Layered Chocolate Coffee Cake Recipe

The best Layered Chocolate Coffee Cake Recipe made with soft chocolate cake layers, rich coffee cream and a chocolate dredging for the cake layers that adds so much flavor to the cake.

If you like coffee-flavored desserts, try our Coffee Roulade recipe!

Slice of chocolate cake on a plate with a fork.

coffee cake recipe-

This cake is for chocolate and coffee lovers. Soft and airy chocolate cake layers coated with a chocolate dredging and a rich coffee cream between each layer.

The cake is so easy to prepare and comes together so quickly, perfect when a quick dessert is needed.

Layered chocolate coffee cake recipe on a cake platter with a piece cut.

how to make a chocolate coffee cake layers-

  • Prepare (2) 9″ round pans: Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour.
  • In a large bowl, beat eggs until fluffy, slowly add the sugar to the eggs. Beat on the high speed for about 12-15 minutes, or until the mixture has tripled in size.
  • In a small bowl, combine sifted cocoa, flour and baking powder.
  • With a wooden spoon or spatula, fold in the flour mixture to the egg mixture, working from the bottom up.
  • Gently divide the batter between the two pans.
  • Bake until a toothpick comes out clean if inserted into the center of the cakes.
  • Once baked, remove cakes from the pans and allow to cool completely.
  • Cut cakes in half, resulting in four layers.

While layers are baking prepare the chocolate soaking and cream.

How to make coffee cake with chocolate sponge cake and a sweet coffee cream.

prepare chocolate soaking-

  • Combine sugar and sifted cocoa together. Melt butter and milk in a saucepan. Bring to a soft boil. Turn off heat.
  • Add sugar/cocoa and mix vigorously until cocoa and sugar dissolve. Set aside to cool.

How to soak the chocolate sponge cake into the chocolate ganache.

prepare the cream-

  • In a bowl, beat together cream cheese and powdered sugar until combined.
  • In a small measuring cup (or small bowl) add the instant coffee to the boiling water, mix vigorously as coffee is added.
  • Add coffee liquid to bowl and beat, then fold in the cool whip. Refrigerate the cream until ready to use.

How to make the coffee cream for this chocolate layered coffee cake.

how to assemble the coffee chocolate cake-

  • Spread 1/3 of the chocolate soaking evenly over the first layer, generously coat with add cream.
  • Repeat with remaining layers, the top layer will not get the chocolate soaking. (For the last layer I like to flip one of the bottoms of the cake so there’s an even top).
  • Cover bottom and top of cakes with remaining cream.
  • For the décor, I just added chocolate shavings to the sides; giving the bottom of cakes a thick coat and adding less as I went up.
  • Refrigerate covered for at least 2 hours.

Chocolate cake recipe with coffee cream on a plate with a fork.

Oh, how I love the combination of flavors in this coffee cake recipe. The chocolate layers go so well with the easy coffee cream, the perfect balance in every bite.

try these other great dessert recipes:

Print Recipe
4.84 from 6 votes

Layered Chocolate Coffee Cake Recipe

Layered chocolate cake layers with a chocolate dredging over each layer and a rich coffee cream. Coffee lovers - this cake recipe is for you.
Prep Time32 mins
Cook Time18 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: coffee cake recipe
Servings: 10 servings
Calories: 242kcal
Author: Valentina's Corner

Ingredients

chocolate cake layers-

chocolate soaking-

cream for coffee cake-

  • 1 (8 oz) cream cheese, room temp
  • ¾ cup powdered sugar
  • 2 Tbsp instant coffee
  • 1 tsp hot water
  • 1 (8 oz) cool whip, thawed

