Name: Cake with Chocolate Espresso Buttercream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup buttermilk (room temperature); 4 tsp instant espresso powder or instant coffee granules; ½ cup unsalted butter (room temperature); 1 cup packed brown sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tbsp cornstarch (or arrowroot starch); 1½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¼ tsp ground nutmeg; ⅔ cup packed brown sugar; 6 tbsp unsalted butter; 2 tbsp whole milk; Dash of salt; 1 tbsp baking cocoa; 2 tsp instant coffee granules; ¼ cup boiling water; ½ cup butter (room temperature); ¼ cup powdered sugar; ¾ cup chopped dark chocolate (75% or higher cocoa)

Jump to Recipe

Imagine indulging in a moist, rich coffee caramel sheet cake generously crowned with a luscious Cake with Chocolate Espresso Buttercream that’s velvety smooth and packed with an irresistible espresso kick. This delightful dessert combines the deep flavors of coffee and chocolate with the buttery sweetness of caramel, creating a harmony of tastes that feels like a warm, comforting hug in every bite. Whether you’re serving it for a special occasion or just because you deserve a treat, this cake will become your new favorite go-to dessert.

Cake with Chocolate Espresso Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating any memorable dessert, and this cake is no exception. Each ingredient here plays a crucial role, from the tender crumb provided by buttermilk to the bold espresso flavor that makes this Cake with Chocolate Espresso Buttercream so uniquely irresistible.

Buttermilk (1 cup, room temperature): Adds moisture and a tender crumb, balancing the cake’s sweetness perfectly.
Instant espresso powder (4 tsp): Infuses the cake with a rich coffee flavor that complements the chocolate buttercream.
Unsalted butter (½ cup + 6 tbsp + ½ cup, room temperature): Essential for a velvety texture in both the cake and frosting.
Brown sugar (1 cup + ⅔ cup, packed): Brings warmth and caramel notes to the cake and the caramel sauce.
Large eggs (2, room temperature): Provide structure and help the cake rise beautifully.
Vanilla extract (1 tsp): Enhances all the other flavors for a well-rounded taste.
All-purpose flour (2 cups): The backbone of the cake’s structure.
Cornstarch (2 tbsp): Makes the cake extra tender and soft.
Baking powder (1½ tsp) and baking soda (½ tsp): Leavening agents that give the cake a perfect rise.
Salt (½ tsp): Balances sweetness and enhances depth of flavor.
Ground nutmeg (¼ tsp): Adds a subtle warm spice note that complements coffee and caramel.
Homemade caramel sauce (¾ cup): The star glaze that soaks into and atop the cake for sticky, caramel magic.
Whole milk (2 tbsp): Used in the caramel sauce to create a creamy texture.
Baking cocoa (1 tbsp): Gives the buttercream that rich chocolate intensity.
Powdered sugar (¼ cup): Sweetens and lightens the buttercream for perfect spreading.
Chopped dark chocolate (¾ cup, 75% or higher): Adds deep chocolate flavor and smoothness to the frosting.
Boiling water (¼ cup): Again helps to dissolve espresso and cocoa for a silky frosting texture.

How to Make Cake with Chocolate Espresso Buttercream

Step 1: Prepare the Coffee Caramel Sheet Cake Batter

Start by preheating your oven to 350°F and lining a 9×13 inch pan with parchment paper for easy cake removal. Warm the buttermilk slightly and dissolve the instant espresso powder in it to infuse that bold coffee flavor directly into the batter. Cream your butter and brown sugar until light and fluffy—this step is crucial for a light crumb. Slowly incorporate eggs, one at a time, and vanilla—this builds the foundation of flavor and structure. Mix your dry ingredients separately before alternating them with the buttermilk mixture into the wet ingredients, being careful not to overmix so the cake stays tender.

Step 2: Bake and Add the Caramel

Pour the batter into your prepared pan and bake for about 20 to 25 minutes or until a toothpick comes out with a few moist crumbs attached. While the cake cools slightly, poke holes evenly spaced across the surface using the handle of a wooden spoon—this ingenious trick allows the caramel to soak deeply into the cake, adding pockets of sweet gooeyness that make every bite unforgettable. Pour half of your caramel sauce into the holes and spread the rest over the top, then allow the cake to cool completely before moving on to frosting.

Step 3: Make the Chocolate Espresso Buttercream

The magic of this Cake with Chocolate Espresso Buttercream lies in the frosting—rich, silky, and bursting with mocha notes. Dissolve cocoa powder and instant coffee granules in boiling water, letting it cool while you cream butter and powdered sugar until fluffy. Gently incorporate melted dark chocolate and the espresso cocoa mixture, beating until light and luscious. This frosting is perfectly luscious and spreadable, and it’s the crowning glory that elevates your coffee caramel cake to spectacular.

Step 4: Frost and Enjoy

Once your cake is completely cool, generously spread the chocolate espresso buttercream over the top. The contrast between the deep coffee chocolate flavor and the sweet caramel-infused cake creates an unforgettable flavor experience. Slice, serve, and prepare for compliments!

How to Serve Cake with Chocolate Espresso Buttercream

Garnishes

To make your cake even more eye-catching and add an extra crunch, consider sprinkling some shaved dark chocolate or a dusting of cocoa powder on top. A few coffee beans or a light drizzle of caramel sauce over the frosting can add a touch of elegance and highlight the flavors already present in the cake.

