Description
This recipe delivers a moist and rich coffee chocolate cake, perfect for any occasion. The deep chocolate flavor is enhanced by freshly brewed coffee, creating a comforting and luxurious dessert. It’s easy to make and always a crowd-pleaser.
Ingredients
Scale
- For the Chocolate Cake:
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (63g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) strong brewed coffee (room temperature)
- For the Coffee Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tbsp instant espresso powder
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Slowly stir in the brewed coffee.
- Gradually add the wet mixture to the dry ingredients. Mix until the batter is just combined.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Coffee Frosting: Beat the softened butter until creamy. Add the powdered sugar a little at a time. Dissolve the espresso powder in milk, then add it to the butter mixture with the vanilla. Beat until fluffy and smooth.
- Assemble and Frost: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides.
Notes
- This cake holds up well at room temperature and doesn’t dry out easily, making it a great make-ahead option.
- Ensure the brewed coffee is cooled before adding it to the batter.
- For a deeper coffee flavor, add a teaspoon of espresso powder to the batter.
- A single-layer version in a 9×13 pan works well.
- Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Fat: 22g
- Carbohydrates: 68g
- Protein: 4g