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Learn how to make opera cake, a classic French dessert made with layers of almond sponge cake, coffee buttercream, and silky chocolate ganache. It’s so sophisticated yet SO simple!
Craving more elegant desserts? Try my petit fours, chocolate creme brulee, pot de creme, and brownie cheesecake next.
With a name like ‘opera cake,’ you might think this would be too sophisticated for your everyday dessert, but that couldn’t be farther from the truth.
Made with six layers of pillowy almond sponge cake, French buttercream, and chocolate ganache, you’d be amazed at just how easy (and fun!) it is to make.
What is a French opera cake?
Hailing from France, an opera cake consists of six layers, including an almond sponge cake (also known as a joconde sponge) with layers of chocolate ganache and coffee buttercream. With a flavor similar to tiramisu, what sets this apart is the strong coffee (as opposed to espresso) and chocolate flavor.
Table of Contents
Why I love this recipe
- Deceptively simple to make. Yes, there are multiple steps to making this cake, but each is quite simple. If I can make it, you can make it!
- The perfect texture. The almond sponge is pillowy soft and infused with coffee syrup, and the tangy coffee buttercream MELTS in your mouth.
- A real showstopper. Jaws will drop when you bring out this gorgeous layered cake–I promise!
- Convenient. I’ve made this cake a week in advance, and it still has the perfect crumb and fresh coffee flavor.
Ingredients needed
For the almond sponge cake:
- Almond flour. Essential for the sponge cake. I highly suggest blanched almond flour to keep the cake light and airy.
- All-purpose flour. To mix with almond flour and give the cake sturdiness.
- Sugar. I used both confectioners’ sugar and granulated sugar.
- Butter. Melted.
- Large eggs and egg whites. Whole eggs for the flour mixture and egg whites for meringue.
- Salt. Just a pinch.
Coffee buttercream:
- Espresso powder. For a concentrated coffee flavor.
- Milk. To dilute the espresso powder.
- Unsalted butter. Softened to room temperature.
- Sugar. I used regular white sugar.
- Vanilla extract. To create a richer flavor.
Coffee syrup:
- Instant coffee. Definitely use instant coffee and NOT regular ground coffee, as instant makes for easy mixing. Use decaffeinated coffee if needed.
- Cointreau liquor. I used an orange-flavored liquor for this syrup. Rum and brandy would work well too. Feel free to omit this to make it alcohol-free.
- Water and sugar. For the base of the sugar syrup.
Chocolate ganache:
- Chocolate. I used semi-sweet chocolate to balance out the sweetness of the cake layers.
- Whipping cream. For creaminess and texture. Regular heavy cream also works.
Chocolate glaze:
- Chocolate. I used dark chocolate.
- Vegetable oil. Coconut oil or cocoa butter also works.
How to make opera cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the cake batter. In a large bowl, combine the almond flour, powdered sugar, and flour. Add the whole eggs and mix. In a separate bowl, beat the egg whites to stiff peaks, then add the sugar and continue beating. Fold the egg white mixture into the dry ingredients, then the melted butter.
Step 2- Bake. Pour the batter into the three prepared pans and bake for 9-10 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Step 3- Make the coffee syrup. In a small saucepan over low heat, add the coffee syrup ingredients. Bring it to a boil, then remove it from the heat to thicken.
Step 4- Make the chocolate ganache. Melt the chocolate in the microwave. Add the whipping cream and stir until smooth and glossy. Let it cool to room temperature.
Step 5- Make the coffee buttercream. Combine espresso and milk. In the bowl of a stand mixer, cream the butter on medium speed until fluffy. Add the powdered sugar slowly until combined. Add the remaining ingredients and mix.
Step 6- Assemble. Place the first cake on a flat surface and brush with coffee syrup. Spread half of the buttercream on top. Soak the second cake in the coffee syrup and place on top. Spread the top with chocolate ganache. Add the final cake layer, brush with syrup, and top with remaining buttercream. Cover the cake and chill for 2 hours.
Step 7- Make the glaze. Melt chocolate in the microwave. Add oil and whisk until smooth.
