Name: Chocolate Espresso Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour ¾ cup dark cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda ½ teaspoon salt 1 cup granulated sugar ½ cup packed brown sugar 2 large eggs 1 cup buttermilk (room temperature) ½ cup vegetable oil 1 tablespoon vanilla extract ½ cup freshly brewed espresso or 2 teaspoons instant espresso powder dissolved in ½ cup hot water 1 cup unsalted butter (softened) 3 cups powdered sugar 2 tablespoons espresso (cooled) 1 teaspoon vanilla extract 2–3 tablespoons heavy cream Dark chocolate shavings

This Chocolate Espresso Cake is pure indulgence for true coffee and chocolate lovers. Imagine layers of rich, moist chocolate cake infused with bold espresso and sandwiched with a whipped mocha buttercream that’s silky and smooth. It delivers a sophisticated depth of flavor that balances the slight bitterness of coffee with the sweetness of dark cocoa.

Whether you’re celebrating a special occasion or just craving something decadent, this cake elevates the dessert table. It’s finished with fluffy espresso frosting and a touch of chocolate shavings, making it as stunning to serve as it is satisfying to eat. Every slice offers a layered symphony of intense flavors and melt-in-your-mouth texture.

What Kind of Espresso Should I Use?

You can use either instant espresso powder or freshly brewed espresso, depending on how strong you want the flavor. Instant espresso powder is convenient and packs a punch, while brewed espresso can add a more mellow and aromatic depth. If you’re a coffee enthusiast, freshly pulled shots from your espresso machine will offer the most complex taste. Just make sure your coffee isn’t overly bitter—it should complement, not overpower, the chocolate.

Ingredients for the Chocolate Espresso Cake

Dark Cocoa Powder – Deepens the chocolate flavor and adds richness to the cake base.

Freshly Brewed Espresso or Instant Espresso Powder – Infuses the cake and frosting with bold coffee notes, enhancing the chocolate.

All-Purpose Flour – Gives structure and balance to the moistness of the cake.

Sugar – Both white and brown sugar help sweeten and add softness and moisture.

Eggs – Provide stability and create a smooth, cohesive crumb.

Buttermilk – Offers a tangy balance to the sweetness and keeps the cake tender.

Vegetable Oil – Ensures a moist texture that stays soft even when chilled.

Baking Powder & Baking Soda – Help the cake rise evenly and stay fluffy.

Vanilla Extract – Adds depth and enhances both the chocolate and coffee notes.

Salt – Balances sweetness and strengthens the other flavors.

Butter (for frosting) – Creates a creamy base for the mocha buttercream.

Powdered Sugar – Sweetens the frosting while maintaining a smooth consistency.

Heavy Cream – Helps whip the frosting to a light, silky texture.

Dark Chocolate Shavings (optional) – For a visually dramatic finish and a bit of crunch.

How To Make the Chocolate Espresso Cake

Step 1: Prep Your Pans and Ingredients

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Let your eggs and buttermilk come to room temperature for better mixing.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sifting the cocoa helps avoid lumps and ensures even distribution.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix eggs, buttermilk, oil, and vanilla extract. Add the espresso (cooled if freshly brewed) and stir until fully combined.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients and mix until smooth. Be careful not to overmix—just until no dry streaks remain.

Step 5: Bake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Step 6: Make the Mocha Frosting

Beat softened butter in a stand mixer until creamy. Add espresso and vanilla extract, then gradually add powdered sugar. Add heavy cream one tablespoon at a time until you reach a fluffy, spreadable consistency.

Step 7: Assemble the Cake

Place one cake layer on a stand and spread a generous amount of frosting on top. Add the second layer and frost the top and sides. Decorate with chocolate shavings or piped frosting swirls for flair.

How to Serve and Store Chocolate Espresso Cake

Serve this cake at room temperature to let the frosting soften and the espresso flavors bloom. A hot espresso or a glass of cold milk pairs beautifully with each slice. For an extra special dessert, serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream.

To store, cover the cake with a dome or plastic wrap and refrigerate for up to 4 days. Let it sit out for 20–30 minutes before serving. You can also freeze individual slices tightly wrapped in plastic and foil for up to 2 months.

Frequently Asked Questions

How strong is the espresso flavor?

It’s noticeable but balanced. The espresso enhances the chocolate without overpowering it. For a more intense kick, you can increase the amount of espresso powder slightly.

Can I make this cake without coffee?

Yes! You can replace the espresso with warm water and add a touch more vanilla. The flavor will still be rich and chocolatey.

What kind of cocoa should I use?

Dark or Dutch-process cocoa powder works best for deep chocolate flavor and pairs well with the espresso.

Can I use a different frosting?

Absolutely. Cream cheese frosting or chocolate ganache are delicious alternatives. But the mocha buttercream truly ties the cake’s theme together.

How do I make this cake ahead of time?

Bake the cake layers a day in advance, wrap tightly, and store at room temperature. Frost it the day you plan to serve.

Is this cake kid-friendly?

The espresso is subtle, but for younger palates, you might want to halve the coffee amount or opt for a decaf version.

Want More Cake Ideas with a Twist?

If you love this Chocolate Espresso Cake, you’ll want to try these standout bakes too:

Homemade German Chocolate Cake for a classic sweet coconut and pecan combo.
Cherry Layer Cake with Cherry Cream Cheese Frosting for a fruity, tangy treat.
Bonnie’s Blue Ribbon Chocolate Dream Cake for deep chocolate decadence.
Strawberry Cheesecake Poke Cake if you like creamy surprises inside.
Amish Applesauce Cake for a spiced, moist, and nostalgic dessert.

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And let me know in the comments how yours turned out. Did you add a coffee liqueur twist? Maybe a layer of ganache?

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