Chocolate Cake With Espresso

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

Highlighted under: Decadent Desserts

When I first created this Chocolate Cake with Espresso, I wanted to combine the rich, bold flavors of chocolate and coffee in a dessert that would be unforgettable. Each bite is a delightful balance between the sweetness of chocolate and the smooth, slightly bitter notes from the espresso. I've made this cake for countless gatherings, and it never fails to impress guests with its moist texture and deep flavor. If you're looking for a show-stopping dessert, trust me, this recipe is a must-try.

Created by

Olivia Hayes

Last updated on 2026-02-02T02:05:35.963Z

My journey into the world of baking took a delightful turn when I decided to infuse my beloved chocolate cake recipe with espresso. The aroma that fills the kitchen as it bakes is simply irresistible. One tip I learned along the way is to use high-quality cocoa powder and freshly brewed espresso to enhance the flavor profile. This combination elevates the cake from simple to extraordinary!

Throughout the years, I've experimented with different espresso beans, and I've found that a medium roast provides the best results—balancing flavor without overwhelming the chocolate. The result is a moist cake that's perfect for any special occasion or just a cozy evening at home with a cup of coffee.

Why You'll Love This Recipe
Rich chocolate flavor paired with a hint of espresso
Moist texture that stays fresh for days
Perfectly balances sweetness with a touch of bitterness

Baking Tips for a Flawless Cake

To achieve the perfect rise and texture for your Chocolate Cake with Espresso, make sure all your ingredients are at room temperature before you start mixing. This helps create a smoother batter and ensures that your cake bakes evenly. You can warm the eggs and milk by leaving them out for about 30 minutes beforehand. Also, remember to sift your dry ingredients, especially the cocoa powder, to eliminate any lumps that could affect the final texture.

When combining the wet and dry ingredients, be cautious not to overmix. Mix until just combined; a few lumps are okay. Overmixing can lead to a dense cake instead of the light, fluffy texture you're aiming for. If you find your batter too thick, it's permissible to add a teaspoon of milk to loosen it slightly. This small adjustment can change the cake's lightness significantly.

Perfecting the Frosting

For a glossy and creamy frosting, make sure your butter is at the right consistency. It should be soft but not melted—think of the texture of cold cream cheese. If your butter has softened too much, pop it into the fridge for a few minutes before whipping it with the powdered sugar. Gradually adding the cocoa powder and heavy cream ensures that you avoid a grainy texture and achieve a silky finish.

If you want to customize the flavor of the frosting further, consider using flavored extracts like almond or hazelnut in place of vanilla. Just a half teaspoon can elevate the taste profile without overpowering the coffee and chocolate balance. Additionally, if you find the frosting too sweet, you can increase the cocoa powder slightly; just be cautious with the ratios to maintain the right consistency.

Ingredients

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon brewed espresso

Gather all ingredients before starting for a smoother baking process.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In another bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and espresso.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

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

Make the Frosting

Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add heavy cream, vanilla extract, and brewed espresso, and beat until fluffy.

Assemble the Cake

Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake.

Serve and Enjoy

Slice the cake and serve it to your loved ones. Enjoy the rich flavors!

Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

Pro Tips

For an even richer flavor, let the cake sit overnight in the refrigerator before serving. The flavors meld together beautifully!

Storage Recommendations

This Chocolate Cake with Espresso can be stored at room temperature in an airtight container for up to three days. If you prefer to keep it for a longer period, consider refrigerating it. Just be sure to cover it well to prevent it from drying out. Alternatively, if you want to prepare the cake ahead of time, you can freeze the un-frosted layers. Wrap them tightly in plastic wrap followed by aluminum foil to protect against freezer burn. They will keep well for about two months.

When ready to enjoy your frozen cake, simply thaw it in the refrigerator overnight before frosting and serving. If you're short on time, you can leave it at room temperature for a couple of hours until defrosted. Frosting a chilled cake can actually make the decorating process easier, as the layers are less likely to crumble during assembly.

Flavor Variations and Serving Suggestions

For those who love a little twist, you can incorporate flavored liqueurs into the batter or frosting. A splash of Kahlua in the frosting can enhance the coffee flavor, making the cake even richer. You might also consider adding chocolate chips or espresso granules into the batter for extra texture. These variations keep the recipe exciting, allowing you to tailor it to your preferences or seasonal ingredients.

When it comes to serving this decadent cake, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. These additions will not only complement the rich chocolate and coffee tones but also balance the cake's sweetness. For an elegant presentation, you could even dust the top with cocoa powder or garnish with chocolate shavings and espresso beans to elevate its visual appeal.

Questions About Recipes

→ Can I use decaf espresso for this recipe?

Yes, decaf espresso works perfectly if you wish to avoid caffeine.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to a month.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as an egg substitute, about 1/4 cup for each egg.