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Decadent Chocolate Cake Recipe with Easy Espresso Buttercream Frosting

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A rich and moist chocolate cake enhanced with a subtle espresso flavor, topped with a smooth and creamy espresso buttercream frosting. Perfect for any occasion, this cake combines nostalgic comfort with a touch of sophistication.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot brewed espresso or strong coffee, freshly brewed
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons cooled espresso
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and hot brewed espresso until smooth.
  4. Slowly pour the wet mixture into the dry ingredients and mix gently with an electric mixer on medium speed for about 2 minutes until smooth and glossy.
  5. Divide the batter evenly between the prepared pans. Tap the pans gently to release air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed.
  7. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  8. To make the espresso buttercream, beat softened butter with an electric mixer until creamy (about 2 minutes). Gradually add powdered sugar on low speed.
  9. Add cooled espresso, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat until fluffy and smooth, about 3-5 minutes. Adjust consistency with milk or powdered sugar if needed.
  10. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and cover the entire cake with remaining frosting. Use an offset spatula to create swirls or smooth the surface.

Notes

Keep butter at room temperature for best frosting texture. Do not frost warm cakes to avoid melting buttercream. Sift dry ingredients to prevent lumps and ensure even rising. Rotate pans halfway through baking if oven has hot spots. For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free or vegan adaptations, see variations section.

Nutrition

Keywords: chocolate cake, espresso buttercream, easy chocolate cake, moist chocolate cake, espresso frosting, decadent dessert, birthday cake

Find it online: https://chrisfeasts.com/decadent-chocolate-cake-recipe-with-easy-espresso-buttercream-frosting/