This moist chocolate coffee cake is the perfect dessert for any chocolate lover! Easy to make with simple ingredients, this coffee-infused chocolate cake with coffee buttercream is guaranteed a crowd-pleasing dessert for any occasion.
We love coffee-flavored desserts at Cambrea Bakes! From espresso brownies to coffee rolls, and now this chocolate coffee cake!
This is a rich chocolate espresso cake with espresso buttercream and chocolate coffee syrup drizzled on each layer and on top. This is a delicious variation of my most popular chocolate raspberry cake!
Table of Contents
Why We Love Chocolate Coffee Cake
- Packed with coffee flavor: This recipe uses hot coffee, espresso powder, and chocolate syrup for the best overall flavor.
- Delicious chocolate cake: After hours of testing this recipe, I can say with certainty it is the best chocolate cake ever. It is perfectly dense yet fluffy, with a super moist and tender (not crumbly!) texture and rich chocolate flavor. It’s so good I used it to make my mint chip ice cream cake and ganache cake!
- Perfect for any occasion: Chocolate coffee cake is perfect for birthdays, holidays like Christmas, and beyond!
Ingredient Notes and Substitutions
Cocoa powder: Like my chocolate strawberry cake, this recipe uses Dutch-processed cocoa powder for the richest chocolate flavor.
Coffee: The recipe needs both brewed coffee and espresso powder for different reasons. Brewed coffee enhances the richness of chocolate, while espresso powder gives the cake a coffee/mocha flavor. You can omit the espresso, but the cake itself will not taste like coffee.
Sour cream: This ingredient provides moisture and richness to prevent a dry texture. 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.
Milk: Whole milk provides moisture and structure so that 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
Mix the dry ingredients. In a stand mixing bowl, combine cake flour, granulated & dark brown sugar, salt, baking powder, baking soda, and espresso powder on low speed.
Mix in the butter. Cube the room-temperature butter and add it to the bowl. Mix on low speed for 3 minutes until it resembles coarse sand.
Mix in half of the wet ingredients. Add in the sour cream and canola oil. Mix on low speed for exactly one minute. It will be a very thick paste, which is normal!
Mix in the rest of the wet ingredients. With the mixer running on low, stream the whisked eggs, milk, and vanilla into the batter. Then immediately stream in the hot coffee and cocoa powder.
Scrape the bowl with a spatula to ensure no pale batter streaks remain.
Bake! Pour the chocolate cake batter into the prepared baking pans.
Bake in the preheated oven for 33-36 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
Cool the pans on a wire rack for 20 minutes, run an offset spatula around the sides to release, then flip out and continue cooling completely.
Make the coffee chocolate buttercream. In a stand mixing bowl, cream the unsalted butter, powdered sugar, and cocoa powder.
Add the heavy cream, brewed coffee, vanilla extract, and salt. Mix until just combined, then set it aside until needed.
Assemble! Slice the dome off both layers, then slice them in half. You can also leave them as is for a two-layer cake!
Drizzle each layer with the chocolate syrup, then spread the coffee buttercream over the top. Continue these same steps for all of the cake layers.
Decorate. The last layer should be placed upside down so the top is flat.
Use an offset spatula to spread a thin layer of the frosting on the sides and top of the cake.
Drizzle more coffee syrup on top and garnish with chocolate truffles, shaved chocolate, or anything else your heart desires.
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don’t overbake! When a toothpick inserted into the center comes out with a few moist crumbs clinging to it, pull them out. I recommend testing both layers individually because they may finish baking at different times!
- Use HOT coffee. This is key to a super moist chocolate cake! Wait until just before mixing to brew it, or reheat it in the microwave.
Storage and Freezing
As a whole: Loosely cover or place the assembled cake in a carrier with a lid. Keep in the fridge for up to 5 days. To keep it fresh longer, you can store it in the freezer for up to one month!
As slices: This is my favorite way to store leftovers! Cut the chilled cake into individual slices and wrap them in plastic wrap. Keep them in the freezer for one month or fridge for 5 days.
As layers: This helps make it ahead of time! Once the layers are completely cool, double-wrap them in plastic wrap and keep them in the freezer for up to one month. Let them come to room temperature on the counter when you are ready to assemble!
