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Chocolate Cake with Coffee Buttercream

Chocolate Cake with Coffee Buttercream

This rich chocolate cake uses hot coffee in the batter for a deep cocoa flavor. It is topped with a silky, caffeinated buttercream. It is the ultimate mocha dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 Slices
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chocolate Cake:
  • 2 cups Granulated Sugar: Sweetens and tenderizes.
  • 1 ¾ cups All-Purpose Flour: Provides structure.
  • ¾ cup Unsweetened Cocoa Powder: The chocolate base.
  • 1 ½ tsp Baking Powder: Helps the cake rise.
  • 1 ½ tsp Baking Soda: Reacts with acid for lift.
  • 1 tsp Salt: Balances sweetness.
  • 2 Large Eggs: Structure and richness.
  • 1 cup Buttermilk: Adds moisture and tang.
  • ½ cup Vegetable Oil: Keeps the cake moist.
  • 2 tsp Vanilla Extract: Flavor enhancer.
  • 1 cup Boiling Water or Hot Coffee: Blooms the cocoa.
  • For the Coffee Buttercream:
  • 1 cup Unsalted Butter softened: The frosting base.
  • 3 –4 cups Powdered Sugar: Sweetens and stiffens.
  • 1 tbsp Instant Espresso Powder: Provides the coffee flavor.
  • 1 tbsp Hot Water or Milk: To dissolve the espresso.
  • Pinch of Salt: Cuts the sugariness.

Equipment

  • Two 8-inch round cake pans
  • Large Mixing Bowl
  • Whisk
  • Electric Mixer (for frosting)
  • Wire cooling rack
  • Parchment paper

Method
 

  1. Heat Oven: Preheat to 350°F (175°C). Grease pans and line with parchment.
  2. Mix Dry: In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add Wet: Add eggs, buttermilk, oil, and vanilla. Whisk for 2 minutes until smooth.
  4. Add Coffee: Pour in the boiling water or hot coffee. Whisk gently. The batter will be thin.
  5. Bake: Pour into pans. Bake for 30–35 minutes until a toothpick comes out clean.
  6. Cool: Cool in pans for 10 minutes, then move to a wire rack to cool completely.
  7. Make Frosting: Dissolve espresso powder in hot water. Beat butter until pale. Add powdered sugar and the espresso liquid. Whip until fluffy.
  8. 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