Chocolate Espresso Cake Recipe (Rich & Moist)
Rich, moist, and fluffy Chocolate Espresso Cake with a hint of coffee. Easy to make at home, perfect for breakfast, dessert, or any occasion.
Ingredients
- 1¾ cup all-purpose flour
- ¾ cup cocoa powder
- 1½ cup granulated sugar
- 3 Large eggs
- ½ cup unsalted butter or oil
- ½ cup strong brewed coffee
- 2 tsp baking powder
- ½ tsp vanilla extract
Frosting Ingredients
- ½ cup unsalted butter
- 1½ cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp strong brewed coffee or espresso
- ½ tsp vanilla extract
- Pinch of salt
Instructions
How to Make Chocolate Espresso Cake Recipe
- Mix dry ingredients (flour, cocoa, baking powder, sugar) in one bowl
- Whisk wet ingredients (eggs, butter/oil, coffee, vanilla) in another bowl
- Fold wet and dry together gently, add optional chocolate chips or nuts
- Pour batter evenly into greased cake pans
- Bake 30-35 min, test with toothpick (should come out clean)
- Cool completely on a wire rack before frosting
Make Frosting
- Beat butter until creamy
- Add powdered sugar and cocoa powder gradually
- Mix in coffee, vanilla, and salt until smooth
- Spread over cooled cake evenly or pipe as desired
Storage:
- Room temp: cake without frosting 2-3 days
- In Fridge: with frosting 4-5 days
- In Freezer: wrap slices individually, freeze up to 2-3 months
Notes
- Don’t overmix cake batter for a soft, moist cake
- Use strong coffee or espresso for best flavor
- Frosting can be adjusted for sweetness or coffee strength