This Coffee Chocolate Cake is a dream for coffee and chocolate lovers alike. With three layers of moist chocolate cake infused with coffee and topped with a rich coffee buttercream, this cake delivers deep, indulgent flavors. Whether for a celebration or an everyday treat, this cake is sure to impress.
Why You’ll Love This Recipe
- Rich and Moist: Made with sour cream and coffee for a soft, tender crumb.
- Bold Coffee Flavor: Coffee enhances the chocolate while adding a subtle bitterness for balance.
- Perfect Buttercream: A silky, coffee-infused buttercream complements the cake layers beautifully.
- Easy to Make: Simple instructions make it easy to bake a stunning cake.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cake:
- Preheat the Oven: Set to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk oil, eggs, sour cream, coffee, and vanilla extract.
- Combine: Gradually mix wet ingredients into the dry, stirring until smooth.
- Bake: Divide batter evenly among cake pans and bake for 28-30 minutes, or until a toothpick inserted comes out clean.
- Cool: Let cakes cool for 10 minutes in the pans before transferring to a wire rack.
Coffee Buttercream:
- Dissolve Coffee: Stir instant coffee into brewed coffee until dissolved.
- Beat Butter: Using a stand mixer, beat butter for 4 minutes until light and fluffy.
- Add Sugar & Coffee: Gradually mix in powdered sugar, coffee, and vanilla. Beat until smooth.
Assemble:
- Trim Cake Layers: Cut tops off cakes for even layers.
- Layer Buttercream: Spread buttercream between each cake layer.
- Frost & Smooth: Apply a crumb coat, then a final frosting layer.
Servings and Timing
- Servings: 10-12
- Preparation Time: 20 minutes
- Baking Time: 28-30 minutes
- Total Time: 50 minutes
Variations
- Decaf Version: Use decaffeinated coffee for a caffeine-free cake.
- Extra Chocolate: Add chocolate chips to the batter for more richness.
- Espresso Kick: Increase the instant coffee in the buttercream for a bolder coffee flavor.
Storage/Reheating
- Storage: Store at room temperature for 1-2 days or in the fridge for up to 5 days.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months.
- Reheating: Let slices come to room temperature before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, bake the cake layers a day ahead and store them wrapped at room temperature.
2. What if I don’t have sour cream?
Use full-fat Greek yogurt as a substitute.
3. Can I make cupcakes instead?
Yes, bake at 350°F (175°C) for 18-22 minutes.
4. Do I have to use coffee?
No, hot water can replace coffee, but coffee enhances the chocolate flavor.
5. How do I make the buttercream stronger?
Use extra instant coffee in the frosting for a deeper coffee flavor.
6. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
7. How do I prevent dry cake?
Measure ingredients carefully and avoid overbaking.
8. Can I use espresso instead of brewed coffee?
Yes, but dilute it slightly to avoid overpowering the cake.
9. What cocoa powder is best?
Dutch-process cocoa powder is recommended for a deep chocolate taste.
10. Can I use salted butter in the buttercream?
Yes, but reduce additional salt to balance flavors.
Conclusion
This Coffee Chocolate Cake is an indulgent and flavorful dessert perfect for any chocolate and coffee lover. With its moist layers and creamy buttercream, it’s a showstopper for any occasion. Enjoy with a hot cup of coffee for the ultimate treat!
Print
Coffee Chocolate Cake
- Total Time: 50 minutes
- Yield: 10 - 12 servings
- Diet: Vegetarian
Description
This Coffee Chocolate Cake is a dream for coffee and chocolate lovers alike! With three layers of moist chocolate cake infused with coffee, topped with a rich coffee buttercream, this cake delivers deep, indulgent flavors. Whether for a celebration or a special treat, this cake is sure to impress.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
Set to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
In a separate bowl, whisk together oil, eggs, sour cream, coffee, and vanilla extract.
4. Combine:
Gradually mix wet ingredients into the dry, stirring until smooth.
5. Bake:
Divide batter evenly among cake pans and bake for 28-30 minutes, or until a toothpick inserted comes out clean.
6. Cool:
Let cakes cool for 10 minutes in the pans, then transfer to a wire rack.
1. Dissolve Coffee:
Stir instant coffee into brewed coffee until dissolved.
2. Beat Butter:
Using a stand mixer, beat butter for 4 minutes until light and fluffy.
3. Add Sugar & Coffee:
Gradually mix in powdered sugar, coffee, and vanilla. Beat until smooth.
1. Trim Cake Layers:
Cut tops off cakes for even layers.
2. Layer Buttercream:
Spread buttercream between each cake layer.
3. Frost & Smooth:
Apply a crumb coat, then a final frosting layer. Decorate as desired.
Notes
- Decaf Version: Use decaffeinated coffee for a caffeine-free cake.
- Extra Chocolate: Add chocolate chips to the batter for more richness.
- Espresso Kick: Increase the instant coffee in the buttercream for a bolder coffee flavor.
- Prep Time: 20 minutes
- Cook Time: 28-30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
