Introduction

If you love both chocolate and coffee, this Chocolate Coffee Cake is the perfect dessert for you!  This rich, moist chocolate cake is made with hot brewed coffee,   which enhances the deep chocolate flavor without making the cake taste overly bitter. Each layer is covered with a smooth, creamy coffee buttercream that makes every bite incredibly delicious.

The best part is that this cake can easily be made dairy-free by using your favorite dairy-free milk and butter. It’s a beautiful dessert for birthdays, celebrations, holidays, or whenever you’re craving something extra special.

Ingredients

For the Chocolate Coffee Cake

• 2¼ cups (281 g) all-purpose flour
• 1¾ cups + 2 tablespoons (375 g) granulated sugar
• ¾ teaspoon salt
• 2¼ teaspoons baking soda
• ¾ teaspoon baking powder
• 1 cup + 2 tablespoons (97 g) unsweetened cocoa powder
• 3 large eggs
• 1½ cups (337 ml) hot brewed coffee
• ¾ cup (161 ml) canola oil or sunflower oil
• ¾ cup (188 ml) milk of choice, regular or dairy-free
• 1½ teaspoons vanilla extract

For the Coffee Buttercream

• 1¾ cups (368 g) butter, softened, regular or dairy-free
• 3½–4 cups (420 g) icing sugar
• 1 teaspoon vanilla extract
• 2 tablespoons instant espresso powder
• 1–2 tablespoons milk of choice or brewed coffee, only as needed

Instructions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by spraying the inside with cooking spray. Line the bottoms with parchment paper cut to fit each pan. The parchment paper helps prevent the cakes from sticking.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, salt, baking soda, and baking powder until evenly combined.

3. Add the Wet Ingredients

Add the eggs, vanilla extract, oil, and milk to the dry ingredients. Pour in the hot brewed coffee and mix until the batter is smooth and well combined.

4. Divide and Bake

Evenly divide the batter between the three prepared cake pans. Place them on the middle rack of the oven and bake for 20–26 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool the Cakes

Allow the cakes to cool in their pans for about 20 minutes. Run a butter knife carefully around the edges to loosen them, then gently turn the cakes onto a cooling rack. Allow them to cool completely before frosting.

6. Make the Coffee Buttercream

While the cakes cool, prepare the buttercream. In the bowl of a stand mixer or using a handheld mixer, beat the softened butter until smooth and creamy.

Add the vanilla extract and instant espresso powder. Gradually add the icing sugar, about ¼ cup at a time, mixing well after each addition.

If the buttercream is too thick, add milk or brewed coffee 1 tablespoon at a time until you reach your desired consistency. If it becomes too thin, add additional powdered sugar, ¼ cup at a time.

7. Assemble the Cake

Once all three cake layers have cooled completely, place one layer on a serving plate. Spread a layer of coffee buttercream over the top. Add the second cake layer and repeat. Place the final cake layer on top and cover the cake with the remaining coffee buttercream.

Smooth the frosting or decorate as desired.

8. Serve

Slice the cake and serve at room temperature. Enjoy the rich combination of moist chocolate cake and creamy coffee buttercream with a cup of coffee or your favorite hot drink.

Conclusion

This Chocolate Coffee Cake with Coffee Buttercream is a dream dessert for anyone who loves the combination of chocolate and coffee. The hot coffee gives the chocolate cake an incredibly rich flavor, while the creamy espresso buttercream adds the perfect finishing touch.

It’s easy enough for a weekend baking project but impressive enough for birthdays, holidays, and special occasions. And because you can use dairy-free butter and milk, everyone can enjoy a slice!