When you’re craving a dessert that hits that sweet spot between cozy and luxurious, this Chocolate Coffee Cake delivers. It’s moist, rich, and infused with layers of espresso flavor that complement the deep cocoa. Perfect for holidays, birthdays, or just an afternoon pick-me-up with a hot drink.
Table of Contents
Why You’ll Love This Chocolate Coffee Cake
This is more than a cake—it’s a celebration of chocolate and coffee in perfect harmony.
- Soft, tender crumb with bold espresso notes
- Rich coffee buttercream and silky chocolate syrup glaze
- Easy to make ahead for gatherings
- Elegant enough for special occasions
- Freezer-friendly and crowd-approved
- Balanced sweetness with café-style flavor
The first time I baked this, I was trying to impress my wife’s family during our first Thanksgiving together. I blended my love for diner coffee and her love for chocolate cake—and it became a family favorite. Every bite takes me back to that kitchen, where nervousness turned into proud smiles and empty plates.
Ingredients You’ll Need
This recipe has three simple parts—each one adding depth and indulgence.
Chocolate Cake
- 2 cups + 2 tbsp cake flour
- 1½ cups granulated sugar
- ½ cup packed dark brown sugar
- 1½ tsp baking powder
- ¾ tsp baking soda
- 2 tbsp espresso powder
- 1 tsp fine sea salt
- 6½ tbsp unsalted butter, cubed and room temp
- 1 cup sour cream (for tenderness)
- ¼ cup vegetable or canola oil
- 2 large eggs
- ½ cup whole milk
- 1½ tsp vanilla extract
- 1 cup hot coffee
- ¾ cup unsweetened dark cocoa powder
Chocolate Coffee Buttercream
- 1½ cups unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp brewed coffee, cooled
- 1 tbsp heavy cream
- ½ tsp vanilla extract
- Pinch fine sea salt
Chocolate Coffee Syrup
- ⅛ cup cocoa powder
- 3 tbsp water
- 2½ tbsp granulated sugar
- 2 tbsp brewed coffee
- ¼ tsp vanilla extract
- Pinch fine sea salt
Optional Add-Ons Or Substitutes
- Add chocolate chips to the batter for extra richness
- Swap sour cream for Greek yogurt
- Drizzle with Chocolate Peppermint Mousse Pie glaze for holiday flair
- Use decaf coffee for a caffeine-free version
- Add a dusting of powdered sugar before serving
- Pair with French Silk Pie for a dessert spread
Step-By-Step Instructions
Baking this cake is a rewarding process—each layer adds its own flavor story.
- Preheat oven: Set to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: Combine flour, both sugars, baking powder, baking soda, espresso powder, and salt.
- Add butter: Mix butter into dry ingredients until crumbly (creates that tender crumb).
- Combine wet ingredients: In another bowl, whisk sour cream, oil, eggs, milk, and vanilla. Add to flour mix and beat until smooth.
- Add coffee and cocoa: Stir cocoa powder into hot coffee until dissolved. Gradually blend into batter. (It’ll look thin—don’t worry, that’s perfect.)
- Bake: Pour evenly into pans and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool completely: Let cakes rest on racks before frosting.
Buttercream:
- Beat butter until fluffy.
- Gradually add powdered sugar and cocoa.
- Mix in brewed coffee, cream, vanilla, and salt until smooth.
Coffee Syrup:
- Heat all syrup ingredients in a saucepan until sugar dissolves.
- Let cool completely before using.
Quick Reminders:
- Use room-temperature ingredients for best results.
- Don’t overmix after adding flour—just blend until smooth.
- Always cool cakes before frosting.
- A crumb coat (thin frosting layer) helps the cake stay neat.
Expert Tips For Success
Mastering this cake means balancing moisture, depth, and flavor.
- Use high-quality cocoa powder—it makes all the difference.
- Brush syrup lightly between layers for moisture.
- Add a pinch of instant espresso to frosting for extra punch.
- Keep buttercream slightly chilled for easier spreading.
- If frosting feels too thick, add 1 tsp milk at a time.
- Use a serrated knife to level cakes before stacking.
- Chill before slicing for clean layers.
Follow these steps and you’ll have a bakery-level cake at home.
Serving Suggestions
This cake shines on its own but pairs beautifully with contrasting flavors.
- Serve with a dollop of whipped cream.
- Pair with Spiced Hot Cocoa for the ultimate cozy pairing.
- Add chocolate curls or espresso beans on top.
- Drizzle with caramel for extra decadence.
- Enjoy with strong black coffee or milk.
- Serve alongside Classic Cannoli Squares for an Italian-inspired dessert board.
Every slice tastes like the perfect marriage of chocolate and espresso.
Storing And Reheating
This cake keeps its moisture beautifully, even after a few days.
How To Store It
- Store covered at room temperature up to 2 days.
- Refrigerate up to 5 days in an airtight container.
- Freeze unfrosted layers for up to 2 months.
- Wrap tightly in plastic wrap and foil before freezing.
- Bring to room temperature before serving.
How To Reheat It
- Microwave: Heat individual slices for 10–15 seconds.
- Oven: Warm covered at 300°F for 5 minutes.
- Room temp: Let sit out for 30 minutes to soften frosting.
- Avoid high heat—it melts the buttercream.
Even after storing, it stays rich, soft, and full of flavor.
Frequently Asked Questions
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum.
What’s the best coffee to use?
Medium to dark roast works best for balanced flavor.
Can I reduce sugar?
Slightly, but it affects moisture—try cutting by ¼ cup.
Final Thoughts
This Chocolate Coffee Cake is what I call “a dessert with personality.” Every bite feels warm, rich, and balanced—sweet but not overpowering, bold but not bitter. It’s the kind of cake that makes a regular night feel like a celebration.
- Always bake with love and patience.
- Don’t skip the espresso—it brings the magic.
- Pair with good company and a warm cup of coffee.
If you loved this, you’ll also enjoy my Chocolate Chip Cannoli Pie or Lemon Custard Cake for your next dessert lineup.
Rich Chocolate Coffee Cake With Espresso Buttercream
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, both sugars, baking powder, baking soda, espresso powder, and salt.
- Add cubed butter to dry mix and blend until mixture is crumbly.
- In a separate bowl, whisk sour cream, oil, eggs, milk, and vanilla. Add to flour mixture and beat until smooth.
- Stir cocoa powder into hot coffee until dissolved. Slowly mix into batter. Batter will be thin.
- Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- For buttercream: beat softened butter until fluffy. Gradually add powdered sugar and cocoa, then mix in coffee, cream, vanilla, and salt.
- For syrup: heat cocoa, water, sugar, coffee, vanilla, and salt in a small saucepan until sugar dissolves. Let cool.
- Brush cake layers with syrup. Frost with buttercream and chill briefly for clean slices before serving.
Nutrition
Notes
- Use hot coffee to dissolve cocoa powder for a deep, smooth chocolate base.
- Let cake layers cool completely before adding syrup and buttercream.
