This Chocolate Coffee Cake is a showstopping dessert layered with deep cocoa flavor, bold coffee notes, and a creamy espresso buttercream. With three distinct coffee elements — warm brewed coffee, espresso powder, and a coffee syrup soak — it delivers complexity in every bite. Perfect for special occasions or just because, it tastes even better the next day, making it an ideal make-ahead treat.
💛 Why You’ll Love This Recipe
- Rich, balanced flavor from Dutch cocoa and brewed coffee
- Moist, tender layers brushed with chocolate-coffee syrup
- Smooth espresso buttercream that spreads like a dream
- A make-ahead-friendly dessert that improves with time
- Easily adaptable into cupcakes or a sheet cake
📝 Ingredients
For the Chocolate Coffee Cake
- 2 cups (240 g) all-purpose flour
- ¾ cup (60 g) Dutch process cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp instant espresso powder
- ½ cup (118 ml) vegetable or canola oil
- ¼ cup (57 g) unsalted butter, melted
- 1½ cups (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temp
- ¾ cup (180 g) sour cream, room temp
- ½ cup (118 ml) milk, room temp
- 2 tsp (10 ml) vanilla extract
- 1 cup (237 ml) very warm brewed coffee
For the Chocolate Coffee Syrup
- 6 tbsp (90 ml) water
- 6 tbsp (75 g) granulated sugar
- ¼ cup (59 ml) brewed coffee
- ¼ cup (20 g) cocoa powder
- ½ tsp vanilla extract
For the Coffee Buttercream
- 3 tbsp espresso (mix 3 tbsp instant espresso powder with 1½ tbsp warm water)
- 2 tbsp (30 ml) heavy cream
- 20 tbsp (283 g) unsalted butter, softened
- ½ tsp vanilla extract
- ¼ tsp salt
- 5–6 cups (600–720 g) powdered sugar, sifted
👩🍳 Step-by-Step Instructions
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper for easy release.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Sift if needed to remove lumps.
3. Combine the Wet Ingredients
In a separate bowl, whisk oil, melted butter, both sugars, eggs, sour cream, milk, and vanilla until completely smooth and emulsified.
4. Make the Batter
Add the dry ingredients in three parts, alternating with the warm coffee: dry → coffee → dry → coffee → dry. Whisk gently just until incorporated to keep the batter tender.
5. Bake the Layers
Divide the batter evenly between your pans (about 675g per pan). Bake for 33–38 minutes. A toothpick should come out clean or with a few moist crumbs. Cool in pans 15 minutes, then turn out to cool fully.
6. Make the Chocolate Coffee Syrup
In a small saucepan, mix water, coffee, sugar, sifted cocoa powder, and vanilla. Boil 4–5 minutes until thickened and reduced to about ½ cup. Let cool to room temperature.
7. Soak the Cake
Optional: Level the cake tops with a serrated knife. Brush 2–3 tbsp of the syrup onto each cooled cake layer. Chill layers for 1–2 hours to help the frosting adhere cleanly.
8. Make the Coffee Buttercream
Beat softened butter until smooth (1–2 minutes). Add vanilla, salt, espresso, and cream. Slowly beat in powdered sugar until desired consistency is reached. Beat on high for 1–2 minutes to fluff it up.
9. Assemble the Cake
On a serving plate, add a dab of frosting to anchor your first layer. Spread a generous layer of buttercream, then top with the second cake layer. Apply a crumb coat — a thin layer of frosting — and refrigerate for 30 minutes.
10. Final Frosting
Apply the remaining buttercream. Use a bench scraper or offset spatula to smooth the sides, or create rustic swoops for a casual finish. Dust with cocoa or chocolate curls if desired.
🍰 You Must Know
- The cake tastes even better on day two as flavors develop
- Great for making cupcakes or a sheet cake alternative
- Buttercream holds beautifully for piping borders or swirls
🔁 Make-Ahead Tips
- Bake cake layers 1–2 days ahead
- Syrup can be made 4–5 days in advance
- Frosting can be made and refrigerated for 3 days (bring to room temp before spreading)
- Fully assembled cake lasts 3–4 days in the fridge
✨ Pro Tips
- Use room temp ingredients for the fluffiest cake and smoothest buttercream
- For clean slices, warm your knife under hot water and wipe between cuts
- If you don’t have espresso powder, use 1 tbsp instant coffee granules instead
🍫 Final Thought
This Chocolate Coffee Cake is a dreamy dessert for true flavor lovers. The harmony of chocolate and coffee, the layered textures, and the velvety buttercream make it a recipe you’ll want to return to again and again. Whether for birthdays, holidays, or a slow Sunday afternoon, this cake brings café-level indulgence right to your kitchen.