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Chocolate Coffee Cake

Irresistibly Moist Chocolate Coffee Cake to Delight Your Senses

Indulge in this Chocolate Coffee Cake, blending rich chocolate and bold coffee in a moist and easy dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Provides sweetness; can be reduced for a less sweet cake.
  • 1.75 cups All-Purpose Flour Creates structure; no direct substitutions for best results.
  • 0.75 cups Unsweetened Cocoa Powder Adds rich chocolate flavor; Dutch-process cocoa is a great alternative for deeper color.
  • 1 tbsp Baking Powder Essential leavening agent; ensure it is fresh for maximum rise.
  • 0.5 tsp Baking Soda Essential leavening agent; ensure it is fresh for maximum rise.
  • 1 tsp Salt Enhances overall flavor and balances sweetness.
  • 2 Eggs Provide moisture and structure; using room temperature helps integration.
  • 1 cup Buttermilk Adds moisture and tang; can substitute with milk mixed with vinegar or yogurt.
  • 0.5 cups Vegetable Oil Keeps the cake moist; consider using melted butter for a richer flavor.
  • 2 tsp Vanilla Extract Adds depth and enhances sweetness.
  • 1 cup Hot Coffee Intensifies chocolate flavor; brewed espresso can be used for a stronger taste.
  • 1 tbsp Instant Espresso Powder Optional; boosts coffee flavor in the cake—omit if you prefer purely chocolate.
For the Frosting
  • 1 cup Unsalted Butter Base for creamy buttercream; must be at room temperature.
  • 4 cups Powdered Sugar Sweetens and thickens frosting; ensure it's lump-free.
  • 0.25 cups Heavy Whipping Cream or Kahlua Adds richness; Kahlua introduces delightful coffee notes.
  • 1 tsp Vanilla Extract Flavor enhancer.
  • 1 pinch Salt Rounds out the sweetness.

Equipment

  • mixing bowl
  • Whisk
  • 9-inch round baking pans
  • Oven
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round baking pans by greasing and lining with parchment paper.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well blended.
  3. Create a well in the center of your dry mixture and add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined.
  4. Dissolve the optional espresso powder in hot coffee and add to the batter. Mix on low speed until well combined.
  5. Evenly pour the batter into prepared baking pans and bake for 26-30 minutes or until a toothpick comes out clean.
  6. Remove from oven and let the cakes cool in the pans for 10-15 minutes before transferring to wire racks.
  7. Beat room temperature unsalted butter until creamy. Gradually add powdered sugar, then incorporate heavy cream (or Kahlua), vanilla extract, and a pinch of salt.
  8. Once cakes are cool, stack layers with frosting in between and frost the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Store the cake at room temperature for up to 5 days, or refrigerate for up to 1 week. For longer storage, freeze individual slices for up to 2 months.

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