Best 9 Chocolate Cake With Coffee Frosting Recipes

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Indulge in a delightful culinary experience with our chocolate cake adorned with a luscious coffee frosting. This classic combination is elevated with the richness of cocoa powder, the aromatic depth of freshly brewed coffee, and the velvety texture of cream cheese. Dive into the moist and fluffy chocolate cake layers, perfectly complemented by the creamy and flavorful coffee frosting. Our article offers a collection of recipes that cater to various dietary preferences, including a classic chocolate cake with coffee frosting, a gluten-free version for those with dietary restrictions, and a decadent vegan chocolate cake with coffee frosting for those seeking a plant-based treat. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making this chocolate cake with coffee frosting an irresistible dessert for any occasion.

Let's cook with our recipes!

CHOCOLATE COFFEE BUTTERCREAM FROSTING



Chocolate Coffee Buttercream Frosting image

This chocolate buttercream is amazing for one reason... it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever.

Provided by Amanda Rettke

Categories     Dessert

Time 20m

Number Of Ingredients 6

1 cup (2 sticks or 226g) unsalted butter, (room temperature)
8 ounces cream cheese, (room temperature)
6 cups (750g) confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee, (or more to taste)
Pinch salt

Steps:

  • Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
  • Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.

CHOCOLATE CAKE WITH COFFEE FROSTING



Chocolate Cake with Coffee Frosting image

I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 18

1-1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 ounce unsweetened chocolate, coarsely chopped
1/2 cup hot coffee or water
4-1/2 teaspoons butter
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.

Nutrition Facts : Calories 394 calories, Fat 18g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

BEATTY'S CHOCOLATE CAKE



Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

BANANA CAKE WITH CREAM CHEESE FROSTING



Banana Cake with Cream Cheese Frosting image

As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 18 servings.

Number Of Ingredients 16

2/3 cup shortening
1-1/2 cups sugar
2 large eggs, separated, room temperature
2 cups mashed bananas (about 4 medium)
1 cup whole milk
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Dash salt
Sliced banana, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.

THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING



Three-Layer Chocolate Cake with Irish Coffee Frosting image

A rich chocolate three-layer cake with light whipped cream, Irish coffee frosting, and a layer of fudge.

Provided by Scott Hindley

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h15m

Yield 16

Number Of Ingredients 19

baking spray
4 (1 ounce) squares dark chocolate
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup hot brewed coffee
5 tablespoons unsweetened cocoa powder
¾ cup buttermilk
½ cup butter, softened
1 ¾ cups brown sugar
2 teaspoons vanilla extract
3 eggs
¾ cup Irish cream liqueur
4 cups heavy whipping cream
4 tablespoons instant coffee granules
½ cup powdered sugar, or more as needed
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup Irish cream liqueur
1 (12 ounce) jar hot fudge topping

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
  • Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
  • Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
  • Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
  • Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
  • Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
  • Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 73.6 g, Cholesterol 128.3 mg, Fat 33.8 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 19.2 g, Sodium 463.6 mg, Sugar 51 g

CHOCOLATE COFFEE CAKE WITH COFFEE ICING



Chocolate Coffee Cake with Coffee Icing image

Dazzle your guests with this "show stopper" coffee cake. Rich enough for dessert, it makes an ideal brunch cake.

Provided by MarieRynr

Categories     Breads

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 26

1/2 cup packed dark brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons cocoa
1 tablespoon cinnamon
2 teaspoons instant coffee powder
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups plain yogurt
chopped walnuts (to garnish)
raisins (to garnish)
1 teaspoon instant coffee powder
1 tablespoon hot water
6 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup sifted icing sugar, plus
2 tablespoons sifted icing sugar
1/2 teaspoon vanilla
1/2 teaspoon orange juice
1 pinch salt

Steps:

  • Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
  • Set aside.
  • Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
  • Stir in vanilla.
  • Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking powder, soda and salt together twice.
  • Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
  • Beat until just well mixed.
  • Do not overmix.
  • (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
  • Spoon in one fourth of the batter.
  • Sprinkle with one third of the raisin-walnut mixture.
  • Repeat layering twice, ending with batter.
  • Bake 1 hour at 350*F.
  • Cool on rack.
  • Unmold coffee cake and set on serving plate.
  • Frost sides and top with Coffee Icing.
  • Sprinkle with raisins and walnuts and chill until ready to serve.
  • For Icing, mix coffee with water until completely dissolved.
  • Cool.
  • Cream butter and cream cheese until light.
  • Gradually beat in sugar.
  • Beat in vanilla, orange juice,salt and coffee mixture.
  • Whip until double in volume, about 4 minutes.

