There’s something magical about the combination of rich chocolate and bold coffee, isn’t there? I have so many fond memories of baking chocolate cake with my family, especially during the holidays. The aroma of cocoa and coffee filling the kitchen always felt like a warm hug. Now, I’m excited to share my Chocolate Cake with Coffee Buttercream recipe, and it’s incredibly simple to make, yet always impresses. From birthdays to casual gatherings, this delicious dessert is perfect for any occasion, and it’s ready in about an hour!
Table of Contents
Why You’ll Love This Chocolate Cake with Coffee Buttercream
- This cake is incredibly moist, thanks to the addition of hot coffee in the batter!
- The coffee buttercream perfectly complements the rich chocolate, creating a balanced and delightful flavor.
- The buttercream is so easy to whip up, even for beginner bakers.
- I only use simple, everyday ingredients that you can easily find in your local grocery store.
Ingredients for Chocolate Cake
- 2¼ cups all-purpose flour
- 1¾ cup +2 Tablespoons cup granulated sugar
- ¾ tsp salt
- 2¼ tsp baking soda
- ¾ tsp baking powder
- 1 cup +2 Tablespoons unsweetened cocoa powder
- 3 eggs
- 1½ cup hot brewed coffee
- ¾ cup canola oil (or sunflower oil)
- ¾ cup milk of choice ((regular or dairy free))
- 1½ tsp vanilla extract
Ingredients for Coffee Buttercream
- 1¾ cup vegetable shortening, softened ((regular or dairy free) SEE NOTES)
- 3½-4 cup icing sugar
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
- 1-2 Tablespoons milk of choice or brewed coffee (ONLY AS NEEDED)
Step-by-Step Instructions for Chocolate Cake
First, preheat the oven to 350°F and prepare three 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!).
Next, whisk flour, cocoa powder, sugar, salt, baking powder, and baking soda together in a large bowl.
Now, add in the eggs, vanilla, oil, and milk. Pour in the hot coffee and mix until smooth.
Then, divide the batter evenly between the three cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
Finally, let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
Step-by-Step Instructions for Coffee Buttercream
In the bowl of a standing mixer or handheld mixer, beat vegetable shortening until smooth. If using shortening, mix with the vegetable shortening until combined.
Next, add in the vanilla extract and espresso powder, then add the icing sugar, 1/4 cup at a time until desired consistency is reached.
If the buttercream is too thick, add in milk or brewed coffee 1 tablespoon at a time to thin it out to the consistency you want.
If it’s too thin, add in more confectioner’s sugar (powdered sugar) 1/4 cup at a time.
Once the cakes have cooled completely, assemble and enjoy!
Clara’s Expert Tips for the Best Chocolate Cake with Coffee Buttercream
- If you’re baking at high altitude, I recommend reducing the baking powder by 1/4 teaspoon to prevent the cake from rising too quickly and then sinking.
- To prevent the cake from cracking on top, make sure your oven temperature is accurate, and avoid over-baking. I always use an oven thermometer to ensure the correct temperature!
- I find that using room temperature ingredients helps to create a smoother batter and more even baking.
Ingredient Spotlight: Why These Ingredients Matter
- Dutch-processed cocoa powder: I prefer dutch-processed cocoa because it has a smoother, less acidic flavor compared to natural cocoa powder. This results in a richer chocolate flavor in the cake.
- Hot brewed coffee: The hot coffee not only enhances the chocolate flavor but also helps to bloom the cocoa powder, resulting in a more intense chocolate experience and a more moist cake.
- Vegetable shortening: Using vegetable shortening in the buttercream helps to create a stable and creamy frosting that holds its shape well, perfect for decorating.
Essential Equipment for Chocolate Cake
- 8-inch round cake pans: I love using these Wilton cake pans because they provide even heat distribution, ensuring a perfectly baked cake every time.
- Stand mixer: A KitchenAid stand mixer makes the buttercream process so much easier. It whips the ingredients together quickly and efficiently.
- Cooling racks: These are essential for cooling the cakes evenly. I recommend these cooling racks from Amazon.
