Pictured with 3 8-inch layers, this espresso chocolate chip cake combines a soft and moist cake flavored with espresso powder, strong coffee, plenty of chocolate chips, and ultra creamy espresso coffee buttercream. You can drink your coffee and eat it too with a towering slice of this homemade beauty!
Giving a different meaning to coffee cake! It’s been a while since I developed a truly fabulous layer cake, but a dear friend’s birthday called for something special… and FLAVOR most certainly had to be on the menu! Simply put, this coffee-infused layer cake is nothing short of exquisite and there’s a few other ways to make it including as a sheet cake, 2 layer cake, cupcakes, and more. However you bake it, coffee lovers everywhere will rejoice.
Espresso Chocolate Chip Cake Details:
Like many of my cake recipes, I adapted this cake batter from my basic white cake batter. The white cake is a very popular cake recipe, both a personal and reader favorite. Between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, it’s impossible not to love. It’s my gold standard when it comes to soft cakes, so I’ve used it to produce many other flavors including pineapple coconut cake, pistachio cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today’s espresso variation. Here’s what you can expect:
- Texture: Thanks to a careful ratio of cake flour, leaveners, egg whites (no yolks), and sour cream, liquid, we have a balance of soft, springy, and moist in each bite. You’ll only achieve this texture perfection if you follow the recipe closely, which is my #1 piece of advice for baking cakes. Note that I slightly increased the flour and reduced the egg whites from the original batter because introducing a thinner liquid (coffee) threw things off.
- Flavor: Do you like chocolate and coffee together? For many coffee drinkers, it’s a match made in heaven! In fact, I was going to call this a mocha cake, but coffee is truly the main flavor and the chocolate chips are little extras.
- Ease: If you’ve baked layer cakes before, this shouldn’t be difficult. But if you’re new to layer cakes, don’t be nervous because stacking and frosting the cooled cakes isn’t anything fancy. I like to keep decoration simple.
- Time: Set aside at least 4 hours to complete this recipe which includes making the cake, cooling completely, and frosting/assembling. Don’t forget to bring your cold ingredients and hot coffee to room temperature before starting.
Espresso Powder & Strong Coffee
Most layer cake recipes require liquid and today’s uses 1/3 cup (80ml) strong black brewed coffee and 2/3 cup (160ml) milk. Brewed coffee alone did not provide enough flavor in this cake, so we’ll also use 5 teaspoons of espresso powder. (Yes 5! This is a lot of cake batter.) You could dissolve espresso powder IN the coffee, but I found its flavor came through better when creamed with the butter.
- Do I have to use both coffee and espresso powder? Yes, for the best results, I strongly recommend using both. The cake did not have nearly enough flavor otherwise.
- Can I just use brewed espresso instead of coffee and espresso powder? I don’t recommend it. To ensure there’s enough coffee flavor in the cake, you would need more than 1/3 cup (80ml) espresso and replacing more milk with fat free liquid creates a wet, spongey cake.
- Where to find espresso powder? Most major grocery stores carry it in the coffee aisle.
- Can I use instant coffee instead of espresso powder? You can, but you’ll need more instant coffee because it’s not nearly as concentrated. Instant coffee is dehydrated ground coffee, while espresso powder is brewed dark roast coffee that’s dried and ground very finely. Espresso powder is often used in baking and if you pick up a jar, you can use it in any of these recipes that call for espresso powder.
You will also use espresso powder in today’s frosting. For the most flavor AND to preserve a creamy consistency, use espresso powder in the coffee buttercream rather than brewed coffee. The buttercream is certainly sweet, but the espresso powder’s strong and bitter flavor helps offset the sweetness. Though you’ll see the espresso powder flecks and certainly taste the flavor, the powder’s granules are sufficiently broken down. So don’t worry… the frosting isn’t granular.
When you’re making the cake batter, you’ll notice the creamed butter, sugar, and espresso powder mixture (pictured on the right below) isn’t very fluffy. That’s expected because compared to other cake recipes this size, there isn’t a ton of butter. (Sour cream makes up some of the fat!)
Success Tips: Espresso Chocolate Chip Cake
The full printable recipe is below.
