Espresso Chocolate Chip Cake with Espresso Buttercream

Quick Recipe Version (TL;DR)

• Yield: 12 servings (two 8-inch round layers)
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (including cooling and decorating)

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour + 1 tbsp for chocolate chips
• 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
• 2–3 tsp instant espresso powder (cake) + 1–2 tbsp (buttercream)
• 3/4 cup (180 ml) whole milk, 1/2 cup (120 ml) strong brewed espresso or coffee
• 1/2 cup (115 g) unsalted butter, 1/2 cup (120 ml) neutral oil
• 1 1/2 cups (300 g) granulated sugar, 1/4 cup (50 g) light brown sugar
• 3 large eggs, 1 tbsp vanilla extract (total for cake and frosting)
• 1 1/4 cups (210 g) mini semisweet chocolate chips, plus extra for topping
• 1 cup (226 g) unsalted butter (for buttercream)
• 4 1/2–5 cups (540–600 g) powdered sugar (for buttercream and glaze)
• Chocolate-covered espresso beans for decoration

Do This

• 1. Preheat oven to 350°F (175°C). Grease and parchment-line two 8-inch round cake pans.
• 2. Whisk dry ingredients (flour, leaveners, salt, espresso powder). In a jug, mix milk, cooled coffee, and vanilla.
• 3. Cream butter and sugars, beat in oil and eggs. Alternate adding dry mix and coffee-milk. Fold in floured mini chocolate chips.
• 4. Divide batter between pans and bake 28–32 minutes. Cool 15 minutes in pans, then completely on racks.
• 5. Beat butter, powdered sugar, espresso powder, vanilla, and cooled coffee into a fluffy espresso buttercream.
• 6. Whisk powdered sugar, coffee, vanilla, and a pinch of salt into a thick but pourable coffee glaze.
• 7. Layer cake with buttercream, crumb-coat and chill, then finish frosting. Pour glaze over top and decorate with chocolate-covered espresso beans and extra chocolate chips.

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Why You’ll Love This Recipe

• Coffee-forward flavor with a light chocolate accent, perfect for coffee lovers who do not want an intense chocolate cake.
• Soft, moist vanilla-coffee sponge that stays tender for days.
• Simple American-style espresso buttercream and an easy whisk-together coffee glaze.
• Beautiful presentation with glossy drips and chocolate-covered espresso beans that looks bakery-level but is very achievable at home.

Grocery List

• Produce: None
• Dairy: Unsalted butter, whole milk, large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine salt, instant espresso powder, brewed espresso or strong coffee, neutral oil (canola/vegetable), vanilla extract, mini semisweet chocolate chips, chocolate-covered espresso beans, parchment paper (optional but helpful)

Full Ingredients

Espresso Chocolate Chip Cake Layers

• 2 1/2 cups (300 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2–3 tsp instant espresso powder (2 tsp for milder coffee flavor, 3 tsp for stronger)
• 3/4 cup (180 ml) whole milk, at room temperature
• 1/2 cup (120 ml) strong brewed espresso or very strong coffee, cooled to room temperature
• 1 tbsp pure vanilla extract
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
• 1 1/2 cups (300 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1 1/4 cups (210 g) mini semisweet chocolate chips
• 1 tbsp (about 8 g) all-purpose flour, for tossing with the chocolate chips

Espresso Buttercream

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
• 3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
• 1–2 tbsp instant espresso powder (adjust to taste)
• 3–4 tbsp (45–60 ml) strong brewed espresso or strong coffee, completely cooled
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt (or to taste)

Coffee Glaze

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp (30–45 ml) strong brewed espresso or strong coffee, cooled
• 1/2 tsp pure vanilla extract
• Pinch of fine sea salt

Decoration

• 1/4–1/3 cup (40–50 g) mini semisweet chocolate chips (for sprinkling on top)
• 1/4 cup (about 40 g) chocolate-covered espresso beans

Step-by-Step Instructions

Step 1: Prep your pans and preheat the oven

Set your oven rack to the center position and preheat the oven to 350°F (175°C). Lightly grease two 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment paper rounds, then grease the parchment and lightly flour the pans, tapping out any excess. This helps the tender cake layers release cleanly. Take the butter, eggs, and milk out of the fridge ahead of time so they come to room temperature; this helps the batter mix evenly and the cake rise nicely. Brew your espresso or strong coffee now so it has time to cool to room temperature before you add it to the batter, buttercream, and glaze.

