This chocolate espresso cake combines moist layers of dark chocolate cake (made with espresso!) and silky espresso buttercream frosting that's not too sweet. Garnished with coffee beans, it's the perfect layer cake for chocolate lovers or the coffee lover in your life.
Chocolate and espresso is a match made in heaven, so I combined them in this chocolate espresso cake recipe! It features layers of rich espresso chocolate cake paired with silky espresso frosting.
The deep chocolate flavor is enhanced by espresso, making every bite bold, balanced, and absolutely delicious. This cake is so moist that it melts in your mouth, making it a favorite for any occasion.
For more coffee desserts, try these tiramisu cupcakes, coffee mousse cups, or coffee cupcakes with coffee cream cheese frosting next.
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Why You'll Love This Recipe
- Rich chocolate cake layers-ย The layers of chocolate cake are made with rich Dutch-processed cocoa powder and sour cream for a decadent flavor and tender texture (just like my chocolate mascarpone cake!).
- Creamy espresso frosting- My espresso buttercream recipe has a higher ratio of butter to powdered sugar than other American buttercream recipes, so it's not too sweet with a bold coffee flavor!
- Perfect for special occasions- This cake is a showstopper and makes a perfect birthday cake! It's great for Valentine's Day, anniversaries, and other celebrations too.
Key Ingredients
- All purpose flour-ย Creates the structure of the cake and a tender crumb. Flour is easy to overmeasure with measuring cups, and too much flour makes cake dry. This is why I recommend measuring it in grams with a kitchen scale for the best results.
- Cocoa powder-ย I prefer making chocolate cakes with Dutch-processed cocoa powder because its acidity is neutralized. This makes the chocolate flavor extra deep and rich. Natural unsweetened cocoa powder works too (I used half Dutch, half regular).
- Vegetable oil-ย You can use any flavorless oil to keep the cake moist.
- Large eggs-ย 3 room temperature eggs help to bind the ingredients together while adding richness.
- Sour cream-ย Sour cream adds moisture, richness, and tenderizes the gluten strands to make the cake soft.
- Espresso powder and hot water-ย If you have an espresso machine, brew a cup of fresh espresso. I dissolved instant espresso powder in hot water instead. Make sure to use espresso powder that dissolves instantly instead of ground espresso beans, which will be gritty.
- Unsalted butter-ย Adds a rich flavor and gives the buttercream more structure. If you only have salted butter, omit the extra salt in the recipe.
- Powdered sugar-ย Sweetens the frosting and draws out moisture to thicken it.
Ingredient Substitutions and Additions
- Sour cream substitutions-ย I've made this cake with an equal amount of plain Greek yogurt (the best substitute for sour cream), and it also works with buttermilk or plain kefir.
- Espresso substitute- If you don't have an espresso machine or espresso powder, you can use a cup of strong coffee instead. I recommend using instant coffee grounds for the frosting.
- Add filling-ย This cake would be delicious filled with salted caramel sauce (for a caramel macchiato situation), milk chocolate ganache, caramel ganache, or cherry cake filling.
Step by Step Instructions
Step 1:ย Whisk the dry ingredients together in a large bowl and set aside.
Step 2:ย Add the oil, eggs, and vanilla extract to a separate large mixing bowl. Whisk until well combined. Then whisk in the sour cream.
Step 3:ย If you haven't already, boil the water or heat in the microwave until the edges simmer. Then stir the espresso powder into the water until it is fully combined.
Step 4:ย Slowly pour the wet ingredients into the dry. Fold with a rubber spatula until the dry streaks of flour just disappear. Then stream in the hot coffee, mixing until the batter is smooth but thin.
Step 5:ย Evenly distribute the chocolate cake batter into three 6-inch metal cake pans. Bake until a toothpick inserted in the center of the cakeย comes out clean.
Step 6:ย Once baked, turn the cakes over on to a wire rack to cool completely.
Step 7:ย For the espresso buttercream, beat softened butter to the bowl of a stand mixer or hand mixer on medium-high speed for 8 minutes.
Step 8:ย Once the butter is creamy and pale, mix in the powdered sugar 1 cup at a time, stopping to scrape the sides of the bowl as needed.
Step 9:ย Mix in the espresso powder, salt, and vanilla extract on medium speed. Reduce the speed to low for 1 minute to pop air bubbles.
Assembling the Cake
Step 1:ย Start by leveling the cakes if needed with a serrated knife if needed. Then place the first cake layer on a cake stand and spread about ยฝ cup of frosting on top. Repeat with the second layer.
Step 2:ย Stack on the final cake layer with the flat side facing up. Apply a thin layer of buttercream over the top and around the sides. This is the crumb coat, which helps seal in any loose crumbs.
Chill the cake in the refrigerator until the frosting is dry to the touch.