FAQs
Coffee enhances and intensifies the richness of the chocolate. It also makes the cake more moist!
The cake flour cannot be substituted. This recipe uses the reverse creaming method with low-protein flour to prevent excessive gluten development. If substituted, it won’t be as tender and delicate.
Yes! Espresso powder is finely ground coffee beans and is packed with flavor. Instant espresso or coffee is already brewed, which means it lacks intense coffee flavor. You can still use it, just know your overall flavor won’t be as strong.
Yes! Feel free to use decaf if you can’t have the caffeine.
More Coffee Recipes
Chocolate Coffee Cake
Equipment
- 2 8 inch cake pans *SEE NOTES FOR OTHER CAKE SIZES*
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
Chocolate Cake
- 2 cups + 2 tbsp cake flour, *see notes for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp espresso powder
- 1 tsp fine sea salt
- 6 1/2 tbsp 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 tsp vanilla extract
- 1 cup hot coffee
- 3/4 cup unsweetened dark cocoa powder
Chocolate Coffee Buttercream
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp brewed coffee, cooled
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- pinch fine sea salt
Chocolate Coffee Syrup
- 1/8 cup cocoa powder
- 3 tbsp water
- 2 1/2 tbsp granulated sugar
- 2 tbsp brewed coffee
- ¼ tsp vanilla extract
- pinch fine sea salt
Instructions
Cake
- 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.2 cups + 2 tbsp (230 g) cake flour, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (100 g) dark brown sugar, 1 1/2 tsp baking powder, 3/4 tsp baking soda, 2 tsp espresso powder, 1 tsp fine sea salt
- Add in the butter and mix for 3 minutes on low until it resembles coarse sand.6 1/2 tbsp (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 tsp 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.
Chocolate Coffee Buttercream
- In a stand mixing bowl, cream the butter, cocoa powder, and powdered sugar together on low speed until combined.1 1/2 cups (170 g) unsalted butter, 1 1/2 cups (190 g) powdered sugar, 2 tbsp (10 g) cocoa powder
- Increase the speed to medium-high and mix for 3 minutes, until very light and fluffy.
- 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 tbsp brewed coffee, 1 tbsp heavy cream, 1/2 tsp 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.1/8 cup (10 g) cocoa powder, 2 1/2 tbsp granulated sugar, 2 tbsp brewed coffee, 3 tbsp water, ¼ tsp vanilla extract, pinch fine sea salt
- Pour into a bowl and set aside until ready to use.
Assemble
- 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 tbsp 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!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in 2022, but has since been updated with new photos and an improved recipe!
My daughter requested a coffee cake for her birthday and truly enjoyed this one. My niece wasn’t going to eat it until she learned it was homemade. She thought it was store bought. Everyone loved it. I’m not a huge chocolate fan but really wanted to eat some of this after creating it. I tried to create a richer coffee flavor by making a coffee syrup to drizzle on top. We created dollops of frosting along the outer top and bottom rim and left chocolate covered espresso beans on top of those dollops. So delicious!
My favorite part of this recipe is the way you incorporate the ingredients with measurements throughout the recipe. I don’t have to read a step and scroll back to the ingredient list to see how much of each item it was. Thank you! Such an easy extra step on your part made it so much easier on me!
I’m so happy to hear that Julia! Thank you so much for the kind review, I’m thrilled it was a success 🙂
I was wondering if there was a typo in the icing. I’ve never seen 1.5 cups of icing sugar before in a butter cream, and when I made it, it definitely was not enough to cover the whole cake. It also was not very stable without the extra sugar, and was darker than the pictures. Any tips?
Hi Nicole, it’s not a typo. The recipe states to beat it very well, for at least 3 minutes until it’s light and fluffy. This extra beating incorporates air into the butter and will triple the volume of the buttercream so there should be more than enough to cover the cake. This is also why yours is looking darker than the photos.
hi i was wondering if you use the unsweetened dark for all the coco powder?
Yes!
This is such a delicious cake!! It doesn’t last long when I make it! I’ve made it twice now, and both times it only lasted a couple of days!