Calling all coffee and chocolate lovers! This Irresistible Chocolate Cappuccino Cake is an absolute dream come true. It features deeply chocolatey, moist cake layers infused with coffee, frosted with a luscious chocolate-coffee buttercream. I’m a huge fan of anything coffee-flavored, and this Chocolate Cappuccino Cake perfectly captures that rich, aromatic essence combined with decadent chocolate. It’s surprisingly easy to make and perfect for birthdays, celebrations, or anytime you need a truly show-stopping dessert.
Why You’ll Love This Chocolate Cappuccino Cake
- Intense Coffee & Chocolate Flavor: A perfect marriage of rich cocoa and robust coffee notes in both the cake and frosting.
- Incredibly Moist: The recipe uses oil and hot coffee, ensuring a super moist and tender cake crumb.
- Rich Buttercream: The chocolate-coffee buttercream is smooth, decadent, and complements the cake beautifully.
- Impressive Presentation: A stunning layered cake that looks like it came from a bakery.
- Perfect for Coffee Lovers: The ultimate dessert for anyone who adores the taste of coffee.
Ingredients for Chocolate Cappuccino Cake
Here’s what you’ll need to make this coffee-infused chocolate cake. The full list with measurements is in the recipe card below.
Cake
- All-purpose flour (Dry Ingredient)
- Granulated sugar (Sweetener)
- Unsweetened cocoa powder (Flavoring/Coloring)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Whole milk (Dairy)
- Vegetable oil (Fat)
- Large eggs, room temperature (Binder)
- Vanilla extract (Flavoring)
- Boiling water (Liquid)
- Instant coffee granules (Flavoring)
Frosting
- Unsalted butter, softened (Fat)
- Powdered sugar (Sweetener)
- Unsweetened cocoa powder (Flavoring/Coloring)
- Vanilla extract (Flavoring)
- Strong brewed coffee, cooled (Liquid/Flavoring)
Garnish
- Chocolate shavings (Decoration)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore this classic Chocolate Cappuccino Cake, but here are a few fun variations:
- Mocha Variation: Add a little extra espresso powder to both the cake and frosting for a more intense mocha flavor.
- Add Chocolate Chips: Fold mini chocolate chips into the cake batter.
- Different Frosting: Try a cream cheese frosting or a simple chocolate ganache.
- Nuts: Add chopped walnuts or pecans to the batter or sprinkle on top.
- Caramel Drizzle: Add a drizzle of caramel sauce over the finished cake.
How to Make Chocolate Cappuccino Cake
Let me show you how to make this irresistible Chocolate Cappuccino Cake:
Make the Cake Layers
- Preheat & Prep: First, I preheat my oven to 350°F (175°C). Then, I grease and flour three 8-inch round cake pans. Lining the bottoms with parchment paper circles is also a good idea for easy release.
- Mix Dry Ingredients: In a large bowl, I whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet & Dry: I add the milk, vegetable oil, eggs, and vanilla extract to the flour mixture and beat on medium speed (with a hand mixer or stand mixer) until well combined.
- Add Coffee: Carefully, I stir in the boiling water and instant coffee granules until the batter is smooth. The batter will be thin – this is correct!
- Bake: I divide the batter evenly among the prepared pans. I bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: I let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Ensure they are 100% cool before frosting.
Make the Frosting
- While the cakes cool, I make the frosting. In a large bowl, I beat the softened butter with an electric mixer until creamy.
- Gradually, I add the powdered sugar and cocoa powder, beating until well combined.
- I add the vanilla extract and the cooled strong brewed coffee, beating until the frosting is smooth and fluffy. I add the coffee gradually to reach the desired consistency.
Assemble the Cake
- I place one cooled cake layer on a serving plate or cake stand.
- I spread a generous layer of the chocolate coffee frosting over the top.
- I place the second cake layer on top and add another layer of frosting.
- I place the third cake layer on top.
- I frost the top and sides of the entire Chocolate Cappuccino Cake with the remaining frosting, smoothing it as desired.
Decorate and Serve
- I garnish with chocolate shavings
- Serve
Tips and Tricks for the BEST Cappuccino Cake
Here are my secrets for making this cake truly exceptional:
- Use Room Temperature Ingredients: Ensure your eggs and milk for the cake, and butter for the frosting, are at room temperature for best results.
- Hot Coffee/Water: Using boiling water bloomed with instant coffee enhances the cocoa flavor and contributes to a moist cake.
- Don’t Overmix: Mix the batter just until combined to avoid a tough cake.
- Cool Coffee for Frosting: Make sure the brewed coffee used in the frosting is completely cooled, otherwise it can melt the butter.
