Coffee And Chocolate Cake Recipe
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.
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.
Notes
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.