Let’s be honest for a second. There are two types of people in this world: those who like chocolate and those who are wrong. Just kidding. Sort of. But if you are here, you probably agree that chocolate is the answer to most of life’s problems. Now, imagine taking that rich, fudgy chocolate flavor and pairing it with its best friend: coffee.
This Chocolate Cake with Coffee Buttercream is the sophisticated older sister of the birthday cake you grew up with. The coffee in the batter deepens the chocolate flavor without making it taste like a latte, while the frosting packs a sweet espresso punch. It is rich, dark, and incredibly moist. You do not need to be a professional baker to pull this off. In fact, you can make the batter in a single bowl. It is the perfect dessert for when you want to impress your friends or just treat yourself after a long week.
Why This Recipe Is Awesome
You might think adding coffee to cake sounds complicated. It is actually super simple. Here is why this recipe rocks.
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One-Bowl Wonder: You can mix the entire cake batter in one bowl. That means fewer dishes for you to wash later. We love that.
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Moisture Level 100: We use oil instead of butter for the cake base. This keeps the crumb soft and moist for days.
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The Flavor Combo: Coffee enhances chocolate. It makes the chocolate taste more like chocolate. Then, the buttercream adds that creamy, roasty sweetness on top.
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Pantry Staples: You likely have flour, sugar, cocoa, and instant coffee in your kitchen right now.
This cake feels fancy, but it is actually a very humble, cozy bake. It fits perfectly into a lazy Sunday afternoon or a casual dinner party.
Ingredients You’ll Need
Let’s gather our supplies. Here is what goes into the mix and why.
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All-Purpose Flour: This provides the structure. You don’t need fancy cake flour here.
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Unsweetened Cocoa Powder: This gives us the chocolate flavor. Good quality cocoa makes a huge difference.
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Granulated Sugar: Sweetens the cake and keeps it tender.
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Baking Powder & Soda: You need both to help the cake rise, especially since the cocoa is heavy.
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Buttermilk: This adds tang and tenderness. The acid helps the baking soda do its job.
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Vegetable Oil: This ensures the cake stays moist. Butter tastes good, but oil creates a better texture for chocolate cake.
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Hot Coffee: This is the secret weapon. Hot liquid “blooms” the cocoa powder, releasing its full flavor potential.
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Instant Espresso Powder: You need this for the buttercream. It dissolves easily and gives a strong coffee kick.
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Unsalted Butter: The base for your frosting. Make sure it is soft!
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Powdered Sugar: Sweetens and thickens the frosting.
Step-by-Step Instructions
Ready to bake? Put on some music and let’s get started.
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Heat Oven: Preheat to 350°F (175°C). Grease pans and line with parchment.
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Mix Dry: In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
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Add Wet: Add eggs, buttermilk, oil, and vanilla. Whisk for 2 minutes until smooth.
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Add Coffee: Pour in the boiling water or hot coffee. Whisk gently. The batter will be thin.
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Bake: Pour into pans. Bake for 30–35 minutes until a toothpick comes out clean.
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Cool: Cool in pans for 10 minutes, then move to a wire rack to cool completely.
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Make Frosting: Dissolve espresso powder in hot water. Beat butter until pale. Add powdered sugar and the espresso liquid. Whip until fluffy.
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Decorate: Frost the cooled cakes.
Common Mistakes to Avoid
We want a masterpiece, not a disaster. Watch out for these traps.
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Overbaking: Chocolate cake is hard to judge visually because it is already dark. Trust your timer and the toothpick test. If you bake it too long, it will be dry.
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Frosting a Warm Cake: I know you are impatient. But if you put butter on a warm cake, it melts. You will end up with a sad, soupy mess. Let the cake cool completely.
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Using Cold Ingredients: If your buttermilk and eggs are cold, they won’t mix well with the oil. Let them sit on the counter for 30 minutes before you start.
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Skipping the Coffee: Even if you don’t love drinking coffee, use it in the batter. It won’t taste like a cappuccino; it will just taste like really good chocolate.
Alternatives & Substitutions
Kitchens are not one-size-fits-all. Here are some swaps you can make.
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Make it Vegan: This recipe is easy to veganize. Use a flax egg (1 tbsp flax meal + 3 tbsp water per egg) and plant-based milk mixed with vinegar instead of buttermilk. Use vegan butter sticks for the frosting.
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Gluten-Free: Swap the flour for a high-quality 1:1 Gluten-Free baking flour. Ensure it contains xanthan gum.
