This incredibly moist chocolate coffee cake is made with rich chocolate cake layers infused with brewed coffee and frosted with a chocolate coffee buttercream.
This is the best chocolate coffee cake because hot coffee is mixed right into the batter to bring out the cocoa powder, making the layers extra moist with a deep chocolate flavor.
Paired with a smooth chocolate coffee buttercream, it comes together in just one bowl and turns out perfectly every time.
One reader, Robin, commented: “This is by far the best chocolate cake recipe I’ve ever made. Very moist and flavorful, and the frosting was to die for! Everyone loved it. It’s perfection! ★★★★★”
One reader, Treva, commented: “We enjoyed this cake so much! It reminds me of my grandmother’s and my mom’s baking. We are including this in our family traditions for the holidays to come. ★★★★★”
One reader, Tonya, commented: “This cake is delicious. I will make this at least once a month. ★★★★★”
For more coffee recipes, check out my coffee cookies and sweet cream cold foam.
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Why this recipe works
- Coffee Infused Chocolate Layers: The cake layers are infused with hot brewed coffee, which blooms the cocoa powder to create an extra moist texture and deep chocolate flavor.
- Unbelievable Texture: Fluffy, tender, and melt in your mouth soft in every bite, paired perfectly with a luscious chocolate coffee buttercream.
- Classic Flavor Combination: Chocolate and coffee are a match made in heaven, highlighted from the coffee brushed cake layers to the rich frosting.
- Easy One Bowl Cake: The cake batter comes together quickly in just one bowl with basic baking pantry staples.
Ingredients
Full measurements are located in the recipe card at the bottom of the page.
The Chocolate Coffee Cake
All-purpose flour: Creates the structure for the cake layers. Cake flour or self-rising flour will also work.
Dutch Process Cocoa Powder: Provides a deep, rich chocolate taste and dark color. Natural cocoa powder can also be used.
Baking Powder and Baking Soda: Leavening agents that help the cake rise evenly. Make sure they are not expired!
Granulated Sugar: Sweetens the cake and keeps the crumb soft. Caster sugar works as well.
Vegetable Oil: Adds long-lasting moisture. Canola oil or any neutral oil works fine.
Eggs: Use room-temperature eggs to build structure and ensure even mixing.
Buttermilk: Provides extra moisture and a subtle tang that yields a soft crumb. DIY shortcut: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes.
Hot Brewed Coffee: Make a strong hot coffee using espresso or instant coffee to bloom the cocoa powder and bring out the rich chocolate flavor.
Pure Vanilla Extract: Enhances the chocolate and coffee flavors.
Kosher Salt: Balances the sweetness and intensifies the cocoa flavor.
The Chocolate Coffee Buttercream
Unsalted Butter: Softened to room temperature for a smooth, creamy frosting.
Powdered Sugar: Sweetens and thickens the frosting.
Dutch Cocoa Powder: Sifted to ensure a silky smooth, lump-free buttercream.
Dark or Semisweet Chocolate: Use high-quality dark chocolate bars (melted and cooled) for a decadent, glossy finish.
Cold Brewed Coffee: Adds a rich coffee kick to the buttercream and is used to brush the cake layers for extra moisture.
Instructions
Bake the Cake Layers
Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
Add the eggs, buttermilk, oil, and vanilla extract. Whisk until almost combined.
Pour in the hot coffee and whisk gently until the batter is smooth with no flour lumps remaining.
Divide the batter evenly between the two prepared 8-inch cake pans (using a kitchen scale and cake strips for best results). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans on a wire rack before frosting.
Make the Chocolate Coffee Frosting
In a medium mixing bowl, add the softened butter, powdered sugar, sifted cocoa powder, vanilla extract, and salt. Beat with an electric hand mixer for 1 to 2 minutes until combined.
Pour in the cold-brewed coffee and the melted, cooled dark chocolate. Mix on high speed until the frosting is light, fluffy, and smooth.
Assembly
Pipe a small dollop of frosting onto your cake board or serving plate to anchor the cake. Place the first cake layer on top.
Generously brush the cake layer with cold brewed coffee and let it sit for 1 to 2 minutes to soak in. Spread about half of the chocolate coffee buttercream evenly over the top.