Décor-

  • chocolate shavings

Instructions

  • Prepare (2) 9” round pans. Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour. Set pans aside.
  • Add eggs to mixing bowl and beat a few minutes until fluffy, slowly add the sugar to the eggs. Beat over high speed for about 12-15 minutes, or until mixture has tripled in size.
  • In small bowl combine sifted cocoa, flour and baking powder.
  • Once eggs/sugar are done beating turn off mixer. With a wooden spoon or spatula gently add in the flour mixture. Mix from the bottom up, don’t over beat.
  • Gently divide the batter between the two pans. Bake in preheated oven to 365°F for 18-22 minutes (until toothpick comes out clean if inserted in the middle).
  • Once baked, remove cakes from the pans. Set aside to cool completely.
  • Prepare chocolate soaking. Combine sugar and sifted cocoa together. Melt butter and milk in saucepan. Bring to a light boil. Turn off heat. Add sugar/cocoa and mix vigorously until cocoa and sugar dissolve. Set aside to cool.
  • Prepare the cream. Add cream cheese and powdered sugar to a bowl and beat on medium speed until combined. In a small measuring cup (or small bowl) add the instant coffee to the boiling water, mix vigorously as coffee is added. Add coffee liquid to bowl and beat. Add the cool whip and mix. Set cream aside.
  • Cut cakes in half. Spread 1/3 of the chocolate soaking evenly over first layer. Add cream. Repeat with remaining layers, top layer will not get the chocolate soaking. (For the last layer I like to flip one of the bottoms of the cake so there’s an even top.)
  • Cover sides and top of cakes with remaining cream.
  • For the décor I just added chocolate shavings to the sides; giving the bottom of cakes a thick coat and adding less as I went up. (I love using this thin spatula instead of my hands to apply the shavings. I used a cheese grater to make small shavings).
  • Refrigerate covered for at least 2 hours. Enjoy.
Nutrition Facts
Layered Chocolate Coffee Cake Recipe
Amount Per Serving
Calories 242 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 98mg33%
Sodium 42mg2%
Potassium 196mg6%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 150IU3%
Calcium 51mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Layered Chocolate Coffee Cake. ValentinasCorner.com

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Show 31 Comments
  • Dina 11/19/2019, 12:08 am Link Reply

    Can I use brewed coffee instead of instant coffee?

    • Valentina's Corner 11/19/2019, 12:18 am Link Reply

      You most definitely can, Dina. You want to make sure it’s strong so it gives it the coffee flavor. Enjoy the cake. 🙂

  • Ella 07/19/2019, 7:50 pm Link Reply

    Hi, how would you modify the cake if I want to make a rectangle one? its my favorite cake and have a big crowd coming. Would like to use 9″x11″ rectangle pan.

    • Valentina's Corner 07/20/2019, 10:16 am Link Reply

      Aawww. Ella. You just made my morning, that makes me so happy. I’ve successfully changed this recipe to a 9×13 baking pan by doing 1 1/2 portions of the recipe. (So for the cake 9 eggs, 1 1/2 cups sugar, 2 1/2 cups flour, 6 Tbsp cocoa and 1 1/2 tsp baking powder. And same with remaining ingredients.) Bake in 2 layers and cut the two layers in half or bake in four parts. 🙂 I’d love to know how it turned out. Have a good time with your company, be blessed. 🙂

  • Tzivia 06/28/2018, 1:46 pm Link Reply

    Made this cake on Monday was a little bit overbaked but nevertheless it came out really way good and oh so very yummmm it is seriously so very good with a cup of coffee my dad had a piece last night and he was in heaven thanx so much for sharing your recipes vala especially your desserts lol simply the best enjoy your summer sweetheart g-d bless

    • admin 06/30/2018, 11:14 pm Link Reply

      I’m sorry it overbaked, all ovens are slightly different and result in different baking time, next time you can bake it just a little less. 🙂
      Always enjoy reading your comments, Tzivia. Many blessings to you!

