Coffee Chocolate Cake Recipe – Sweet Easy Recipes Cake You’ll Love
This coffee chocolate cake is the kind of dessert that makes people stop mid-bite and say, 'Wait—what is in this?!' It’s rich, deeply chocolatey, and just the right kind of bold thanks to a splash of coffee. I’ve made this for birthdays, bake sales, and once during a late-night craving. It never lets me down.
The beauty of this cake isn’t just in its moist, dense texture or fudgy frosting. It’s how shockingly simple it is. You don’t need a stand mixer or any culinary wizardry—just two bowls, a whisk, and a craving for something sweet. If I had a dollar for every time someone asked me for this recipe, I’d probably own a bakery by now.
Whether you’re baking for a celebration or because your Tuesday needed a glow-up, this cake delivers. It’s got the drama of a showstopper dessert with the chill vibes of a weekday bake. And that little hint of coffee? It’s not overpowering, just enough to make the chocolate sing a little louder. Trust me, your fork will keep going back for more.
Servings: 12 slices
Ingredients
- 1 cup brewed coffee (cooled)
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- In a large bowl, whisk together coffee, buttermilk, eggs, oil, and vanilla.
- In a separate bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Gradually add dry ingredients into the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite chocolate or mocha frosting and serve!