Description
This Coffee Chocolate Cake recipe combines rich chocolate with a deep coffee flavor for a moist, decadent dessert. Layered with a smooth coffee buttercream frosting, it is perfect for coffee and chocolate lovers alike looking for an indulgent yet easy-to-make cake.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
Coffee Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until the mixture is smooth and combined.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently and continuously until the batter becomes smooth and evenly mixed, avoiding overmixing.
- Bake: Divide the batter equally among the three prepared cake pans. Place them in the oven and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them onto wire racks to cool completely before frosting.
- Prepare Coffee Buttercream – Dissolve Coffee: Stir the instant coffee into the brewed coffee until fully dissolved to enhance the coffee flavor in the frosting.
- Beat Butter: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter for about 4 minutes on medium speed until light, fluffy, and pale.
- Add Sugar & Coffee: Gradually add the powdered sugar, dissolved coffee, and vanilla extract to the butter. Beat until the frosting is smooth, creamy, and well combined.
- Trim Cake Layers: Once the cake layers are completely cool, use a serrated knife to level the tops of each cake to create even layers for stacking.
- Layer Buttercream: Spread an even layer of the coffee buttercream between each of the cake layers, stacking them carefully.
- Frost & Smooth: Apply a thin crumb coat all over the stacked cake to seal in crumbs. Chill briefly if needed, then spread a final smooth layer of frosting over the entire cake. Decorate as desired before serving.
Notes
- Use freshly brewed coffee for best flavor, but hot water can be substituted if needed.
- Make sure cake layers are completely cooled before frosting to prevent melting the buttercream.
- For deeper coffee flavor, increase instant coffee amount slightly, but be careful not to make frosting bitter.
- Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best texture and flavor.
