Best Homemade Opera Cake Recipe

If you’ve ever wanted to create a dessert that feels like a work of art, this homemade opera cake is it. It’s indulgent, elegant, and layered with flavors that dance together. This recipe has become one of my all-time favorites to bake, and I’m excited to guide you through every step. Let’s create something magical!

Why This Simple Opera Cake Is A Showstopper

Rich and decadent, but not overwhelming

The French cake is indulgent and rich but not so heavy that you feel weighed down after a slice. The Biscuit Joconde (that almond sponge) gives you just the right amount of softness, while the layers of coffee buttercream and chocolate ganache add depth and richness without being too cloying. 

Packed with pure, luscious aromas

This classic opera cake is like a symphony of flavors. Each bite is a sensory experience, with the rich, earthy notes of coffee, the silky smooth chocolate ganache, and the subtle almond fragrance coming through beautifully. And then there’s a subtle hint of rum, which adds a little twist, elevating the whole thing to something unforgettable. The flavors layer and intertwine in the most harmonious way. 

Perfectly balanced sweetness with dark chocolate

You won’t find yourself overwhelmed by sugar here. The dark chocolate ganache and the deep, bold flavor of the coffee shine through without being overshadowed by excessive sweetness. Plus, the option to use dark chocolate in every layer—whether it’s the ganache, the glaze, or even the coffee buttercream—lets the natural cocoa flavors come forward. 

10 Basic Steps To Make Opera Cake

Biscuit Joconde

Step 1

The foundation of this cake is the Biscuit Joconde, a delicate almond sponge that’s light yet sturdy enough to hold all the layers of cake. 

To start, I always line my 34 x 24 cm baking pan with parchment paper and preheat the oven to 180°C. Trust me, having everything prepped makes the process so much smoother.

Step 2

First, I separate two eggs – and here’s a tip: make sure the bowl for the whites is spotlessly clean for the best peaks. Add a pinch of salt to the whites and whisk for about 30 seconds until it’s nice and foamy. 

Then, gradually add 40 grams of granulated sugar in three parts, whisking for 30 seconds between each addition. When you see glossy, medium peaks, you know it’s perfect.

Step 3

Next, in another bowl, sift together 35 grams of ground almonds and 35 grams of powdered sugar. Add one whole egg and whisk until it’s pale and fluffy. It’s such a satisfying transformation! Once that’s ready, gently sift in 25 grams of cake flour, folding until everything is just incorporated.

Here’s where it gets fun: fold in a third of the egg whites first, mixing thoroughly but carefully to keep the air in the batter. Then, add the rest of the whites and fold gently. 

For that extra richness, I mix a spoonful of the batter with 15 grams of melted butter before folding it back into the main bowl. This step ensures the butter is evenly distributed.

Step 4

Now comes the moment of truth: pour the batter into the prepared pan, smoothing it out with a scraper, and give it a few taps to release any bubbles. Pop it into the preheated oven. The sponge bakes for about 10–12 minutes until it’s beautifully golden and springy to the touch. 

Once out of the oven, flip it onto a wire rack, peel off the parchment, and let it cool completely. That first whiff of almond goodness always gets me excited for what’s to come.

Coffee Syrup

Step 5

This syrup is what makes each layer of the cake moist and flavorful. 

In a small saucepan, combine 100 grams of espresso with 25 grams of sugar and bring it to a boil, stirring to dissolve the sugar. The aroma alone is heavenly! 

Once it’s off the heat, stir in a tablespoon of rum – you can skip it, but it adds such a lovely depth. Then, set it aside to cool.

Chocolate Ganache

Step 6

Chocolate lovers, this is where you’ll swoon. 

Chop 80 grams of dark chocolate (sometimes I sneak a bite – quality control, right?) and add 60 grams of heavy cream. 

Pour 1-2 inches of water into a saucepan and cook it over medium heat—you’ve got a double boiler. Place the bowl of chocolate over it and gently melt them together, stirring until smooth and glossy. 

When the chocolate is ready, mix in 20 grams of soft butter to make it extra luscious. After cooling a bit, transfer it to a piping bag.

Coffee Buttercream

Step 7

Making coffee buttercream feels like a little alchemy in the kitchen. 

