Classic Opera Cake Recipe

The Classic Opera Cake is a masterpiece of French patisserie, blending rich coffee, silky ganache, and delicate almond sponge into one unforgettable dessert. Each bite offers a harmonious balance of textures, from the smooth layers of buttercream to the crisp chocolate glaze.

With just 2 hours of prep and a quick 10-minute bake, this elegant treat is surprisingly achievable for home bakers.

Its luxurious flavors—bold espresso, creamy chocolate, and nutty almond—create a symphony for your taste buds. Perfect for special occasions or a decadent weekend project, this cake is as stunning to look at as it is delightful to eat. Share it with loved ones and watch their eyes light up with every indulgent slice.

Ingredients for Classic Opera Cake

• For the Cake:
• 1 cup (4oz/115g) almond flour
• ¾ cup (3oz/85g) powdered sugar
• ¼ cup (1¼oz/35g) all-purpose flour
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 2 tablespoons (1oz/30g) butter, melted
• 3 large egg whites, room temperature
• ¼ cup (2oz/57g) granulated sugar
• For the Coffee Syrup:
• ¼ cup (2floz/60ml) water
• ¼ cup (2floz/60ml) brandy (optional, can substitute with water)
• ¼ cup (2oz/57g) granulated sugar
• 1 tablespoon instant espresso powder
• For the French Coffee Buttercream:
• 1 tablespoon instant espresso powder
• 1 tablespoon plus ½ cup (4floz/120ml) water, divided
• 4 large egg yolks, room temperature
• ¾ cup (6oz/170g) granulated sugar
• 1 cup (4oz/115g) butter, softened
• For the Chocolate Butter Glaze:
• 6 tablespoons (3oz/85g) butter
• 1 cup (6oz/170g) bittersweet chocolate, finely chopped

Step-by-Step Instructions

1. Make the Cake:
2. Preheat the oven to 450°F (230°C). Line an 11×17-inch (28x43cm) baking sheet with parchment paper and butter it. Set aside.
3. In a stand mixer or with an electric handheld mixer, whisk together almond flour, powdered sugar, all-purpose flour, eggs, egg yolk, and melted butter until combined.
4. In a separate bowl, whisk egg whites until thick and frothy. Gradually add granulated sugar, one tablespoon at a time, and whip until stiff, glossy peaks form.
5. Gently fold the whipped egg whites into the almond flour mixture until evenly combined. Spread the batter onto the prepared baking sheet.
6. Bake for 5-7 minutes, or until the cake springs back when pressed. Let cool completely on the pan, then wrap and refrigerate until ready to assemble.
7. Make the Coffee Syrup:
8. In a small saucepan over low heat, whisk water, brandy, sugar, and espresso powder until dissolved. Set aside to cool.
9. Make the Buttercream:
10. Dissolve espresso powder in 1 tablespoon of water. Set aside.
11. Beat egg yolks in a stand mixer or with an electric handheld mixer until thick and pale.
12. In a small saucepan, heat ½ cup water and sugar until it reaches 238°F (115°C) on a candy thermometer. Immediately remove from heat and transfer to a glass measuring cup.
13. While beating the egg yolks on high speed, pour the hot syrup into the yolks, followed by the dissolved espresso. Continue beating until completely cooled.
14. Switch to a paddle attachment (if using a stand mixer) and add softened butter, one tablespoon at a time, until smooth and creamy. Set aside.
15. Make the Chocolate Glaze:
16. Combine chocolate and butter in a small saucepan or microwave-safe bowl. Heat gently until melted, then set aside to cool and thicken.
17. Assemble the Cake:
18. Remove the cake from the refrigerator and cut into even thirds using a ruler.
19. Place one layer on a parchment-lined baking sheet or cutting board. Brush with coffee syrup, then spread half of the buttercream evenly over it.
20. Add the second cake layer, brush with coffee syrup, and spread half of the chocolate glaze over it.
21. Top with the final cake layer, brush with coffee syrup, and spread the remaining buttercream over it.
22. Warm the remaining chocolate glaze until pourable but not hot. Pour and spread evenly over the top layer. Refrigerate until firm.
23. Trim the sides to neaten the cake, then transfer to a serving plate. Let sit at room temperature for a few hours before serving. Store leftovers in the refrigerator for up to 3 days.

Perfect Pairings: Serving Suggestions

Serve your Classic Opera Cake with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the rich flavors. For a touch of elegance, garnish with gold leaf or a sprinkle of cocoa powder. Pair it with a cup of espresso or a glass of dessert wine for a truly indulgent experience.

Storage Secrets: Keeping It Fresh

Store your Opera Cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving to maintain its texture and flavor.

Time-Saving Tips for Busy Bakers

To save time, prepare the coffee syrup and chocolate glaze a day ahead and store them in the fridge. Use a pre-cut parchment paper for the baking sheet to speed up the setup. If you’re short on time, consider using a store-bought buttercream and enhancing it with espresso powder for a quick yet delicious alternative.

