This chocolate buttercream is amazing for one reason… it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever. Looking for more great Cake Recipes? Look no further!
Coffee Buttercream
I love testing out Chocolate Frosting recipes. I mean, you really can’t go wrong with chocolate buttercream right? This one does not disappoint! Chocolate frosting infused with pure coffee flavor. If you love enhanced chocolate richness, this is the frosting for you!
How to Make Coffee Buttercream
Just a few simple ingredients and you have the most decadent frosting! Also, I like a really strong cup of black coffee in this recipe. However, you can use whatever strength you prefer as well as use a decaf.
- unsalted butter
- cream cheese
- confectioners sugar
- cocoa powder
- strong brewed coffee, or more to taste
- salt
Add the butter and cream cheese together in a bowl and mix with a hand-held mixer until creamy. (You can also use a stand mixer for extra smooth & creamy frosting!)
Slowly add in confectioners’ sugar, cocoa powder, coffee, and salt until smooth and spreadable. Feel free to add more coffee if you want it creamier. I needed my frosting on the firm side for the piping.
How to Decorate This Cake
I used a Russian Tip that was a small rosette design. I filled up my piping bags (don’t forget to double bag!) and simply piped all over the top and sides of this cake. You really can’t mess it up!
Chocolate Cake Recipe (click to print)
- 1 3/4 cup all-purpose flour
- 2 tsp. McCormick pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup freshly brewed hot coffee
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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
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In another bowl, combine the buttermilk, oil, eggs, and vanilla.
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With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the
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coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into
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two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
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Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely
If you love Chocolate Cake recipes, be sure to check these out!
Best Chocolate Cake (sheet cake)
Chocolate Bundt Cake with Cream Cheese Filling
This chocolate buttercream is amazing for one reason… it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever.
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 6 cups (750g) confectioners sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup strong brewed coffee, or more to taste
- Pinch salt
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Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
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Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.
Gloria, this is for the icing ,not a cake.
I made the CREAMY Chocolate Coffee Frosting but cut recipe in half as it made too much frosting for two layer cake and I wasn’t using the frosting to decorate …. just frost….. Excellent recipe! Thank you 🙂
I love watching and plan to do this at home for my kids. Thanks.
Love the flavor of the frosting but mine was way too thin! Bu will try 1/4 cup of coffee next time.
After I mixed everything together I realized this was to then so next time half cup of coffee, but this time I add 1 cup of cake flour.
Hi Amanda
When it comes to ouncrs I get lost because a lot of stuf is different when you weigh. I m ok with gram and cups especially gram to me is the best can you pleasr convert the 8ounces to gram please.
Thank you
can we use instant coffee powder like nescafe for this?
Yummy frosting but next time I will cut the recipe in 1/2. I frosted 24 cupcakes and had plenty leftover. Also, I had to add another 1 1/2 cups of powdered sugar as it was too thin to frost. I like mine a little thicker but keeping it creamy. Thank you!