Chocolate Coffee Buttercream Layer Cake

Chocolate Coffee Buttercream Layer Cake


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Dessert doesn't get much better than this. A yummy chocolate coffee buttercream layer cake can be served at your dinner or party in no time. The recipe is easy to follow and does not require expensive ingredients.

Shared by
Chicago, IL

Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

1 serving


  • 3/4 C unsweetened cocoa powder
  • 2/3 C sour cream
  • 1 1/4 C hot coffee
  • 2 2/3 C all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp/ baking soda
  • 1/2 tsp. salt
  • 1 1/4 C unsalted butter
  • 1 C brown sugar
  • 1 1/2 C sugar
  • 3 eggs
  • 1 Tbs. vanilla extract
  • 1 1/2 C sugar
  • 1/3 C flour
  • 1 1/4 C whole milk
  • 1/3 C heavy cream
  • 2 Tbs. instant espresso powder
  • 1 1/2 C unsalted butter, cubed
  • 1 Tbs. vanilla extract
  • Caramel popcorn, for topping

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Preheat oven to 325 degrees. Spray two round cake pans with nonstick cooking spray.

In a bowl, whisk together cocoa, sour cream and hot coffee until smooth. Set aside.

In a another bowl, combine the flour, baking powder, baking soda and salt.

In a mixer bowl, beat the butter and sugars together on medium high speed until creamy. Add the eggs one at a time, mixing after each, and vanilla.

Add the flour mixture in 3 additions, alternating with the cooled cocoa mixture, ending with the flour mixture. Mix until just combined. Divide the batter equally between the prepared cake pans.

Bake for about 40 to 45 minutes. Let cakes cool.

For the buttercream, whisk together the sugar, flour, milk, heavy cream and espresso powder in a saucepan. Bring to a boil. Continue to cook for about 8-10 minutes, until thickened.

Pour cream into bowl with a mixer and beat on medium high speed until cooled, about 10 minutes. Reduce the mixer speed and add the cubed butter a tablespoon at a time. Once all the butter has been added, add the vanilla and beat on high speed until buttercream is thick and creamy.

Place one cake layer on a cake stand or flat surface and cover with a little bit of butter cream. Repeat until you have three layers of cake and two buttercream layers in total.

Top layer cake with caramel popcorn and serve.

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