This Coffee Chocolate Cake is a dream dessert for coffee and chocolate lovers. With moist, coffee-infused chocolate cake layers and a rich coffee buttercream frosting, it delivers bold and indulgent flavors. Whether for a celebration or a special treat, this cake is sure to impress.
Why You’ll Love This Recipe
- Rich & Moist – Sour cream and coffee make this cake incredibly tender.
- Bold Coffee Flavor – The coffee enhances the chocolate while adding depth.
- Perfect Buttercream – A creamy, coffee-flavored frosting that complements the cake layers.
- Easy to Make – Simple ingredients and clear instructions make this cake easy to prepare.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup 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 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
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
- Preheat the oven to 340°F (170°C) and grease three 8-inch cake pans.
- Mix the dry ingredients (flour, cornstarch, sugar, cocoa, baking powder, baking soda, salt).
- Whisk together the wet ingredients (oil, eggs, sour cream, coffee, vanilla).
- Combine the wet and dry ingredients until smooth.
- Pour into pans and bake for 28-30 minutes.
- Cool for 10 minutes before transferring to a wire rack.
For the Coffee Buttercream:
- Dissolve instant coffee in brewed coffee.
- Beat softened butter for 4 minutes until fluffy.
- Gradually add powdered sugar, coffee, and vanilla. Beat until smooth.
Assemble:
- Trim the tops of the cakes for even layers.
- Spread buttercream between the layers and over the top. Smooth the frosting.
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.
- Extra Chocolate – Add chocolate chips to the batter for extra richness.
- Espresso Kick – Increase the instant coffee for a stronger flavor.
Storage & Reheating
- Storage – Keep at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Freezing – Freeze unfrosted layers for up to 2 months.
FAQs
- Can I make cupcakes instead?
Yes, bake for 18-22 minutes at 350°F (175°C). - How do I prevent the cake from being dry?
Measure ingredients carefully and don’t overbake.
Conclusion
This Coffee Chocolate Cake offers a perfect balance of rich chocolate and coffee flavors, making it a go-to cake for coffee lovers. Its tender crumb and silky frosting ensure that it will be a hit for any occasion. Enjoy with a hot cup of coffee for the ultimate indulgence!
Print
Coffee Chocolate Cake
- Total Time: 50 minutes
- Yield: 10-12 servings
- Diet: Gluten Free
Description
This Coffee Chocolate Cake combines rich, moist coffee-infused chocolate cake layers with a smooth, coffee buttercream frosting. Perfect for coffee and chocolate lovers, it’s an indulgent dessert that’s easy to make and ideal for celebrations or a special treat.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup 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 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
- 1 teaspoon vanilla extract
Instructions
-
For the Cake:
Preheat your oven to 340°F (170°C). Grease three 8-inch cake pans.
In a large bowl, mix the dry ingredients: flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: vegetable oil, eggs, sour cream, brewed coffee, and vanilla extract.
Gradually combine the wet ingredients with the dry ingredients and mix until smooth.
Pour the batter evenly into the prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. -
For the Coffee Buttercream:
Dissolve the instant coffee in the brewed coffee.
Beat the softened butter in a mixer for 4 minutes until fluffy. Gradually add the powdered sugar, brewed coffee, and vanilla extract. Continue beating until smooth and creamy. -
Assemble the Cake:
Trim the tops of the cakes to ensure even layers.
Spread a generous layer of coffee buttercream between the cake layers and over the top. Smooth the frosting with a spatula.
Notes
- For a decaf version, substitute decaffeinated coffee.
- Add chocolate chips to the batter for extra richness.
- Increase the instant coffee for a stronger coffee flavor.
- If making cupcakes, bake for 18-22 minutes at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 28-30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
