If you have a soft spot for rich, moist chocolate cakes with a delightful twist, then this Coffee Chocolate Cake Recipe is your new best friend in the kitchen. Combining the deep flavors of cocoa with the bold essence of coffee creates a harmony that turns a simple dessert into a celebration of taste and texture. Each bite offers a tender crumb infused with coffee’s warmth, making it an unforgettable treat whether for a cozy afternoon or a special occasion. Trust me, once you try this Coffee Chocolate Cake Recipe, it will become a staple you’ll reach for again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking a cake that tastes as fantastic as it looks. The simplicity of each component belies their critical roles in achieving the luscious texture and complex flavor profile of this cake.
- 2 ½ cups all-purpose flour: The foundation for a tender crumb and perfect structure.
- ½ cup cornstarch: Adds softness and lightness to the cake layers.
- 1 cup granulated sugar: Sweetens while contributing to moistness and crumb texture.
- ½ cup brown sugar: Introduces a subtle caramel note enhancing depth of flavor.
- ¾ cup unsweetened cocoa powder (Dutch-process recommended): Gives that rich chocolate color and robust taste.
- 1 tablespoon baking powder: Helps the cake rise beautifully for a fluffy finish.
- 1 teaspoon baking soda: Works with acidic ingredients to ensure the perfect lift.
- ½ teaspoon salt: Balances sweetness and intensifies chocolate flavor.
- ½ cup vegetable oil: Keeps the cake moist and tender.
- 3 large eggs: Provide structure and richness.
- 1 cup sour cream: Adds tang and keeps the cake irresistibly soft.
- 1 cup freshly brewed coffee (or hot water): Enhances the chocolate notes and infuses the cake with a subtle coffee kick.
- 1 tablespoon vanilla extract: Brings warmth and rounds out all flavors.
- 1 cup unsalted butter, softened: Essential for the creamy coffee buttercream frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 2 tablespoons brewed coffee: Adds a pronounced coffee flavor to the frosting.
- 1 teaspoon instant coffee (for extra flavor): Intensifies the coffee presence without adding grit.
- 1 teaspoon vanilla extract: Lifts the buttercream flavors harmoniously.
How to Make Coffee Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 340°F (170°C). Grease three 8-inch cake pans and line them with parchment paper to ensure your cakes come out cleanly without sticking, giving you those perfect layers to assemble later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. This dry mixture brings together the essential rising agents and rich cocoa flavor that define this cake.
Step 3: Blend the Wet Ingredients
In another bowl, whisk the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until everything is smoothly combined. This wet mixture adds moisture and the coffee base that enhances the chocolate’s boldness.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet ingredients into the dry mix, stirring gently until the batter is smooth and free of lumps. This careful mixing ensures you preserve the lightness essential for a tender cake.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared cake pans and place them in the oven. Bake for about 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. This step locks in moistness while achieving that perfect rise and crumb.
Step 6: Cool the Cakes
Once baked, allow the cakes to cool for 10 minutes in their pans before transferring them to a wire rack to cool completely. Proper cooling is key before frosting so your layers stay intact and the buttercream won’t melt.
Step 7: Prepare the Coffee Buttercream
Stir the instant coffee into the brewed coffee until it’s completely dissolved – this creates a rich coffee base for your frosting. Meanwhile, beat the softened butter in a stand mixer on medium speed until it’s light and fluffy, about 4 minutes.
Step 8: Mix Powdered Sugar and Coffee into Butter
Gradually add the powdered sugar, brewed coffee, and vanilla extract to the butter, beating continuously until the frosting is smooth and creamy. This luscious coffee buttercream is the crowning glory of your coffee chocolate cake.
Step 9: Assemble Your Cake
Trim the domed tops off your cake layers to create even, flat surfaces. Spread a generous layer of coffee buttercream between each cake layer, then cover the entire cake with a thin crumb coat. Chill briefly before applying the final frosting for a sleek, polished look. Now your Coffee Chocolate Cake Recipe is ready to shine!
How to Serve Coffee Chocolate Cake Recipe
Garnishes
To elevate your cake’s presentation, sprinkle some finely grated dark chocolate or dust cocoa powder on top. Fresh raspberries or coffee beans can add a sophisticated touch and slight tartness that complements the rich flavors beautifully.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of lightly whipped cream. These sides balance the intense chocolate and coffee flavors, creating a harmonious dessert experience that feels indulgent yet refreshing.
