Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup hot brewed strong coffee (or espresso)
- ½ cup sour cream
For the Cappuccino Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
- 2 tbsp heavy cream (more as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Add Coffee & Sour Cream: Stir in the hot coffee (the batter will be thin) and fold in the sour cream until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make Frosting: In a large bowl, beat the softened butter until fluffy. Gradually add the powdered sugar, mixing well. Add the dissolved espresso, vanilla, salt, and beat until smooth. Add heavy cream, 1 tablespoon at a time, until you reach a spreadable consistency.
- Assemble: Place one cake layer on a serving plate. Spread frosting on top. Place the second cake layer on top and frost the top and sides. Decorate with a dusting of cocoa powder or chocolate shavings if desired.
- Serve: Slice and enjoy this rich, moist chocolate cappuccino cake with a cup of coffee!
If you’d like, I can help you write a short description or serving tip too — just say yes!