The delicate almond sponge cake layers are frosted with a creamy coffee-flavored buttercream, then topped with a simple chocolate ganache. Frost the cake with my easy coffee buttercream recipe next! Once it’s frosted, garnish the top with chocolate ganache, chocolate candies or cookies to make the cake extra special!.The layers are then soaked with a Kahlua liqueur and coffee syrup, ensuring that you’ll get coffee flavor in every bite! Don’t want any alcohol in the cake? Try adding a teaspoon of coffee extract to the coffee syrup to make it extra intense!.This will help make the cake layers easier to work with. If the layers are too soft, try placing them into the freezer for 30 minutes. Make sure to let the layers cool completely, then use a sharp knife to cut the in half.I have a separate video recipe for my ‘Vanilla Sponge Cake’ recipe – make sure to check it out for an in-depth tutorial!

If you don’t have it, more all-purpose flour will work in a pinch. I highly recommend adding the almond flour for taste.

For the cake layers, I used my basic sponge cake recipe and added almond flour for a bit of nutty flavor.

The original French recipe for this cake requires many intricate steps, but I’ve simplified this recipe so you can easily make and enjoy this dessert at home.

My book features 65 all-new cake recipes you don’t want to miss! You’ll also find this classic coffee cake in my dessert cookbook, The European Cake Cookbook. It’s traditionally made in a rectangle shape and you can find it in just about any Parisian bakery shop! Cyriaque wanted to create that captured the elegance and style of the city. The Opera Cake was created in France in 1955 by French pastry chef Cyriaque Gavillon and named after the Parisian ‘Palais Garnier’ opera house.

Easy opera cake recipe