Let me introduce you to one of the most refined and decadent cakes I’ve ever made: the Opera Cake. It’s a French patisserie classic that combines thin layers of almond sponge soaked in coffee syrup, a rich French coffee buttercream, and silky chocolate ganache—all stacked into a glorious, showstopping dessert. Each bite is buttery, bold, and perfectly balanced with deep coffee and chocolate flavors. Trust me, once you try this, you’ll feel like you’ve stepped straight into a Parisian café.
About The Recipe
I’ll admit it—Opera Cake is not your average weeknight bake. But oh, is it worth it. The first time I made this cake with my mom, we spent the whole afternoon whisking, folding, layering, and chilling… and when we sliced into it? Total magic. That perfect cross-section of sponge, buttercream, and glaze was our reward.
Opera Cake is all about layering. You’ve got three layers of almond sponge (called Jaconde), each brushed generously with a homemade coffee syrup. Then comes a luscious layer of coffee buttercream, a glossy chocolate glaze, and finally, an elegant dark chocolate topping. It’s rich, it’s creamy, it’s powerful—and every bit as stunning as it tastes.
Yes, there are a few components, but don’t let that intimidate you. Each step is simple when broken down. And the final result? A professional-quality dessert that will absolutely wow anyone lucky enough to get a slice.
Reasons You’ll Love This Opera Cake
- A stunning dessert with showstopping layers.
- Combines bold espresso flavor with silky chocolate and almond notes.
- Impressive for dinner parties, birthdays, or holiday celebrations.
- Surprisingly doable when you take it step-by-step!
- The perfect treat for serious dessert lovers.
Equipment Needed
- Stand Mixer + Hand Mixer
- Mixing Bowls
- Offset Spatula
- Jelly Roll Pan (17×11 inches)
- Parchment Paper or Silpat
- Candy Thermometer
- Saucepan
- Microwave-Safe Bowl
- Pastry Brush
- Cooling Rack
- Sharp Knife or Ruler for Cutting
Ingredients
Opera Cake might look elaborate, but when you break it down into its parts—sponge, syrup, buttercream, glaze, and décor—it’s really just a thoughtful assembly of delicious components. Here’s everything you’ll need:
For The Jaconde Sponge:
- 1 cup almond flour – Adds a soft, nutty flavor and delicate crumb to the sponge.
- ¾ cup confectioners’ sugar – Sweetens the sponge and keeps the texture light.
- ¼ cup all-purpose flour – Provides structure to the sponge.
- 3 eggs – For richness and moisture.
- 1 egg yolk – Adds even more richness and softness.
- 3 egg whites – Whipped into a meringue for structure and airiness.
- ¼ cup superfine sugar – Stabilizes the meringue and helps it hold its volume.
- 2 tablespoons butter, melted – A touch of fat to keep the cake moist and flavorful.
For The Coffee Syrup:
- 1 tablespoon instant espresso powder – Intensifies the coffee flavor.
- 5 tablespoons warm water – Dissolves the espresso and sugar.
- ¼ cup granulated sugar – Adds sweetness to the syrup.
- 3 tablespoons brandy or cognac – Optional, but adds depth and elegance.
For The French Coffee Buttercream:
- 1 tablespoon instant espresso powder – Enhances the coffee essence of the buttercream.
- ½ cup + 1 tablespoon water – Helps dissolve the sugar and espresso.
- ¾ cup granulated sugar – Sweetens the syrup used for the meringue.
- 4 egg yolks – Whipped to create the base of the buttercream.
- 1 cup unsalted butter, cubed and softened – For that rich, creamy buttercream texture.
For The Chocolate Glaze:
- 6 tablespoons unsalted butter – Keeps the glaze smooth and glossy.
- 7 oz semisweet chocolate, finely chopped – Rich chocolate flavor to finish the cake.
- Optional: 1 oz extra chocolate – Stirred in after melting for extra smoothness.
Optional Modeling Chocolate Décor:
- 10 oz semisweet chocolate chips – The base of the modeling chocolate.
- ⅓ cup light corn syrup – Turns melted chocolate into pliable, moldable clay.
- Gold luster dust – For an elegant decorative touch.
- Candy mold (for laurel shapes) – Optional, but perfect for that iconic opera cake finish.
