Chocolate Coffee Cake

Chocolate Coffee Cake is rich, moist, and utterly irresistible! This showstopper combines deep chocolate layers with a silky coffee buttercream that’ll have everyone asking for seconds. It’s the kind of cake that makes ordinary afternoons feel special and turns celebrations into cherished memories.

Love More Chocolate Cake Recipes? Try My German Chocolate Cake or this Chocolate Mousse Cake next.

Why You’ll Love This Recipe

• Incredibly moist and tender – The hot coffee creates a cake so soft it practically melts in your mouth
• Perfect coffee-chocolate balance – Not too sweet, with just the right hint of espresso to complement the rich cocoa
• Easy enough for beginners – Simple mixing method with no fancy techniques required
• Makes a stunning presentation – Three gorgeous layers that look bakery-beautiful but taste homemade
• Customizable – Works perfectly with dairy-free substitutions without sacrificing flavor

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Ingredients You’ll Need

For the Cake:

• 2¼ cups all-purpose flour – The foundation of our tender crumb
• 1¾ cup + 2 tablespoons granulated sugar – Just sweet enough to balance the cocoa
• ¾ teaspoon salt – Enhances all the flavors beautifully
• 2¼ teaspoons baking soda
• ¾ teaspoon baking powder – Together these create that perfect rise
• 1 cup + 2 tablespoons unsweetened cocoa powder – Dutch processed gives the deepest, most velvety chocolate flavor
• 3 eggs – Room temperature works best
• 1½ cups hot brewed coffee – This is the secret to an incredibly moist cake! (Regular or decaf works)
• ¾ cup canola oil or sunflower oil – Keeps the cake tender for days
• ¾ cup milk of choice – Regular or dairy-free both work beautifully
• 1½ teaspoons vanilla extract – A must for that bakery flavor

For the Coffee Buttercream:

• 1¾ cups butter, softened – Regular or dairy-free (see note below for vegan option)
• 3½-4 cups icing sugar – Adjust to your preferred sweetness
• 1 teaspoon vanilla extract
• 2 tablespoons instant espresso powder – This gives that signature coffee shop flavor
• 1-2 tablespoons milk or brewed coffee – Only if needed to thin the frosting

Note: For dairy-free, use your favorite plant-based milk and vegan butter. If using soft vegan butter, use 1¼ cups vegan butter + ½ cup shortening in the frosting to help it hold its shape.

Why These Ingredients Work

The magic of this cake starts with hot brewed coffee. It doesn’t just add flavor – it actually intensifies the chocolate and creates an incredibly moist crumb that stays tender for days.

Dutch processed cocoa powder gives you that deep, dark chocolate color and smooth flavor without any bitterness.

The combination of baking soda and baking powder creates the perfect rise and light texture. Oil (instead of butter) keeps each slice soft and moist, even after a few days.

In the buttercream, instant espresso powder dissolves smoothly into the frosting. This creates that sophisticated coffee flavor without any grittiness.

The butter base makes it silky and pipeable, perfect for creating those gorgeous swirls between layers.

Adding just a touch of vanilla extract to the frosting balances the coffee notes and makes everything taste more complex and bakery-special.

Essential Tools and Equipment

• Three 8-inch round cake pans – For those beautiful, even layers
• Parchment paper – Non-negotiable for easy cake release
• Large mixing bowl – You’ll mix everything right in one bowl
• Whisk – For combining dry ingredients
• Cooling rack – Essential for properly cooled cakes
• Standing mixer or handheld mixer – Makes the buttercream silky smooth
• Kitchen scale (optional but recommended) – For the most accurate measurements
• Butter knife or offset spatula – For frosting and assembly

Step-by-Step Instructions

Step 1: Prep Your Pans and Preheat

Preheat your oven to 350°F and position the rack in the middle.

Spray three 8-inch round cake pans generously with cooking spray, then cut circles of parchment paper to fit the bottom of each pan.

Press them down smoothly – this little step makes all the difference when it’s time to remove your cakes!

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder, and baking soda.

Make sure everything is well combined with no streaks of cocoa or flour.

If you’re using a kitchen scale, now’s the time to weigh your flour and cocoa for the most accurate results.

Step 3: Add the Wet Ingredients

Add the eggs, vanilla extract, oil, and milk right into your bowl of dry ingredients.

Don’t worry about making a well or anything fancy – just add them in and start mixing with a wooden spoon or electric mixer on low speed.

Step 4: Pour in the Hot Coffee

Here comes the magic moment!

