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Chocolate Cake with Coffee Buttercream

The Crispy Chef
A rich, moist chocolate cake paired with fluffy coffee buttercream frosting. Perfect for birthdays, holidays, or any time you want to impress without a lot of stress. This cake brings bold chocolate flavor enhanced by coffee, with a buttercream that’s creamy and just the right amount of kick.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course cake
Cuisine American
Servings 12
Calories 510 kcal

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

For extra depth, try using Dutch-processed cocoa powder.
To make ahead: Cake layers keep 2 days at room temp (wrapped), frosting keeps 1 day in fridge.
Freeze frosted or unfrosted for up to 2 months.
Keyword birthday cake, chocolate cake, coffee buttercream, Easy Chocolate Cake, mocha cake, moist chocolate cake