Go Back
–+ servings
Coffee Chocolate Cake

Irresistible Coffee Chocolate Cake with Creamy Buttercream

Experience the indulgent blend of rich chocolate and bold coffee in this Coffee Chocolate Cake, paired with creamy buttercream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Black Coffee Enhances the chocolate flavor; swap with 2 teaspoons of instant coffee if needed.
  • 2 cups All-Purpose Flour Provides structure for the cake; no substitute required for best results.
  • 2 tablespoons Cornstarch Creates a lighter cake texture; can be omitted or exchanged for more flour.
  • 1 cup Granulated Sugar Sweetens and adds moisture; keep as is for perfect results.
  • 1/2 cup Dark Brown Sugar Adds moisture and a hint of molasses flavor; substitute with more granulated sugar if necessary.
  • 3/4 cup Unsweetened Dutch Cocoa Powder Infuses rich chocolate flavor; Dutch processed cocoa can provide a milder taste.
  • 1 teaspoon Baking Powder Key leavening agent; ensure freshness for optimal rise.
  • 1 teaspoon Baking Soda Key leavening agent; ensure freshness for optimal rise.
  • 1/2 teaspoon Salt Elevates flavors; essential for balance, so don’t leave it out.
  • 1/2 cup Vegetable Oil Keeps the cake moist; melted butter can add a richer flavor.
  • 1 cup Sour Cream Contributes moisture and tang; full-fat Greek yogurt can be a great swap.
  • 3 Large Eggs Essential for structure and moisture; room temperature eggs yield the best results.
  • 2 teaspoons Vanilla Extract Adds warmth to the cake; consider vanilla paste for a bolder flavor.
For the Buttercream
  • 1 cup Butter Creates a creamy texture; bring to room temperature for ideal blending.
  • 4 cups Powdered Sugar Sweetens and thickens the buttercream; sift well to avoid lumps.
  • 1 tablespoon Instant Espresso Powder Optional for an extra coffee kick; use to enhance the flavor if desired.

Equipment

  • oven
  • mixing bowl
  • Whisk
  • spatula
  • Cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare three 8-inch cake pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large mixing bowl, combine all-purpose flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well-mixed.
  3. In a separate bowl, whisk together black coffee, vegetable oil, sour cream, large eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined.
  5. Evenly distribute the batter among the three prepared cake pans and bake for 28-30 minutes until a toothpick inserted comes out clean.
  6. Allow the cakes to cool in the pans for about 5 minutes, then invert them onto a wire rack to cool completely.
  7. In a mixing bowl, beat the softened butter until light and fluffy, then gradually add sifted powdered sugar, and mix well. Blend in vanilla and espresso powder until creamy.
  8. Once the cakes are cool, level them if necessary. Assemble the cake by spreading coffee buttercream between layers and on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 400IUCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to prevent a dense cake.

Tried this recipe?

Let us know how it was!