When I want to impress without saying a word, I make this Opera Cake. It’s elegant, rich, and dramatic—just like its namesake. With delicate almond sponge layers soaked in coffee syrup, a silky coffee buttercream, and velvety chocolate ganache, each bite of this cake hits like a standing ovation. And yes, it takes a little patience, but I promise you—it’s absolutely worth it.

This is the recipe I use when I want something refined but comforting, beautiful but bold. It’s one of those desserts that lingers in your memory long after the last bite.

Why Opera Cake Deserves the Spotlight

There’s a reason Opera Cake has stood the test of time. It’s balanced and luxurious, with no single layer overpowering the next. Here’s why this version works so well:

• Almond joconde sponge: Light and airy but still sturdy enough to hold layers of filling without getting soggy.
• Strong coffee notes: The syrup and buttercream deliver rich, roasty flavor without bitterness.
• Decadent ganache and glaze: A double dose of chocolate ensures the cake stays luscious and layered in flavor.
• Make-ahead friendly: The components can be prepped in stages, making it less intimidating to assemble.

This cake is a labor of love—but it’s one that pays off with every forkful.

Ingredients You’ll Need

For the Joconde Sponge (Almond Cake Layers):

• 6 large eggs
• 6 large egg whites
• 1 cup almond flour
• 1 cup powdered sugar
• 2/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter (melted and cooled)

For the Coffee Syrup:

• 1/2 cup water
• 1/3 cup granulated sugar
• 2 tablespoons instant coffee or espresso powder

For the Coffee Buttercream:

• 3/4 cup granulated sugar
• 1/4 cup water
• 5 large egg yolks
• 1 cup unsalted butter (softened)
• 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)

For the Chocolate Ganache:

• 8 oz semisweet chocolate (chopped)
• 3/4 cup heavy cream

For the Chocolate Glaze:

• 4 oz semisweet chocolate (chopped)
• 2 tablespoons unsalted butter

How I Make Opera Cake (Step-by-Step)

1. Make the Joconde Sponge

I start by preheating the oven to 425°F (220°C) and lining a jelly roll pan with parchment paper. In one bowl, I beat the whole eggs, almond flour, powdered sugar, and all-purpose flour until the mixture is light and thick. In a separate bowl, I beat the egg whites until foamy, then slowly add the granulated sugar and whip to stiff peaks.

Then I gently fold the whites into the almond batter, followed by the cooled melted butter. The key here is to be gentle—too much mixing will deflate the sponge. I spread the batter evenly in the pan and bake for 5 to 7 minutes, just until golden.

Once cooled, I cut the sponge into three equal rectangles. You can do this by eye, but I like to use a ruler for even layers.

2. Make the Coffee Syrup

In a small saucepan, I combine the sugar, water, and coffee powder. I bring it to a simmer until the sugar dissolves completely, then set it aside to cool. This syrup is what keeps the sponge moist and gives the cake its signature café flavor.

3. Make the Coffee Buttercream

For the buttercream, I heat the sugar and water in a saucepan until it reaches 240°F (soft ball stage). While that’s happening, I beat the egg yolks in a stand mixer until thick and pale. With the mixer running, I slowly pour the hot syrup into the yolks. Once the mixture cools a bit, I add the softened butter a few tablespoons at a time and beat until it’s fluffy and smooth. Finally, I mix in the dissolved coffee.

4. Make the Ganache

This part’s easy: I heat the cream until just steaming, then pour it over the chopped chocolate. After letting it sit for a minute, I stir until the ganache is smooth and glossy.

5. Assemble the Layers

Now comes the fun part—putting it all together:

1. Bottom layer: Place the first sponge layer on a serving tray or cake board. Brush generously with coffee syrup. Spread a layer of the coffee buttercream over the top.
2. Middle layer: Add the second sponge, syrup again, then spread the ganache.
3. Top layer: Add the final sponge, brush with syrup, and cover with a very thin layer of buttercream to help the glaze stick.

I chill the cake for at least an hour to firm everything up before glazing.

6. Finish with Chocolate Glaze

To make the glaze, I melt the chocolate and butter together until smooth. I pour it over the chilled cake and use a small offset spatula to spread it in a thin, even layer. Then I chill again until set.