Place the second cake layer on top and brush it with more cold coffee. Frost the top and sides of the cake with the remaining buttercream, using an offset spatula to create decorative swooshes and waves. Serve and enjoy!
Expert Tips
- Use Cake Strips: Fabric cake strips soaked in water and wrapped around your pan sides ensure flat, evenly baked cake layers without high domes.
- Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature so the batter mixes smoothly and bakes evenly.
- Measure Flour Correctly: Avoid scooping flour directly with a measuring cup. Fluff it with a fork, spoon it into the measuring cup, and level it off with the back of a knife (or weigh it with a scale).
- Don't Overmix: Mix the batter just until the flour disappears to prevent excess gluten development, keeping your cake soft and tender.
- Line Your Pans: Always line the bottom of your round cake pans with parchment paper to ensure the cake layers release effortlessly.
- Cool completely: Never frost warm cake layers, or the butter-based frosting will melt right off! Let them cool at room temperature for at least 1 hour.
FAQs and Troubleshooting
Weigh your batter on a kitchen scale to divide it evenly between the pans, and wrap the outside of your cake pans with damp cake strips before baking.
Yes! You can split the batter between three 8 inch or 6 inch cake pans. Keep an eye on the oven, as thinner layers will bake faster (around 18 to 22 minutes).
Yes! Decaf instant coffee or decaf espresso works just as well to enhance the chocolate flavor without the caffeine.
Storing
Keep the assembled cake covered tightly in an airtight cake container or under plastic wrap in the fridge for up to 5 days.
Freezing
Unfrosted Layers: Wrap individual cooled cake layers tightly in two layers of plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1 to 2 hours before assembling.
Freezing Decorated Cake: Flash freeze the whole cake or individual slices on a tray for 1 hour until firm, then wrap tightly with plastic wrap and freeze for up to 3 months.
Make it ahead of time
Cake Layers: Bake, cool, and wrap tightly in plastic wrap. Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
Frosting: Make up to 1 week ahead and refrigerate. Bring to room temperature and re-whip before using.
Assembled Cake: Fully assemble 1 day in advance and keep chilled. Bring to room temperature 30 minutes before serving.
Substitutions
- Dairy Free: Replace the buttermilk with 1 cup of almond milk or soy milk mixed with 1 tablespoon of lemon juice, and swap the butter for plant based butter sticks.
- Egg Free: Replace the 2 eggs with ⅔ cup of unsweetened applesauce or a commercial egg replacer.
- Gluten Free: Swap the all purpose flour 1:1 with a measure for measure gluten free baking flour blend containing xanthan gum.
Variations
Chocolate Orange Coffee Cake: Add 1 tablespoon of freshly grated orange zest to the dry cake ingredients for a citrus chocolate twist.
Frosting Swaps: Pair this cake with espresso buttercream, dark chocolate ganache, or chocolate cream cheese frosting!
Baking in Different Pan Sizes
9x13-Inch Sheet Pan: Use the exact same ingredient quantities for a single-layer sheet cake. Bake at 180°C (350°F) for 32–38 minutes.
Two 9-Inch Pans: Use the exact same ingredient quantities. The layers will be slightly thinner. Bake at 180°C (350°F) for 20–25 minutes.
Three 6-Inch Pans: Use the exact same ingredient quantities for a taller 3-layer cake. Bake at 180°C (350°F) for 22–26 minutes.
Equipment
- Two 8-Inch Round Cake Pans
- Mixing Bowls
- Whisk
- Electric Hand Mixer
- Parchment Paper
- Kitchen Scale
- Fabric Cake Strips
- Pastry Brush
- Offset Spatula
More chocolate cake recipes
Chocolate Ganache Cake- A rich chocolate cake filled with chocolate ganache, frosted with whipped ganache, and topped with a drip.
Matilda's Chocolate Cake- A decadent one-bowl chocolate cake topped and filled with glossy chocolate fudge frosting.
Triple Chocolate Cake- Three layers of moist chocolate cake frosted with decadent chocolate buttercream and finished with a dark drip.