- Use Room Temperature Ingredients: All refrigerated items should be at room temperature so the cake batter mixes together evenly. Simply put, cold ingredients won’t properly combine to produce a smooth, light cake crumb. Likewise, bring your brewed coffee to room temperature as well. In the cake batter pictured above, my coffee was actually *slightly* warm and you can see that there was some slight fat (butter) separation. The finished cake was just fine, but for best results, I recommend ensuring everything is room temperature.
- Follow the recipe closely: Following a recipe as written sounds obvious, but it’s often ignored. We change recipes like reducing sugar, using all-purpose instead of cake flour, baking soda for powder, whole eggs instead of just whites, etc. Don’t sabotage your time, effort, and money by straying from the original recipe unless you’re after a different flavor and texture.
- Mini Chocolate Chips: Just as I recommend for chocolate chip loaf cake, chocolate chip scones, and even chocolate raspberry cake and this raspberry chocolate chip layer cake, use mini chocolate chips. Why? So you can enjoy tiny pockets of chocolate in every single bite! Mini = more.
- Prep Cake Pans: From one baker to another—I love the quality and performance of Fat Daddio’s cake pans. (I’m not working with this brand, just a fan!) You’ll need 8-inch round cake pans for this particular recipe. And when it comes to prepping round cake pans, I use parchment paper rounds. Trace the bottom of the cake pans on a large piece of parchment paper and then cut out the circles. Then, very lightly grease the cake pans with butter or nonstick spray, place the parchment round inside, and then grease the parchment round too. This promises an ultra non-stick environment for your cake. If it’s helpful, see this parchment paper rounds for cakes video & post.
More Cake Success Tips
For more success tips I’ve learned through recipe testing, see my 10 Baking Tips for Perfect Cakes. Or, if you’re a cake beginner, subscribe to my free Cake Baking Email Course.
Starbucks on a Cake Stand!
There’s no denying that the espresso chocolate chip cake is flavorful on its own, but pairing it with coffee buttercream transforms it into Starbucks on a Cake Stand. (LOL I couldn’t resist.) For a more subdued coffee flavor, you could certainly pair the cake with plain Swiss meringue buttercream and I suggest that over American-style vanilla buttercream because its mild sweetness will not overpower the coffee flavor.
If you love this frosting, you’ll probably enjoy it with coconut cake, chocolate cake, and vanilla cake too. And if you’re looking for more coffee-inspired desserts, try these Baileys & Coffee Cupcakes.
Filling & Frosting Espresso Chip Cake
The coffee buttercream yields just enough for filling the cake, lightly frosting the exterior, and simple piping around the top. Chocolate covered coffee beans are fun garnish, but feel free to skip them. You could even dress up the cake with chocolate curls, chocolate chips, or chocolate sprinkles instead.
PS: Custom printed forks are always so much fun. 🙂 Message that Etsy seller for custom sayings! She was super responsive and the Baking is Life fork turned out wonderfully!
Print
Espresso Chocolate Chip Cake
- Prep Time: 40 minutes
- Cook Time: 26 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Coffee lovers will enjoy every slice of this soft, moist, and flavorful espresso chocolate chip layer cake. Review the recipe notes before beginning and make sure all ingredients (hot & cold) are brought to room temperature before starting.
Ingredients
- 2 and 2/3 cups (315g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 5 teaspoons espresso powder
- 1 and 3/4 cups (350g) granulated sugar
- 4 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (160ml) whole milk, at room temperature
- 1/3 cup (80ml) brewed strong black coffee, at room temperature
- 1 and 1/4 cups (225g) mini chocolate chips (see note)
Coffee Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 and 1/2 teaspoons espresso powder, plus more to taste
- 5 cups (560g) sifted confectioners’ sugar (sift before measuring)
- 1/3 cup (80ml) heavy cream or whole milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- optional: chocolate covered espresso beans for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites until combined, and then add the sour cream and vanilla extract. Beat until combined. Mixture may look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. Pour in the dry ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk and coffee. Beat on low speed until combined, and then beat in the chocolate chips just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick. Do not overmix.