- Cool Cakes Completely: Never frost a warm cake! Allow layers to cool fully before assembling.
How to Serve
This Chocolate Cappuccino Cake is perfect for:
- Birthdays: Especially for coffee lovers!
- Dinner Parties: An impressive and decadent dessert.
- Holidays: A wonderful treat for Christmas or any celebration.
- Anytime Indulgence: When you need a serious chocolate and coffee fix.
Serve slices at room temperature or slightly chilled. A cup of coffee alongside is highly recommended!
Make Ahead and Storage
- Cake Layers: Bake cake layers up to 2 days ahead. Cool completely, wrap well in plastic wrap, and store at room temperature.
- Frosting: Make frosting up to 3 days ahead and store in an airtight container in the refrigerator. Let soften at room temperature and re-whip briefly before using.
- Assembled Cake: Store the finished cake, covered, in the refrigerator for up to 4 days. Let slices sit at room temperature for about 20-30 minutes before serving for best texture.
FAQs about Chocolate Cappuccino Cake
- Can I use regular coffee instead of instant granules?
- Yes, brew a very strong cup of coffee and use 1 cup of that hot coffee in the batter instead of the boiling water and instant granules.
- Can I make this in two 9-inch pans instead of three 8-inch?
- Yes, the layers will be slightly thinner, and the baking time will likely be shorter. Start checking for doneness around 25-30 minutes.
- Can I freeze this cake?
- Yes, you can freeze the unfrosted cake layers or the fully frosted cake. Wrap very well in plastic wrap and then foil. Thaw overnight in the refrigerator.
Enjoy this rich, moist, and utterly irresistible Irresistible Chocolate Cappuccino Cake! It’s a perfect treat for any coffee and chocolate enthusiast.
Print
Irresistible Chocolate Cappuccino Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Dessert, Cake
- Cuisine: American
Description
This Irresistible Chocolate Cappuccino Cake features moist, rich chocolate cake layers infused with coffee flavor, frosted with a smooth and decadent chocolate coffee buttercream. It’s a perfect dessert for coffee and chocolate lovers alike.
Ingredients
Scale
For the Chocolate Cappuccino Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 2 teaspoons instant coffee granules
For the Chocolate Coffee Frosting:
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar (confectioners’ sugar)
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 cup strong brewed coffee, cooled
Optional Garnish:
- Chocolate shavings
Instructions
1. Make the Chocolate Cappuccino Cake Layers:
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Alternatively, line the bottoms with parchment paper and grease the parchment and sides.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the room-temperature milk, vegetable oil, room-temperature eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer (hand mixer or stand mixer) on medium speed until well combined.
- Add Hot Coffee Mixture: In a small bowl or measuring cup, stir the instant coffee granules into the boiling water until dissolved. Carefully pour the hot coffee mixture into the cake batter and mix on low speed until smooth. The batter will be thin.
- Divide Batter: Divide the batter evenly among the three prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.
2. Make the Chocolate Coffee Frosting:
- Beat Butter: In a large bowl, using an electric mixer, beat the softened butter until creamy and smooth.
- Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder, beating on low speed until just combined, then increase speed and beat until smooth.
- Add Wet Ingredients: Add the vanilla extract and the cooled strong brewed coffee. Beat until the frosting is smooth, fluffy, and reaches a spreadable consistency. If frosting is too thick, add a teaspoon more coffee or milk. If too thin, add more powdered sugar.
3. Assemble and Frost the Cake:
- Level Cakes (Optional): If the cake layers have domed tops, use a large serrated knife or cake leveler to slice a thin layer off the tops to create a flat surface.
- Frost First Layer: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of chocolate coffee frosting evenly over the top.
- Add Second Layer: Carefully place the second cooled cake layer on top. Spread another layer of frosting over the second layer.
- Add Third Layer: Place the third cooled cake layer on top.
- Frost Cake: Frost the top and sides of the entire cake with the remaining frosting.
- Garnish (Optional): Decorate the cake with chocolate shavings, if desired.
- Serve
Notes
- Room Temperature Ingredients: Using room-temperature milk and eggs for the cake, and room-temp butter for the frosting, helps ensure smooth, well-incorporated mixtures.
- Coffee: The hot coffee helps bloom the cocoa powder for a richer chocolate flavor. Ensure the brewed coffee for the frosting is completely cooled.
- Batter Consistency: The cake batter will be quite thin; this is normal for this type of cake and results in a moist crumb.
- Cooling Cake: It’s crucial to let the cake layers cool completely before frosting, otherwise the frosting will melt.
- Storage: Store the frosted cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days (bring to room temperature before serving for best flavor and texture).