Equipment Essentials: Tools You’ll Need

Ensure you have a stand mixer or electric handheld mixer for whipping the egg whites and buttercream to perfection. A candy thermometer is crucial for achieving the right syrup temperature. Don’t forget a ruler for cutting the cake into even layers and a parchment-lined baking sheet for easy removal.

Recipe Variations: Make It Your Own

For a twist, try using dark chocolate instead of bittersweet for a deeper flavor. Swap the brandy in the coffee syrup for rum or Kahlúa for a different kick. If you’re not a fan of coffee, replace the espresso powder with vanilla extract for a classic vanilla version.

Classic Opera Cake Recipe

Shaziya

The Classic Opera Cake is a masterpiece of French patisserie, blending rich coffee, silky ganache, and delicate almond sponge into one unforgettable dessert. With just 2 hours of prep and a quick 10-minute bake, this elegant treat is surprisingly achievable for home bakers.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Cuisine French dessert

Servings 8 people

Ingredients

  

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For the Cake

• 1 cup almond flour (4oz/115g)
• ¾ cup powdered sugar (3oz/85g)
• ¼ cup all-purpose flour (1¼oz/35g)
• 3 large eggs room temperature
• 1 large egg yolk room temperature
• 2 tablespoons butter melted (1oz/30g)
• 3 large egg whites room temperature
• ¼ cup granulated sugar (2oz/57g)

Coffee Syrup

• ¼ cup water (2floz/60ml)
• ¼ cup brandy (2floz/60ml)
• ¼ cup granulated sugar (2oz/57g)
• 1 tablespoon instant espresso powder

French Coffee Buttercream

• 1 tablespoon instant espresso
• 1 tablespoon plus ½ cup water divided (4floz/120ml)
• 4 large egg yolks room temperature
• ¾ cup granulated sugar (6oz/170g)
• 1 cup butter softened (4oz/115g)

Chocolate Butter Glaze

• 6 tablespoons butter (3oz/85g)
• 1 cup bittersweet chocolate finely chopped (6oz/170g)

Instructions

 

• Preheat the oven to 450°F (230°C) and line a 11×17-inch (28x43cm) baking sheet with parchment. Butter the paper and set aside.
• With a stand or electric handheld mixer with whisk attachment, beat together the almond flour, powdered sugar, all-purpose flour, eggs, egg yolk and melted butter until combined.
• In a separate bowl whisk egg whites until thick and frothy, then slowly add the sugar, one tablespoon at a time and whip to stiff, glossy peaks.
• Fold the whipped whites gently into the almond flour mixture until evenly mixed and then spread onto the prepared baking sheet.
• Bake for 5-7 minutes, until the cake springs back when pressed. Remove from the oven and let cool completely on the pan.
• Once cooled, wrap carefully and refrigerate until ready to assemble. (The colder cake will be easier to handle).
• Make The Coffee Syrup
• In a small saucepan over low heat, whisk the water, brandy, sugar and espresso powder until the espresso powder and sugar is dissolved. Set aside to cool.
• Make The Buttercream
• Mix the espresso powder with 1 tablespoon of water. Set aside.
• With a stand fitted with a whisk attachment or electric handheld mixer, beat the egg on medium speed until the yolks are thick and pale.
• In a small saucepan fitted with a candy thermometer, heat the remaining ½ cup (4floz/120ml) water and sugar until it reaches the soft ball stage: 238°F (115°C). Immediately remove from the heat and transfer to a glass measuring cup to stop the cooking.
• While beating constantly on high speed, pour the hot syrup over the egg yolks followed by the dissolved espresso powder and continue beating until completely cooled.
• Switch to a paddle attachment if using a stand mixer and add the butter, one tablespoon at a time and then continue beating until the mixture looks like a smooth buttercream. Set aside.
• Make The Chocolate Glaze
• Combine the chocolate and butter in a small saucepan or microwave safe bowl and heat gently, until melted. Set aside to cool and thicken to a spreadable consistency.
• Assemble The Cake
• Remove the cake from the refrigerator and cut into even thirds. A ruler works well for this.
• Place one layer of cake onto a small baking sheet or cutting board covered in a piece of parchment and brush all over with the coffee syrup.
• Spread half of the buttercream evenly over the cake.
• Place a second layer of cake over the buttercream and brush evenly with the coffee syrup.
• Spread half of the chocolate glaze over the second cake layer.
• Top with the final cake layer and brush with the coffee syrup.
• Spread the remaining buttercream over the final layer.
• Warm the remaining chocolate glaze until pourable but not hot. Pour and spread evenly over the top layer of cake. Refrigerate until firm.
• Trim the sides to neaten the cake and then carefully transfer to a serving plate. Let sit at room temperature for a few hours before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keyword almond sponge, chocolate ganache, coffee buttercream, opera cake

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