- Pour batter evenly into cake pans. Bake for around 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool in the pans set on a wire rack for 30 minutes. Run a knife around the edges and then remove from pans. Allow cakes to cool completely set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and espresso powder together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Taste and beat in more espresso powder to taste if desired. I usually add another 1/4 teaspoon for more flavor. Yields about 4 cups frosting.
- Assemble and decorate: If your cakes are domed on top, very carefully use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup frosting. I use and recommend an icing spatula to apply the frosting. Top with 2nd cake layer and spread about 3/4 cup frosting on top. Place 3rd layer on top and frost the sides and top with remaining frosting. A bench scraper is helpful to smooth the sides and feel free to pipe any frosting on top—I used Ateco 849 piping tip to pipe a border around the pictured cake.
- Refrigerate cake for 10-20 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of milk to thin out frosting if needed.) Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 8-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable, Cake Stand, or Serving Plate | Icing Spatula | Bench Scraper | Ateco 849 Piping Tip | Piping Bag (Disposable or Reusable) | Espresso Powder
- Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you’re in a pinch, you can use a DIY cake flour substitute but the cake won’t taste as light and soft.
- Espresso Powder: Use espresso powder in both the cake batter and frosting and see headnotes above for more information on the espresso powder. Most major grocery stores carry espresso powder in the coffee aisle. For the best results, I strongly recommend using both espresso powder and strong black coffee in the cake batter. I don’t recommend using brewed espresso instead of the combo of brewed coffee and espresso powder (see notes above). You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated. I recommend at least 3 Tbsp of instant coffee.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture.
- Chocolate Chips: I recommend mini chocolate chips. Some readers have reported that the mini chocolate chips sink. You can coat in 2 teaspoons of all-purpose flour before adding to the batter. If you can’t get your hands on mini chocolate chips, replace with the same amount of regular size chocolate chips. If using regular size, coat them in 2 teaspoons of flour first or else they may sink as the layers bake. Or feel free to omit chocolate chips altogether.
- Decaf: Feel free to substitute decaf coffee and decaffeinated espresso powder/instant coffee.
- Room Temperature: All refrigerated ingredients and hot coffee should be at room temperature so the cake batter mixes together easily and evenly. If you’d like to learn more, here’s information about why room temperature ingredients are important in baking.
- Amount of Cake Batter & Other Size Cakes: This recipe yields 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. Because of its light yet moist texture, this cake is best as a layer cake. However, if you want to try it as a 9×13-inch cake, simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Feel free to halve the frosting. For a 2 layer cake, prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 30 minutes or until cooked through. I wouldn’t reduce the frosting amount. For a Bundt cake, generously grease and lightly flour a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. For 2-3 dozen cupcakes, fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. For a 3 layer 6-inch cake, use my vanilla 6 inch cake recipe and add 3 teaspoons espresso powder when creaming the butter and sugar. Replace 1/4 cup (60ml) milk with strong black coffee and add 1 cup (180g) mini chocolate chips. Add 2-3 teaspoons espresso powder to the frosting or to taste.
Amazing Flavors!!! I made this for a dinner party last night and it was a huge hit!
Have you had good results using dried egg whites powder in place of regular egg whites?
Hi Char, we have not tested this recipe with dried egg white powder, so we’re unsure of the exact results. We recommend sticking with fresh egg whites for best results.
This is such a great recipe. The cake texture is amazingly light and crumbly without being dry. The coffee comes through and pairs so well with the chocolate chips. I made the coffee extra strong and added an additional 1 1/2 tsp. of instant espresso to both the cake and frosting! We wanted a strong coffee flavor. It wasn’t overpowering, but came through perfectly! Everyone loved it. It is our new favorite recipe from your website and we have many! Made mine in three 9” pans and they were very good size layers which only took 18 minutes to bake. The frosting took it to the next level. It was just enough frosting for the entire cake, but I didn’t have extra to pipe (we like a lot in between the layers so maybe that’s why). I was careful to not over mix as some said the cake was dense. Mine was perfect! Will definitely add this to the rotation! Directions were perfect and I followed all the steps exactly. You never disappoint, Sally!! Love all your recipes! Please keep them coming!!
