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Overhead shot of chocolate coffee cake sliced into squares with one sliced on it's side.

Chocolate Coffee Cake

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5 from 1 review


Homemade Chocolate Coffee Cake is made with sour cream for a super moist crumb and hot coffee for a decadent chocolate flavor. It's topped with a light and airy coffee buttercream for the perfect complement. This one-layer cake can fit your busy schedule for a quick, easy weeknight dessert.




  • 140 g (1 cup) all-purpose flour
  • 220 g (1 cup) granulated sugar
  • 40 g (1/2 cup) Dutch process cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 120 g (1/2 cup) sour cream, at room temperature
  • 120 g (1/2 cup) hot coffee
  • 50 g (1/4 cup) vegetable oil
  • 1 large egg + 1 yolk, at room temperature
  • 2 teaspoons pure vanilla extract

Coffee Buttercream

  • 2-4 tablespoons heavy cream or milk, divided
  • 2 teaspoons instant coffee
  • 2 teaspoons pure vanilla extract
  • 226 g (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar, sifted
  • Pinch of salt



  1. Preheat the oven to 350°F/177°C. Line a 9x9-inch square pan with parchment paper so it hangs off the edges.
  2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk the sour cream, coffee, oil, egg, yolk, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cake for 15 minutes in the pan and then transfer it to a wire rack to cool completely.

Coffee Buttercream

  1. In a small bowl, whisk together 2 tablespoons of cream and the instant coffee until dissolved. Whisk in the vanilla and set aside.
  2. In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
  3. Add the powdered sugar and salt and mix on low speed until completely incorporated.
  4. Mix in the coffee mixture and add any additional cream for desired consistency. Increase to medium speed and beat for 4-5 minutes until light and fluffy.
  5. Using an offset spatula or knife, frost the cooled cake.


Storage: Store cake in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator. Cake with buttercream will hold well in the fridge for up to 5 days.

Freezer: Wrap with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Cupcakes: Fill cupcakes liners halfway and bake in a preheated 350°F/177°C oven for 18-20 minutes.

  • Prep Time: 20 minutes
  • Cooling Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking