This Moist Chocolate Coffee Cake is made with brewed coffee and espresso, which gives it a deep and rich flavor. It’s also super fluffy and requires no mixer! You can make this cake in just one bowl, making it quick and simple to prepare and fill with your favorite frosting!

A chocolate coffee cake with a slice cut out on a wooden cake stand.

Ok lets be clear for a second-this recipe is for a coffee infused chocolate cake and not one of those crumb top coffee cakes, although mine are delicious and you should totally try them.

In this case we are adding coffee to our chocolate cake.

This isn’t about turning your cake into mocha, it’s about making the chocolate taste deeper and more intense. It’s one of my favorite tricks as a trained pastry chef tricks, and it works every time.

This chocolate coffee cake recipe uses both brewed coffee and espresso to bring out the best in the cocoa, creating a flavor that’s rich but balanced.

To keep the crumb light and moist, I fold in yogurt (or sour cream), which gives the cake a tender texture without being heavy.

Finish it with a smooth chocolate buttercream frosting infused with coffee, or switch it up with a coffee frosting or even chocolate cream cheese frosting.

No matter which way you go, this cake is your new go to for a choco-coffee lover in your life. Let’s make it!

What you need

Ingredients for chocolate coffee frosting.

Make sure you buy espresso POWDER and not instant espresso. They are not the same thing. Espresso powder is made from roasted coffee beens and instant espresso is more processed.

Step by step instructions

Dry ingredients for a chocolate coffee cake in a glass bow.
In a large bowl add the sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and kosher salt. Mix lightly to combine.
Chocolate coffee cake batter in a glass bowl.
To the same bowl with the dry ingredients, add the eggs, yogurt, vanilla extract, coffee, and vegetable oil. Mix the batter together until just combined and no dry streaks remain. Do not over mix.
3 chocolate cakes in their pans on a dark beige background.
Divide the batter evenly between the three cake pans and bake for 25-28 minutes. The cake is finished baking when the edges start to pull away from the pan and when a toothpick inserted into the center comes out clean.
A chocolate cake layer filled with chocolate frosting.
Fill the cake with frosting.

Cool and decorate: Let the chocolate cake completely cool out of the oven on a wire rack. Then, level off the tops with a serrated knife. Fill and frost with this chocolate buttercream that is infused with coffee or coffee frosting.

The top of a chocolate cake with the frosting swirled on a cake stand.
A chocolate coffee cake with a slice cut out on a wooden cake stand.
5 stars (2 ratings)

Moist and Rich Chocolate Coffee Cake

Prep: 10 minutes
Cook: 40 minutes
Cooling and Frosting: 30 minutes
Total: 1 hour 20 minutes
Servings: 12 people
This Moist Chocolate Coffee Cake is made with brewed coffee and espresso, which gives it a deep and rich flavor. It's also super fluffy and requires no mixer! You can make this cake in just one bowl, making it quick and simple to prepare and fill with your favorite frosting!
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Ingredients

  • 1 ½ cups granulated sugar, (300g)
  • 1 ¼ cup all purpose flour, (150)
  • 2/3 cup unsweetened cocoa powder, (60g)
  • 2 tbsp espresso powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 2 eggs, (100g)
  • ⅔ cup yogurt, (sub sour cream) (163g)
  • ⅔ cup black coffee, warm, (150mL)
  • ¼ cup veg oil, (59mL)

Instructions
 

  • Preheat the oven to 350° F and spray 3, 6” round cake pans with baking spray.
  • In a large bowl add the 1 1/2 cups sugar, 1 ¼ cup flour, 2/3rd cup cocoa powder, 2 tbsp espresso powder, 1 teaspoon baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. Whisk lightly to mix.
  • Add the 2 eggs, 2/3rd cup yogurt, 2/3rd cup coffee, and ¼ cup vegetable oil. Whisk until combined.
  • Divide the batter evenly between the cake pans and bake for 25-28 minutes.
  • The cake is done when the edges start to pull away from the pan and when a toothpick inserted into the center comes out clean.
  • When the cakes are cool, level off the tops if you need to make them even with a serrated knife. Fill and frost with coffee infused chocolate buttercream.

Notes

If you dont have three 6″ cake pans you can bake it into two, and bake for longer around 35-40 mins. Then cut the cakes in half to fill and frost. 

STORAGE AND FREEZING

Storing: You can make these cakes ahead of time and store them, covered, at room temperature for up to three days or in the fridge for up to five days. If you plan on storing your cake, make sure to wrap it tightly so that it doesn’t dry out.
Store the leftover cake covered in a cake dome for up to 5 days at room temperature.
Freezing: To freeze, wrap each cake layer individually in cling film and then place them in a freezer-safe bag. The cakes will keep in the freezer for up to two months. When you’re ready to defrost, let the cakes sit at room temperature until they’re thawed out completely.
Serving: 1slice, Calories: 217kcal, Carbohydrates: 39g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 29mg, Sodium: 176mg, Potassium: 154mg, Fiber: 2g, Sugar: 26g, Vitamin A: 53IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg
Course: Cake, Cakes
Author: Sam Adler
Cuisine: American
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