I test-baked this cake this weekend in anticipation of using it as a birthday dessert for me later in the week! I made the following modifications:
– Halved the recipe and baked it in a 9-inch pan
– Used vegan butter and vegan Greek yogurt in place of reg. butter and sour cream
– Swapped aquafaba (2 tbsp/egg white) to replace the egg whites
– Subbed King Arthur GF flour for the cake flour
It seemed like it took around 35 minutes to bake; gf desserts usually take more oven time.
We LOVED the recipe! The cake had a strong coffee/espresso flavor, and I LOVED the frosting – so fluffy and irresistible with the espresso powder! I do think the caffeine might have messed up my sleep, but it was so GOOD! Thanks for a good recipe that stands up to adaptations! 🙂
How long can the cake stay out with out frosting on it?
Hi Jade, After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day.
Can I use coconut milk for the frosting?
Hi Jade, if it’s carton coconut milk, it may be a little thinner, but should work ok.
Delicious! I used the batter as a layer in an ombre hazelnut mocha birthday cake using 12″ cake pan. The other cake layers were chocolate, mocha hazelnut and a white hazelnut. The espresso frosting is so good. A double batch covered the outside, provided enough for piping and a bit left over.
It is great to see the cake pan information is so helpful. I’m making this recipe in a bundt pan next for just my family. Two smaller bundts freezing one.
I have tried many, many of Sally’s recipes and am always delighted with the results. Thank you!
Which is better for tge frostimg the heavy milk cream? I made mine with just milk and it was thin. Would the heavy cream make it thicker. Trying to figure out if I need to go to the store.
Hi Jade, either will work. Heavy cream yields a silkier frosting. If your frosting was too thin, make sure to start with proper room temperature butter next time (not too warm). You can also add more confectioners’ sugar as needed.
How long can the cake be out on the counter with out frosting on it?
Hi Jade, if you’d like to store the individual layers at room temperature, you can tightly cover them for up to 24 hours. After that, we’d recommend storing them in the refrigerator, or for even longer storage, here is everything you need to know about how to freeze cakes.
Can cupcakes stay out on the counter covered up if they don’t have frosting on them?
Yes, cupcakes will be fine covered at room temperature for 24 hours.
Can I do 3 layer cake on 9 inch cake pan or is it going to be too thin layers? Thanks
Hi Liz! The layers would be pretty thin, we recommend making two layers with 9 inch round pans.
Can you replace the sour cream?
Plain yogurt is the best substitute.
Can you replace the sour cream with something else? My dad does not eat sour cream.
Plain yogurt is the best substitute.
Hi, can i use a meringue based frosting instead of buttercream? I know you have a swiss meringue buttercream recipe, I am not a huge fan of any buttercream in general
Hi Kosha, you can use any frosting you like! Just make sure it’s stable enough to support the cake layers.
Was looking for an espresso cake recipe and this one is a big hit! One question, I need it for a retirement party and want to use a 9×13 pan. Will this be enough batter? The internet conversion chart I found says so, but not sure.
Hi Laura, so glad you enjoyed it! Yes, you can use this batter to make a 9×13-inch sheet cake. See recipe Notes for more details.
Hi! Do you think this cake is okay for kids? My MIL’s favorite flavor is coffee and I’d like to make it for her birthday this weekend, but wondering if the amount of espresso powder and coffee in the cake amounts to a lot of caffeine? The kids are all young, so just want to make sure I’m not pumping them full of it 😉
Hi MHB, feel free to substitute decaf coffee and decaffeinated espresso powder/instant coffee. Hope the cake is a hit!
Just saw this recipe and can’t wait to try it. Just a question, can i use nescafe gold in equal amounts as espresso powder or would i need to increase the amt?
Hi Yamunaa, You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated. We recommend at least 3 Tbsp of instant coffee.
FANTASTIC! Definitely a cake I will make as a new NYE tradition annually! I followed the recipe to the T, and this cake is delicious understated elegance!! Everyone loved it!
One of my family’s new favorites. My batter was very runny, and when baked, the cake felt really dense to cut through. However, when eaten, it was delicious and not at all dense. Tasted like coffee flavored cookie dough ice cream! Will definitely make this one again!