Pour in your hot brewed coffee and mix until the batter is completely smooth.

The batter will be quite thin – that’s exactly what you want. This is what creates that incredibly moist, tender crumb we’re after.

Step 5: Divide and Bake

Divide the batter evenly among your three prepared pans. A kitchen scale makes this easy, or you can eyeball it – each pan should be about half full.

Place all three pans on the middle oven rack (stagger them if they don’t all fit) and bake for 20-26 minutes.

They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cool the Cakes

Let the cakes cool in their pans for exactly 20 minutes – this helps them set up without getting soggy bottoms.

Then run a butter knife gently around the outside edge of each pan to loosen, and carefully flip each cake upside down onto your cooling rack.

Peel off the parchment paper and let them cool completely. This is important – if you frost warm cake, your beautiful buttercream will melt into a puddle!

Step 7: Make the Coffee Buttercream

While your cakes cool, make the frosting.

In your mixer bowl, beat the softened butter on medium speed until it’s smooth and creamy, about 2-3 minutes.

Add the vanilla extract and instant espresso powder, then start adding the icing sugar about ¼ cup at a time, beating well after each addition.

Step 8: Adjust the Buttercream Consistency

Once you’ve added about 3½ cups of icing sugar, check the consistency.

The buttercream should be smooth, fluffy, and hold its shape.

If it’s too thick to spread easily, add milk or brewed coffee 1 tablespoon at a time. If it’s too thin, add more icing sugar ¼ cup at a time until it’s just right.

Step 9: Assemble Your Cake

Place your first cake layer on a serving plate or cake stand. Spread about 1 cup of buttercream evenly across the top.

Add the second layer and repeat. Top with the third layer and use the remaining buttercream to frost the top and sides.

You Must Know

The single most important thing about this recipe is making absolutely sure your cake layers are completely cool before you even think about frosting.

I know it’s tempting to speed things up, but warm cake will melt your buttercream and create a slippery, frustrating mess.

Give them at least an hour to cool, or even better, bake them the night before and frost the next day.

Don’t skip lining those pans with parchment paper – trust me on this one! I learned the hard way after losing half a cake layer to a stubborn pan.

The parchment creates a barrier that lets your cakes release perfectly every single time.

Personal Secret: I always brew my coffee extra strong for this recipe – about double my normal strength.

It doesn’t make the cake taste like coffee, but it amplifies that chocolate flavor in the most incredible way.

Pro Tips & Cooking Hacks

• Weigh your ingredients – Using a kitchen scale for flour and cocoa powder prevents dry, dense cake. Too much flour is the number one reason cakes turn out dry!
• Use the scoop and level method – If you don’t have a scale, scoop flour into your measuring cup with a spoon, then level off the top with a knife. Never pack it down or tap the cup.
• Bring eggs to room temperature quickly – Place them in a bowl of warm (not hot) water for 5-10 minutes before using
• Check your baking powder and soda – If they’re older than 6 months, they might not give you the rise you need. Test them first!
• Adjust for 9-inch pans – Your layers will be thinner and bake faster, so start checking at 14 minutes
• Make extra frosting – If you want thick, generous layers or plan to pipe decorations, increase the buttercream by 1.5x
• Smooth frosting like a pro – Dip your offset spatula in hot water, dry it off, then smooth the buttercream in long, even strokes

Flavor Variations & Suggestions

This recipe is wonderfully flexible!

For a mocha variation, increase the instant espresso powder in the buttercream to 3 tablespoons for a bolder coffee punch.

If you want to make it extra decadent, fold mini chocolate chips or chopped chocolate into the batter before baking – about ¾ cup does the trick nicely.

Love salted caramel? Drizzle some between the layers along with the buttercream and sprinkle flaky sea salt on top.

For a Mexican hot chocolate twist, add ½ teaspoon of cinnamon and a tiny pinch of cayenne pepper to the dry ingredients.

And if you’re feeling fancy, try a chocolate ganache drip on top instead of buttercream on the outside – it looks absolutely stunning for special occasions.

You can also play with the frosting flavors while keeping the chocolate cake base. Try vanilla buttercream for a classic combo, cream cheese frosting for tanginess, or even a Swiss meringue buttercream if you’re feeling adventurous.

Some folks love adding a tablespoon of Kahlúa or coffee liqueur to the buttercream for an adults-only treat!

Make-Ahead Options

This cake is a dream for planning ahead, which makes it perfect for birthdays and celebrations.

You can bake the cake layers up to two days in advance – just wrap them tightly in plastic wrap once they’re completely cool and store them at room temperature.

