Easy, Moist Chocolate Cake with Coffee Buttercream

A decadent dessert that combines the rich flavors of chocolate with the bold notes of coffee, Easy, Moist Chocolate Cake with Coffee Buttercream is a must-try for any occasion! This cake boasts two moist, chocolatey layers paired with a creamy coffee-infused buttercream frosting that will tantalize your taste buds. Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying a sweet craving, this cake is the perfect showstopper. Bonus? It’s incredibly simple to make and guaranteed to impress everyone who takes a bite!

About the Recipe

Who can resist the charm of a chocolate cake that’s both rich and irresistibly moist? Not me! This cake is perfect for those moments when you want to elevate dessert without spending hours in the kitchen. The addition of coffee powder to both the cake batter and buttercream frosting enhances the chocolate flavor, making every bite a symphony of taste.

I developed this recipe with simplicity and indulgence in mind. It’s ideal for novice bakers, yet sophisticated enough to please seasoned dessert enthusiasts. The key lies in combining quality ingredients, a simple mixing method, and a touch of love.

From birthdays to casual get-togethers, this cake will be your go-to dessert. Trust me, it’s one you’ll want to bake over and over again.

Reasons You’ll Love This Chocolate Cake

• Incredibly Moist: The secret lies in the perfect ratio of liquid to dry ingredients.
• Rich Chocolate Flavor: Enhanced with a hint of coffee, this cake offers a depth of flavor you’ll adore.
• Effortless Preparation: No complicated techniques or fancy equipment needed.
• Decadent Buttercream: The silky coffee buttercream frosting is the ultimate finishing touch.
• Versatile and Crowd-Pleasing: Perfect for birthdays, holidays, or anytime you’re craving chocolate!

Equipment Needed

• Mixing Bowl
• Whisk
• Electric Mixer (Hand or Stand)
• 8-Inch Cake Pans
• Parchment Paper
• Cooling Rack
• Offset Spatula

Having the right tools on hand ensures a smooth baking process, and trust me, these essentials will make your cake journey enjoyable and hassle-free.

Ingredients

For the Cake:

• 225 grams plain flour: The base of this cake, ensuring a tender crumb.
• 275 grams caster sugar: Adds sweetness and moisture to the cake layers.
• 75 grams cocoa powder: For a deep, rich chocolate flavor.
• 2 teaspoons instant espresso powder: Enhances the chocolate flavor and adds a subtle coffee kick.
• 2 teaspoons baking powder: Helps the cake rise beautifully.
• 1 teaspoon bicarbonate of soda: Ensures the cake stays soft and fluffy.
• 175 milliliters full-fat milk: Keeps the cake moist and tender.
• 175 milliliters vegetable oil: Adds richness and moisture to the cake.
• 2 large eggs: Provide structure and bind the ingredients together.

For the Frosting:

• 350 grams icing sugar: Sifted for a smooth buttercream.
• 175 grams unsalted butter: Softened for creamy, spreadable frosting.
• 2½ teaspoons instant espresso powder: Dissolved in a tablespoon of hot water for bold coffee flavor.

Step-by-Step Instructions for Easy, Moist Chocolate Cake with Coffee Buttercream

For the Cake:

1. Preheat and Prepare: Preheat your oven to 180°C (160°C Fan) / 350°F. Grease the sides and line the bases of two 8-inch round cake pans with parchment paper. Set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, cocoa powder, instant espresso powder, baking powder, and bicarbonate of soda. Make sure everything is thoroughly combined.
3. Combine Wet Ingredients: In a separate bowl or jug, whisk the milk, vegetable oil, and eggs until fully incorporated.
4. Create the Batter: Gradually pour the wet ingredients into the dry mixture. Use a whisk or wooden spoon to stir until a smooth, thick batter forms. Then, gently fold in 250 milliliters of just-boiled water. The batter will be runny – this is normal!
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at the 25-minute mark to avoid overbaking.
6. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then, carefully transfer them to a wire rack to cool completely.

For the Frosting:

1. Prepare the Buttercream Base: In a large mixing bowl, beat the softened butter using an electric mixer until it’s creamy and smooth.
2. Incorporate the Sugar: Gradually add the sifted icing sugar, one cup at a time, beating well after each addition. Continue until all the sugar is incorporated.
3. Add Coffee Flavor: Dissolve the espresso powder in one tablespoon of hot water and allow it to cool slightly. Pour it into the buttercream and beat again until the frosting is light, fluffy, and infused with a rich coffee aroma.
4. Adjust Consistency: If the buttercream feels too thick, add a teaspoon of milk or cream and mix until you reach the desired spreadable consistency.

Assemble the Cake:

1. Prepare the Base Layer: Flat side up, place the thicker of the two cakes on your serving plate or cake stand. This will serve as your base layer.
2. Spread the Frosting: Generously spread a coffee buttercream layer over the base layer’s top using an offset spatula. Ensure it’s evenly distributed for a smooth and luscious middle filling.
3. Add the Second Layer: Place the second cake layer on top, flat side down. Press gently to secure it.
4. Frost the Entire Cake: Use the remaining buttercream to coat the top and sides of the cake. Smooth it out for a clean finish, or create swirls and peaks for a more rustic look.
5. Decorate: Optionally, garnish the cake with chocolate-coated coffee beans, a drizzle of chocolate ganache, or a dusting of cocoa powder for added flair.

FAQ, Storage Tips, and Final Touches

Frequently Asked Questions:

Can I use all-purpose flour instead of plain flour? Yes, you can substitute all-purpose flour for plain flour, but the texture might differ slightly. For best results, stick to plain flour.

How can I make this cake dairy-free? Swap the full-fat milk with a non-dairy alternative like almond milk or oat milk. Ensure the butter in the frosting is a plant-based alternative.

Can I prepare this cake in advance? Absolutely! Bake the cake layers a day ahead and store them wrapped in cling film. Frost the cake on the day you plan to serve it.

Why is my cake too dense? A dense cake may be due to overmixing the batter or using outdated baking powder. Be sure to mix gently and check your leavening agents.

Storage Tips:

• Store the frosted cake in an airtight container at room temperature for up to 2 days.
• Refrigerate for longer storage, up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
• Freeze unfrosted cake layers for up to 3 months. Wrap tightly in cling film and foil.

Final Touches:

To serve, slice the cake with a sharp knife and clean between cuts for neat slices. Pair with a hot cup of coffee or a scoop of vanilla ice cream for a delightful treat.

This easy, moist chocolate cake with coffee buttercream will become a favorite in your dessert repertoire. Happy baking!