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 dessert 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.
One reader, CJ, commented: “This was my first 3-layer cake and my first made from scratch. I followed the recipe meticulously and it turned out beautifully. The cake is nice and light, and the frosting is like a cloud. I am so happy I chose this one. Thanks for sharing the recipe! ★★★★★“
Another reader, Gen, commented: “I have made this twice now. I rarely toot my own horn, but I LOVE how this cake turns out. If you’re a fan of coffee, don’t hesitate to make this. I also dusted the top of the finished cake with instant espresso powder… so good. This recipe is certainly being added to my personal list of keepers! ★★★★★“
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. Or you can find it online.
- 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.
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 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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)
- 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 baking aisle, or you can find it online. 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.
Reader Comments and Reviews
Could I substitute the chocolate chips for walnuts? Thanks. I love your recipes.
Absolutely!
Thank you.
I am from the UK and we dont have cake flour or espresso powder. Could I use ground coffee beans or just use instant but add more?
Hi Layla, don’t use ground coffee, but you can use instant, which is much finer. And you can make a cake flour substitute by sifting together plain flour with a bit of cornflour. Hope your cake turns out well!
pls pls pls can i have the recipe for only 2 8inch cakes instead of the 3!!
Hi Elle, here is everything you need to know about converting recipes to different Cake Pan Sizes.
I didn’t have mini chocolate chips so instead I chopped up chocolate chunks into little pieces, so I had chocolate pieces ranging from little shreds to chunks about the size of a regular chocolate chip. I think having the variation in size (and good distribution of chocolate throughout from the tiny pieces) worked extremely well. When I make this again I’ll chop up bars of baking chocolate.
Before committing to a whole cake can I make this much smaller and do cupcakes?
Hi Jj, yes–see the recipe Notes for cupcake instructions.
This may be top 3 things I’ve ever made. Sally, your recipes have never let me down but you outdid yourself on this one.
Super light, moist, great coffee flavor. Love the little hit of chocolate from the mini chocolate chips.
This is the first Sally’s recipe I have tried and was very disappointed. Despite following the recipe exactly, I didn’t get enough of a coffee flavour from the cake or the frosting. The texture of the cake was off putting too. I will not be using this recipe again.
Sally, Can this recipe be doubled? I am hoping to 10 inch cake. I am hoping to make your expression chocolate chip cake.
I think your recipes are amazing. I have my favorites. I have ordered your cake cookbook coming out soon. I am very excited to try some new recipes. Trudy
Hi Trudy! We always recommend making separate batches of cake batter instead of doubling for best results. This cake pans size guide may be helpful as well. Thank you so much for making our recipes!
Hi, after I am done baking the cake can I pour some coffee, instant coffee on the top for the cake to absorb it?
Hi Allison, we wish we could help but we haven’t tested this recipe that way, so are unsure of the result.
Hi
I love your recipes!
Can I use store bought egg whites (two chicks) or do I have to use fresh eggs?
Hi V, yes, you can use carton egg whites. The carton should give measurements for substituting for fresh egg whites.
Hello, I do want to know why this recipe requests sour cream and not buttermilk. My cake was dense and not spongy at all. Thank you!
Hi Mi! These 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.
will this amount of coffee be okay to serve to someone who is pregnant?
Hi Mawi, It would be best to share the ingredient list with the person who will be eating the cake ask them how much coffee they are comfortable consuming. Feel free to substitute decaf coffee and decaffeinated espresso powder/instant coffee if desired.
Can gluten free flour be used?
Hi Heather, we haven’t tested that in this recipe, but let us know if you do.
This cake was one of a dozen baked by friends for my daughter s wedding. It was delicious and a requested recipe!
Can this cake be made with a 1:1 gluten free flour? Thx
We haven’t tested gluten free flour in the cake, Shannon. Let us know if you give it a try!
Hi! I wanted to make this cake for my birthday and I was wondering how I could change this frosting to chocolate instead, same base but how much coco powder would I need to add in this same recipe
Thanks!
Hi Kaya, what we’d recommend is using the chocolate frosting from this cake and adding 2 and 1/2 teaspoons of espresso powder to give it a coffee flavor. Hope it’s a hit!
Has anyone increased the ingredients and made a 9” version of this recipe please?
Want to make it for a birthday celebration and it’s got to be right!
Thank you.
