The flavors of coffee and chocolate seem made for each other. In this chocolate-coffee cake recipe, they’re the perfect team. The cake itself contains both ingredients, and the frosting is a delectable homemade buttercream that makes it even more incredible. Enjoy this cake with your favorite coffee drink, as a dessert or as a snack anytime, because it’s just that good.
 Ingredients for Chocolate-Coffee Cake
-  Sugar: Sugar helps seal in the moisture and makes the cake soft.
- Canola oil: Canola oil improves the cake’s crumb and helps keep the cake moist without affecting the flavor.
- Whole milk: The protein in milk helps hold the cake together. Milk also makes the cake tender.
- Brewed coffee: Room-temperature brewed coffee adds the coffee flavor to this cake.
- Eggs: Room-temperature eggs help the ingredients in the batter stick together. The eggs also contribute to the cake’s structure and help the batter rise into a fluffy cake.
- Vanilla extract:Â Vanilla adds another layer of flavor to the cake.
- All-purpose flour: Regular all-purpose flour works in this cake, no specialty flour needed.
- Baking cocoa: Baking cocoa adds the color and the chocolaty flavor.
- Baking soda and baking powder: The baking soda and baking powder both help the cake rise.
- Butter, confectioners’ sugar, vanilla extract and whole milk: Whipping these ingredients together makes a delicious buttercream frosting that elevates the flavors of the cake.
Directions
Step 1: Make the cake batter
Preheat the oven to 325°F. In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla together until they’re well blended. In a separate bowl, combine the flour, cocoa, baking soda, baking powder and salt, then gradually beat this dry mixture into the wet sugar mixture until everything is blended together.
Step 2: Bake the cake
Pour the batter into two greased and floured 9-inch round baking pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before removing them and setting them on wire racks to cool completely.
Step 3: Make the buttercream frosting
In a large bowl, beat the butter until it’s fluffy. Beat in the confectioners’ sugar and vanilla. Then add milk and beat until the frosting reaches the desired consistency. Spread the frosting between the layers and over the top and sides of the cake.
Editor’s Tip: If you like, you can refer to this easy tutorial on how to frost a cake.
Chocolate-Coffee Cake Variations
- Add miniature chocolate chips: Small semisweet chocolate chips add texture and even more chocolaty pops of goodness to the cake. Add about 1 cup of chips to the batter.
- Mix in chopped walnuts: Mix in 3/4 cup to 1 cup of chopped walnuts to the cake batter for added flavor and texture.
- Make a coffee-flavored frosting: Add a little instant espresso powder to the buttercream for a coffee buttercream, or make a coffee-flavored frosting.
How to Store Chocolate-Coffee Cake
Store your coffee and chocolate cake in an airtight container, where it will keep for two to three days on the counter. To make it last a little longer, place the container in the refrigerator and enjoy the cake within four to five days.
Can you freeze chocolate-coffee cake?
Yes, you can. The secret to freezing a frosted cake such as this one is to set the cake in the freezer until the frosting sets, for one to two hours. Once the frosting is hard, wrap the cake in two layers of plastic, then foil. The frozen cake will keep for several months.
Chocolate-Coffee Cake Tips
Can I use a different oil in place of canola oil?
Yes; this chocolate cake recipe with coffee includes canola oil because of its mild flavor; vegetable oil and coconut oil also work well because they have mild flavors. In a pinch, a mild olive oil also works, but it may add a little flavor. Olive oil also tends to cost more, so a mix of part olive oil, part canola or vegetable oil may be used if you’re low on the canola or vegetable oil.
Can I use espresso or decaf coffee instead of regular black coffee?
You can. Using 1 cup of any room-temperature brewed coffee or espresso (without added cream, milk or sugar) works well in this recipe. Instant espresso is one way to get a nice, dark espresso flavor; unlike instant coffee, it tastes good, as long as you like espresso. Brew your choice of coffee a little strong for added flavor.
Can I make this cake without round baking pans?
Absolutely! If you don’t have round baking pans, pour the batter into a 13×9-inch pan instead. You won’t have layers, but it’ll still make a delicious cake. Since the cake in a rectangular pan will have more surface area, it may bake faster, so keep an eye on it after 15 to 20 minutes.
