Description
A rich and moist Coffee Chocolate Cake combining the deep flavors of freshly brewed coffee and cocoa, topped with a creamy coffee-infused buttercream. Perfect for coffee lovers looking for a decadent dessert.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
Coffee Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 340°F (170°C), grease and line three 8-inch cake pans with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, eggs, sour cream, freshly brewed coffee (or hot water), and vanilla extract to create a smooth mixture.
- Combine: Gradually pour the wet ingredients into the dry ingredients while stirring gently until the batter is smooth and free of lumps.
- Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Coffee Buttercream – Dissolve Coffee: Stir the instant coffee granules into the brewed coffee until fully dissolved to enhance flavor.
- Beat Butter: Using a stand mixer, beat the softened unsalted butter on medium speed for about 4 minutes until it becomes light and fluffy.
- Add Sugar & Coffee: Gradually add powdered sugar, the brewed coffee with dissolved instant coffee, and vanilla extract to the butter. Continue beating until the buttercream is smooth and creamy.
- Trim Cake Layers: Level the tops of the cooled cakes by cutting off any domed parts to ensure even stacking.
- Layer Buttercream: Spread a generous amount of the coffee buttercream between each cake layer to build your cake.
- Frost & Smooth: Apply a thin crumb coat of buttercream around the entire cake to seal in crumbs. Chill briefly if desired, then add a final thick layer of frosting. Smooth the surface and decorate as preferred.
Notes
- Using freshly brewed coffee intensifies the coffee flavor in the cake and buttercream.
- Dutch-process cocoa powder is recommended for a smoother, richer chocolate taste.
- Ensure the cakes are completely cooled before frosting to prevent melting the buttercream.
- Instant coffee in the frosting enhances depth without altering the texture.
- You can substitute sour cream with Greek yogurt for a lighter variation.
- Store the cake covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
