If you’re torn between your love of chocolate and your passion for coffee, Chocolate Coffee Cake is the answer you’ve been searching for. This stunning cake delivers the best of both worlds, with a deeply moist chocolate base infused with bold coffee flavor, layered with a rich, silky coffee buttercream, and finished with a luscious chocolate coffee syrup drizzle. It’s the ultimate dessert for birthdays, celebrations, or simply to satisfy your next chocolate craving.
Growing up, my grandmother would always serve a classic chocolate cake with coffee whenever guests visited. That memory inspired me to combine those two comforting flavors into one showstopping cake — and let me tell you, this recipe is a total keeper. Whether you’re celebrating something special or just want to treat yourself, this Chocolate Coffee Cake is guaranteed to impress.
Why You’ll Love This Chocolate Coffee Cake
- Combines chocolate and coffee into one unforgettable dessert
- Rich, moist, and tender cake layers
- Dreamy coffee buttercream that’s silky and smooth
- An indulgent chocolate coffee syrup drizzle
- Ideal for celebrations or make-ahead desserts
- Stunning presentation with minimal fuss
Ingredients
For the Chocolate Cake Layers:
- 2 cups + 2 tablespoons cake flour
- 1 ½ cups granulated sugar
- ½ cup packed dark brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 tablespoons espresso powder
- 1 teaspoon fine sea salt
- 6 ½ tablespoons unsalted butter, room temperature
- 1 cup sour cream, room temperature
- ¼ cup vegetable or canola oil
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup hot coffee
- ¾ cup unsweetened dark cocoa powder
For the Chocolate Coffee Buttercream:
- 1 ½ cups unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons brewed coffee, cooled
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
For the Chocolate Coffee Syrup:
- ⅛ cup cocoa powder
- 3 tablespoons water
- 2 ½ tablespoons granulated sugar
- 2 tablespoons brewed coffee
- ¼ teaspoon vanilla extract
- Pinch of fine sea salt
How to Make Chocolate Coffee Cake
Step 1: Prep the Oven & Pans
Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
Step 2: Mix Dry Ingredients
In a stand mixer bowl, whisk together the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, salt, and espresso powder.
Step 3: Blend in Butter & Creamy Ingredients
Add the cubed room-temperature butter and mix on low for about 3 minutes, until the mixture resembles coarse sand. Add the sour cream and oil, then mix for another minute until a thick paste forms.
Step 4: Add Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and vanilla. In another small bowl, whisk together the hot coffee and cocoa powder.
With the mixer on low, slowly stream in the egg mixture until combined, then follow with the coffee-cocoa mixture. Scrape down the sides of the bowl to make sure the batter is fully blended.
Step 5: Bake
Evenly divide the batter between the two prepared pans, about 725 grams per pan. Bake for 33–36 minutes, or until a toothpick comes out with only a few moist crumbs. Cool in the pans on a rack for 20 minutes, then carefully release and allow to cool completely.
Make the Buttercream
In a stand mixer, beat the softened butter, cocoa powder, and powdered sugar on low speed until combined. Increase to medium-high speed and beat for 3 minutes until fluffy. Add in the cooled brewed coffee, heavy cream, vanilla, and a pinch of salt. Mix until light and smooth.
Make the Chocolate Coffee Syrup
In a small saucepan, combine cocoa powder, sugar, coffee, water, vanilla, and salt. Bring to a boil, then reduce the heat to low and simmer for 2–3 minutes until slightly thickened. Let it cool before using.
Assemble the Cake
Use a serrated knife to level the tops of the cakes if needed. Place the first layer on a serving plate and drizzle with 1 tablespoon of the chocolate coffee syrup. Spread a thin layer of buttercream over the top, then add the second cake layer. Repeat the syrup drizzle, then frost the entire cake with the remaining buttercream.
If you like, drizzle more chocolate coffee syrup over the top and decorate with chocolate shavings, coffee truffles, or a dusting of cocoa powder.
Tips for Success
- Use room temperature ingredients to help the batter mix evenly
- Hot coffee intensifies the chocolate flavor — don’t skip it!
- Chill the cake for 20–30 minutes before slicing for cleaner cuts
- Double the buttercream if you prefer a thicker coat of frosting
- Decorate creatively with chocolate curls, espresso beans, or fresh berries
Serving Suggestions
Chocolate Coffee Cake pairs beautifully with:
- A cup of cappuccino or espresso
- Fresh strawberries or raspberries
- A scoop of vanilla or coffee ice cream
- A drizzle of caramel sauce for extra decadence
Storage & Freezing
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted cake layers for up to 2 months — thaw overnight and decorate fresh.
FAQs
Can I make this as cupcakes?
Yes! Bake at 350°F for about 18–20 minutes until a toothpick comes out clean.
Can I use instant coffee instead of espresso powder?
Absolutely — use about 1 tablespoon of instant coffee granules dissolved in 2 tablespoons hot water.
Can I make it gluten-free?
Yes — substitute a 1:1 gluten-free flour blend, but the texture may be slightly different.
Let’s Stay Connected
If you try this Chocolate Coffee Cake, I’d love to see how it turned out! Leave a comment below or tag me on social media — your chocolate creations always inspire me.
Chocolate Coffee Cake
Ingredients
For the Chocolate Cake Layers:
- 2 cups + 2 tablespoons cake flour
- 1 ½ cups granulated sugar
- ½ cup packed dark brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 tablespoons espresso powder
- 1 teaspoon fine sea salt
- 6 ½ tablespoons unsalted butter room temperature
- 1 cup sour cream room temperature
- ¼ cup vegetable or canola oil
- 2 large eggs room temperature
- ½ cup whole milk room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup hot coffee
- ¾ cup unsweetened dark cocoa powder
For the Chocolate Coffee Buttercream:
- 1 ½ cups unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons brewed coffee cooled
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
For the Chocolate Coffee Syrup:
- ⅛ cup cocoa powder
- 3 tablespoons water
- 2 ½ tablespoons granulated sugar
- 2 tablespoons brewed coffee
- ¼ teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
Step 1: Prep the Oven & Pans
- Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
Step 2: Mix Dry Ingredients
- In a stand mixer bowl, whisk together the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, salt, and espresso powder.
Step 3: Blend in Butter & Creamy Ingredients
- Add the cubed room-temperature butter and mix on low for about 3 minutes, until the mixture resembles coarse sand. Add the sour cream and oil, then mix for another minute until a thick paste forms.
Step 4: Add Wet Ingredients
- In a separate bowl, whisk together the eggs, milk, and vanilla. In another small bowl, whisk together the hot coffee and cocoa powder.
- With the mixer on low, slowly stream in the egg mixture until combined, then follow with the coffee-cocoa mixture. Scrape down the sides of the bowl to make sure the batter is fully blended.
Step 5: Bake
- Evenly divide the batter between the two prepared pans, about 725 grams per pan. Bake for 33–36 minutes, or until a toothpick comes out with only a few moist crumbs. Cool in the pans on a rack for 20 minutes, then carefully release and allow to cool completely.
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