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, 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!) 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
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.
- 2 and 2/3 cups (315g) cake flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1.5 sticks; 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)
- 1 and 1/4 cups (2.5 sticks; 287g) 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
- 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 rubber 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 hand-held 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.
- 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): Electric Mixer (Handheld or Stand) | 8-Inch Round Cake Pans | Cake Turntable | Icing Spatula | Ateco 849 Piping Tip | Disposable or Reusable Piping Bag | 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.
Keywords: espresso chocolate chip cake
Reader Comments & Reviews
This reminds me of the sprinkle cupcake recipe as far as the cake part being “light and fluffy”, would that be a correct assumption? Quick Q: is the heavy cream/whole milk specified for the frosting imperative to add moisture and fluffiness to the overall cake eating experience here or can 2% or skim milk be used w/o consequence? Thanks for your thoughts. Huge fan and appreciate all you do.
Hi Diane! This cake is soft, springy and moist. You can use lower fat milk in the frosting, but it will be slightly less silky.
Loved this! I made them as cupcakes, and my only problem was the mini chips all sank to the bottom. How do I prevent this?
Hi Bailey, this hadn’t happened to any of my test batches with the mini chips. However, if you try the recipe again, you can coat them in a little flour before adding to the batter.
Just made this and it’s delicious. One question: the recipe says the batter is thick and mine was not. My daughter is making it right now and her batter is very thin, too…we measured carefully…thoughts?
Hi Nan, I’d say it’s comparable to a thicker pancake batter. Was yours thinner? I’m so glad you enjoyed the cake!
Does the baking time change if you put it in 2 pans instead of 3?
Yes, it would, Kylie. See the recipe note “Amount of Cake Batter & Other Size Cakes” for details!
I saw this recipe at 1 pm today and started making it almost immediately (well, after everything came to room temp). The texture of the cake is wonderful — soft and almost chewy. The batter was thin for me and all my chocolate chips dropped to the bottom during the bake. If making again I’d probably coat them in flour first. Delicious cake, especially for coffee lovers.
When I saw this, I absolutely knew I NEEDED IT ASAP!!! So, I made it today and absolutely love it. The cake has such a complex flavor but is also light and fluffy. I added 2 Tablespoons of dark cocoa powder to the frosting for a bit more chocolate and highly recommend the addition! I’m always impressed with Sally’s cake recipes and this was another crowd favorite. Will definitely be making again!
I am a coffee lover but this cake was a real disappointment. I didnt like the crunchiness of the chocolate chips in the cake. The buttercream frosting was way too sweet and too much coffee flavor wIth the coffee flavored frosting. I have made several recipes from this website but i wont be making this again. I also think i will stick with my buttercream frosting recipe. Granulated sugar whipped with butter and it tastes like whip cream. But now worries I will try other recipes and continue making my Favs From Sally and there are many!!
I just made this recipe in cupcake form and they are delicious! I love that it has the coffee flavor and that the cupcakes were moist. My family loved the frosting as well! I will definitely be making this as a layer cake next time.
This recipe looks amazing, I hope to use it to make the cake portion of a Bombe Alaska.
sally, this looks amazing. you know how nowadays there are espresso pods? do you think I can crack one open and use thos contents for the recipe? (nespresso)
I hope you’re well. so excited for your upcoming book.
Hi Iram! Those pods contain ground espresso, not espresso powder. You don’t want to use ground espresso in this cake! See recipe notes for more details on finding espresso powder 🙂
Gonna have to give this cake a try. But gonna make it into Cupcakes. Sounds Heavenly.
Hi Sally, can I skip the chocolate chip and put nuts instead?
I can’t wait to try this, it sounds amazing. What about using freshly ground espresso from my normal morning Breville espresso machine?
Hi Sara, in most instances, ground espresso that must be brewed is different from espresso powder. Espresso powder is made from espresso that has already been brewed, so it’s very concentrated. You want to make sure you’re purchasing espresso powder for this recipe.
Could I do this in cupcake form? How would you modify?
Absolutely! See recipe note.
Can (greek) yoghurt substitute sour cream in this recipe? Also if the recipe is cut in half to make 3 layer 6” cake, then what would be the baking time?