Step 2: Mix the dry ingredients and coffee mixture

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and instant espresso powder until everything looks evenly combined and no streaks remain. In a large liquid measuring cup or small bowl, combine the whole milk, cooled brewed espresso (or coffee), and vanilla extract. Set both bowls aside. In a separate small bowl, toss the mini chocolate chips with 1 tbsp of flour until they are lightly coated; this helps keep them suspended in the batter instead of sinking to the bottom during baking.

Step 3: Make the espresso cake batter

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3–4 minutes, until the mixture looks light, fluffy, and a bit paler in color. Scrape down the sides of the bowl. Add the oil and beat again for about 1 minute until well combined and slightly thickened. Add the eggs one at a time, beating on medium after each addition just until incorporated and scraping the bowl as needed.

With the mixer on low, add the dry ingredients in three additions, alternating with the coffee-milk mixture in two additions, starting and ending with the dry ingredients (dry–wet–dry–wet–dry). Mix just until you no longer see dry flour streaks; do not overbeat. Remove the bowl from the mixer and gently fold in the flour-coated mini chocolate chips with a spatula until evenly distributed.

Step 4: Bake and cool the cake layers

Divide the batter evenly between your prepared pans (a kitchen scale helps; each pan will get roughly the same weight of batter). Smooth the tops with a spatula and tap the pans gently on the counter a few times to release any large air bubbles. Bake the cakes in the preheated oven for 28–32 minutes, or until the tops are lightly golden, the centers spring back when gently pressed, and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs attached.

Remove the pans from the oven and place them on a wire rack. Let the cakes cool in their pans for 10–15 minutes, then run a thin knife around the edges and turn them out onto the rack. Peel off the parchment paper and let the layers cool completely, about 45–60 minutes. The layers must be fully cool before you frost, or the buttercream will melt.

Step 5: Make the espresso buttercream

While the cakes cool, prepare the buttercream. In a small bowl, stir together the instant espresso powder with 2 tbsp of the cooled brewed espresso until dissolved; set aside. In a large bowl or stand mixer fitted with the paddle or whisk attachment, beat the softened butter on medium-high speed for 2–3 minutes until very smooth and slightly lighter in color.

Turn the mixer to low and gradually add 3 1/2 cups (420 g) of powdered sugar, about 1/2 cup at a time, mixing until mostly incorporated before adding more. Once added, pour in the dissolved espresso mixture, vanilla extract, and salt. Beat on medium-high for 2–3 minutes until light and fluffy. If the buttercream is too stiff, add additional cooled coffee 1 teaspoon at a time until it is smooth and spreadable. If it is too soft, add up to 1/2 cup (60 g) more powdered sugar and beat again. Taste and add more espresso powder (dissolved in a teaspoon of coffee or water) if you prefer a stronger coffee flavor. If your kitchen is warm, chill the buttercream for 10–15 minutes to firm it slightly before assembling the cake.

Step 6: Make the coffee glaze

In a small bowl, whisk together the powdered sugar, 2 tbsp of cooled brewed espresso (or coffee), vanilla extract, and a pinch of salt until smooth. You are aiming for a thick but pourable consistency that will slowly drip down the sides of the cake, not run straight off. If the glaze is too thick, whisk in additional coffee 1 teaspoon at a time. If it is too thin, add a spoonful or two more powdered sugar. Cover the bowl with plastic wrap or a plate until you are ready to use it so it does not dry out.