Hi Sue, we recommend making two layers with 9 inch round pans.
I’m looking to make this cake for my husband’s birthday this week. Would I be able to use less powdered sugar and add some cocoa powder in its place? Just looking to add more chocolate and have a less sweet buttercream. Thanks!
Hi Shannon! You could certainly try that, or here’s our chocolate buttercream recipe.
I tried this recipe and it turned out really good. Yum, definitely a must try for everyone.
Hi . My cake was cracking from the top and bottom aswell . What might be the reason?
Hi Rabia, how was the texture of the cake? Did it seem overly dry? It sounds like the cake could have been overbaked a bit if there was excessive cracking.
I’ve made this cake a few times now and it’s always a huge hit, with a really delicious coffee flavor but I feel like it’s just a little bit too sweet. Would I be able to reduce the granulated sugar without effecting the structure? Could you recommend how much to reduce it safely?
Thanks so much!
Hi Suzanne, you can certainly try reducing the sugar. Since it does impact the overall taste, structure, and texture of the cake, we’d recommend starting small and then reducing further as needed in future batches. We’re glad you’re enjoying this cake!
hey, did you try reducing the sugar? did it affect the cake? I want to make it for my dad’s birthday and wanted to know if I should take the risk
Looking to make this as the 6 inch version basing off the vanilla 6 inch cake as suggested- it says “replace 1/4 cup milk (60mL) with strong black coffee”. However, the 6 inch vanilla cake calls for 1/2 cup milk. Just wanted to clarify which amount I should go with for subbing the coffee to not mess up the cake texture or something? Thank you.
Hi Miranda, happy to help! You would use 1/4 cup whole milk and 1/4 cup coffee. Enjoy!
Could you put a chocolate ganache drip on this cake?
Hi Ashley, yes, absolutely! See our chocolate chip cake with ganache for details about a ganache drip.
I made this lovely cake , I used the not so sweet frosting, I made 2 – 8” rounds . It has amazing flavor , I decorated it differently and used a Ganache filling , the cookies on top are light and slightly sweetened, with a dollop of not so sweet frosting and a dollop of ganache on top, finally with a expresso bean resting on top. I am
Unsure how to post the photo.
Hi Beth, sounds lovely! We would love to see your cake, feel free to send us an email with your photo: sally@sallysbakingaddiction.com
Hello! Espresso powder is sooo expensive,
Would it work if I used a Dutch cocoa in place of it?
Also , can I use the not so sweet whipped frosting with the Dutch cocoa in it as well?
Hi Beth, we don’t recommend using cocoa powder in place of the espresso powder. Espresso powder is key to the flavor in this cake, so it would be best to use another cake recipe if you don’t wish to use espresso powder. We haven’t tested a chocolate version of our whipped frosting, but let us know if you try anything. We’re sure adding some cocoa powder would be great place to start!
What an amazing recipe! I baked this cake as an extra treat for the adults at my daughter’s birthday party, and it was an absolute hit—everyone loved it. This recipe has quickly become one of my favorites, and I’ll be baking it again and again. Thank you for sharing!
This cake was deee-licious
I’ve made quite a few of your cakes and this is definitely one of my favorites!!!
Could this be baked in a 9×13 pan?
Hi Gloria, Yes. 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.
I left a comment about this cake and it got lost. I made this on Thursday for a company. It came out rather dry. The frosting was very stiff and way too sweet. I added milk to thin it out and it was still quite stiff and sweet. The company liked it but I didn’t. I made your German chocolate cake several times and it was very moist and the frosting was good and creamy. This one just didn’t do it for me. Thanks for all you do. I really enjoy your website.
Interestingly, I’ve made your German chocolate cake and it was very moist, yet it had no eggs in it. This cake calls for 4 egg whites. What is the purpose of the egg whites?
Hi Tom, the German chocolate cake recipe I have on my website uses 2 eggs. The egg whites here lighten up the crumb and provide structure, so the cake holds better shape.
Would you recommend making the whole frosting recipe if making a bundt cake ?
Hi Cate, you could halve the frosting if you’d like for a layer of frosting on the top of the Bundt cake.
My husband is a coffee lover so I tried this recipe for his birthday and he absolutely loved it! The coffee flavour mixed so well with the chocolate undertones. I decorated with chocolate pretzels which added a nice touch as well. Thank you for a great recipe!