Hi Kath, see my answer to another commenter asking about a 6 inch cake. I can add this information to the recipe notes too! Yes, you can use Greek yogurt instead of sour cream.
I’m going to try this recipe with your suggestion of using the Swiss buttercream. Can I add the espresso powder to the Swiss buttercream and at what point in the process?
Love your recipes and your detailed instructions and tips!
Absolutely. I recommend beating it in after you add all of the butter.
Can’t wait to try this recipe. Would a cream cheese icing work well with this cake? I prefer it over buttercream.
I’m sure that would great!
This looks simply devine! How can I convert this as a loaf cake?
Hi Jessica! I’m unsure about a loaf and the exact dimensions of your pan, but you can use this Cake Pans and Conversions page to help.
How can I make this into three 6” layer cakes. I’ve made several of your other 6” 3-layer cakes, so am hoping to adapt this one as well. I love your website and recipes by the way! Thanks so much!
Hi Jan, I answered a similar question just now and will copy that answer for you! You could certainly halve the recipe to make in 6 inch pans but what may work better is starting with my 6 inch vanilla cake recipe and adding espresso powder to the creamed butter/sugar (perhaps 2-3 teaspoons?) and using half milk/half strong black coffee. My team and I have not tested this, but it’s a similar cake batter only scaled down.
Is it possible to make in 6 inch pans? I saw some comments about cutting recipe in half to use 6 inch pans, but wonder if that’s correct.
Hi Deb, you could certainly halve the recipe to make in 6 inch pans but what may work better is starting with my 6 inch vanilla cake recipe and adding espresso powder to the creamed butter/sugar (perhaps 2-3 teaspoons?) and using half milk/half strong black coffee. My team and I have not tested this, but it’s a similar cake batter only scaled down.
Omg! This looks like Heaven! I definitely must make this soon.
This looks and sound heavenly. Can’t wait to make it. I’m drooling!
Omg!! I’m definitely trying this recipe. I was just wondering if I can use buttermilk instead of whole milk cuz that’s all I have in hand?
Hi Erika, that shouldn’t be a problem.
I’m SO excited to try this one. Is espresso powder similar / same as moka pot coffee powder? If not, could I sub it with some tweaks? I’m in Italy and the only kind of powdered coffee available is for mokas and maybe instant coffee if the grocery store is well stocked.
Ella I always order mine from King Arthur Baking. There Espresso Powder is very good.
Hi Ella, the espresso powder used in US recipes is usually espresso-style instant coffee like this one: https://www.medagliadoro.com/coffee/instant/espresso
Instant coffee is a good substitute, and these notes from the recipe should help: “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.”
Can I use a box white cake mix as a base for this ?
I’m sure you could, yes!
Waooooo tengo que hacerla ..yaaaa!!
I just printed this recipe and I am so anxious to get baking! Love your newly designed website, too.
Can’t wait to hear how you like the cake!
Hi there can this be made for 2?
I don’t see why you couldn’t cut the recipe in half and use 6” pans.
Just cut the cake in half. Two pieces. Viola. Lol
Printing this out right now for my next baking project.
Does this provide a jolt of caffeine or is it like alcohol and it evaporates in heat? What I’m really asking is can my toddler have a small slice or will I regret it?
Hi Rachel, taste testers and I didn’t feel any large effects of caffeine from it, but I’m not sure I would serve it to young children because caffeine does not bake out. Feel free to use decaf coffee and decaffeinated espresso powder/instant coffee.
I can’t wait to try this! One of your last layer cakes (pineapple coconut) is my absolute favorite so I am always incredibly excited when you release a new cake recipe! This sounds so different and delicious. Thank you!
The cake looks good except when ya add coffee to the cake and frosting. I not a coffee drinker and I leave that out of the cakes
Ticked all the boxes!! Can’t wait to try this recipe. Thank you Sally
I am getting everything ready right now to make for a Super Bowl dessert!
Excited to try this one! I’ve actually adapted your white cake into a very similar espresso cake recipe like this in the past, so will look forward to trying this version as well!
I’m thinking this may go well with a mascarpone whipped cream
That would be an incredible combo!