Chocolate Cake With Coffee

Name: Chocolate Cake With Coffee
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot brewed coffee; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup brewed coffee; 1 teaspoon vanilla extract

Highlighted under: Everyday Desserts

When craving dessert, I always find myself reaching for a slice of rich, indulgent chocolate cake. This Chocolate Cake With Coffee recipe has become my go-to for balancing deep chocolate flavor with a hint of coffee, enhancing the overall taste. I love how the coffee intensifies the chocolate, creating a moist, velvety cake that’s perfect for any occasion. Whether it's a birthday party or just a weekday treat, this cake never fails to impress, and it’s incredibly easy to make.

Created by

Holly James

Last updated on 2026-02-01T22:21:36.559Z

When testing this recipe, I decided to incorporate a strong brewed coffee, and it truly transformed the cake from ordinary to extraordinary. The subtle coffee notes perfectly complement the chocolate, making every bite unforgettable. I also recommend using a high-quality cocoa powder because it makes a significant difference in the flavor profile.

I found that baking the cake at a lower temperature for a longer duration helped retain moisture, resulting in a tender crumb. Remember to let it cool completely before frosting—it really allows the flavors to settle and mingle beautifully!

Why You'll Love This Recipe
Rich chocolate flavor paired with a robust coffee undertone
Moist and tender texture that melts in your mouth
Perfect for celebrations or as a cozy indulgence

Understanding the Role of Coffee in Chocolate Cake

The addition of coffee to chocolate cake is not merely for flavor; it serves to deepen the chocolate’s richness. Coffee contains compounds that enhance cocoa's bitterness and overall taste profile. When preparing the batter, use freshly brewed hot coffee. This helps fully dissolve the cocoa powder, resulting in a smooth, velvety mixture instead of a grainy texture.

If you prefer a milder coffee flavor, you can substitute a portion of the brewed coffee with hot water or milk. This adaptation maintains the moistness of the cake while lessening the coffee impact. However, I recommend keeping at least some coffee in the mixture to preserve that rich undertone.

Tips for Perfectly Layered Cakes

To ensure your cakes rise evenly, it’s crucial to measure your ingredients accurately. Using a kitchen scale is a great way to achieve precision, particularly for flour and sugar. Sifting the dry ingredients together not only ensures they mix well but also adds air, aiding the cake's rise. If you’re unsure whether your baking powder and soda are still active, do a quick freshness test by mixing them with a bit of vinegar or water; they should fizz up if they’re good.

Cooling the cakes correctly is equally essential. Allowing them to cool in the pans for the specified 10 minutes prevents them from sticking, but transferring them to wire racks immediately afterwards helps avoid sogginess. Once cooled, inspect the cakes for any uneven areas; a quick trim with a serrated knife can make stacking and frosting easier, resulting in a professional-looking finish.

Ingredients

Cake Ingredients

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee

Frosting Ingredients

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup brewed coffee
1 teaspoon vanilla extract

Enjoy your delicious Chocolate Cake With Coffee!

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Coffee

Stir in the hot brewed coffee until well combined. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with brewed coffee, until fully combined and smooth.

Frost the Cake

Once the cakes are cooled, place one layer on a serving plate, spread frosting on top, and then place the second layer. Frost the top and sides of the cake.

Slice and serve your Chocolate Cake With Coffee for a delightful treat!

Pro Tips

For extra chocolate flavor, consider adding chocolate chips to the batter. Additionally, if you're a coffee lover, you can enhance the frosting with espresso powder for a richer taste.

Frosting Variations

The chocolate coffee frosting is rich and creamy, perfectly complementing the cake. If you want to experiment, consider adding a splash of heavy cream to the frosting while mixing. This not only enhances the texture but also makes it easier to spread. For a more decadent touch, fold in mini chocolate chips or crushed espresso beans for added texture and a more complex flavor.

For those avoiding cocoa, you could create a vanilla or cream cheese frosting, which pairs beautifully with the chocolate base. Ensure your frosting is at room temperature when assembling the cake; chilled frosting can be too stiff, making spreading difficult.

Storage and Make-Ahead Tips

This chocolate cake with coffee can be made ahead of time. Once completely cooled, tightly wrap the layers in plastic wrap and store them in the refrigerator for up to three days or freeze for up to three months. To freeze, place the wrapped cake layers in a heavy-duty freezer bag to prevent freezer burn. When ready to use, allow them to thaw in the refrigerator overnight before frosting.

If you have leftover cake, store it in an airtight container at room temperature for up to two days. Refrigeration can dry it out, but if you do choose to refrigerate, keep it covered with plastic wrap to maintain moisture.

Questions About Recipes

→ Can I substitute the coffee with something else?

Yes, you can use hot water or milk instead of coffee, but the flavor may not be as rich.

→ How do I store leftover cake?

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze this cake?

Absolutely! You can freeze the cake layers individually for up to 3 months. Just wrap them tightly in plastic wrap.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as a replacement for eggs if you need a vegan option.