This does NOT work out well in a bundt pan. I made one and followed the directions to the letter. It started to rise then fell. The chocolate chips sank to the bottom even though coated in flour. The cake was dense. I thought I did something wrong and made another one. Same thing…started to rise, then dropped. I even used an extra tsp of baking powder the second time around. If you don’t make layers, I would recommend a 9×13 pan. This is a definite NO for a bundt pan.
Well dont give it a 2 star just because you used a pan other than the one the author used. Thats not the recipe’s fault.
The author, in the notes, states a bundt pan can be used. The baking time may need to be adjusted. Please read the entire recipe and notes.
I made this cake and have to report back with mixed results…
First off: the flavours of this cake are great! The coffee flavour really comes through and I love the combo of chocolate chip and coffee. 🙂
However, I’m not too sure about the texture of the cake. The layers were very dense, not “springy” at all, and appeared somewhat greasy, and of course the chocolate chips all sank to the bottom of the layers, as others have experienced as well. Is the cake supposed to be quite dense? It made one piece of this cake feel almost like too much to eat. Also, the buttercream was too sweet for my liking, but that’s not something about the recipe, but about my personal preferences.
Anyway, I will keep the idea of chocolate chip and coffee for sure and will experiment with it further, it’s soo good! Maybe I’ll try some kind of sponge cake-like batter with the Not-so-sweet-frosting. Do you think I could incorporate the coffee flavour into that frosting recipe by adding the espresso powder?
Thanks for the recipe and inspiration!
Hi Sina, thank you so much for giving this recipe a try! We’re so glad you loved these flavors together. While the texture is more dense than, say, white cake, the layers should still be quite soft and moist. If they seem overly dense, it’s possible that the batter was over mixed. This post on how to prevent dry and dense cakes will be helpful for troubleshooting, too. To help with sinking chocolate chips, using mini chocolate chips is best and you can coat them in 2 teaspoons of flour before adding to the batter. For less sweet frosting, yes, you can start by adding a teaspoon of espresso powder with the confectioners’ sugar in our whipped frosting recipe. Hope this helps, and thank you again for trying this recipe!
Hi Lexi, Thanks so much for the reply and suggestions.
After reading the recommended post I think that maybe overmixing the butter in the beginning was an issue, because I made extra sure not to overmix after adding the dry ingredients.
Also, I had to make my own cake flour because it is not a thing where I live and I couldn’t buy any. So maybe I didn’t get that quite right.
Well, always something to learn in baking 🙂
Have a wonderful day!
Hi Sally, making this recipe this week for a Friendsgiving – can’t wait! Wanting to rest my skills and frosting types – could I use your SMBC recipe and add in the espresso powder for this cake?
Thanks!
Hi Cassie, yes! Replace some (about 1 teaspoon) of vanilla extract with 1 teaspoon of espresso powder.
Hi Sally, massive fan! One question: If I want to make these as cupcakes can I half the batter? Also, should I add in the chocolate chips if making as cupcakes? Please make more expresso/coffee related recipes they are so good!!!
Hi Frida, you can halve the recipe for fewer cupcakes and still leave in the chocolate chips. See recipe Notes for cupcake baking instructions. Glad you enjoy this one!
This cake was such a hit!!! I did sprinkle some cocoa powder in both the batter and frosting since the birthday girl request a chocolate cake. It was sooooooo good!!
Damn right this was delicious!!! Hats off to the baker!
Hi Sally and Team, I’ve tried other cake recipes and love your recipes. I’d like to try this for my husband’s birthday and keen not to use the mini chocolate chips – would I need to substitute with more sugar and if so how much?
Cheers Swathi
Hi Swathi, you can omit the mini chocolate chips with no other changes to the recipe. Enjoy!
Omg, this cake has become my favorite!!! The icing is to die for if u love coffee!!! I will be using on other cakes!!!! Made it for a co-worker for her birthday and she LOVED it! I made 2 9 inch cakes. Took about 30 mins to cook. The pans seemed a bit full so I made 5 cupcakes!! So glad I did, now I have some extra at home!!
My espresso and chocolate loving husband gave this two thumbs up! I do think you should add coating the chocolate chips with flour prior to adding, as mine fell to the bottom. Delicious and I will make it again!