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Decadent Espresso Chocolate Layer Cake Recipe With Easy Bourbon Buttercream Frosting

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A moist, deeply chocolatey espresso chocolate layer cake with a subtle coffee kick, topped with a smooth, boozy bourbon buttercream frosting. Perfect for special occasions or indulgent treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or almond milk for dairy-free option)
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) freshly brewed espresso
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tbsp bourbon
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk sugar and eggs until light and fluffy, about 2 minutes. Add milk, vegetable oil, and vanilla extract; whisk until combined.
  4. Slowly add freshly brewed espresso to the wet mixture, stirring gently.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely, about 1 hour.
  8. For the bourbon buttercream, beat softened butter on medium speed for 3 minutes until creamy.
  9. Gradually add powdered sugar on low speed to avoid sugar cloud.
  10. Add bourbon, heavy cream, vanilla extract, and salt. Beat on high speed for about 3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
  11. Place one cake layer on serving plate. Spread a thick, even layer of bourbon buttercream over it.
  12. Top with second cake layer and frost top and sides evenly. Optionally, decorate with chocolate shavings or espresso beans.
  13. Refrigerate cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

Use freshly brewed espresso for best flavor; avoid overmixing batter to keep cake tender. Softened butter is key for smooth frosting. Tent cake with foil if browning too fast. Chill cake before slicing to prevent frosting smudging. Bourbon can be substituted with dark rum or omitted for non-alcoholic version.

Nutrition

Keywords: espresso chocolate cake, bourbon buttercream, chocolate layer cake, easy chocolate cake, espresso dessert, bourbon frosting, moist chocolate cake

Find it online: https://forkifyfun.com/decadent-espresso-chocolate-layer-cake-recipe-with-easy-bourbon-buttercream-frosting/