Before serving, I trim the edges of the cake for clean lines. It’s totally optional, but it gives that sharp, patisserie-style finish.

How I Like to Serve It

Opera Cake deserves to be served with a little ceremony. I slice it into neat rectangles with a hot knife and serve it:

• With espresso or cappuccino for the full Parisian café experience
• On a mirrored platter if I’m hosting (it always draws oohs and aahs)
• As a holiday centerpiece paired with fruit or a dollop of crème fraîche

It’s rich enough that small slices go a long way—perfect for sharing.

My Tips for Opera Cake Success

• Use room temperature ingredients: This helps every component mix smoothly and evenly.
• Cool the sponge completely before slicing: It makes for much cleaner layers.
• Chill between each step: Patience is key here. Letting the cake rest ensures each layer stays defined.
• Trim the edges for clean presentation: It gives the cake a polished look and removes any uneven edges.

FAQs From My Kitchen

Q: Can I make this ahead of time?
A: Absolutely! In fact, it tastes even better the next day. Store it in the fridge, tightly covered.

Q: Can I freeze it?
A: Yes—wrap slices tightly and freeze for up to a month. Thaw in the fridge overnight.

Q: What if I don’t have almond flour?
A: You can blend blanched almonds until fine or substitute with hazelnut flour for a twist.

Q: Can I use a different buttercream?
A: You can, but coffee French buttercream adds the signature flavor. A Swiss or American buttercream won’t have quite the same texture or richness.

Why This Opera Cake Is Worth the Effort

This isn’t your average dessert—it’s a celebration of flavor, texture, and technique. Every layer of this Opera Cake tells a story: nutty sponge, aromatic syrup, buttery coffee cream, and glossy chocolate glaze. It’s luxurious without being too sweet, and elegant without being overly complicated.

If you’re ready to bake something that feels as impressive as it tastes, this is the cake to make. It’s more than just dessert—it’s a standing ovation on a plate.

The Best Opera Cake I’ve Ever Made (and You Can Too)

When I want to impress without saying a word, I make this Opera Cake. It’s elegant, rich, and dramatic—just like its namesake. With delicate almond sponge layers soaked in coffee syrup, a silky coffee buttercream, and velvety chocolate ganache, each bite of this cake hits like a standing ovation. And yes, it takes a little patience, but I promise you—it’s absolutely worth it.

By Jason GriffithPublished on April 23, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings12 servings

Category: Dessert

Cuisine: French

Ingredients

• 1 cup almond flour
• 1 cup powdered sugar
• 3 cups all-purpose flour
• 4 cups granulated sugar
• 2 cups water
• 1 cup unsalted butter (softened)
• 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
• 8 oz semisweet chocolate (chopped)
• 4 cups heavy cream
• 4 oz semisweet chocolate (chopped)
• 1/2 cup coffee syrup (for soaking layers)
• 1/2 cup milk (for buttercream)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, combine almond flour, powdered sugar, and 3 cups of all-purpose flour.
3. In a separate bowl, beat together the softened butter and 4 cups of granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually mix in the dry ingredients until just combined.
6. Spread the batter evenly onto the prepared baking sheets and bake for about 15-20 minutes or until golden and a toothpick inserted comes out clean.
7. Let the layers cool completely before removing them from the baking sheets.
8. Prepare the coffee syrup by combining 2 cups of water with 1/2 cup of coffee syrup.
9. For the buttercream, beat together 1 cup of softened butter, 4 cups of powdered sugar, 1/2 cup of milk, and the dissolved instant coffee until creamy.
10. For the ganache, heat 4 cups of heavy cream in a saucepan until steaming, then pour over the chopped semisweet chocolate (8 oz) and let sit for a few minutes before stirring until smooth.
11. Assemble the cake by layering the sponge cakes, soaking each layer with coffee syrup, spreading a layer of buttercream, and topping with ganache between the layers.
12. Finish with a final layer of ganache on top and refrigerate for at least 2 hours before serving.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 6g

Carbohydrate Content: 55g

Fat Content: 25g

Tags: Opera Cake, Chocolate Cake, French Dessert, Coffee Cake, Elegant Cake

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