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📖 Recipe
Moist Chocolate Coffee Cake (One Bowl)
Ingredients
- 1 ¾ cups Flour AP, plain flour
- 1 ¼ cups Granulated sugar
- 1 ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ cup Cocoa powder
- ½ teaspoon Kosher salt
- ½ cup Buttermilk
- ½ cup Vegetable oil
- 2 teaspoon Vanilla extract
- 2 Eggs
- 1 cup Brewed Coffee hot
Chocolate Coffee Buttercream
- 1 ½ cups Butter softened, unsalted
- ½ cup Cocoa powder
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ⅓ cup Brewed coffee cold
- 3 oz Dark chocolate melted and cooled
Instructions
Bake the cake layers
- Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
- Add the eggs, buttermilk, oil, and vanilla extract. Whisk until almost combined.
- Pour in the hot coffee and whisk gently until the batter is smooth with no flour lumps remaining.
- Divide the batter evenly between the two prepared 8-inch cake pans (using a kitchen scale and cake strips for best results). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack before frosting.
Make the chocolate coffee frosting
- In a medium mixing bowl, add the softened butter, powdered sugar, sifted cocoa powder, vanilla extract, and salt. Beat with an electric hand mixer for 1 to 2 minutes until combined.
- Pour in the cold-brewed coffee and the melted, cooled dark chocolate. Mix on high speed until the frosting is light, fluffy, and smooth.
Assembly
- Pipe a small dollop of frosting onto your cake board or serving plate to anchor the cake. Place the first cake layer on top.
- Generously brush the cake layer with cold-brewed coffee and let it sit for 1 to 2 minutes to soak in. Spread about half of the chocolate coffee buttercream evenly over the top.
- Place the second cake layer on top and brush it with more cold coffee. Frost the top and sides of the cake with the remaining buttercream, using an offset spatula to create decorative swooshes and waves. Serve and enjoy!
Notes
- Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature so the batter mixes smoothly and bakes evenly.
- Coffee Temperature: Use hot brewed coffee in the cake batter to bloom the cocoa powder and unlock deep flavor. Use cooled or cold coffee for brushing the cake layers and making the frosting so it does not melt the butter.
- Measuring Flour: For the best results, weigh your flour using a kitchen scale. If using measuring cups, fluff the flour with a fork, spoon it into the cup, and level it off with the back of a knife without packing it down.
- Cake Strips: For flat, level layers without domes, wrap damp fabric cake strips around the outside of your cake pans before baking.
- Storage: Store the assembled cake covered in the fridge for up to 4 days. Bring it to room temperature about 30 minutes before serving for the softest texture.
Amelia says
It turned out perfect, will become my go to!
Steph says
If making this ahead 1-2 days, would you recommend keeping room temp or storing in the fridge?
RichandDelish says
Hi, store it in the fridge and take it out two hours before you are ready to serve.
Anita says
Just made this cake and icing today for my family. Absolutely delicious. Made into a 9x13” and it took 32 min to bake. The icing is so good too. Thank you for this recipe. Definitely a keeper
Robin says
This is by far the best chocolate cake recipe I've ever made. Very moist and flavorful. I will use it for my base chocolate cakes from now on. And the frosting was to die for! Everyone loved it. It's perfection!
Karen says
im such a fattie it’s so goooood!
Susan says
Really enjoyed this cake
Susan says
Best cake I’ve had in my life
Treva says
We enjoyed this cake so much!! it reminds me so much of my grandmothers and my mom‘s baking…thankyou! we are including this in our family traditions for the holidays to come♥️
Vanessa says
Absolutely delicious, am making on Sunday again 😋
Tonya says
This cake is delicious. I will make this at least once a month. I hope my grown kids love it when I make it for our Florida trip.
MC says
Can you make this in a 13 x 9 pan ?
RichandDelish says
Yes! You will probably need to bake it for a little longer, so keep an eye on the cake and check it every 5 minutes after 25-minute mark.
Janet says
I just made this but only did half the quantity, so as a single layer cake with buttercream on top. It's lovely and moist! First time I've made my own buttermilk too. I will definitely make this again 😊
Tejashree says
The cake looks delicious!!
I want to try this recipe. But, please if you can share the measurements in grams..Thanks!!
RichandDelish says
Hi! You can use the metric measurements in the recipe card below 🙂
Karen says
I ate the whole thing in one day!