Easy, Moist Chocolate Cake with Coffee Buttercream

This Easy, Moist Chocolate Cake with Coffee Buttercream is a decadent treat perfect for chocolate and coffee lovers.

The cake features a tender crumb with a rich chocolate flavor, while the coffee buttercream adds a smooth, creamy kick. Perfect for birthdays, celebrations, or when you simply want to indulge in a dessert that feels luxurious but is simple to make.

Kitchen Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Wire rack
• Offset spatula or butter knife (for frosting)

Ingredients Overview

• Chocolate cake: Uses cocoa powder for deep flavor and oil to keep it moist.
• Coffee buttercream: A rich frosting made with real coffee for a subtle bitterness that complements the chocolate.

Ingredients

Chocolate Cake

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk (or buttermilk)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Coffee Buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons instant coffee granules (or 1 tablespoon espresso powder)
• 2–3 tablespoons hot water
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

Make the Cake

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
4. Combine and mix: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until smooth. Slowly pour in the boiling water and mix until just combined. The batter will be thin—this is normal.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Coffee Buttercream

1. Dissolve coffee granules: In a small bowl, mix the instant coffee granules with hot water until fully dissolved. Let cool.
2. Cream butter: In a mixing bowl, beat the softened butter on medium speed until light and fluffy, about 2–3 minutes.
3. Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.
4. Add coffee mixture: Pour in the cooled coffee mixture, vanilla extract, and a pinch of salt. Beat on medium-high speed until smooth and creamy. If the frosting is too thick, add a tablespoon of milk or cream.

Assemble the Cake

1. Layer and frost: Place one cake layer on a serving plate or cake stand. Spread a generous layer of coffee buttercream on top. Place the second cake layer over it and frost the top and sides of the cake.
2. Decorate: Optionally, pipe extra frosting, drizzle with melted chocolate, or sprinkle with cocoa powder.

Prep Time

20 minutes

Bake Time

30–35 minutes

Total Time

50–55 minutes (plus cooling and frosting time)

Nutrition (per slice, ~12 slices)

• Calories: ~450
• Fat: ~22g
• Carbohydrates: ~58g
• Sugar: ~44g
• Protein: ~5g

Expert Tips

• Room temperature ingredients Ensure eggs, milk, and butter are at room temperature for smoother mixing and a better texture.
• Don’t overbake Check the cakes early to avoid a dry texture. A toothpick with a few moist crumbs is ideal.
• Thin buttercream If the frosting is too stiff, add milk or cream 1 tablespoon at a time until spreadable.

FAQs

Can I make this cake in advance?

Yes! Bake the cakes a day ahead, wrap them in plastic wrap, and store at room temperature. Frost the next day.

What if I don’t have espresso powder?

Use strong brewed coffee (cooled) in place of water in the buttercream.

How do I store leftovers?

Keep the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Storing & Reheating

• Storing Keep leftover cake in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
• Freezing Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before frosting.

Substitutions & Variations

• Gluten-free Use a 1:1 gluten-free flour blend.
• Extra chocolate Add 1 cup of mini chocolate chips to the batter for more chocolate flavor.
• Mocha frosting Add 2 tablespoons of cocoa powder to the buttercream for a mocha twist.

Easy, Moist Chocolate Cake with Coffee Buttercream

This Easy, Moist Chocolate Cake with Coffee Buttercream is a decadent treat perfect for chocolate and coffee lovers. The cake features a tender crumb with a rich chocolate flavor, while the coffee buttercream adds a smooth, creamy kick.

Print Recipe Pin Recipe

Equipment

• - Two 8-inch round cake pans
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula
• - Wire rack
• - Offset spatula or butter knife (for frosting)

Ingredients

  

• #### Chocolate Cake
• - 1 3/4 cups all-purpose flour
• - 3/4 cup unsweetened cocoa powder preferably Dutch-processed
• - 2 cups granulated sugar
• - 1 1/2 teaspoons baking powder
• - 1 1/2 teaspoons baking soda
• - 1 teaspoon salt
• - 2 large eggs room temperature
• - 1 cup whole milk or buttermilk
• - 1/2 cup vegetable oil
• - 2 teaspoons vanilla extract
• - 1 cup boiling water
• #### Coffee Buttercream
• - 1 cup 2 sticks unsalted butter, softened
• - 3 cups powdered sugar sifted
• - 2 tablespoons instant coffee granules or 1 tablespoon espresso powder
• - 2–3 tablespoons hot water
• - 1 teaspoon vanilla extract
• - Pinch of salt

Instructions

 

• #### Make the Cake
• **Preheat the oven** Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
• **Mix dry ingredients** In a large bowl, sift or whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• **Combine wet ingredients** In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
• **Combine and mix** Gradually add the wet ingredients to the dry ingredients, mixing on low speed until smooth. Slowly pour in the boiling water and mix until just combined. The batter will be thin—this is normal.
• **Bake** Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
• #### Make the Coffee Buttercream
• **Dissolve coffee granules** In a small bowl, mix the instant coffee granules with hot water until fully dissolved. Let cool.
• **Cream butter** In a mixing bowl, beat the softened butter on medium speed until light and fluffy, about 2–3 minutes.
• **Add powdered sugar** Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.
• **Add coffee mixture** Pour in the cooled coffee mixture, vanilla extract, and a pinch of salt. Beat on medium-high speed until smooth and creamy. If the frosting is too thick, add a tablespoon of milk or cream.
• #### Assemble the Cake
• **Layer and frost** Place one cake layer on a serving plate or cake stand. Spread a generous layer of coffee buttercream on top. Place the second cake layer over it and frost the top and sides of the cake.
• **Decorate** Optionally, pipe extra frosting, drizzle with melted chocolate, or sprinkle with cocoa powder.