Espresso Chocolate Chip Cake

Name: Espresso Chocolate Chip Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup strong brewed espresso, cooled; 1/2 cup sour cream; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup semisweet chocolate chips

ByOlivia Coleman October 25, 2025

Can I Just Tell You About This Cake?

So, you know those weeks when everything’s a bit sideways? This espresso chocolate chip cake is my secret sauce (well, cake) for cheering everyone up. The first time I baked it, I was honestly just trying to rescue an uninspired Saturday. Half my family likes coffee, half don’t… and everyone somehow agreed this is worth making again. Anyway, fair warning: your kitchen will smell amazing, and you might get a little jittery from all the spoon-licking. Oh well, worth it!

Why You’ll Love This (No, Seriously)

I make this cake when I want something that’s a little bit special but not, like, fussy. My family basically loses their minds over it because it’s “dessert with a kick.” (My oldest says it’s like a coffee shop in cake form.) If you’re wondering, yes, I did once try to use decaf for a late-night batch—huge mistake, I missed the buzz. But it’s also forgiving, so if you accidentally throw in more chocolate chips (which has been known to happen here), it honestly gets better. Oh! And if you’re on dish duty, it doesn’t make a massive mess. Bless.

Here’s What You’ll Need (Loosey-Goosey Options Included)

2 cups all-purpose flour (Sometimes I swap in half whole-wheat flour. Not everybody notices.)
1 tbsp instant espresso powder (I occasionally double this, oops. Or use strong instant coffee if you’re in a pinch.)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (My grandmother always insisted on sea salt, but regular table salt is just fine honestly.)
1 cup unsalted butter, softened (Margarine works if you’re out, but, you know… life is short!)
1 cup light brown sugar (dark brown gets a bit toffee-ish, which I like sometimes)
1/2 cup white sugar
3 large eggs (On holiday, I once used 2 duck eggs instead – surprisingly great?)
1/2 cup plain yogurt or sour cream (Greek yogurt in a crunch; I’ve even used crème fraîche. They’re all good, just don’t stress.)
1 tsp vanilla extract (the real deal is nice but imitation hasn’t hurt anyone)
1 1/2 cups chocolate chips (semi-sweet or whatever you have—once tried white chocolate, but wasn’t my thing)

How I Actually Make It (Warts and All)

Preheat your oven to 350°F (175°C). If I remember. If not, just pop it on now; no biggie.
Grease a 9-inch round or square cake pan. If you only have a loaf tin that’s fine, you’ll just get a chunkier cake (or a slightly undercooked bit in the middle if you forget to check—ask me how I know).
In a medium bowl, whisk together flour, espresso powder, baking powder, baking soda, and salt. I usually make a mess at this step; flour just loves my countertop. Oh well.
Cream butter, brown sugar, and white sugar in a big bowl. Use an electric mixer if you have one. Or a sturdy spoon and some elbow grease if not—think of it as your workout for the day.
Add eggs one at a time, mixing well after each. If you drop a bit of shell in, just fish it out. Happens to the best of us.
Mix in the yogurt (or whatever creamy thing you’re using) and vanilla. If it looks weird and separated, don’t panic—it comes together as you add the dry stuff.
Fold in the dry mixture gradually. Don’t overdo it or your cake gets tough, which, yeah, has happened to me. It looks a bit lumpy? That’s ideal at this stage.
Gently stir in chocolate chips. This is when I usually grab a sneaky taste. Quality control, right?
Pour batter into your pan. Lick the spoon. Bake in the middle of the oven for 35–40 minutes, or until a toothpick comes out mostly clean (a few crumbs are good; melty chocolate will trick you, so pick an edge spot just to be sure).
Cool for 15 mins before turning out onto a rack—or, honestly, just cut slabs straight from the pan if you can’t wait.

Notes I Wish I’d Known Earlier

The top might crack. I once tried covering with foil halfway through (don’t bother). Tastes the same!
If you forget to soften your butter, microwaving it for 10 seconds-ish (not more) works—but, on second thought, don’t let it melt entirely.
Espresso powder varies a lot. Some brands (like Medaglia d’Oro; here’s where I get mine) need a bit less, others more. Trust your nose, I suppose?

Experiments (That, Um, Sometimes Worked)

I once threw in a handful of toasted pecans—gave it a lovely crunch. Orange zest? Shockingly tasty, but my kids staged a tiny revolt. Oh, and that time I tried banana in place of yogurt… let’s just say banana espresso is an acquired taste I haven’t acquired yet.

About the Tools

A stand mixer? Sure, fancy. But mostly, I use my battered old hand mixer. If you’re mixer-less, a whisk works, you’ll just get a good arm workout. Don’t have a cake tin? Use a muffin tray—just bake for less time (around 20-25 mins, last time I tried).

On Storing This Cake

Technically, store it in an airtight container for up to four days. But, honestly, in my house it never lasts more than a day! If you must, you can freeze slabs in foil for rainy-day cravings.

Ways to Serve It (Or: How We Do It)

I love it still slightly warm, with a messy scoop of vanilla ice cream (bonus points if you drizzle over a little extra espresso, like a pseudo-affogato cake). Apparently, my neighbour dunks it in her morning coffee—Aussie-style, I guess. Either way, just go all in.

Pro Tips (a.k.a. Lessons From Mistakes)

Don’t rush creaming the butter and sugar; I tried once and it was just sad and dense. Patience here pays off.
If your chocolate chips sink, toss them in flour first—or just shrug and say it’s a surprise filling.
Actually, I think this cake tastes even deeper after a night in the fridge, but it’s not like it ever survives that long.

FAQ, as in, Questions I’ve Actually Gotten

Can I skip the espresso?: Well, sure, but then it’s just a chocolate chip cake. Still good, but a different animal entirely.
What about gluten-free flour?: I tried Bob’s Red Mill 1-to-1 once (here’s a good gluten-free baking guide). Cake was a bit crumblier, but still gobbled up.
Any tricks for pretty slices?: Wait until it’s cooled, then use a serrated knife. Or just eat it straight from the pan with forks—cheat’s choice!
Can I double the recipe?: I’ve done it, but watch the oven. Bigger cakes take longer and the edges can get a bit overdone if you’re not paying attention (ask me how many times I’ve scraped off chewier bits…).

Oh, and did I ever tell you about the time I found out my dog loves to steal this cake if I leave it on the countertop? Lesson learned. Onward and upward, cake fans!

Olivia Coleman