Description
This Chocolate Coffee Cake features three layers of incredibly moist, tender chocolate cake made with hot brewed coffee to intensify the chocolate flavor. It’s frosted with a smooth, not-too-sweet coffee buttercream made with instant espresso powder. Perfect for celebrations, birthdays, or any time you want to impress with a homemade layer cake that tastes even better than it looks.
Ingredients
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
Instructions
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!
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.
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.
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.
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.
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!
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.
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.
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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 20-26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American