I just tasted a Dark Chocolate Coffee Cake that eats like a sin and drinks like espresso in cake form, so scroll on.

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I’m obsessed with this Chocolate Coffee Layer Cake because it solves an ancient problem: choosing between chocolate and strong hot brewed coffee. I love how the chocolate is intense, thanks to unsweetened cocoa powder, while the coffee sneaks in and makes every bite sing.

It’s moist, not fussy, and the coffee flavor is honest, so even cake snobs shut up. And the frosting?

I want to bathe in it. This Chocolate Cake Using Coffee is my answer when I need something dramatic for dessert but not precious it.

Bring it to my kitchen any night and I will not share.

Ingredients

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All purpose flour: the cake’s backbone, gives structure without tasting floury.
Unsweetened cocoa: deep chocolate punch, slightly bitter and grown-up.
Granulated sugar: sweetness and crumb tenderizer, keeps it moist.
Baking powder: lift and lightness, so your cake won’t be dense.
Baking soda: helps rise and browning, reacts with buttermilk.
Instant espresso powder: sneaky boost that makes chocolate taste more intense.
Fine salt: cuts sweetness and sharpens all the chocolate notes.
Eggs: bind everything and add a little richness and bounce.
Buttermilk or yogurt: tangy moisture that keeps crumb soft and tender.
Vegetable oil: keeps cake ultra-moist and stays silky even refrigerated.
Hot brewed coffee: adds depth and highlights the chocolate, not just caffeine.
Vanilla extract: rounds flavors, makes the chocolate feel cozy.
Unsalted butter for buttercream: creamy base that whips fluffy and rich.
Pillow powdered sugar: sweetness and structure for the frosting, no grainy texture.
Espresso for buttercream: extra coffee kick, brightens the frosting’s taste.
Heavy cream or milk: loosens the buttercream to spread perfectly.
Pinch of salt for buttercream: balances sweetness and keeps it interesting.
Chocolate coffee syrup: glossy, pourable boost that soaks in beautifully.
Syrup butter: gives syrup a silky finish and subtle richness.
Syrup vanilla: a last touch that smooths and sweetens the syrup.
Optional chocolate shavings or cocoa: Adds texture and makes it look shop-bought.

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

3/4 cup (75g) unsweetened cocoa powder, sifted

2 cups (400g) granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon instant espresso powder or instant coffee granules

1/2 teaspoon fine salt

2 large eggs, room temperature

1 cup (240ml) buttermilk, room temperature (or plain yogurt)

1/2 cup (120ml) vegetable oil

1/2 cup (120ml) strong hot brewed coffee, cooled

2 teaspoons vanilla extract

1/2 cup (115g) unsalted butter, softened, for buttercream

4 cups (480g) powdered sugar, sifted, for buttercream

2 teaspoons instant espresso powder (or 1 tablespoon strong brewed espresso) for buttercream

2 to 3 tablespoons heavy cream or milk, for buttercream consistency

Pinch of salt, for buttercream

For chocolate coffee syrup: 1/2 cup (100g) granulated sugar

For chocolate coffee syrup: 1/4 cup (25g) unsweetened cocoa powder

For chocolate coffee syrup: 1/2 cup (120ml) hot brewed coffee

For chocolate coffee syrup: 2 tablespoons unsalted butter

For chocolate coffee syrup: 1 teaspoon vanilla extract

Optional garnish: chocolate shavings or cocoa powder

How to Make this

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1. Preheat oven to 350F (175C). Grease and line two 9-inch round cake pans or one 9×13 pan, and whisk together 1 3/4 cups (220g) flour, 3/4 cup (75g) sifted cocoa powder, 2 cups (400g) sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon instant espresso powder, and 1/2 teaspoon fine salt in a large bowl.

2. In a separate bowl beat 2 large room temperature eggs, then add 1 cup (240ml) buttermilk (or plain yogurt), 1/2 cup (120ml) vegetable oil, 1/2 cup (120ml) cooled strong hot brewed coffee, and 2 teaspoons vanilla extract. Whisk until combined, it might look a little thin and that is fine.

3. Pour the wet ingredients into the dry and stir until just combined, scraping the sides; do not overmix or the cake will be dense. Batter should be pourable and glossy.

4. Divide batter between prepared pans and bake for 28 to 35 minutes for round pans (or 35 to 40 minutes for a 9×13), until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then run a knife around edges and turn onto a wire rack to cool completely.

5. While cakes cool, make the coffee buttercream: beat 1/2 cup (115g) softened unsalted butter until creamy, then gradually add 4 cups (480g) sifted powdered sugar. Dissolve 2 teaspoons instant espresso powder in 2 to 3 tablespoons hot water or use 1 tablespoon strong brewed espresso, add to the buttercream, along with 2 to 3 tablespoons heavy cream or milk and a pinch of salt. Beat until fluffy and spreadable, add more cream if too stiff or more sugar if too loose. Taste and adjust coffee level if needed.

