Coffee and chocolate cake recipe is a rich, moist dessert that blends bold coffee flavor with deep chocolate notes.
My Baking Addiction inspired this coffee and chocolate cake recipe, and I have made it multiple times, experimenting with slight modifications to enhance the texture and flavor.
I usually follow bakery-style methods while adding personal touches like adjusting the coffee intensity or buttercream sweetness.
The layers are soft, and the frosting melts smoothly, creating a luxurious experience. I will now show step-by-step how to prepare this coffee and chocolate cake recipe, sharing tips and techniques for the best results.
Why You’ll Love This Coffee And Chocolate Cake?
You’ll love this coffee and chocolate cake recipe because it is rich, moist, and full of flavor. The chocolate layers are tender, while the coffee adds a warm, aromatic depth.
The buttercream frosting is creamy and smooth, enhancing the taste of the cake. Baking this coffee and chocolate cake recipe fills the kitchen with a delightful aroma that draws everyone in.
The texture is soft, and the flavor lingers pleasantly, making it a memorable treat. Decorating the coffee and chocolate cake recipe is easy, allowing a beautiful presentation that looks as good as it tastes.
How To Prepare Coffee And Chocolate Cake Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Bakery-style
Yield: 10 servings
Equipment Needed
- Two 9-inch cake pans
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
- Sifter
- Measuring cups and spoons
Ingredients
For the Cake:
- 1¾ cups (220 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) buttermilk (or soured milk)
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) hot coffee (or hot water + 2 tsp instant coffee)
- 1 tsp vanilla extract
For the Coffee Buttercream Frosting:
- 1¾ cups (400 g) unsalted butter, softened
- 3½–4 cups (420–480 g) icing sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
- 1–2 tbsp milk or coffee (to adjust consistency)
Instructions
Step 1: Preheat and Prepare Pans
Turn your oven on to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust with flour, or line them with parchment paper so the cakes don’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar until the mixture is uniform.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
Step 4: Add Coffee
Carefully pour the hot coffee into the wet ingredients while stirring. Then combine the wet mixture with the dry ingredients, mixing just until everything comes together. The batter will be a little thin.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cakes
Let the cakes sit in the pans for about 10 minutes, then move them to a cooling rack to cool completely before frosting.
Step 7: Make Coffee Buttercream
Beat the softened butter until creamy. Add the icing sugar slowly, one cup at a time, mixing well. Dissolve the espresso powder in 1 tablespoon of hot water or milk, then stir it into the butter along with the vanilla. If the frosting is too thick, add a little extra milk or coffee, one teaspoon at a time, until it spreads easily.
Step 8: Assemble the Cake
Place one cake layer on your serving plate and spread a layer of buttercream on top. Put the second layer on top and cover the cake with the remaining frosting. Decorate as you like.
Special Note
For best results, measure ingredients carefully and avoid overmixing the batter. Use freshly brewed coffee for richer flavor. Allow cakes to cool completely before frosting. Adjust buttercream consistency gradually. Decorate creatively and enjoy each moist, chocolatey bite.
Nutrition Facts Coffee And Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 20g |
| Carbohydrates | 65g |
| Protein | 5g |
| Sugar | 50g |
| Fiber | 3g |
Why My Recipe Works
My coffee and chocolate cake recipe works because the ingredients and techniques are balanced to create a tender, moist cake with deep chocolate and coffee flavors. Using hot coffee enhances the cocoa and adds a rich, aromatic depth.
The proper ratio of wet to dry ingredients ensures the cake rises evenly and stays soft. Beating the butter and sugar correctly for the frosting gives a creamy, smooth texture that spreads easily.
Small adjustments, like letting the cake layers cool completely before frosting, prevent melting and maintain structure, resulting in a dessert that looks impressive and tastes delicious every time.
Serving Suggestions
Serve the coffee and chocolate cake recipe slightly chilled or at room temperature for the best texture. Pair each slice with a cup of freshly brewed coffee, latte, or hot chocolate to enhance the flavors.
Garnish the top with chocolate shavings, a dusting of cocoa powder, or a light sprinkle of crushed nuts for extra texture.
Fresh berries like raspberries or strawberries add a bright, tangy contrast to the rich cake. Cut into generous slices for dessert plates, or serve smaller portions as part of an afternoon tea or coffee gathering.
Tips and Variations
Tip 1: Make it a Mocha Cake
If you want an even stronger coffee flavor, add 1 tablespoon of instant coffee granules to the frosting. This will give the cake a bold mocha twist that pairs beautifully with the chocolate.
Tip 2: Add Some Texture
For extra crunch, fold ½ cup of chopped walnuts or hazelnuts into the cake batter before baking. The nuts add a delightful texture and enhance the overall flavor.
