why make this recipe
This Amazing Chocolate Cake with Coffee Buttercream brings together two beloved flavors: rich chocolate and invigorating coffee. It’s perfect for birthdays, celebrations, or just a sweet treat after dinner. The combination of moist chocolate cake and creamy coffee frosting creates a delightful dessert that will impress anyone who tries it. Plus, it’s easy to make and is sure to become a favorite in your home.
how to make Amazing Chocolate Cake with Coffee Buttercream
Ingredients
- 2¼ cups all-purpose flour
- 1¾ cup granulated sugar (+2 tablespoons)
- ¾ tsp salt
- 2¼ tsp baking soda
- ¾ tsp baking powder
- 1 cup unsweetened cocoa powder (+2 tablespoons)
- 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
- 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)
Directions
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 to fit in the bottoms of each pan. Do not skip this step!
Next, whisk the flour, cocoa powder, sugar, salt, baking powder, and baking soda together in a large bowl.
Now, add the eggs, vanilla extract, oil, and milk to the dry ingredients. Pour in the hot coffee and mix until the batter is smooth.
Then, divide the batter evenly between the three prepared cake pans. Bake on the middle rack of the oven for 20–26 minutes, or until a toothpick inserted in the center comes out clean.
Finally, let the cakes cool in the pans for 20 minutes. Run a butter knife around the sides of each cake to loosen it from the pan, and flip them onto a cooling rack to cool completely.
In a bowl of a standing mixer or with a handheld mixer, beat the vegetable shortening until it’s smooth. If using shortening, mix until combined.
Next, add in the vanilla extract and espresso powder. Gradually add the icing sugar, one-fourth cup at a time, until you reach your desired consistency.
If the buttercream is too thick, add milk or brewed coffee one tablespoon at a time. If it’s too thin, add more icing sugar, one-fourth cup at a time.
Once the cakes have cooled completely, assemble them with the coffee buttercream and enjoy!
how to serve Amazing Chocolate Cake with Coffee Buttercream
Serve this delicious cake at room temperature. You can enjoy it plain, or you can add extra coffee buttercream on top and sprinkle with cocoa powder or chocolate shavings for a decorative touch. This cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
how to store Amazing Chocolate Cake with Coffee Buttercream
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.
tips to make Amazing Chocolate Cake with Coffee Buttercream
- Use Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for better mixing.
- Measure Ingredients Accurately: Use measuring cups and spoons to ensure you get the right amounts for even baking.
- Do Not Overmix: Mix the batter until just combined to keep the cake light and fluffy.
- Check for Doneness: Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
- Cool Completely: Make sure the cakes are completely cool before frosting, or the buttercream might melt.
variation (if any)
You can add chocolate chips to the batter for extra chocolatey goodness. Alternatively, you can replace the coffee buttercream with a regular chocolate frosting or a cream cheese frosting for a different flavor profile.
FAQs
Can I make this cake ahead of time?
Yes, you can make the cakes ahead of time and freeze them. Just wrap them well in plastic wrap and foil.
Can I use a different type of frosting?
Absolutely! Feel free to swap the coffee buttercream for any frosting you prefer, like vanilla, chocolate, or cream cheese frosting.
What can I use instead of coffee?
If you want a caffeine-free option, you can use hot water instead of brewed coffee. It will slightly change the flavor but still be delicious!
Amazing Chocolate Cake with Coffee Buttercream
Ingredients
Method
- 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 to fit in the bottoms of each pan.
- Whisk the flour, cocoa powder, sugar, salt, baking powder, and baking soda together in a large bowl.
- Add the eggs, vanilla extract, oil, and milk to the dry ingredients. Pour in the hot coffee and mix until the batter is smooth.
- Divide the batter evenly between the three prepared cake pans.
- Bake on the middle rack of the oven for 20–26 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 20 minutes. Run a butter knife around the sides of each cake to loosen it from the pan, and flip them onto a cooling rack to cool completely.
- In a bowl of a standing mixer or with a handheld mixer, beat the vegetable shortening until it’s smooth.
- Add in the vanilla extract and espresso powder. Gradually add the icing sugar, one-fourth cup at a time, until you reach your desired consistency.
- If the buttercream is too thick, add milk or brewed coffee one tablespoon at a time. If it’s too thin, add more icing sugar, one-fourth cup at a time.
- Once the cakes have cooled completely, assemble them with the coffee buttercream and enjoy!