Opera Cake

Published on December 4, 2015 | In Italian/French | By tatyanaseverydayfood |

- Prep Time
- 45 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

When you take a bite of this cake, your taste buds will be in cake heaven! This 6-layer coffee cake is made with almond sponge cake, soaked with coffee syrup and frosted with coffee butter cream! Dessert just doesn’t get any better than this!

Make sure to watch my video recipe for all the details!

Enjoyed this recipe? Please share and save it to Pinterest!

Enjoyed this recipe? You’ll love my ‘Triple Coffee Cheesecake’!

Ingredients

Almond Cake Layers:
6 large eggs
3/4 cup (150g) white granulated sugar
1 teaspoon vanilla extract
1/4 (32g) cup all-purpose flour
3/4 (72g) cup almond flour
1 (5g) teaspoon baking powder
1/4 teaspoon salt
For Coffee Syrup:
2 tablespoons instant coffee granuales
1 tablespoon water
3/4 cup (175ml) simple syrup
1/4 cup (60) Kahlua coffee liqueur, optional
For Coffee Buttercream:
2 cups (450g) butter, softened at room temperature
1 1/2 cups (350ml) sweetened condensed milk
1 tablespoon instant coffee granuales
1 tablespoon water
For Chocolate Ganache:
1/2 cup (90g) semi-sweet chocolate chips
1/4 cup (60ml) heavy cream

Instructions

Preheat oven to 350F. Line and spray 3, 8-inch cake pans with parchment paper; set aside.
Prepare the sponge cake layers: place the eggs and sugar into mixer bowl and whisk on high speed for 5 to 7 minutes until light, fluffy and almost white in color. Add the vanilla and whisk to incorporate. In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder and salt. Using a fine mesh sifter, add the flour into the eggs in small batches. Fold the flour in gently but thoroughly.
Divide the cake batter evenly between the 3 pans; I recommend using a kitchen scale for accuracy. Use an offset spatula to spread the batter evenly to the edges of pan. Bake in preheated oven for 13 to 15 minutes, just until top starts turning a golden color. Remove cakes from pans and set onto cooling racks to cool. Cake layers are very fragile, handle with care!
While cake layers are cooling, prepare the syrup and buttercream. For the syrup, dissolve the 2 tablespoons coffee in 1 tablespoon water, then add the simple syrup and coffee liqueur. If you prefer a cake with no alcohol, simply substitute with more simply syrup.
For the buttercream: whisk the softened butter on high speed for about 5 minutes, scraping sides of bowl often, until butter is light and fluffy. Add the sweetened condensed milk in small amounts until well incorporated. In a small bowl, dissolve the 1 tablespoon coffee in 1 tablespoon COLD water and add the coffee to the buttercream. Continue whisking for a few more minutes.
To assemble the cake: use a long serrated knife and split each cake layer in two, to have a total of 6 layers. Soak each layer generously with prepared syrup, then frost with buttercream. Repeat for all layers. Frost the top and sides of cake with remaining buttercream. Even off the tops and sides with a flat spatula, then set cake into refrigerator to set for 15 minutes.
Meanwhile, prepare the ganache: heat the 1/4 cup heavy cream in the microwave until very hot. Add the chocolate chips and stir until smooth. Transfer the ganache into a ziplock bag and let cool for a few minutes. Snip off the end of the bag with scissors, then drizzle the ganache down the sides of the cake first. Spread the remaining ganache over the top and use a flat spatula to spread it evenly.
Garnish the cake as desired. Place cake into refrigerator to set for at least a few hours, or overnight. Remove the cake from the refrigerator about 30 to 45 minutes before serving to allow the buttercream to soften.

Servings : 12
Course : Dessert
Recipe Type : Cakes, Video

This 6-layer coffee cake is made with almond sponge cake, soaked with coffee syrup and frosted with coffee butter cream! View Recipe Link

38 Responses to Opera Cake

Oksana December 5, 2015 at 10:52 am #

Looks delicious! Can’t wait to make it. Although, is there a different cream substitue that would work nicely? Not really a big fan of buttercream but if I have to I will 😉

Reply
- tkorchemnaya December 6, 2015 at 10:21 am #
  
  For this particular cake, I do recommend sticking with the French buttercream. You could bake a cream cheese buttercream if you really want to though
  
  Reply
Oksana December 6, 2015 at 12:25 am #

My cake came out flat.. After watching your video I think it might have been because my eggs were not at room temperature..? Ive had this problem several of times when making other cake s

Reply
- tkorchemnaya December 6, 2015 at 10:20 am #
  
  Hmm, did you whisk your eggs very well? That’s the biggest issue with sponge cakes. The eggs have to be very light and fluffy, otherwise the cake will fall flat.
  
  Reply
  - J May 13, 2017 at 1:12 pm #
    
    I tried this recipe twice. Both times it fell flat. The second time I did whisk for 7 minutes. I timed it.
    
    Reply
    - tatyanaseverydayfood May 14, 2017 at 9:47 am #
      
      So sorry that the cake hasn’t turn out well for you. Make sure you are folding the flour into the egg mixture very gently; the eggs will give the cake volume
      
      Reply
Anna December 17, 2015 at 2:11 pm #

This cake is amazing!! We did find it a bit too sweet for our liking, What can I do to the soaking mixture to make it not so sweet? Should I just dilute it with more water? And what about making my own “simple syrup”? Would that work? Any suggestions would be greatly appreciated!!

Reply
- tkorchemnaya December 18, 2015 at 11:52 am #
  
  If you want it to be less sweet, you can simply use a strong coffee with a touch of sugar in place of the syrup concoction! 🙂
  
  Reply
Bre December 29, 2015 at 5:39 am #

Hi there can you use almond meal instead of flour ?