Tip 3: Switch Up the Frosting
If you prefer a lighter frosting, substitute the coffee-chocolate frosting with a simple vanilla buttercream. This variation adds a subtle sweetness and allows the coffee-chocolate cake to take center stage.
Expert Tips
1. Dissolving cocoa powder in hot coffee before adding it to the batter intensifies the chocolate flavor and ensures a smooth, rich consistency without lumps.
2. Using high-quality dark cocoa powder produces a deeper, more complex chocolate taste and a darker, more appealing cake color.
3. Cakes often dome while baking; trimming the tops creates flat, even layers, making frosting easier and giving a professional, bakery-style appearance.
4. Cooling the cake briefly in the fridge firms the layers, helping the buttercream spread smoothly without melting or sliding.
5. Brushing the layers lightly with brewed coffee or sugar syrup keeps the cake moist, enhances flavor, and prevents dryness.
What Does Adding Coffee To Chocolate Cake Do?
Adding coffee to chocolate cake recipe enhances the cake’s overall flavor by deepening the chocolate’s richness and complexity.
The coffee’s subtle bitterness and roasted notes complement the chocolate, making it taste more intense and layered without overpowering the sweet elements.
Essentially, coffee acts as a flavor enhancer, amplifying the chocolate’s natural depth and providing a more sophisticated taste experience.
What Is A Coffee And Chocolate Combination Called?
A coffee and chocolate combination is often referred to as “mocha.” This term is commonly used to describe drinks, desserts, and confections that blend the rich, robust flavors of coffee with the smooth, sweet notes of chocolate.
In the context of cakes and pastries, “mocha” signifies a harmonious mix of coffee and chocolate flavors, creating a delightful and indulgent treat.
Storage Instructions
Store the coffee and chocolate cake recipe in an airtight container at room temperature for up to 2–3 days to maintain freshness and moisture.
For longer storage, refrigerate the cake for up to one week, ensuring it is well-covered to prevent it from drying out. If freezing, wrap the cake layers tightly in plastic wrap and then in aluminum foil; they can be frozen for up to 2–3 months.
Thaw frozen layers at room temperature before assembling and frosting to preserve texture and flavor. Store frosted coffee and chocolate cake recipe in a cool place or refrigerator.
Conclusion
This coffee and chocolate cake recipe is a delicious and amazing recipe that everyone enjoys. Every time I make it, it brings joy to those I serve, and I always enjoy the process of baking it.
The soft, moist layers combined with creamy coffee buttercream create a treat that feels special and indulgent. I have shared my easy method to help others recreate this dessert effortlessly.
I hope this coffee and chocolate cake recipe inspires you to try it at home and experience the same satisfaction and happiness that comes from baking and sharing it.
Other Popular Cakes
Heavenly Chocolate Coconut Cake
Perfect Chocolate and Strawberry Cake
Vegan Vanilla Pound Cake With Applesauce
Vanilla Sponge Cake Recipe – Soft & Easy
How To Make Vanilla Lavender Cake
Coffee And Chocolate Cake Recipe
Equipment
- Two 9-inch cake pans
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
- Sifter
- Measuring cups and spoons
Ingredients
For the Cake:
- 1¾ cups 220 g all-purpose flour
- 2 cups 400 g granulated sugar
- 1 cup 85 g unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup 240 ml buttermilk (or soured milk)
- ½ cup 120 ml vegetable oil
- 1 cup 240 ml hot coffee (or hot water + 2 tsp instant coffee)
- 1 tsp vanilla extract
For the Coffee Buttercream Frosting:
- 1¾ cups 400 g unsalted butter, softened
- 3½ –4 cups 420–480 g icing sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
- 1 –2 tbsp milk or coffee to adjust consistency
Instructions
Step 1: Preheat and Prepare Pans
- Turn your oven on to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust with flour, or line them with parchment paper so the cakes don’t stick.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar until the mixture is uniform.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
Step 4: Add Coffee
- Carefully pour the hot coffee into the wet ingredients while stirring. Then combine the wet mixture with the dry ingredients, mixing just until everything comes together. The batter will be a little thin.
Step 5: Bake the Cakes
- Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cakes
- Let the cakes sit in the pans for about 10 minutes, then move them to a cooling rack to cool completely before frosting.
Step 7: Make Coffee Buttercream
- Beat the softened butter until creamy. Add the icing sugar slowly, one cup at a time, mixing well. Dissolve the espresso powder in 1 tablespoon of hot water or milk, then stir it into the butter along with the vanilla. If the frosting is too thick, add a little extra milk or coffee, one teaspoon at a time, until it spreads easily.
Step 8: Assemble the Cake
- Place one cake layer on your serving plate and spread a layer of buttercream on top. Put the second layer on top and cover the cake with the remaining frosting. Decorate as you like.