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chocolate cake

Dark Chocolate Naked Cake with Fluffy Chocolate Espresso Buttercream

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  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6" 3 layer cake 1x



For the Cake:

  • 2 cups sugar
  • 1 cup freshly brewed coffee
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 3/4 cup all purpose flour
  • 3/4 cup dark cocoa powder

For the Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup dutch process cocoa powder
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 tbl espresso, cooled, or 1 tsp coffee extract

Mixed berries of your choice


For the cake:

Combine your dry ingredients in a large bowl.  Add milk, oil and coffee and whisk to combine until all lumps are out.  Add eggs and whisk to combine.

Divide between 3 x 6″ round cake pans lined with parchment paper, sides greased with either baking spray or butter.

Bake for 30 minutes on 350 degrees or until a toothpick comes out clean.

To make the buttercream:

In a stand mixer, or with a hand mixer, combine softened butter, cocoa powder and powdered sugar and beat on high with a paddle attachment for 5 minutes.  Add vanilla and espresso and turn mixer to low and mix for another 30 seconds.