Side Dishes

This richly flavored cake pairs beautifully with simple sides like fresh berries or a dollop of whipped cream. A scoop of vanilla or coffee ice cream also complements the nuanced coffee and caramel notes, making your dessert truly indulgent.

Creative Ways to Present

Cut the Cake with Chocolate Espresso Buttercream into elegant squares and serve on rustic wooden boards for a cozy vibe or on fine china for formal gatherings. You can also prepare mini versions in cupcake tins for a charming bite-sized treat that showcases all the flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Keep your cake freshness intact by covering it tightly with plastic wrap or storing it in an airtight container at room temperature for up to two days. The buttercream stays soft and spreadable, making it easy to enjoy again and again.

Freezing

If you want to save leftovers for later, wrap the cake slices individually in plastic wrap and place in a freezer-safe container. The Cake with Chocolate Espresso Buttercream can be frozen for up to three months, allowing you to enjoy the flavors fresh whenever the craving hits.

Reheating

Thaw frozen slices overnight in the refrigerator, then bring to room temperature for about 30 minutes before serving. Avoid reheating in the microwave to preserve the integrity of the buttercream texture and the moist crumb of the cake.

FAQs

Can I use regular coffee instead of instant espresso powder?

Instant espresso powder is preferred because it dissolves easily and provides a more concentrated coffee flavor without adding extra liquid. However, finely ground brewed coffee can be used, though it may slightly alter the texture of the cake batter.

Do I have to make homemade caramel sauce?

No, you can absolutely use store-bought caramel ice cream topping to save time. Just be sure to choose a quality, thick caramel sauce for that rich, gooey effect in the cake.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake; if it comes out with a few moist crumbs but not wet batter, the cake is done. Slightly underbaking ensures a tender and moist texture perfect for soaking up caramel.

Can I make the frosting dairy-free?

Yes! Substitute the butter with a vegan alternative and opt for dairy-free dark chocolate. Just be sure these substitutes work well in baking and frosting to keep the texture creamy and smooth.

What is the best way to achieve smooth buttercream?

Make sure your butter is at room temperature and beat it well before adding powdered sugar. Adding the melted chocolate and espresso mixture slowly while beating ensures a silky, lump-free frosting ready to spread perfectly.

Final Thoughts

There is something undeniably special about a Cake with Chocolate Espresso Buttercream that combines luscious coffee notes, deep chocolate richness, and the sweet, buttery goodness of caramel. It’s a cake that not only tastes incredible but feels like a celebratory hug on a plate. I hope you give this recipe a whirl soon and fall in love with it as much as I have—it’s truly a keeper!

Cake with Chocolate Espresso Buttercream Recipe

★★★★★

4.7 from 8 reviews

Author: Isabella
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream is a rich, moist cake infused with espresso and caramel flavors, topped with a luscious chocolate espresso buttercream. Perfect for coffee lovers looking for a decadent dessert with a balance of sweetness and a hint of bitterness from dark chocolate and espresso.

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray it lightly with nonstick baking spray. This will help the cake release easily after baking.
Make espresso buttermilk: Warm the buttermilk in the microwave for 30-45 seconds until just warm. Stir in the instant espresso powder until dissolved to infuse the cake with rich coffee flavor.
Cream butter and sugar: In a large bowl or stand mixer bowl fitted with the paddle attachment, beat the unsalted butter and 1 cup brown sugar on medium-high speed until the mixture is light and fluffy, about 3-5 minutes.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Then beat in the vanilla extract until combined.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg.
Combine wet and dry: Alternately add the dry ingredients and the espresso buttermilk mixture to the creamed butter mixture, starting and ending with the dry ingredients. Beat gently after each addition, being careful not to overmix to keep the cake tender.
Bake the cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool on a wire rack for 5 minutes.
Poke holes and add caramel: Using the end of a wooden spoon handle, poke holes evenly throughout the warm cake about 2 inches apart. Pour ½ cup of caramel sauce into the holes and spoon the remaining caramel over the top of the cake. Set aside to cool completely while you prepare the buttercream.
Make caramel sauce: In a small saucepan over medium heat, combine ⅔ cup brown sugar, 6 tbsp butter, 2 tbsp whole milk, and a dash of salt. Stir constantly and bring to a boil. Let it cook for 2 minutes, then remove from heat and allow to cool and thicken slightly.
Prepare cocoa espresso mixture: In a small bowl, stir together 1 tbsp baking cocoa and 2 tsp instant coffee granules into ¼ cup boiling water until fully dissolved. Set aside to cool.
Make chocolate espresso buttercream: In a medium bowl, beat ½ cup butter and ¼ cup powdered sugar together until light and fluffy. Add the chopped dark chocolate and the cooled cocoa espresso mixture. Beat on low speed until combined, then increase to medium-high speed and beat until light and fluffy. If the frosting is too thin, add extra powdered sugar to thicken.
Frost the cake: Spread the chocolate espresso buttercream evenly over the cooled cake, smoothing the top. Slice and serve to enjoy a decadent, coffee-infused dessert.

Notes

Room temperature ingredients ensure smooth mixing and better texture.
Be careful not to overmix the batter to keep the cake tender and moist.
If you don’t have homemade caramel sauce, store-bought caramel ice cream topping can be used as a convenient substitute.
The holes filled with caramel add extra moisture and rich flavor to every bite.
The buttercream is a bit thinner than traditional frosting; add more powdered sugar if a thicker consistency is desired.
Use a high-quality dark chocolate for richer flavor in the buttercream.
Store leftover cake covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American