Chocolate Espresso Cake

Rich chocolate espresso cake made from scratch, featuring moist layers infused with coffee and a creamy espresso buttercream frosting. This bakery-style dessert is perfect for birthdays, special occasions, or anyone who loves chocolate and coffee flavors. Easy recipe with simple ingredients, ideal for beginner bakers and experienced home cooks alike.

A rich, moist cake with deep chocolate flavor and a bold espresso kick, paired with a luscious coffee buttercream.

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Ingredients

For the Chocolate Espresso Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (50g) Dutch-processed cocoa powder
• 2 large eggs
• 1/2 cup (110g) vegetable oil
• 1/2 cup (120g) milk
• 1 tsp vanilla extract
• 3 tbsp espresso powder
• 1 cup (240ml) hot water

For the Espresso Buttercream:

• 21 oz (600g) sweetened condensed milk
• 3 sticks (340g) unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 tbsp espresso powder + 1 tbsp hot water

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Instructions

Make the Cake

1. Preheat oven to 350°F (180°C), or 160°C fan. Grease and line two 9-inch cake pans.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk the eggs, oil, milk, and vanilla until smooth. Pour into the dry ingredients and whisk until just combined.
4. Stir the espresso powder into the hot water, then add to the batter. Mix until fully incorporated. The batter will be thin.
5. Divide the batter evenly between the pans and bake for 30–40 minutes or until a skewer comes out clean.
6. Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Espresso Buttercream

1. Whip the butter on high speed for 5 minutes, until pale and fluffy.
2. Gradually drizzle in the condensed milk, beating between additions to keep the mixture smooth.
3. Add the vanilla and salt, and whip for another minute.
4. Dissolve espresso powder in hot water and mix into the buttercream.

Assemble the Cake

1. Once cakes are fully cooled, level the tops with a serrated knife.
2. Optional: Slice each cake in half horizontally for four thin layers.
3. Layer the cakes with even amounts of espresso buttercream.
4. Frost the entire cake with remaining buttercream and decorate as desired.

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Tips

• Use room temperature ingredients for a smoother batter and frosting.
• Don’t skip dissolving the espresso powder in water; it ensures even distribution and flavor.
• Chill the layers for 15–20 minutes before frosting for cleaner assembly.

Variations and Substitutions

• Swap espresso powder for instant coffee, but increase the amount slightly.
• Use dark chocolate ganache instead of buttercream for a richer cake.
• Try adding a pinch of cinnamon or chili powder for extra depth.

FAQs

Can I make this cake ahead? Yes, both cake layers and buttercream can be made a day in advance. Store cake wrapped at room temp and refrigerate the buttercream.

Can I freeze this cake? Yes, the cake layers freeze well for up to 2 months. Thaw before assembling.

What if I don’t have Dutch-processed cocoa? You can use natural cocoa powder, but the flavor and color may be slightly different.

Serving Suggestions

• Serve with a dusting of cocoa powder or chocolate curls on top.
• Pair with espresso or a coffee liqueur for a more intense experience.

Why You’ll Love This Recipe

• Bold coffee flavor balances the sweetness of the cake and frosting.
• Incredibly moist texture and rich chocolate depth.
• Perfect for celebrations or special occasions with coffee lovers.