How to Make Opera Cake (Step-by-Step)
Step 1: Make the Jaconde Sponge
First, preheat your oven to 450°F (230°C). Lightly grease a 17×11-inch jelly roll pan, then line it with parchment paper and grease again—or use a Silpat mat for easier release.
In a stand mixer, beat together almond flour, confectioners’ sugar, all-purpose flour, eggs, and egg yolk until smooth and thick. In a separate bowl, whip egg whites with superfine sugar until glossy peaks form. Gently fold the meringue into the almond mixture in batches, being careful not to deflate it. Drizzle in melted butter and fold just until combined.
Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 5–7 minutes, or until the sponge springs back when touched. Let cool slightly before inverting onto a cooling rack. Carefully peel off the parchment, trim the edges, and let the sponge cool completely.
Step 2: Make the Coffee Syrup
Dissolve instant espresso powder in 1 tablespoon warm water. In a saucepan, bring granulated sugar and remaining 4 tablespoons water to a boil. Stir to melt the sugar, then remove from heat and stir in the espresso mixture and brandy or cognac (if using). Let the syrup cool completely.
Step 3: Prepare the French Coffee Buttercream
Dissolve espresso powder in 1 tablespoon water. In a small saucepan, boil sugar and the rest of the water, brushing down the sides with a wet pastry brush to prevent crystallization. Heat until the syrup reaches 238°F (soft ball stage).
While the syrup cooks, beat egg yolks in a stand mixer until thickened. Slowly drizzle in the hot syrup while mixing at medium-high speed—aim for the center, not the sides of the bowl. Add in the espresso liquid and continue beating until the bowl is no longer warm.
Switch to the paddle attachment, then add softened butter a piece at a time. Keep beating until the mixture turns from curdled-looking to silky smooth. If it looks separated at first—don’t panic! Just keep mixing.
Step 4: Make the Chocolate Glaze
Melt butter and 6 oz of chopped semisweet chocolate together in the microwave in 30-second intervals, stirring in between. Once smooth, stir in the remaining 1 oz chocolate to cool and thicken the glaze. Let it sit until it reaches a spreadable consistency—refrigerating briefly helps speed things up.
Assemble Your Opera Cake
Now that every delicious component is ready, it’s time to build this beauty! Cut your cooled jaconde sponge into three even rectangles. I highly recommend using a ruler and a sharp knife to get clean, uniform layers—it makes a big difference in presentation.
Layering It Up
- Bottom Layer: Place the first sponge layer on a cake board or serving platter. Brush generously with coffee syrup, making sure the surface is evenly moistened. Spread half of the coffee buttercream across the top and smooth it out.
- Middle Layer: Place the second sponge on top, brush with syrup, then spread half of the chocolate glaze over the surface. Let it set briefly in the fridge.
- Top Layer: Add the final sponge layer and brush it with the remaining syrup. Spread the rest of the buttercream over the top and chill the whole cake for about 30 minutes, or until firm.
Finish with Chocolate Glaze
Rewarm your remaining glaze (just a few seconds in the microwave until pourable) and pour it over the top. Use an offset spatula to gently spread the glaze edge to edge. Chill once more until the glaze is firm to the touch.
Clean Cuts & Garnishes
Once firm, trim the edges of the cake to create clean, sharp sides. Slice into 2-inch-wide rectangular bars for that classic opera cake look. Each slice reveals the stunning layers of almond sponge, coffee syrup, buttercream, and rich chocolate.
Decorating Ideas
- Gold Modeling Chocolate Laurels: Press modeling chocolate into leaf-shaped molds, dust with gold luster dust, and attach with a dot of corn syrup to the top of each slice for a showstopping finish.
- Elegant Garnish Alternatives:
- Gold leaf or edible glitter
- Chocolate curls
- Espresso beans
- Mini piped rosettes of buttercream
How To Store
You can refrigerate the opera cake for up to 5 days. Just make sure it’s stored in an airtight container or wrapped well to prevent it from drying out or absorbing fridge odors. Before serving, bring to room temperature for 30 minutes to fully enjoy the creamy texture and complex flavors.
Opera Cake also freezes beautifully! Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then let sit at room temp before serving.
And that wraps up your stunning Opera Cake—a true patisserie-level dessert made right in your own kitchen.
