Chocolate Cake With Coffee

Name: Chocolate Cake With Coffee
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup brewed coffee, cooled; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup buttermilk; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup brewed coffee, cooled; 1 tsp vanilla extract

Highlighted under: Creative Baking Inspiration

I absolutely love the combination of rich chocolate and coffee, and this Chocolate Cake With Coffee perfectly embodies that passion. The cake is incredibly moist, thanks to the brewed coffee enhancing both the chocolate flavor and texture. I find that the warmth from the coffee creates a delightful depth that elevates each bite. It's an indulgent dessert that never fails to impress at gatherings or cozy family dinners. Simple yet decadent, this recipe is sure to become a favorite in your household.

Created by

Bryony Wells

Last updated on 2026-02-01T17:54:36.566Z

When I first tried this Chocolate Cake With Coffee, I knew I had stumbled upon something special. I experimented with various coffee intensities, and I found that using a dark roast really complements the sweetness of the chocolate without overpowering it. This balance is essential, as it allows the flavors to work in harmony.

One unique tip I discovered is to fold the cooled brewed coffee into the batter instead of mixing it in directly. This ensures that the coffee is evenly distributed while maintaining the cake's airy texture. Each slice has that perfect chocolate-coffee hit that keeps both dessert lovers and coffee enthusiasts satisfied!

Why You'll Love This Recipe
Deep chocolate flavor enhanced with aromatic coffee notes
Moist and tender crumb that melts in your mouth
Perfect for both casual gatherings and special celebrations

Mastering the Art of Chocolate Cake

The secret to achieving a moist chocolate cake lies in the balance of wet and dry ingredients. The brewed coffee not only enhances the chocolate flavor but also contributes to the cake’s moisture. Make sure to use cooled coffee; hot coffee can affect the cake batter's consistency. As you mix, be careful not to overmix the batter, as this can lead to a dense texture instead of a tender crumb. Stir until just combined.

Another technique for elevating your chocolate cake is using room temperature ingredients. Eggs and buttermilk should be at room temperature to ensure they emulsify properly, providing a uniform batter that results in even rising and baking. If you forgot to take them out in advance, you can quickly warm eggs in a bowl of warm water for a few minutes.

Perfecting the Frosting

For an irresistibly smooth frosting, it’s crucial to beat the butter until it’s fluffy and creamy before adding the powdered sugar. This process introduces air into the frosting, resulting in a lighter texture. I recommend sifting the powdered sugar and cocoa powder to eliminate any lumps, ensuring a seamless blend that’s easy to spread.

If your frosting is too thick, you can adjust the consistency by adding a little more cooled brewed coffee, one tablespoon at a time. Conversely, if it's too thin, add a bit more powdered sugar. The goal is to achieve a stiff yet spreadable texture that holds up well when frosted on the layers. Don’t forget to taste as you go to ensure a perfect balance of chocolate and coffee flavors.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup brewed coffee, cooled
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup buttermilk

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup brewed coffee, cooled
1 tsp vanilla extract

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the eggs, brewed coffee, vegetable oil, vanilla extract, and buttermilk, then mix well. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Slowly incorporate the cooled brewed coffee and vanilla extract until you reach your desired consistency. Beat until the frosting is light and fluffy.

Frost and Serve

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Enjoy your delicious Chocolate Cake With Coffee!

Enjoy Your Cake!

Pro Tips

For added flavor, consider adding a pinch of cinnamon to the cake batter or topping your frosting with chocolate shavings.

Storage and Make-Ahead Tips

This Chocolate Cake With Coffee can be made ahead of time, allowing the flavors to meld beautifully. Once cooled, wrap the cake layers tightly in plastic wrap and store them in the refrigerator for up to three days. For longer storage, freeze the layers for up to three months. To freeze, ensure they're well-wrapped to avoid freezer burn, and allow them to thaw in the refrigerator overnight before frosting.

Leftover frosted cake can be stored in an airtight container at room temperature for a couple of days, but it’s best refrigerating it if you have fresh cream or dairy-based frosting. To maintain the cake’s texture, let it reach room temperature before serving, as the flavors will shine through much better when not chilled.

Serving Suggestions

To elevate your serving experience, consider adding a dollop of whipped cream or a scoop of vanilla ice cream beside each slice. The creamy texture complements the moist cake while the flavors harmonize beautifully with the chocolate and coffee notes. For an added crunch, sprinkle some finely chopped nuts or chocolate shavings on top of the frosting for visual appeal and texture contrast.

If you want to explore variations, try adding orange zest or a splash of coffee liqueur to the batter for a unique twist on flavor. Alternatively, you can incorporate a layer of chocolate ganache between the cake layers for an extra indulgent treat. These simple variations can make this classic chocolate cake feel fresh and exciting.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead; just wrap them tightly and store them in the fridge until you're ready to frost and serve.

→ What can I substitute for buttermilk?

You can make homemade buttermilk by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes.

→ Can I freeze this cake?

Absolutely! You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and aluminum foil.

→ Is the coffee flavor very strong?

Not at all! The brewed coffee enhances the chocolate flavor without being overpowering; it's subtle yet delightful.