  • Tzivia 12/17/2017, 6:33 pm Link Reply

    Omg wow this cake looks really way good and yummm love chocolate and coffee would love to make this for my dad and sissy sometime however I’m wondering if I can sub heavy cream in place of the cool whip and if so how much would I need thanx so much love your site lots happy blessed Sunday and hols peace sister

    • admin 12/17/2017, 7:49 pm Link Reply

      It’s a favorite of mine, Tzivia. So so good! You can definitely substitute it. 1 1/2 cups heavy whipping cream whipped with about 3-4 Tbsp sugar would be a great substitute. 🙂

      • Tzivia 12/17/2017, 9:44 pm Link

        Oh really cool good to know girl ok so 1 and a half cups and 3 to 4 tbsp of sugar got it thanx lots all the best

  • Annie 11/27/2017, 1:20 pm Link Reply

    Turned out great! It was so delicious! The only thing is the chocolate soaking wasn’t thin enough so it was difficult to spread, therefore I didn’t have enough to evenly coat all layers. Also the frosting is a bit loose so it is difficult to coat the sides, therefore I only frosted the top.
    But other than that it tasted delicious and turn out great!!!?

    • admin 11/29/2017, 10:51 pm Link Reply

      Annie,
      That’s wonderful. Glad you enjoyed the cake. It’s a favorite of mine and a weakness.

  • Raeya 05/03/2017, 11:50 am Link Reply

    Hi, thank you for the wonderful recipe. However I have a small family, do you think I can cut the whole recipe by half for just 3 of us in the family?

    • admin 05/05/2017, 8:55 am Link Reply

      I think that would be hard. You can freeze half of it and enjoy later☺.

  • Natalya 11/30/2016, 2:49 am Link Reply

    Turned out so good. Thank you for the recipe ❤️️

    • admin 11/30/2016, 3:33 pm Link Reply

      Well Thank You so much Natalya??.. So wonderful you approve ☺☺..

  • Natalie 10/27/2016, 12:14 pm Link Reply

    Do you really beat the eggs for 20 minutes or us that a typo?

    • admin 10/27/2016, 12:37 pm Link Reply

      Hi Natalie, yes, you beat eggs for 20 minutes☺☺..

  • shosha 10/12/2016, 2:52 am Link Reply

    Yummy looks great !!

    • admin 10/12/2016, 6:44 pm Link Reply

      Thank you??

  • Javed Ahmed 10/12/2016, 12:30 am Link Reply

    Recipe sounds good. Definitely going to try this very soon. I am a Pakistani, would you like me to translate this recipe in our national language i.e. Urdu, for a local community?

    • admin 10/12/2016, 9:23 pm Link Reply

      Thank you Javed, it truly is a wonderful recipe.
      You are more than welcome to translate the recipe, if you could just link that to this, that would be great. We speak Russian at home so I understand :)…

  • Tanya 07/20/2016, 8:36 pm Link Reply

    Thank you for this recipe. It is delicious. My 13 year old daughter made it all by herself. Her first cake;)
    I’m so proud of her!

    • admin 07/21/2016, 12:18 pm Link Reply

      Tanyush, thank you so much for sharing!! Best kind of comment. You should be super proud of her??, our oldest will be turning g 13 too soon ?. I’m so glad your family approved.??

  • roxana 07/11/2016, 2:43 pm Link Reply

    delicious!

    • admin 07/12/2016, 3:13 pm Link Reply

      Roxana, Thank you bunches!!! ?

  • Tina 06/18/2016, 1:01 pm Link Reply

    U used only egg white?

    • admin 06/18/2016, 1:11 pm Link Reply

      Hi Tina:) Nope, you use whole eggs..?

  • Goska 06/17/2016, 12:49 am Link Reply

    Looks so delicious!!! Quick question, the ingredients for the cake are for one 9in cake or is it for two of them? Cause under the ingredients it states that it makes one 9 in cake, but in the direction it states to mix all the ingredients together and then pour into two 9 inch pans. So then I got a bit confused… Your clarification is greatly appreciated.

    • admin 06/17/2016, 3:26 am Link Reply

      Hi Goshka, I am sorry for the confusion, my bad:/. Yes, you will need two pans to bake, once baked though, you will put all the layers together with the cream and it will make one cake. 🙂 Hope that made sense. Enjoy the cake, you’re in for a treat! Happy baking.. 🙂

  • Hafsa 05/23/2016, 3:09 pm Link Reply

    yum I will make his cake for my mum! Thanks for sharing 🙂

    • admin 05/23/2016, 7:35 pm Link Reply

      Awww. What a nice gesture Hafsa… I hope she enjoys it:)..

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