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Coffee Chocolate Cake with Coffee Buttercream Recipe

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★★★★★

5 from 114 reviews

A rich and moist Coffee Chocolate Cake layered with a luscious coffee-flavored buttercream frosting. This chocolate cake infused with black coffee has the perfect balance of deep cocoa and subtle coffee bitterness, complemented by a creamy and smooth coffee buttercream, making it an ideal dessert for coffee and chocolate lovers alike.

Ingredients

Scale

Chocolate Cake

  • 360 g black coffee (for instant coffee use 2 teaspoons of instant coffee)
  • 360 g all-purpose flour
  • 2 tbsp cornstarch
  • 300 g granulated sugar
  • 150 g dark brown sugar
  • 75 g unsweetened Dutch cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 165 g vegetable oil
  • 270 g sour cream (14-18%, room temperature)
  • 3 large eggs (room temperature)
  • 3 tsp vanilla extract

Coffee Buttercream

  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tsp vanilla extract
  • 2–2 1/2 tbsp black coffee (cooled to room temperature)
  • 1 tbsp instant espresso powder (optional, for more intense coffee flavor)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 170ºC / 340ºF in a conventional oven. Line three 20 cm (8 inch) baking pans with parchment paper to prevent sticking.
  2. Make Coffee: Brew the black coffee and weigh out 360 g, allowing it to cool slightly as you prepare other ingredients. This will be used in both the cake batter and the buttercream.
  3. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
  4. Combine Wet Ingredients: In another mixing bowl, add the vegetable oil, sour cream, eggs, vanilla extract, and the prepared coffee. Whisk gently with a hand whisk just until combined, taking care not to overbeat the eggs to keep the batter light.
  5. Mix Batter: Gradually pour the wet ingredients into the dry ingredients bowl, gently stirring until the mixture is smooth and lump-free, ensuring even integration of all components.
  6. Divide and Bake: Evenly distribute the batter into the prepared pans. Bake for 28 to 30 minutes until a cake tester inserted in the center comes out clean, indicating the cakes are fully baked.
  7. Cool Cakes: Remove the pans from the oven and let the cakes cool on a wire rack for 5 minutes. Carefully remove the cakes from their pans and allow them to cool completely before frosting.
  8. Prepare Coffee Buttercream: In a small cup, mix the cooled black coffee with the instant espresso powder if using to intensify the coffee flavor. Set aside. Sift the powdered sugar to avoid lumps.
  9. Cream Butter: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter on medium-high speed for 4 minutes until light and fluffy. Scrape down the sides of the bowl and continue mixing for another 2 minutes.
  10. Add Sugar and Flavors: Add the powdered sugar, vanilla extract, and coffee mixture in two additions, mixing well after each until fully incorporated. Optionally, add vanilla paste for enhanced flavor.
  11. Final Mix: Scrape down the sides again and whip the buttercream for a final 2 minutes to achieve a smooth and creamy texture.
  12. Level Cake Layers: If the cakes have domed tops, level them by carefully slicing off the rounded surface with a serrated knife to create flat layers for easier stacking.
  13. Assemble the Cake: Place the first cake layer on a serving dish or cake turntable. Spread about three large scoops of the coffee buttercream evenly over the layer using an offset spatula.
  14. Stack and Frost: Add the second cake layer on top and repeat frosting. Then add the third layer and apply a thin crumb coat all around the cake to seal in crumbs.
  15. Final Frosting: Apply the remaining buttercream smoothly over the entire cake, ensuring even coverage and an attractive finish.

Notes

  • Use room temperature eggs and sour cream to ensure even mixing and a smooth batter.
  • Instant espresso powder is optional but enhances the coffee flavor in the buttercream.
  • Be careful not to overmix the eggs when combining wet ingredients to keep the cake tender.
  • Make sure coffee used in the batter and frosting is cooled to room temperature to prevent melting the butter or curdling the eggs.
  • Allow cakes to cool completely before frosting to avoid melting the buttercream.
  • Leveling the cake layers with a serrated knife ensures the cake stacks evenly for a professional look.

Keywords: coffee chocolate cake, chocolate cake recipe, coffee buttercream, moist chocolate cake, layered cake, easy chocolate cake, coffee flavored dessert

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