Dessert

Christmas Chocolate Espresso Cake Recipe

ByLana Polati December 10, 2025December 10, 2025

Introduction

This Christmas Chocolate Espresso Cake is a festive treat that combines rich chocolate with a hint of espresso for a delightful twist. It’s moist, flavorful, and perfect for holiday gatherings or any special occasion. With simple ingredients and straightforward steps, you can create a magic cake that serves 12 and impresses every guest.

A slice of chocolate cake with two thick layers of dark, rich chocolate sponge separated by a smooth, glossy chocolate filling is placed on a white plate with subtle line patterns. On top of the cake is a dollop of white whipped cream with a soft and airy texture. The cake looks moist and slightly crumbly around the edges. Next to the cake, a black fork rests on the plate. The scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 tablespoon instant espresso powder

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease and flour two 9-inch round cake pans to prevent sticking.
Step 3: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until smooth.
Step 5: Stir in the boiling water and instant espresso powder until the batter is well combined; it will be thin, which is normal.
Step 6: Pour the batter evenly into the prepared cake pans.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting or serving.

Tips & Variations

For a richer flavor, use strong brewed espresso instead of instant espresso powder dissolved in water.
Replace vegetable oil with melted butter for a more buttery taste.
Add a teaspoon of cinnamon or chili powder for a spicy holiday twist.
Serve with a dusting of powdered sugar or a simple chocolate ganache for extra indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. Bring to room temperature before serving, and warm slightly if desired.

How to Serve

A single slice of chocolate cake with three visible layers sits on a white plate against a white marbled background. The bottom and middle layers consist of dark brown, soft, and moist chocolate sponge cake. Between the sponge layers is a smooth, slightly lighter brown chocolate filling. The top layer is covered with a glossy dark chocolate ganache. On top of the cake slice, toward the back edge, there is a dollop of fluffy white whipped cream. The photo has natural light highlighting the rich texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend includes xanthan gum or add it separately for structure.

Can I use instant coffee instead of espresso powder?

While espresso powder provides a more intense, smooth coffee flavor, instant coffee can be used as a substitute in the same quantity. The flavor will be slightly different but still delicious.