Troubleshooting: Common Problems and Solutions
- Cake sinking: This can happen if the oven temperature is too low or if the cake is underbaked. Ensure your oven is properly preheated and bake until a toothpick inserted into the center comes out clean.
- Buttercream curdling: This can occur if the ingredients are not at the same temperature. Make sure your shortening is softened before making the buttercream.
- Dry cake: Overbaking is the most common cause of a dry cake. Keep a close eye on the cake while it’s baking and remove it from the oven as soon as a toothpick inserted into the center comes out clean.
Cake Pan Size Conversions
If you only have two 9-inch pans, you can still make this recipe. Simply divide the batter between the two pans and bake for about 28-32 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a different pan size, adjust the baking time accordingly.
Adjusting the Coffee Strength
To adjust the coffee flavor, start by adding more or less instant espresso powder to the buttercream. If you want a stronger coffee flavor in the cake, you can add an extra tablespoon of instant espresso powder to the batter. For a milder flavor, reduce the amount of coffee by 1/4 cup.
Dietary Variations for Chocolate Cake
| Variation | Cake | Buttercream |
|---|---|---|
| Gluten-Free | Use a gluten-free all-purpose flour blend. | Ensure all ingredients are gluten-free. |
| Vegan | Substitute eggs with flax eggs and use dairy-free milk. | Use vegan butter or shortening and dairy-free milk. Ensure sugar is vegan. |
How to Store Chocolate Cake with Coffee Buttercream
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing.
Nutritional Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: 450
- Fat: 25g
- Protein: 4g
- Carbohydrates: 55g
- Sugar: 40g
- Fiber: 2g
Decorating Ideas for Your Chocolate Cake
- Simple: Dust the top of the cake with cocoa powder or powdered sugar for an elegant touch.
- Classic: Frost the cake with coffee buttercream and decorate with chocolate shavings or coffee beans.
- Elaborate: Create a drip cake with chocolate ganache and top with macarons, fresh berries, and edible flowers.
Frequently Asked Questions
- Can I use regular coffee instead of espresso? Yes, you can use strong brewed coffee in place of espresso powder in the buttercream.
- Can I make this cake without coffee? Yes, you can omit the coffee and use hot water instead.
- How do I prevent my cake from being dry? Avoid overbaking the cake, and make sure to measure your ingredients accurately.
- Can I double this recipe? Yes, you can double the recipe for a larger cake. Adjust the baking time accordingly.
- Can I make this cake in advance? Yes, you can bake the cake layers ahead of time and store them in the freezer until you’re ready to assemble.
- How long does this cake last? The cake will last for up to 3 days at room temperature or up to 5 days in the refrigerator.
Chocolate Cake with Coffee Buttercream Recipe Card
Amazing Chocolate Cake with Coffee Buttercream
Ingredients
Equipment
Method
- First, preheat the oven to 350°F and prepare three 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!).
- Next, whisk flour, cocoa powder, sugar, salt, baking powder, and baking soda together in a large bowl.
- Now, add in the eggs, vanilla, oil, and milk. Pour in the hot coffee and mix until smooth.
- Then, divide the batter evenly between the three cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Finally, let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
- In the bowl of a standing mixer or handheld mixer, beat vegetable shortening until smooth. If using shortening, mix with the vegetable shortening until combined.
- Next, add in the vanilla extract and espresso powder, then add the icing sugar, 1/4 cup at a time until desired consistency is reached.
- If the buttercream is too thick, add in milk or brewed coffee 1 tablespoon at a time to thin it out to the consistency you want.
- If it’s too thin, add in more confectioner’s sugar (powdered sugar) 1/4 cup at a time.
- Once the cakes have cooled completely, assemble and enjoy!
Notes
Conclusion
I hope you enjoy this Chocolate Cake with Coffee Buttercream as much as I do! It’s a guaranteed crowd-pleaser and a fun recipe to bake, even on a busy day. If you try this recipe, please leave a comment below and let me know how it turned out! I’d love to hear your thoughts and see your creations! Don’t hesitate to ask if you have any questions. Happy baking!
