Been looking for that perfect chocolate cake with coffee buttercream recipe? Found it! This cake’s got everything – rich chocolate flavor, amazing coffee buttercream that’ll wake up your taste buds, and it’s actually pretty simple to make. I’ve been baking cakes for years and honestly this chocolate cake with coffee buttercream has become my go-to when I need something impressive but don’t wanna spend all day in the kitchen.
The combo of deep chocolate with that slight bitter coffee kick in the frosting is honestly unbeatable. My family requests this chocolate cake with coffee buttercream for basically every birthday now. Can’t blame them!
Why You’ll Totally Love This Chocolate Cake with Coffee Buttercream
Making a great chocolate cake can be tricky – too dry, too dense, not chocolatey enough… we’ve all been there. This recipe solves all those problems!
I first made this chocolate cake with coffee buttercream for my dad’s birthday last year. He’s super picky about desserts and usually just says “it’s fine” about everything I bake. But this time? He actually asked for seconds! Then asked me for the recipe so he could make it himself (which never happens).
What’s great about this cake is you can dress it up for fancy occasions or keep it simple for everyday dessert. The coffee buttercream frosting works amazingly with the chocolate layers, but you could totally swap in different flavors if you wanted.
What You’ll Need for This Amazing Chocolate Cake with Coffee Buttercream
For the Chocolate Cake:
- All-purpose flour – provides the structure, nothing fancy needed here
- Granulated sugar – for sweetness, obv
- Unsweetened cocoa powder – get the good stuff if you can, makes a huge difference
- Baking soda & baking powder – for the perfect rise
- Salt – enhances all the flavors
- Eggs – room temp works best
- Buttermilk – adds amazing moisture, but regular milk with a tsp of vinegar works too
- Vegetable oil – keeps the cake super moist for days
- Vanilla extract – pure is best but imitation works fine
- Hot coffee – the secret weapon! intensifies chocolate flavor without making it taste like coffee
For the Coffee Buttercream:
- Unsalted butter – room temperature
- Powdered sugar – sift it if you want super smooth frosting
- Instant coffee granules – dissolved in hot water
- Heavy cream – makes frosting extra fluffy
- Vanilla extract – balances the coffee flavor
- Salt – just a pinch
How to Make the Best Chocolate Cake with Coffee Buttercream
Making the Cake Layers:
- First, preheat your oven to 350°F. Grease two 9-inch cake pans and line with parchment. This step’s important – nothing worse than cake stuck to the pan!
- Mix all dry ingredients in a big bowl – flour, sugar, cocoa, baking powder, baking soda, salt. Just whisk em together until combined.
- In another bowl, combine eggs, buttermilk, oil, and vanilla. Mix until everything’s smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Don’t overmix or you’ll get a tough cake!
- Add hot coffee and mix again. Batter will be thin – that’s normal! The hot coffee blooms the chocolate flavor.
- Pour batter evenly between pans and bake for 30-35 mins. You’ll know they’re done when a toothpick comes out with just a few crumbs.
- Let cakes cool in pans for 10 mins then turn out onto racks to cool completely. Don’t skip this or your frosting will melt!
For the Coffee Buttercream:
- Dissolve instant coffee in 2 tbsp hot water, set aside to cool completely.
- Beat butter till creamy and pale, about 3 mins.
- Add powdered sugar gradually, mixing on low at first so you don’t get a sugar cloud everywhere.
- Pour in coffee mixture, cream, vanilla and salt. Beat on high for 3-4 mins until super fluffy.
- If frosting seems too thick, add more cream. Too thin? More powdered sugar.
Assembling Your Chocolate Cake with Coffee Buttercream:
- Level cake layers if needed (just cut off any dome with a serrated knife).
- Place first layer on cake stand, add about 1 cup of coffee buttercream and spread evenly.
- Add second layer, then frost top and sides. For a naked cake look, just use thin layer on sides.
- Optional: decorate with chocolate shavings, coffee beans, or dust with cocoa powder.
Awesome Variations to Try
- Mocha Madness – Add 1/4 cup chocolate chips to the frosting for extra texture
- Espresso Explosion – Double the coffee in the frosting for serious coffee lovers
- Hazelnut Heaven – Add 2 tbsp hazelnut spread to the frosting
- Boozy Version – Add 2 tbsp Kahlua to the cake batter and frosting
- Vegan Option – Use flax eggs, plant milk with vinegar, and vegan butter for frosting
Chocolate Cake with Coffee Buttercream
Equipment
- 2 x 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Serrated knife (optional for leveling)
- Cake stand or serving plate
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs room temp
- 1 cup buttermilk or milk + 1 tsp vinegar
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
For the Coffee Buttercream:
- 1 cup unsalted butter room temperature
- 3 1/2 cups powdered sugar sifted if needed
- 1 tbsp instant coffee granules
- 2 tbsp hot water for dissolving coffee
- 2 –3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Whisk dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) in a large bowl.