Whisk together two egg yolks, 50 grams of sugar, 30 grams of espresso, and 20 grams of milk in a saucepan. Gently cook it over medium heat and keep stirring until it reaches 80°C. Straining the mixture removes any lumps, leaving it silky smooth.

Step 8

Once the egg mixture cools, add 120 grams of softened butter while whisking using an electric mixer with a whisk attachment, dividing it into three batches. For the grand finale, dissolve a tablespoon of instant coffee in hot water and whisk it into the buttercream. The result? A creamy, coffee-infused dream. This, too, goes into a piping bag.

Assemble the Layers

Step 9

Now for the part that brings everything together – assembling the cake. Let’s trim the edges of the cooled Biscuit Joconde and slice it into three equal rectangles.

For the first layer, spread a thin coat of chocolate ganache, smoothing it with an offset spatula. After a quick 15-minute chill in the fridge, flip it chocolate-side down. Then, generously brush it with coffee syrup and pipe on a luscious layer of coffee buttercream.

The second layer gets the same coffee syrup treatment on both sides before it’s placed on top. Spread chocolate ganache over this layer for that perfect balance of flavors. 

Finally, brush the third layer with coffee syrup (both sides), set it on top, and finish with a thick, even layer of coffee buttercream. After smoothing it all out using an offset spatula, pop the cake into the fridge for at least an hour to firm up.

Chocolate Glaze

Step 10

This is the crowning glory! Toss 80 grams of semisweet chocolate chips into a medium bowl and place it into a larger bowl of hot water. Then, add 15 grams of warm oil and stir until it’s silky smooth.

After letting it cool to around 28–30°C (so it doesn’t melt the buttercream), pour the chocolate glaze over the chilled cake, letting it cascade beautifully. A quick swipe with a spatula gives it that polished finish.

To make it picture-perfect, trim the edges. But don’t toss those scraps – they’re the baker’s treat! If you don’t want to waste any of that spongy goodness, just cover the entire cake with rich chocolate ganache. But I prefer trimming the edges, revealing those decadent layers, and calling folks to take a bite.

When the cake is ready to serve, I cut it into neat slices, marveling at the cake layers. The combination of the tender almond sponge, the coffee syrup, the creamy buttercream, and the decadent ganache is pure bliss.

Hey coffee lovers, are you still craving for more coffee-chocolate treats? I’ve got your back with this no-bake coffee mousse cake with chocolate ganache, mini chocolate coffee cake, and coffee sponge cake with cream.

Some Baking Notes

Fix Curdled Buttercream

Curdled coffee buttercream can be one of those frustrating moments, but don’t worry—it’s actually easy to fix! 

If the mixture breaks after adding the butter, it’s usually because either the egg yolk mixture or the butter was too cold when combined. I’ve been there, and the key to rescuing it is warmth. Lightly graze the top of your buttercream with a kitchen torch or even a hairdryer on low heat for just a few seconds, and you’ll see it start to come back together. 

If you don’t have those tools handy, running warm water over the outside of your mixing bowl for a few seconds will do the trick. Just keep whipping it, and the texture will turn silky and perfect for frosting!

Storing & Making Ahead

If you’re like me and prefer to break things up into manageable tasks, you can easily make each layer—whether it’s the sponge, buttercream, ganache, or syrup—1 to 2 days in advance. Just wrap everything tightly and refrigerate.

And when it comes to storing the finished cake, a loose cover in the fridge will keep it fresh for up to 4 days. If you’re storing individual slices, just make sure to pop them in an airtight container!

Tips For Cutting Perfect Slices

Cutting an opera cake perfectly is a little art form on its own! To get clean, smooth slices (and avoid the dreaded cake crumbs and sticky ganache everywhere), dip a sharp knife in hot water before cutting. 

I learned this the hard way when I used to just slice without warming the knife, and I ended up with a messy cake and uneven slices. After each slice, wipe the knife clean and repeat the process. 

FAQs

Can I use almond meals instead of ground almonds?

While almond meal can be used, almond flour is preferred for its finer texture and better results in the sponge cake.

What type of chocolate should I use?

Feel free to use whatever type you like, from dark and bittersweet to milk chocolate.

—

This cake is a labor of love, but it’s so worth it.