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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 582 kcal
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


  1. Preheat oven to 325 degrees F.
  2. 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.
  3. 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.
  4. Stop and scrape the sides of the bowl with a spatula and continue mixing on medium speed until all combined.
  5. Add the red gel food coloring, as much as needed to get the shade of red you like. Mix until combined.
  6. 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.
  7. 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.
  8. Once cooled the cakes can be frosted.

Chocolate Buttercream:

  1. Add cocoa to the bowl of a stand mixer. Whisk through to remove any lumps.
  2. Add the softened butter and cream together until well combined.
  3. 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.
  4. Turn mixer onto a high speed for about a minute and mix.
  5. If frosting is too dry, add more milk, a tablespoon at a time until it reaches the right consistency.
  6. 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:

  1. Add frosting to a pipping bad fitted with a large star tip.
  2. Place a cake layer onto a cake platter and pipe frosting onto it until fully covered. Top with other cake layer and repeat.
  3. Drizzle top layer with caramel sauce.
  4. Refrigerate cake for at least 1 hour before serving.
  5. Enjoy!
Nutrition Facts
Chocolate Coffee Cake
Amount Per Serving
Calories 582 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Cholesterol 103mg34%
Sodium 412mg18%
Potassium 376mg11%
Carbohydrates 60g20%
Fiber 7g29%
Sugar 45g50%
Protein 11g22%
Vitamin A 885IU18%
Calcium 112mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.