let’s talk about comfort. Real comfort. Not the kind you find in a perfectly organized pantry (though, I do love a good pantry organization!), but the kind that comes from a warm slice of cake, a steaming mug, and maybe just a little bit of quiet time. Lately, life’s been…well, life! Busy, hectic, full of trying to balance work, travel inspiration for Easy Recipes List, and just generally keeping all the plates spinning. And honestly? I needed a little something to make things feel a little brighter. ✨ That’s where this chocolate coffee cake recipe easy comes in.
I’ve always been a huge fan of coffee – not just drinking it, but using it in my baking. It’s a secret weapon, honestly. It doesn’t necessarily make things taste like coffee (unless you want it to!), but it deepens the chocolate flavor in a way that’s just…magical. I remember experimenting with this concept back in culinary school at UC, trying to find the perfect balance. It took a few tries (and a lot of caffeine!), but I finally landed on a method that I think you’re going to absolutely love.
And the best part? It’s easy. Seriously. I get so many comments on Easy Recipes List asking for recipes that aren’t intimidating, that busy families can actually make. This chocolate coffee cake recipe easy fits that bill perfectly. It’s a one-layer cake, which means no complicated stacking or frosting disasters. It comes together quickly, and it’s incredibly forgiving.

I’ve always believed that cooking shouldn’t be stressful. It should be fun! That’s why my motto is “Fun Cooking, Easier Life!” and I really try to embody that in everything I create for Easy Recipes List. This isn’t about being a professional pastry chef (though, my training definitely helps!). It’s about making something delicious that brings a little joy to your day. And let me tell you, the aroma of this cake baking in the oven? Pure joy.
I was actually testing this chocolate coffee cake recipe easy while on a quick trip to Portland last month, scouting out some amazing coffee shops for future content. The hotel room had a tiny kitchenette, and it was the perfect excuse to whip up a batch. The smell wafted down the hallway, and I ended up sharing slices with a few of the hotel staff! It’s a real crowd-pleaser.

And honestly, the sour cream is the key. Don’t skip it! It adds so much moisture and tenderness to the cake. I’ve had people ask if they can substitute Greek yogurt, and yes, you absolutely can! It’ll still be delicious. But trust me on the sour cream if you can. It really elevates the whole thing. Plus, the coffee buttercream is just… chef’s kiss. It’s light, airy, and perfectly complements the rich chocolate cake. It’s a simple buttercream, but the instant coffee gives it a lovely depth of flavor.

I’ve been getting a lot of requests for recipes that are great for prepping ahead, and this one definitely delivers. You can bake the cake a day in advance and frost it just before serving, or even freeze it for a last-minute dessert. It’s a lifesaver when you’re short on time but still want to impress. And speaking of impressing, this chocolate coffee cake recipe easy is perfect for potlucks, birthdays, or just a cozy night in.

Chocolate Coffee Cake Recipe Easy
PrintChocolate Coffee Cake Recipe Easy
Let’s talk about comfort! This easy chocolate coffee cake recipe is perfect for a cozy night in or a quick weeknight dessert. Made with sour cream for a super moist crumb and hot coffee for a decadent chocolate flavor, it’s a crowd-pleaser that comes together in under an hour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Cake:
140 g (1 cup) all-purpose flour
220 g (1 cup) granulated sugar
40 g (½ cup) Dutch process cocoa powder, sifted
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
120 g (½ cup) sour cream, at room temperature
120 g (½ cup) hot coffee
50 g (¼ cup) vegetable oil
1 large egg + 1 yolk, at room temperature
2 teaspoons pure vanilla extract
Coffee Buttercream:
2–4 tablespoons heavy cream or milk, divided
2 teaspoons instant coffee
2 teaspoons pure vanilla extract
226 g (1 cup) unsalted butter, at room temperature
450 g (1 pound) powdered sugar, sifted
Pinch of salt
Instructions
- Preheat the oven to 350°F/177°C. Line a 9×9-inch square pan with parchment paper so it hangs off the edges.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk the sour cream, coffee, oil, egg, yolk, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
- Pour the batter into the prepared pan.
- Bake the cake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 15 minutes in the pan and then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together 2 tablespoons of cream and the instant coffee until dissolved. Whisk in the vanilla and set aside.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and salt and mix on low speed until completely incorporated.
- Mix in the coffee mixture and add any additional cream for desired consistency.
- Increase to medium speed and beat for 4-5 minutes until light and fluffy.
- Using an offset spatula or knife, frost the cooled cake.
Notes
- Storage: Store cake in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator. Cake with buttercream will hold well in the fridge for up to 5 days.
- Freezer: Wrap with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- Cupcakes: Fill cupcake liners halfway and bake in a preheated 350°F/177°C oven for 18-20 minutes.
- Nutrition Information: (Per Serving – approximate) Calories: 350, Fat: 20g, Protein: 4g, Carbohydrates: 45g
Nutrition
- Serving Size: 16 servings
- Calories: 350
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg

I’d love to hear what you think! Please leave a comment below and let me know how it turned out. And don’t forget to rate the recipe!
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