6. Make the chocolate coffee syrup: in a small saucepan whisk together 1/2 cup (100g) granulated sugar and 1/4 cup (25g) unsweetened cocoa powder, then stir in 1/2 cup (120ml) hot brewed coffee. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. Let cool slightly; it will thicken as it cools.

7. If using layered cake, level the cake tops if needed. Place first layer on a serving plate, brush generously with a few tablespoons of the chocolate coffee syrup to soak the cake but not make it soggy.

8. Spread a good layer of coffee buttercream over the first layer, add the second cake layer, brush that top with more syrup, then crumb coat the whole cake with a thin layer of buttercream and chill 15 minutes. Finish with a final smooth layer of buttercream.

9. Drizzle remaining chocolate coffee syrup over the top, letting some run down the sides. Garnish with chocolate shavings or a dusting of cocoa powder if you like. Slice and serve at room temperature.

Equipment Needed

1. Two 9-inch round cake pans or one 9×13 pan (greased and lined)
2. Electric mixer or a sturdy whisk (for batter and buttercream)
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons and a kitchen scale (grams for accuracy)
5. Sifter or fine mesh sieve (for cocoa and powdered sugar)
6. Rubber spatula and offset spatula (for scraping and smoothing)
7. Small saucepan and whisk (for the chocolate coffee syrup)
8. Wire cooling rack and a serrated knife (for leveling and cooling)
9. Pastry brush (to soak layers with the syrup)

FAQ

Q: Can I make this cake without coffee? A: Yes, you can swap the brewed coffee for hot water, but the coffee gives a deeper chocolate and slightly bitter note that makes it taste like a grown up chocolate cake. If you skip coffee, add an extra teaspoon of vanilla for flavor.

Q: My buttermilk is out of date. What can I use instead? A: Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit 5 minutes. That sour milk works like buttermilk. Plain yogurt or sour cream also work if you thin them a bit with milk or water.

Q: The cake looks domed or cracks on top, what happened? A: That usually means the oven was too hot or the pan was too small. Use the pan size recommended, check your oven temp with a thermometer, and don't overmix the batter. If it domes a little, you can level it with a serrated knife once cooled.

Q: How do I make the buttercream less sweet but still smooth? A: Reduce powdered sugar a little and add more butter or a splash more brewed espresso for balance. Chill the buttercream 10 minutes and re-whip if it's too soft. Add cream by teaspoonfuls till you get the texture you want.

Q: Can I make the cake ahead or freeze it? A: Yes. The baked layers keep in the fridge for 3 days wrapped well, or freeze for up to 2 months. Thaw in the fridge overnight, bring to room temp before frosting. You can also freeze frosted slices on a tray then wrap for single serving treats.

Q: My syrup turned grainy, is it ruined? A: Not necessarily. Graininess usually comes from not dissolving sugar or cocoa lumps. Warm it gently and whisk until smooth. If it stays gritty it might be best to remake with fully sifted cocoa and stir the sugar into the hot coffee until dissolved.

The BEST Chocolate Coffee Cake Recipe Substitutions and Variations

Buttermilk (1 cup): swap with 1 cup plain yogurt or 1 cup milk plus 1 tablespoon lemon juice or vinegar. Yogurt makes it a bit thicker so stir it smooth, milk+acid gives the same tang.
Vegetable oil (1/2 cup): use 1/2 cup melted coconut oil (mild flavor) or 1/2 cup neutral oil like canola. You can also sub 1/2 cup applesauce for a lighter, lower fat cake but it will be moister and less rich.
All purpose flour (1 3/4 cups): for a slightly tender crumb use 1 3/4 cups cake flour, or try 1 3/4 cups gluten free 1:1 flour blend (make sure it has xanthan gum). Results vary a bit, but it still tastes great.
Instant espresso powder (for batter and buttercream): swap with 1 tablespoon strong brewed espresso or 1 tablespoon instant coffee granules. If you only have regular brewed coffee, use 2 tablespoons very strong coffee to keep the chocolate flavor vivid.

Pro Tips

1) Warm liquids, cold oven? dont. Make sure your coffee and buttermilk are room temp. If the coffee is too hot it can start cooking the eggs and make the batter funky, too cold and the batter wont emulsify as well. Room temp eggs and liquids = smoother batter and a lighter crumb.

2) Dont overmix. Stir until just combined so you keep air in the batter. A few streaks of flour are fine. If you beat it too much the cake will come out dense and gummy.

