stand mixing bowl, cream the butter, cocoa powder, and powdered sugar together on low speed until combined. Increase the speed to medium-high and mix for 3 minutes, until very light and fluffy.1 1/2 cups (340 g) unsalted butter, 2 cups (240 g) powdered sugar, 2 tablespoons (10 g) cocoa powder
- Then mix in the coffee, heavy cream, vanilla, and salt. Mix on low until combined, then increase the speed to medium and mix for another minute until light and fluffy again.2 tablespoons brewed coffee, 1 tablespoon heavy cream, 1/2 teaspoon vanilla extract, pinch fine sea salt
Chocolate Coffee Syrup
- In a small pot, whisk together the cocoa powder, sugar, coffee, water, vanilla, and salt. Cook over medium heat until it starts to boil, then reduce the heat to low and cook for 2-3 minutes until thickened. Pour into a bowl and set aside until ready to use.1/8 cup (10 g) cocoa powder, 2 1/2 tablespoons granulated sugar, 2 tablespoons brewed coffee, 3 tablespoons water, 1/4 teaspoon vanilla extract, pinch fine sea salt
Assembly
- Use a serrated knife to cut the dome off both layers. If making four layers, carefully cut each layer in half. You can skip this step and just make a two-layer cake instead!
- Pipe a dollop of buttercream onto a cake round or serving platter and place the first layer on top. Drizzle 1 tablespoon of the chocolate coffee syrup over the exposed crumb.
- Evenly spread about 1/4 cup of the buttercream over the cake, then place the next layer. Continue with these steps, flipping the last layer upside down so that the cake is completely flat.
- Use an offset spatula to evenly cover the cake with the rest of the frosting. It is meant to be a thin layer where you can still see the cake through the frosting. If you want a thicker coating, you will need to double the buttercream recipe.
- For the top, drizzle more syrup and decorate with coffee truffles, shaved chocolate, or anything else your heart desires! Use a hot knife to cut the cake, wipe it clean in between slices, and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Can you make this into a 9×13 pan?
It should work just fine!
Hello, do you think I could bake this cake in one batch in a bunt cake mold?
Hi Marie, I haven’t tried baking this in a bunt cake pan. It may be too thin of a batter to work!