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Chocolate Coffee Cake

Chocolate Coffee Cake

Chocolate Coffee Cake with beautiful red velvet, coffee infused, brownie layers covered in a delicious chocolate buttercream and caramel drizzle.
Course Dessert
Cuisine American
Keyword Chocolate Coffee Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 582kcal
Author Catalina Castravet


  • Soft butter or baking spray for greasing the pan
  • 8 large eggs
  • 2 1/2 cups light brown sugar
  • 16 ounces butter melted
  • 2 cups cocoa sifted
  • 1 tablespoon vanilla extract
  • 1/4 cup espresso
  • 1/4 cup instant coffee granules
  • 1 cup flour sifted
  • 1/2 teaspoon kosher salt
  • Red gel food color

Chocolate Buttercream:

  • 12 ounces unsalted butter softened
  • 2 cups unsweetened cocoa
  • 2 cups confectioner’s sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoon espresso powder - optional


  • Caramel sauce


  • Preheat oven to 325 degrees F.
  • Coat two 8 x 2 inch cake pans with non­-stick spray, line bottoms with parchment paper and spray paper with non-stick spray. Set aside.
  • In a mixer fitted with the wire whisk attachment, beat the eggs at medium speed until fluffy and light yellow, add the brown sugar and beat until combined. Add remaining ingredients: melted butter, cocoa, coffee granules, espresso, vanilla extract, salt, and flour.
  • Stop and scrape the sides of the bowl with a spatula and continue mixing on medium speed until all combined.
  • Add the red gel food coloring, as much as needed to get the shade of red you like. Mix until combined.
  • Pour the batter into the prepared pans and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cakes, it should come out clean. I find that 40 minutes in my oven for this recipe is perfect timing.
  • When done, remove from oven and place the pans on a cooling rack. Cool in the pan for 10 minutes, after that invert the cakes onto the cooling rack.
  • Once cooled the cakes can be frosted.

Chocolate Buttercream:

  • Add cocoa to the bowl of a stand mixer. Whisk through to remove any lumps.
  • Add the softened butter and cream together until well combined.
  • Add confectioner's sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. Mix after each addition.
  • Turn mixer onto a high speed for about a minute and mix.
  • If frosting is too dry, add more milk, a tablespoon at a time until it reaches the right consistency.
  • If it appears too wet and does not hold its form, add more confectioner’s sugar, also a tablespoon at a time until it reaches the right consistency.

Assembling the cake:

  • Add frosting to a pipping bad fitted with a large star tip.
  • Place a cake layer onto a cake platter and pipe frosting onto it until fully covered. Top with other cake layer and repeat.
  • Drizzle top layer with caramel sauce.
  • Refrigerate cake for at least 1 hour before serving.
  • Enjoy!


Calories: 582kcal | Carbohydrates: 60g | Protein: 11g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 412mg | Potassium: 376mg | Fiber: 7g | Sugar: 45g | Vitamin A: 885IU | Calcium: 112mg | Iron: 5.3mg