Espresso Chocolate Chip Cake Recipe

Whip up your espresso chocolate chip cake recipe with easy steps, pro tips, FAQs and coffee dessert magic.

By Matt Simmons

If you love coffee-flavored treats, this espresso chocolate chip cake recipe might be your new favorite. With espresso powder woven into both the cake batter and buttercream, every bite gives you a subtle hint of coffee balanced by rich chocolate chips. Best of all, the espresso boosts the intensity of the chocolate flavor, creating a moist, indulgent dessert without overpowering bitterness. Whether you are celebrating a special occasion or just craving a slice of something sweet, this recipe is a satisfying way to enjoy your coffee and cake all in one.

Ingredients

Below is a list of suggested ingredients, though you can adjust amounts based on personal taste or dietary needs:

2¾ cups all-purpose flour, plus 2 teaspoons for coating chocolate chips
1¾ cups granulated sugar
¾ cup (1½ sticks) unsalted butter, softened
1 to 2 teaspoons espresso powder (adjust to taste)
5 large egg whites, room temperature
¾ cup sour cream or plain yogurt
2 teaspoons vanilla extract
2½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
½ cup brewed coffee, cooled
1½ cups mini chocolate chips

For the coffee buttercream:

1½ cups (3 sticks) unsalted butter, softened
2 teaspoons espresso powder
1 tablespoon milk or heavy cream (for dissolving espresso)
4½ to 5 cups confectioners’ sugar
2–4 tablespoons heavy cream or milk (as needed for consistency)
2 teaspoons vanilla extract
⅛ teaspoon salt

Directions

Preheat and prepare
- Preheat your oven to 350°F.
- Grease and flour three 8-inch cake pans (or two 9-inch pans, if you prefer fewer layers).
Whip the butter mixture
- In a mixing bowl, beat the softened butter, sugar, and espresso powder on medium speed until fluffy.
- Add egg whites one at a time, followed by sour cream and vanilla extract. Mix until well combined.
Combine dry and wet ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to your butter mixture, alternating with milk and cooled coffee. This helps keep the batter smooth while maintaining the flavor.
Fold in the chocolate chips
- Toss mini chocolate chips with about 2 teaspoons of flour to help them stay suspended during baking.
- Gently stir the floured chocolate chips into the batter.
Bake the cake
- Divide the batter among your prepared pans.
- Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for a few minutes, then transfer them to a wire rack to cool completely.
Prepare the coffee buttercream
- Dissolve espresso powder in 1 tablespoon of cream or milk to avoid flecks in the frosting.
- In a clean bowl, beat the butter on medium speed, gradually adding confectioners’ sugar, dissolved espresso, a pinch of salt, and additional cream as needed.
- Continue beating until the frosting is smooth and spreadable.
Assemble the layers
- Place one cooled cake layer on a serving plate, then spread about 3/4 cup of frosting on top.
- Repeat with the remaining layers.
- Cover the sides and top with the remaining frosting. If you like, use piped swirls or add chocolate-covered espresso beans for garnish.

Tips & Variations

High altitude adjustment
If you live at high altitude, you might need to slightly reduce sugar and baking powder. You can follow a high altitude guide or experiment with small increments until the texture and flavor are just right.
Alternate pan sizes
This recipe works well in bundt pans or 6-inch pans if you prefer a smaller cake. Adjust baking times and test for doneness by inserting a toothpick.
Espresso intensity
Start with 1 teaspoon of espresso powder if you’re new to coffee-flavored desserts. If you crave a bolder taste, go up to 2 teaspoons in both the cake and the frosting.
Decorating ideas
Top the cake with chocolate curls, chocolate chips, or even crushed espresso beans for extra crunch and flavor.

Nutrition Facts

Nutrient	Amount
Calories	720 kcal
Total Fat	38 g
Saturated Fat	23 g
Trans Fat	0 g
Cholesterol	115 mg
Sodium	320 mg
Total Carbohydrates	90 g
Dietary Fiber	2 g
Total Sugars	70 g
Added Sugars	66 g
Protein	7 g
Calcium	95 mg
Iron	2.1 mg
Potassium	190 mg
Caffeine	~30–45 mg

Final Thoughts

This espresso chocolate chip cake combines the best of both worlds. You get a tender, chocolatey crumb with a subtle undercurrent of coffee flavor in the cake itself, plus a dessert-forward coffee kick in the frosting. Whether you are hosting a special event or wanting a mid-week treat, you’ll find this recipe delicious and surprisingly simple to make. Enjoy sharing it with family and friends, or savor a slice alongside your morning coffee for an extra perk.

Frequently Asked Questions (FAQs)

Does this cake have a strong coffee flavor?
It can. Most of the coffee flavor comes through in the buttercream. The espresso powder in the cake batter mostly enhances chocolate notes, rather than creating a strong coffee taste.
Can I use instant coffee instead of espresso powder?
Yes, but be aware that instant coffee typically yields a milder taste than espresso powder. For the strongest flavor, stick with espresso powder.
How do I keep chocolate chips from sinking?
Toss the chips in a little all-purpose flour before folding them into the batter. This helps them stay afloat as the cake bakes.
Can I make this cake without sour cream?
Absolutely. You can replace sour cream with plain yogurt or even buttermilk. This provides the same moisture and a tender crumb.
How should I store leftovers?
Store the cake covered in an airtight container in the refrigerator. Allow slices to come to room temperature before serving for the best flavor and texture.