3) Syrup is your secret for a moist cake. Brush sparingly and in layers: add a little, wait 30 seconds, then add more if needed. You want it to sink in, not puddle on top. Save some syrup to drizzle when serving for extra shine and flavor.

4) Buttercream balance and texture matter. Start with less liquid than you think, then add cream 1 teaspoon at a time until it’s spreadable. If it gets too soft chill it 10 minutes and re-whip. If the coffee flavor is weak, dissolve extra instant espresso in a tiny bit of hot water instead of adding too much liquid sugar.

The BEST Chocolate Coffee Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just tasted a Dark Chocolate Coffee Cake that eats like a sin and drinks like espresso in cake form, so scroll on.

Servings

servings

Calories

593

kcal

Equipment: 1. Two 9-inch round cake pans or one 9×13 pan (greased and lined)
2. Electric mixer or a sturdy whisk (for batter and buttercream)
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons and a kitchen scale (grams for accuracy)
5. Sifter or fine mesh sieve (for cocoa and powdered sugar)
6. Rubber spatula and offset spatula (for scraping and smoothing)
7. Small saucepan and whisk (for the chocolate coffee syrup)
8. Wire cooling rack and a serrated knife (for leveling and cooling)
9. Pastry brush (to soak layers with the syrup)

Ingredients

1 3/4 cups (220g) all purpose flour
3/4 cup (75g) unsweetened cocoa powder, sifted
2 cups (400g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon instant espresso powder or instant coffee granules
1/2 teaspoon fine salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature (or plain yogurt)
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) strong hot brewed coffee, cooled
2 teaspoons vanilla extract
1/2 cup (115g) unsalted butter, softened, for buttercream
4 cups (480g) powdered sugar, sifted, for buttercream
2 teaspoons instant espresso powder (or 1 tablespoon strong brewed espresso) for buttercream
2 to 3 tablespoons heavy cream or milk, for buttercream consistency
Pinch of salt, for buttercream
For chocolate coffee syrup: 1/2 cup (100g) granulated sugar
For chocolate coffee syrup: 1/4 cup (25g) unsweetened cocoa powder
For chocolate coffee syrup: 1/2 cup (120ml) hot brewed coffee
For chocolate coffee syrup: 2 tablespoons unsalted butter
For chocolate coffee syrup: 1 teaspoon vanilla extract
Optional garnish: chocolate shavings or cocoa powder

Directions

Preheat oven to 350F (175C). Grease and line two 9-inch round cake pans or one 9×13 pan, and whisk together 1 3/4 cups (220g) flour, 3/4 cup (75g) sifted cocoa powder, 2 cups (400g) sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon instant espresso powder, and 1/2 teaspoon fine salt in a large bowl.
In a separate bowl beat 2 large room temperature eggs, then add 1 cup (240ml) buttermilk (or plain yogurt), 1/2 cup (120ml) vegetable oil, 1/2 cup (120ml) cooled strong hot brewed coffee, and 2 teaspoons vanilla extract. Whisk until combined, it might look a little thin and that is fine.
Pour the wet ingredients into the dry and stir until just combined, scraping the sides; do not overmix or the cake will be dense. Batter should be pourable and glossy.
Divide batter between prepared pans and bake for 28 to 35 minutes for round pans (or 35 to 40 minutes for a 9×13), until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then run a knife around edges and turn onto a wire rack to cool completely.
While cakes cool, make the coffee buttercream: beat 1/2 cup (115g) softened unsalted butter until creamy, then gradually add 4 cups (480g) sifted powdered sugar. Dissolve 2 teaspoons instant espresso powder in 2 to 3 tablespoons hot water or use 1 tablespoon strong brewed espresso, add to the buttercream, along with 2 to 3 tablespoons heavy cream or milk and a pinch of salt. Beat until fluffy and spreadable, add more cream if too stiff or more sugar if too loose. Taste and adjust coffee level if needed.
Make the chocolate coffee syrup: in a small saucepan whisk together 1/2 cup (100g) granulated sugar and 1/4 cup (25g) unsweetened cocoa powder, then stir in 1/2 cup (120ml) hot brewed coffee. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. Let cool slightly; it will thicken as it cools.
If using layered cake, level the cake tops if needed. Place first layer on a serving plate, brush generously with a few tablespoons of the chocolate coffee syrup to soak the cake but not make it soggy.
Spread a good layer of coffee buttercream over the first layer, add the second cake layer, brush that top with more syrup, then crumb coat the whole cake with a thin layer of buttercream and chill 15 minutes. Finish with a final smooth layer of buttercream.
Drizzle remaining chocolate coffee syrup over the top, letting some run down the sides. Garnish with chocolate shavings or a dusting of cocoa powder if you like. Slice and serve at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.