They’ll actually be easier to frost after sitting overnight because they’re a bit firmer.

The buttercream can be made up to a week ahead and stored in an airtight container in the refrigerator.

Just bring it back to room temperature and give it a quick whip with your mixer before using – it’ll be fluffy and perfect again.

For longer storage, you can freeze the unfrosted cake layers for up to three months. Wrap each layer individually in plastic wrap, then again in aluminum foil, and stack them carefully in the freezer.

Thaw overnight in the refrigerator before frosting.

If you want to freeze the fully assembled and frosted cake, place it in the freezer uncovered for about 30 minutes until the frosting is firm, then wrap it well. It’ll keep for up to two months.

Thaw it in the refrigerator overnight before serving.

What to Serve With Chocolate Coffee Cake

This cake is rich and satisfying enough to stand on its own, but it pairs beautifully with a few simple accompaniments.

A scoop of vanilla ice cream or a dollop of fresh whipped cream adds a cool, creamy contrast to the deep chocolate and coffee flavors.

For an afternoon gathering, serve it alongside hot coffee or espresso – naturally! – or try it with a glass of cold milk for a nostalgic treat.

Fresh raspberries or strawberries on the side add a bright, tart note that cuts through the richness perfectly.

If you’re serving this for a special occasion, a small glass of dessert wine or Irish cream liqueur makes it feel extra celebratory.

And honestly, a strong cup of tea works just as wonderfully as coffee, especially something bold like English Breakfast or Earl Grey.

Allergy Information

This recipe contains common allergens including wheat (gluten), eggs, and dairy.

For gluten-free needs, you can substitute with a 1:1 gluten-free flour blend that contains xanthan gum – just be aware the texture may be slightly more delicate.

For dairy-free, use your favorite plant-based milk (almond, oat, or soy all work beautifully) and vegan butter in both the cake and frosting.

If you’re using a soft vegan butter for the frosting, I highly recommend mixing it with ½ cup of shortening to help the buttercream hold its shape better and not melt at room temperature.

For egg-free baking, this recipe is trickier to substitute since eggs provide structure in cakes.

You might try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, mixed and left to gel for 5 minutes), though the texture will be denser.

The recipe contains tree nuts if you use almond milk, so choose a different milk alternative if needed.

Storage & Reheating

Store your frosted cake in an airtight container or covered with a cake dome at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

If refrigerating, let the cake sit at room temperature for about 30 minutes before serving – it tastes best when it’s not cold, and the buttercream will be softer and more flavorful.

Individual slices can be covered in plastic wrap and stored in the fridge for quick treats throughout the week.

For reheating, I don’t usually recommend it for frosted cake since it can make the buttercream melt, but if you must, let refrigerated slices come to room temperature naturally rather than using the microwave.

Unfrosted cake layers can be gently warmed in a 300°F oven for 5-7 minutes if desired.

Questions I Get Asked A Lot

Can I use regular cocoa powder instead of Dutch processed?

You can, but the flavor and color will be different!

Natural cocoa powder is more acidic and lighter in color, so your cake will be a bit tangier and less deeply chocolate.

Dutch processed cocoa is alkalized, which makes it smoother and darker. If you only have natural cocoa, the cake will still taste good – just a bit different than intended.

My cake layers domed in the middle, how do I fix this?

This is totally normal! You can level them with a serrated knife or cake leveler before frosting. Just slice off the domed top to create a flat surface.

Save those scraps for snacking – baker’s privilege!

To prevent doming next time, try using cake strips (wet fabric strips) around your pans or bake at 325°F for a few minutes longer.

Can I make this as a sheet cake instead of layers?

Absolutely! Pour all the batter into a greased and parchment-lined 9×13-inch pan and bake at 350°F for 35-40 minutes, or until a toothpick comes out clean.

You’ll use less frosting – probably half the recipe – and can spread it right on top for an easier, more casual presentation.

The batter seems really thin, is this right?

Yes! Don’t panic – this thin, almost pourable batter is exactly what creates that incredibly moist, tender crumb.

Resist the urge to add more flour. The hot coffee thins everything out, but it bakes up perfectly.

Can I use decaf coffee?

Of course! Decaf works just as well as regular coffee in this recipe.

The coffee is mostly there to enhance the chocolate flavor, not to give you a caffeine boost (though that’s a nice bonus!).

You can also use decaf instant espresso powder in the frosting if you’re sensitive to caffeine.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Chocolate Coffee Cake turned out and any fun variations you tried. Did you make it for a special occasion?