Reply
- tkorchemnaya December 29, 2015 at 10:13 am #
  
  If you don’t have almond flour, you can actually use regular flour in place of the almond flour. The cake layers won’t have that nutty flavor but will still turn out great 🙂
  
  Reply
Вячеслав January 15, 2016 at 12:25 pm #

Очень вкусный торт! Я спёк этот торт, всё получилось так как должно. Правда я зделал две порции для выпечки так как хотелось чтобы торт получился выше.
Я кофе люблю и с этим кофейным тортом было просто ям!!!!

Reply
- tkorchemnaya January 16, 2016 at 9:43 am #
  
  I’m so glad you enjoyed my recipe! I usually make two portions also to get a tall cake! 🙂
  
  Reply
Sweet Somethings Blog March 10, 2016 at 10:21 pm #

I’ve had my eye on this cake for some time now! Looking forward to making it for easter!

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Anna March 23, 2016 at 9:06 pm #

Hi tanya what kind of chocolates did u put on top for decorations?

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- tkorchemnaya March 24, 2016 at 8:52 am #
  
  I used Ghirardelli semi-sweet chocolate chips 🙂
  
  Reply
vika March 25, 2016 at 8:27 am #

Hi Tatyana, can I use caramel syrup instead of vanilla?

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- tkorchemnaya March 25, 2016 at 11:07 am #
  
  Yes, caramel will taste great here, too! 🙂
  
  Reply
Natasha April 30, 2016 at 2:54 pm #

This recipe is the absolute best!! Made it dozens of times for various occasions and each time it’s major hit!

Thanks a bunch!!

Reply
- tkorchemnaya May 4, 2016 at 9:01 am #
  
  I’m so glad that you enjoy my recipe! Opera is one of my favorites! 🙂
  
  Reply
Nbd May 19, 2016 at 12:57 am #

Hi T, I have made this cake twice and I absolutely love it but the only problem I face is that my cake is that it caves in.

Reply
- tatyanaseverydayfood May 19, 2016 at 12:36 pm #
  
  So glad you enjoy it! Hmm, is the cake falling flat while it’s in the oven? Try whisking your eggs a bit longer. That should help!
  
  Reply
Jessie July 16, 2016 at 7:47 am #

Hi T, this cake looks delicious! May I know if I can use 2 of 9 inch pans to make 4 layers instead of 3 of 8 inch pans for 6 layers?

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- tatyanaseverydayfood July 18, 2016 at 9:38 am #
  
  Yes, that will work great 🙂
  
  Reply
  - Jessie July 24, 2016 at 10:29 pm #
    
    Oh.. Thanks so much… I will make this as a birthday cake.. It looks just delicious!
    
    Reply
    - Jessie July 25, 2016 at 7:01 am #
      
      Hi T, yeah, i tried to use 2 9 inch pans to make the cake with the same recipe.. But then my cake didnt rise enough to cut into 2 layers. May i know something went wrong?
      
      Reply
Ru August 19, 2016 at 9:18 am #

This recipe is the absolutely the BEST!!!! Made it a few times for various occasions and each time it’s major hit! Today I was asked to make it for the family reunion.

Thank you much!!!

Reply
- tatyanaseverydayfood August 22, 2016 at 9:50 am #
  
  I’m so glad you enjoy my recipe! This is one of my personal favorites, too! 🙂
  
  Reply
Josh January 17, 2017 at 10:03 pm #

Hi, this cake interested me because its made of almond flour instead of wheat-based flour. Because I am likely making it for a gluten-free person, are there any replacements for the 1/4 cup of allpurpose flour?

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- tatyanaseverydayfood January 18, 2017 at 5:21 pm #
  
  HI! 🙂 have you tried using a gluten-free flour? ‘Bob’s Red Mill’ makes a great product! Using almond flour alone will make the cake very fragile, the additional flour will help keep everything together a bit better 🙂
  
  Reply
Shradha January 22, 2017 at 5:08 am #

Hi tatyana …how can i make almond flour at home…is this almond crushed into a powder…

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- Shradha January 22, 2017 at 5:09 am #
  
  Or a meal almond available in market
  
  Reply
- tatyanaseverydayfood January 22, 2017 at 6:26 pm #
  
  Yes, essentially, it’s almonds crushed into powder. If you want to make this at home, use blanched almonds and a food processor. Most stores will carry almond meal 🙂
  
  Reply
Chanel February 26, 2017 at 2:08 pm #

Would I be able to bake this in a 6-inch pan? Or would that be too risky?

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- tatyanaseverydayfood February 28, 2017 at 9:13 pm #
  
  Yes, that will work well, too! You’ll just have a taller cake 🙂
  
  Reply
Gwen April 15, 2017 at 12:01 pm #

Tanya how do you make your simple syrup? Could I use Swiss Meringue Buttercream Icing instead?

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- tatyanaseverydayfood April 17, 2017 at 9:34 am #
  
  For the simple syrup, I simply combine a cup of boiling water with 1/2 cup sugar and stir until it’s dissolved. The Swiss Meringue Buttercream will work okay, or my whipped cream frosting
  
  Reply
Michelle April 15, 2017 at 12:36 pm #

Holy Hannah! This cake is AMAZING!!! Tiramisu is my favorite dessert and this is a million times better. I shared your link on Facebook, I hope you don’t mind. Thanks for sharing!! ❤

Reply
- tatyanaseverydayfood April 17, 2017 at 9:33 am #
  
  Thank you so much for sharing and I’m so glad you enjoyed it! 🙂 This is one of my personal favorites!
  
  Reply

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