Step 8- Add glaze. Place the chilled cake on a wire rack and spread the chocolate glaze. Refrigerate until set. Using the remaining glaze, draw out a musical note using a pipping bag.
Arman’s recipe tips
- Get all of your ingredients ready. Think of this as your ‘mise en place,’ and have everything portioned and ready to go.
- Don’t overmix. Texture is a huge component of this cake recipe. If you overmix the cake, it’ll become dense and crumbly, and if you overmix the buttercream, it’ll become thick and buttery.
- Weigh out the frosting and ganache. The beauty of this cake is in the layers, so I like to divide the buttercream and ganache into equal parts to make absolutely certain the cake is even.
- Accidentally over-mix the egg whites? I do this all the time! Just add an extra egg white and mix lightly until it’s smooth again.
Storage instructions
To store: Store leftover cake in an airtight container in the refrigerator for up to one week.
To freeze: Wrap leftover cake slices in plastic wrap, store them in a freezer-safe container, and freeze them for up to three months.
Frequently asked questions
There are a few key differences between an Opera cake and tiramisu. Firstly, Opera cake has a French origin while tiramisu is Italian. Opera cake features bold coffee and chocolate flavors while a classic tiramisu is all about espresso-dipped biscuits layered with creamy mascarpone filling.
Supposedly, opera cakes are named for their layers, which resemble levels of an opera house.
More coffee-infused desserts you’ll enjoy
Opera Cake
Video
Ingredients
Sponge
- 1 1/4 cups almond flour
- 1/4 cup all purpose flour
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 5 large eggs
- 5 large egg whites
- 1/4 teaspoon salt
- 2 tablespoons sugar
Coffee buttercream
- 1 1/2 teaspoon espresso powder
- 1 1/2 tablespoons milk room temperature
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Coffee syrup
- 2/3 cup water
- 1/2 cup sugar
- 3 teaspoons instant coffee
- 1/4 cup cointreau optional
Chocolate ganache
- 1 cup chocolate chopped
- 3/4 cup heavy cream
Chocolate glaze
- 2/3 cup chocolate
- 2 tablespoon coconut oil
Instructions
- Preheat the oven to 200C/400F. Line 3 8 x 8-inch cake pans with parchment paper and set aside.
- Add the almond flour, powdered sugar and flour in a mixing bowl. Add the whole eggs and mix until combined.
- In a separate bowl, beat the egg whites until soft peaks form. Add the sugar until stiff peaks form, then add the egg white mix into the almond mixture until combined. Add the melted butter.
- Evenly distribute the batter amongst the three cake pans and bake for 9-10 minutes, or until a skewer comes out clean. Let the cakes cool completely.
- In a small saucepan, add the coffee syrup ingredients and place over low heat. Bring it to a boil then remove off the heat to thicken.
- Make the chocolate ganache by melting the chocolate in the microwave until smooth. Add the whipping cream and fold through until smooth and glossy. Let it cool to room temperature.
- Make the coffee ganache. Combine the espresso and milk and set aside. In the bowl of a stand mixer, cream the butter on medium high heat until light and fluffy. Add the powdered sugar slowly, until combined. Add remaining ingredients and mix until fluffy.
- Assemble the cake. Place the first cake on a flat surface then brush with the coffee syrup. Spread half the coffee buttercream on top. Soak the second cake in the coffee syrup and place on top. Spread the top with chocolate ganache, Add the final layer of cake, brush with syrup and spread with the remaining coffee buttercream. Cover the cake and refrigerate it for at least two hours.
- Make the glaze by melting the chocolate in the microwave until smooth. Add the oil and whisk until smooth.
- Place the chilled cake on a wire rack and spread the chocolate glaze on top. Refrigerate until set.
- Using the remaining glaze, use a pipping bag to draw out a musical note.
Notes
Nutrition
Originally published October 2022, updated and republished August 2024
Very good. I will make this for my best friend birthday as she loves espresso so much.
This is the best opera cake recipe I’ve ever made!
Your recipe never says when to add the salt into the sponge
In my terms, what degree do you set the oven