Step 3:ย Spread the remaining buttercream evenly over the top of the cake, then use an offset spatula to gently push it down the sides. Smooth the frosting with a bench scraper.
Pipe decorative swirls or a border on top with leftover buttercream. Garnish with coffee beans, thenย slice and enjoy!
Expert Baking Tips
- Measure ingredients accurately.ย Use a digital scale to weigh ingredients to prevent dry or dense cake layers. This is extra important for the flour and cocoa powder!
- Use hot coffee. For the cake batter, hot liquid helps bloom the cocoa powder, enhancing the intense chocolate flavor.
- Cool completely before frosting. Warm cake layers will melt the buttercream, so let them cool fully before assembling. About 1 hour on a cooling rack should be good.
Storage Instructions
Store leftover chocolate espresso cake in an airtight container or cake carrier in the refrigerator for up to 5 days. If you cut into it, spread a thin layer of extra buttercream over where you can see the inside of the cake so it doesn't dry out.
Before serving, let the cake sit at room temperature for about 30 minutes to soften.
Frequently Asked Questions
Yes! You can omit the espresso and just make the chocolate cake layers with hot water. If you leave it out, however, the cake will still be delicious but slightly less rich.
Yes, but espresso powder is more concentrated and dissolves better in batter and frosting. Make sure to grind the instant coffee granules into a powder before adding it to the frosting.
Yes, but the bake time will vary. For an 8-inch or 9-inch round cake, reduce the bake time slightly and check for doneness with a toothpick. For a sheet cake or cupcakes, adjust the time accordingly. Cupcakes usually bake in 18-22 minutes.
More Cake Recipes to Try
๐ Recipe
Chocolate Espresso Cake with Espresso Buttercream
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 3 6-inch cake pans or two 8 or 9-inch round pans
Need Metric or US Customary Measurements?
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Ingredients
Chocolate Cake
- 160 grams all purpose flour
- 280 grams granulated sugar
- 75 grams cocoa powder Dutch-processed is best
- 1 ยฝ teaspoons baking powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
- 120 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 240 grams sour cream room temperature
- 200 milliliters hot water
- 2 tablespoons espresso powder
Espresso Buttercream
- 345 grams unsalted butter room temperature
- 420 grams powdered sugar
- 2 tablespoons espresso powder
- ยฝ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line three 6-inch cake pans with parchment paper and set aside.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Set aside.160 grams all purpose flour, 280 grams granulated sugar, 75 grams cocoa powder, 1 ยฝ teaspoons baking powder, ยพ teaspoon baking soda, ยฝ teaspoon salt
- Add the oil, eggs, and vanilla extract to a separate large mixing bowl. Whisk the ingredients until well combined. Whisk in the sour cream.120 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 240 grams sour cream
- Slowly pour the combined liquid ingredients into the bowl of dry ingredients. Fold the wet ingredients in with a rubber spatula until the dry streaks of flour just disappear. The batter will be thick.
- Boil the water or heat it in the microwave until the edges start simmering. Then stir the espresso powder into the water until combined and frothy.200 milliliters hot water, 2 tablespoons espresso powder
- Stream the hot coffee into the thick cake batter, mixing until the batter is smooth, thin and liquidy.
- Pour batter into each prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and let cool in the hot pans for 10 minutes. Turn over on a wire rack and cool completely.
Espresso Buttercream
- Add softened butter to the bowl of a stand mixer or hand mixer. Beat on medium-high speed for 8 minutes, scraping down the sides of the bowl half way through.345 grams unsalted butter
- Mix in the powdered sugar 1 cup at a time on low speed, stopping to scrape the sides of the bowl occasionally.420 grams powdered sugar
- Mix in the espresso powder, salt, and vanilla for 2 minutes on medium speed. Decrease the speed to low for 1 minute.2 tablespoons espresso powder, ยฝ teaspoon salt, 1 teaspoon vanilla extract
Assembly
- Level the cakes if needed with a serrated knife or cake level.
- Place the first cake layer on a cake stand and evenly spread about ยฝ cup of frosting on top. Repeat with the second layer.
- Stack on the final cake layer with the flat side facing up. Apply a thin layer of buttercream over the top and around the sides. This is the crumb coat helps seal in any loose crumbs.
- Chill the cake in the refrigerator for 20 minutes until the frosting is dry to the touch.
- Spread the remaining buttercream evenly over the top of the cake and down the sides. Smooth the frosting with a bench scraper, and use the small offset spatula to smooth out the top.
- Pipe decorative swirls or a border on top with extra buttercream. Garnish with espresso beans, then slice and enjoy!
Megan Weimer
I'm the recipe creator! My family LOVED this cake, we ate the whole thing! It's so soft, and the frosting is the best part.
Shelby
This was one of the best cakes I've made. Thank you for the recipe. I'll definitely be making this again!