- In a separate bowl, mix eggs, buttermilk, oil, and vanilla until smooth.
- Combine wet and dry ingredients. Mix just until combined.
- Stir in hot coffee (batter will be thin).
- Divide batter into pans and bake 30–35 minutes, until a toothpick comes out with a few crumbs.
- Let cool 10 mins in pans, then transfer to racks to cool completely.
- Make coffee buttercream:
- Dissolve coffee granules in hot water and let cool.
- Beat butter until pale and creamy.
- Add powdered sugar gradually.
- Add coffee mixture, cream, vanilla, and salt. Beat until fluffy.
- Assemble cake:
- Level layers if needed.
- Frost first layer with 1 cup buttercream.
- Add second layer and frost top and sides.
- Decorate as desired.
Notes
Nutrition
FAQ About Chocolate Cake with Coffee Buttercream
What does putting coffee in chocolate cake do?
Coffee enhances and deepens chocolate flavor without making the cake taste like coffee. It’s a baker’s secret weapon! The acids in coffee bring out chocolate’s complexity, making it taste richer and more intense. Even if you hate drinking coffee, you’ll love what it does for chocolate cake.
What enhances the flavor of chocolate cake?
Several things can boost chocolate flavor: coffee (as mentioned), a pinch of salt, some vanilla extract, using brown sugar for part of the sweetener, adding a tbsp of espresso powder, or even a splash of red wine! For this chocolate cake with coffee buttercream recipe, the hot coffee in the batter and the coffee in the frosting create the perfect flavor enhancement.
What happens if you add coffee to cake batter?
Magic happens! Coffee in cake batter enhances chocolate flavor, adds moisture, and creates a more tender crumb. The hot liquid also “blooms” cocoa powder, releasing more flavor compounds. Don’t worry – your cake won’t taste like coffee unless you add a ton. For this chocolate cake with coffee buttercream, the coffee in the batter just makes it taste more chocolatey.
What does coffee do for chocolate?
Coffee and chocolate share similar flavor notes (they’re both beans, after all). Coffee brings out chocolate’s natural depth and bitterness while reducing sweetness overload. It’s like when you add salt to caramel – creates balance and complexity. In this chocolate cake with coffee buttercream, the coffee acts as a flavor enhancer rather than a dominant taste.
Can I use coffee instead of cocoa powder in cake?
No, they’re not interchangeable. Coffee enhances chocolate but doesn’t replace it. Cocoa powder provides structure, flavor, and color that coffee can’t duplicate. For this chocolate cake with coffee buttercream recipe, you need both ingredients for the best result. If you’re out of cocoa powder, try our Tiramisu Brownies recipe instead!
How far ahead can I make this chocolate cake with coffee buttercream?
You can make the cake layers up to 2 days ahead and store wrapped in plastic at room temp. The frosting can be made 1 day ahead and stored in fridge (bring to room temp before using). Assembled cake stays fresh for 3-4 days in fridge.
Can I freeze this chocolate cake?
Absolutely! Freeze unfrosted layers up to 2 months, or freeze frosted cake (uncovered until solid, then wrapped well) up to 1 month. Thaw in fridge overnight before serving.
More Amazing Chocolate Recipes You’ll Love
If you’re obsessed with chocolate desserts like I am, you gotta check out these other treats on my site:
- Tiramisu Brownies – combines your coffee and chocolate cravings!
- Peanut Butter Cup Pie – chocolate and PB is always a winner
- Chocolate Spoonful Cake – when you need chocolate ASAP
- Brooklyn Blackout Cake – for serious chocolate lovers only
Final Thoughts on This Incredible Chocolate Cake with Coffee Buttercream
This cake has seriously saved me so many times when I needed something impressive without tons of work. Last Christmas, my mixer broke right before family arrived, and I still managed to make this by hand (arm workout included free!).
What I love most about this chocolate cake with coffee buttercream is how it bridges the gap between fancy and familiar. It’s got sophisticated flavors but still feels like comfort food. Make it your own – change up the decorations, play with the coffee strength, or serve it alongside vanilla ice cream.
Whenever I bring this chocolate cake with coffee buttercream to gatherings, people always ask for the recipe. Now you’ve got it too! Can’t wait to hear how yours turns out.