Creative Ways to Present
Try layering your Coffee Chocolate Cake Recipe in small individual jars for a charming dessert option at parties. Or cut into neat squares and stack with fresh mint leaves for a playful twist at afternoon tea. The versatility of this cake makes every occasion more special.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored well-covered at room temperature if consumed within a day or two, or in the refrigerator for up to a week. Make sure to keep it airtight to preserve the cake’s moisture and prevent the frosting from drying out.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. Defrost in the refrigerator overnight before frosting and assembling to maintain that freshly-baked flavor and texture.
Reheating
Since the cake is best served at room temperature, remove it from the fridge about 30 minutes before serving. If you prefer a warm slice, gently microwave individual portions for 10 to 15 seconds, but avoid overheating or the frosting may melt.
FAQs
Can I use regular coffee instead of brewed coffee in this Coffee Chocolate Cake Recipe?
Yes! Freshly brewed coffee is key to infusing the cake with that lovely coffee flavor, but you can substitute with strong instant coffee mixed with hot water if needed. Just make sure the coffee is hot when added to the batter to maintain the cake’s moisture.
Is Dutch-process cocoa powder really necessary for the best flavor?
While you can use natural cocoa powder, Dutch-process gives a smoother, less acidic chocolate taste that pairs exceptionally well with coffee. It also helps the cake rise more evenly and results in a richer color.
Can I make this Coffee Chocolate Cake Recipe gluten-free?
You can try substituting all-purpose flour with a gluten-free baking blend, but be aware the texture might be slightly different. Adding a bit more cornstarch or xanthan gum can help mimic the original softness and crumb.
What’s the best way to get soft, fluffy frosting?
Beating the butter until very light and fluffy before adding sugar and coffee is essential. Don’t rush this step; it can take several minutes on medium speed. Also, make sure your butter is softened but not melted for the best results.
Can I make the frosting less sweet?
Absolutely! You can reduce the powdered sugar slightly, but keep in mind it also helps with texture. Adding a pinch of salt or extra coffee can balance out the sweetness and enhance the flavor complexity.
Final Thoughts
This Coffee Chocolate Cake Recipe has a way of making every day feel like a special occasion. Its perfect blend of coffee and chocolate flavors with a moist, tender crumb is comforting and sophisticated all at once. So, grab your apron and give this recipe a try—you’ll be amazed at how quickly it becomes a beloved favorite in your baking repertoire.
Print
Coffee Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Coffee Chocolate Cake combines deep cocoa flavors with a robust coffee infusion, layered and frosted with a luscious coffee buttercream. Perfect for coffee lovers and chocolate enthusiasts alike, this cake makes a stunning dessert for any occasion.
Ingredients
Cake Ingredients
- 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
Coffee Buttercream Frosting Ingredients
- 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
- Preheat the Oven: Set the oven to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and allow easy removal of the cakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt ensuring even distribution of all dry ingredients.
- Mix Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until well blended.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients while stirring continuously until a smooth and homogeneous batter forms.
- Bake the Cake Layers: Evenly divide the batter among the prepared cake pans and bake for 28 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Cakes: Allow the cakes to cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely to room temperature.
- Prepare Coffee Buttercream: Stir the instant coffee into the brewed coffee until fully dissolved. In a stand mixer, beat the softened butter on medium speed for about 4 minutes until light and fluffy.
- Add Sugar and Coffee Mixture: Gradually add the powdered sugar, dissolved coffee, and vanilla extract to the butter while mixing continuously. Beat until the frosting is smooth and creamy.
- Trim Cake Layers: Using a serrated knife, level the tops of the cooled cakes to create even layers for stacking.
- Layer the Cake: Spread a generous amount of coffee buttercream between each cake layer to create distinct, flavorful layers.
- Frost the Cake: Apply a crumb coat to seal in the crumbs, refrigerate briefly, then apply a final smooth layer of the coffee buttercream. Decorate as desired before serving.
Notes
- Using Dutch-process cocoa powder enhances the flavor and gives a richer color.
- Ensure coffee is freshly brewed and hot for best flavor integration in the batter.
- If you prefer, substitute hot water for coffee for a less intense coffee flavor.
- Allow cakes to cool completely before frosting to prevent melting the buttercream.
- For added texture, sprinkle finely chopped coffee beans or chocolate shavings on top.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
