Coffee Cake
A beautiful chocolate sponge for a festive table! Making this coffee cake is easier than it looks. It consists of only two parts - sponge layers and buttercream - both quick to prepare.
Updated : 10 October, 2025
Easy
About 1 hour.
Ingredients
Batter
350 grams
Sugar
245 grams
Wheat flour
240 grams
Coffee
250 milliliters
Milk
120 milliliters
Vegetable oil
75 grams
Cocoa
2
Eggs
1.5 teaspoon
Vanilla extract
1.5 teaspoon
Baking soda
0.5 teaspoon
Salt
Cream
230 grams
Powdered sugar
230 grams
Butter
180 grams
Dark chocolate
1 teaspoon
Vanilla extract
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients for the batter as listed. Use high-quality all-purpose flour. Choose good cocoa powder, as poor-quality cocoa can feel gritty. Use neutral-tasting vegetable oil - corn oil works well.
Step 2
Sift the flour into a bowl. Add sugar, cocoa, baking soda, and salt. Note that the amount of flour may vary slightly.
Step 3
Mix everything well with a whisk.
Step 4
Separately, brew strong coffee and let it cool to warm temperature. Adjust coffee strength to your taste and type. In another bowl, combine eggs, warm coffee, milk, vegetable oil, and vanilla extract. Beat with a mixer until fluffy and foamy.
Step 5
Pour the egg mixture into the dry ingredients and whisk until smooth. The batter should be liquid and full of air bubbles.
Step 6
Divide the batter evenly between two baking pans (Ø 9-10 in / 23-25 cm) lined with parchment. Non-springform pans are preferred since the batter may leak. Using smaller pans will make the cake taller.
Step 7
Place the pans in a preheated oven at 350°F (180°C) and bake for 25-30 minutes, until a toothpick comes out clean. Avoid opening the oven during the first 15-20 minutes. The layers should stay soft and slightly moist. If baking one at a time, that’s fine - the batter won’t lose its airiness.
Step 8
Let the baked layers cool in their pans for 10 minutes, then remove and cool completely. Trim if needed.
Step 9
While the cakes cool, prepare the cream. The butter should be at room temperature - remove it from the fridge in advance. You can replace vanilla extract with 1.5 tbsp of vanilla sugar.
Step 10
Break the chocolate into pieces, melt it, and cool to room temperature.
Step 11
In a bowl, beat the softened butter until fluffy.
Step 12
Add powdered sugar and beat for another 2 minutes until the mixture lightens.
Step 13
Add melted chocolate and continue beating at low speed until the cream is smooth and airy.
Step 14
Place the first cake layer on a serving plate and spread part of the cream on top.
Step 15
Cover with the second layer and spread more cream on top and around the sides.
Step 16
Transfer the remaining cream into a piping bag with a closed-star tip and decorate the top with rosettes. Chill the cake for 1-2 hours to set and soak. Enjoy!