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Decaf: If you are sensitive to caffeine or baking for kids, use decaf coffee and decaf espresso powder. You get the flavor without the jitters.
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No Buttermilk?: Make your own. Add one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for 5 minutes until it curdles.
Helpful & Expert Tips
Here are a few secrets to make your Chocolate Cake with Coffee Buttercream professional quality.
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Bloom the Cocoa: I mentioned this before, but pouring the hot coffee over the cocoa powder mix helps release flavor oils. It makes the chocolate taste deeper.
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Weigh Your Flour: If you have a kitchen scale, use it. Scooping flour with a cup often packs it down, leading to a dry cake.
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Sift the Powdered Sugar: Nothing ruins buttercream like little lumps of sugar. Sifting takes two minutes and guarantees a smooth frosting.
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Add Salt to Frosting: Sweet buttercream needs a pinch of salt to balance the sugar. It makes the coffee flavor pop.
Serving Suggestions
This cake is rich, so you can keep the serving simple.
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Glass of Milk: Classic. Cold milk cuts through the richness of the chocolate.
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Fresh Berries: Strawberries or raspberries look beautiful on top and add a tart contrast.
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Chocolate Shavings: Use a vegetable peeler on a chocolate bar to make curls. Sprinkle them over the frosting for a bakery look.
Storage and Reheating Tips
If you have leftovers, you are lucky. Here is how to keep them fresh.
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Counter: You can store the cake at room temperature in an airtight container for up to 3 days. The sugar and fat preserve it well.
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Fridge: If your kitchen is hot, keep the cake in the fridge for up to 5 days. Let the slice sit on the counter for 20 minutes before eating so the frosting softens.
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Freezer: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw on the counter when you need a chocolate fix.
Chocolate Cake with Coffee Buttercream
Ingredients
Equipment
Method
- Heat Oven: Preheat to 350°F (175°C). Grease pans and line with parchment.
- Mix Dry: In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add Wet: Add eggs, buttermilk, oil, and vanilla. Whisk for 2 minutes until smooth.
- Add Coffee: Pour in the boiling water or hot coffee. Whisk gently. The batter will be thin.
- Bake: Pour into pans. Bake for 30–35 minutes until a toothpick comes out clean.
- Cool: Cool in pans for 10 minutes, then move to a wire rack to cool completely.
- Make Frosting: Dissolve espresso powder in hot water. Beat butter until pale. Add powdered sugar and the espresso liquid. Whip until fluffy.
- Decorate: Frost the cooled cakes.
Notes
- Make Ahead: Bake the layers a day ahead, wrap tightly, and store at room temperature.
- Vegan Option: Use flax eggs, plant milk with vinegar, and vegan butter.
- Caffeine-Free: Use decaf coffee and decaf instant espresso.
Nutritional Facts
- Calories: 550
- Carbohydrates: 75g
- Protein: 6g
- Fat: 28g
- Sugar: 55g
FAQs
1. Does this cake taste like coffee? The cake itself tastes like rich dark chocolate. The frosting tastes like coffee. Together, they create a mocha flavor profile.
2. Can I use espresso in the cake batter? Yes! If you want a stronger kick, swap the brewed coffee for diluted espresso or add a teaspoon of espresso powder to the dry mix.
3. Why is my batter so runny? That is normal! The hot coffee makes the batter very thin compared to a butter cake. Do not add more flour; it will bake up perfectly.
4. Can I make this into cupcakes? Absolutely. This recipe yields about 24 cupcakes. Bake them for 18–22 minutes.
5. What if I don’t have instant espresso powder? You can use very strong brewed coffee for the frosting, but be careful not to add too much liquid, or the frosting will separate.
6. Can I use natural cocoa powder? Yes, natural or Dutch-processed cocoa both work here. Dutch-processed gives a darker color and mellower flavor.
7. Is this cake dairy-free? The cake batter uses oil, but italso contains buttermilk. Use the vegan substitution tips (soy milk + vinegar) to make the sponge dairy-free.
Final Thoughts
This Chocolate Cake with Coffee Buttercream is the kind of recipe you keep in your back pocket forever. It is reliable, delicious, and easy enough for a Tuesday night. The combination of moist chocolate sponge and creamy coffee frosting is timeless.
Don’t stress about making it look perfect. A rustic smear of frosting and some sprinkles are all you need. The taste will speak for itself. Grab your mixing bowl and give it a try!