Nutrition Facts : Calories 565.9, Fat 26.8, SaturatedFat 14.7, Cholesterol 114.3, Sodium 384.7, Carbohydrate 75.8, Fiber 2, Sugar 48.6, Protein 8.3

CHOCOLATE STOUT CAKE WITH COFFEE GLAZE



Chocolate Stout Cake With Coffee Glaze image

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.

Provided by Laurie Ellen Pellicano

Categories     cakes, dessert

Time 4h

Yield 1 (10-inch) Bundt cake

Number Of Ingredients 19

3 cups/384 grams unbleached all-purpose flour, plus 1 tablespoon for dusting the pan
1/2 cup/50 grams natural process cocoa powder, plus 1 tablespoon for dusting the pan
3/4 cup/171 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 tablespoon baking soda
1/4 cup/25 grams black cocoa powder (or substitute additional natural process cocoa powder)
2 packed cups/440 grams dark brown sugar
2 teaspoons to 1 tablespoon fine sea salt (depending on your preference)
1/3 cup/80 milliliters grapeseed or other neutral oil
1 cup/240 milliliters stout beer
1/2 cup/120 milliliters cold-brew or strong brewed coffee
1 cup/240 grams sour cream
3 large eggs
1 tablespoon whiskey
1 3/4 cups/228 grams confectioners' sugar
1 1/2 tablespoons sour cream
1 tablespoon whiskey
1/4 teaspoon fine sea salt
1 to 2 tablespoons cold-brew or strong brewed coffee
1 to 2 tablespoons cacao nibs

Steps:

  • Place a rack in the lower third of the oven and heat to 350 degrees.
  • In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
  • In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
  • In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
  • Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
  • Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
  • Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
  • Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
  • Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
  • Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING



Chocolate Cake with Chocolate Frosting image

I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

COFFEE-CHOCOLATE CAKE



Coffee-Chocolate Cake image

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

2 cups sugar
1 cup canola oil
1 cup whole milk
1 cup brewed coffee, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
BUTTERCREAM FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 3/4 cup whole milk

Steps:

  • In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will ensure a smooth and efficient baking process.
  • Use Quality Ingredients: The quality of your ingredients directly impacts the final result. Use high-quality cocoa powder, coffee, and butter for the best flavor and texture.
  • Don't Overmix the Batter: Overmixing the batter can result in a dense and tough cake. Mix just until the ingredients are combined.
  • Properly Measure Ingredients: Use a kitchen scale to accurately measure ingredients, especially flour and cocoa powder. This will ensure the correct proportions and a successful bake.
  • Precise Oven Temperature: Make sure your oven is preheated to the correct temperature before baking. An accurate oven temperature is crucial for a properly baked cake.
  • Cool Cakes Completely: Allow the cakes to cool completely before frosting. This will prevent the frosting from melting and sliding off the cake.
  • Level Cakes for Even Frosting: If the cakes have uneven surfaces, use a serrated knife to level them. This will help the frosting spread evenly and smoothly.
  • Use a Piping Bag for Frosting: A piping bag will give you more control and precision when applying the frosting. You can also use different tips to create various decorative patterns.

Conclusion:

Indulge in the rich and decadent flavors of this chocolate cake with coffee frosting. By following these tips, you can create a stunning and delicious dessert that will impress your family and friends. The combination of rich chocolate cake and creamy coffee frosting is a match made in dessert heaven. Whether you're celebrating a special occasion or simply looking for a sweet treat, this cake is sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with delight. Happy baking!

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