Step 7: Assemble, glaze, and decorate the cake

If your cake layers are domed, use a long serrated knife to gently level the tops so they are flat. Place a small dollop of buttercream on your serving plate or cake stand to act as glue, then set the first layer on top, cut-side up. Spread a generous layer (about 1–1 1/4 cups) of espresso buttercream over the first layer, pushing it just shy of the edges. Place the second layer on top, cut-side down, to give a smooth, flat surface.

Apply a thin layer of buttercream all over the cake to catch crumbs (the crumb coat), then chill the cake in the refrigerator for 20–30 minutes until the frosting is set. Once chilled, add a second, thicker layer of buttercream to fully cover the cake, smoothing the top and sides with an offset spatula or bench scraper. Return the cake to the fridge for 10–15 minutes, just until the buttercream is slightly firm to the touch.

Give the coffee glaze a quick stir, then pour it onto the center of the chilled cake. Use the back of a spoon to gently nudge the glaze toward the edges, letting it drip down the sides in soft drips. While the glaze is still tacky, decorate the top with chocolate-covered espresso beans and a scattering of mini chocolate chips. Let the glaze set for at least 15–20 minutes before slicing for the neatest slices.

Pro Tips

• Use room-temperature ingredients. Soft butter and room-temperature eggs and milk blend more easily, giving you a smooth batter and a cake that rises evenly.
• Cool your coffee completely. Hot coffee will melt the butter in your batter or buttercream and can cause curdling or a greasy texture. Brew early and let it cool to room temperature.
• Prevent sinking chocolate chips. Toss mini chocolate chips with a spoonful of flour and fold them in gently; using mini chips instead of full-size also helps them stay suspended and keeps the chocolate presence lighter.
• Adjust coffee intensity to taste. For a bolder coffee flavor, use the higher amount of espresso powder and espresso in both the cake and buttercream. For a gentler flavor, start with less and taste as you go.
• Chill between stages. A short chill after the crumb coat and again before glazing helps set the buttercream so the glaze drips beautifully instead of mixing into the frosting.

Variations

• Sheet cake version: Bake the batter in a greased and parchment-lined 9 × 13-inch pan at 350°F (175°C) for 30–35 minutes. Cool completely, spread with espresso buttercream, and drizzle the coffee glaze over the top. Decorate with chocolate chips and espresso beans as desired.
• Extra-light chocolate touch: For an even more coffee-focused cake, reduce the mini chocolate chips in the batter to 3/4 cup (125 g) and use white chocolate chips on top instead of more semisweet.
• Mocha swirl: Stir 2 tbsp unsweetened cocoa powder into 1 cup of the finished batter. Dollop spoonfuls of the plain and chocolate-coffee batters into the pans and gently swirl with a knife for a subtle mocha marbled effect while keeping the chocolate presence moderate.

Storage & Make-Ahead

The assembled cake can be kept covered at cool room temperature for up to 1 day. For longer storage, cover the cake well and refrigerate for up to 4–5 days. Let chilled slices sit at room temperature for 20–30 minutes before serving so the buttercream softens and the flavors come through.

The unfrosted cake layers can be baked up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap, then in foil, and store at room temperature. You can also freeze the wrapped layers for up to 2 months; thaw overnight in the refrigerator before assembling.

The espresso buttercream can be made 1–2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then rewhip briefly before using. The coffee glaze is best made just before glazing, but it can be mixed up to a few hours ahead; cover tightly and stir again before using, adding a drop of coffee or a bit of powdered sugar if the consistency has changed.

Nutrition (per serving)

Approximate values for 1 of 12 slices: about 560 calories; 8 g protein; 69 g carbohydrates; 52 g sugar; 26–30 g fat; 16–18 g saturated fat; 2 g fiber; 320 mg sodium. Actual values will vary based on specific ingredients and portion sizes.