Opera Cake Recipe
If you adore classic French desserts that combine delicate layers, bold flavors, and a show-stopping presentation, the legendary Opera Cake is about to become your new favorite. This cake features intricately stacked almond sponge soaked in coffee syrup, luscious coffee buttercream, and a luscious dark chocolate ganache, all crowned by a shiny chocolate glaze. The result? Pure edible artistry. Prepare to fall in love with the rich, harmonious flavors of Opera Cake — it’s like having a patisserie in your own kitchen!
Ingredients You’ll Need
Opera Cake may look fancy, but the secret lies in the simple, thoughtful ingredients. Each one has a special role, balancing taste, structure, and that signature glossy finish. Pay attention to their quality for truly stunning results!
- 6 large eggs: These provide the richness and structure for the light, almondy sponge.
- 6 large egg whites: Whipped to stiff peaks, they create the airy lift for the joconde layers.
- 1 cup almond flour: Infuses the cake with gentle nuttiness and a lovely moist crumb.
- 1 cup powdered sugar: Keeps the sponge sweet and ultra-tender.
- 1/2 cup all-purpose flour: Adds just enough structure to hold the cake’s multiple layers.
- 2 tablespoons unsalted butter (melted): Ensures a soft, melt-in-your-mouth texture.
- 1/2 cup strong brewed coffee (or espresso): Gives that signature, sophisticated coffee flavor throughout the cake.
- 1/4 cup granulated sugar: Dissolves into the coffee for a sweet, aromatic syrup.
- 3 large egg yolks: Create a creamy and velvety base for the buttercream.
- 1/4 cup water: Used to craft a classic sugar syrup for the buttercream.
- 3/4 cup granulated sugar: Sweetens and stabilizes the coffee buttercream.
- 1 cup unsalted butter (softened): Adds that luxurious, silky consistency to the buttercream.
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water: The bold, punchy essence of coffee you’ll taste in every bite.
- 1/2 cup heavy cream: Makes the ganache ridiculously smooth and rich.
- 4 oz dark chocolate (chopped): Layers in decadent cocoa intensity with the ganache.
- 3 oz dark chocolate: Shines as the glossy, dramatic glaze on top.
- 1 tablespoon vegetable oil: Helps the glaze glide smoothly and look perfectly polished.
How to Make Opera Cake
Step 1: Prepare the Joconde Sponge
Preheat your oven to 425°F (220°C) and line a jelly roll pan with parchment, greasing lightly for an easy release. To start, beat together eggs, almond flour, and powdered sugar until the mixture is pale, thick, and tripled in volume. In a separate bowl, whip egg whites to soft peaks, then slowly add sugar and beat until stiff, glossy peaks form. Gently fold the whites into the almond batter, followed by sifted flour and melted butter, keeping everything light and airy. Pour the batter into your pan, smooth it out, and bake for 5–7 minutes until just lightly golden. Once cooled, carefully cut the sponge into three even layers—it’s your ticket to those show-stopping stripes!
Step 2: Make the Coffee Syrup
Combine strong brewed coffee (or espresso) and granulated sugar in a small saucepan. Warm the mixture just until the sugar dissolves, giving you pure, sweet coffee essence without any graininess. Let it cool to room temperature; this syrup will keep your sponge moist and infuse each bite with deep coffee flavor—it’s essential for that true Opera Cake experience.
Step 3: Whip Up the Coffee Buttercream
In a mixer, beat egg yolks until thick and pale. Meanwhile, bring water and sugar to a boil in a saucepan, watching carefully until it hits the soft-ball stage (240°F). With the mixer running, slowly pour the hot syrup into the yolks and beat until the mixture cools and thickens. Add the softened butter bit by bit, allowing it to form a satiny buttercream, then beat in the espresso mixture until the flavor sings. The result is a creamy, intensely coffee-forward buttercream that’s simply irresistible.
Step 4: Make the Chocolate Ganache
Place your chopped dark chocolate in a heatproof bowl. Warm the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it stand for a minute to melt everything evenly, then stir slowly to create a glossy, luxurious ganache. This rich chocolate layer balances out the coffee elements perfectly and melts silkily on your tongue.
Step 5: Assemble the Opera Cake
On a large tray, lay down one layer of joconde sponge and give it a generous brush with the cooled coffee syrup. Spread half of the coffee buttercream over the top in an even, elegant layer. Add the second sponge, brush with syrup, and slather on the rich chocolate ganache. Top with the final layer of sponge, another brush of syrup, and finish with the remaining coffee buttercream. Chill your assembled masterpiece for at least 30 minutes, allowing all those flavors to settle and meld beautifully together—don’t rush this part!
Step 6: Glaze and Finish
For the crowning touch, create your chocolate glaze by melting dark chocolate with a touch of vegetable oil, stirring until glossy and smooth. Pour the glaze over the chilled cake, using a spatula to smooth it to the edges. Chill again until set, then trim the edges for that iconic, bakery-worthy finish. Slice into elegant squares or rectangles, and get ready for the “oohs” and “aahs” when you reveal those perfect layers!
How to Serve Opera Cake
Garnishes
Dress your Opera Cake with delicate chocolate curls, golden edible flakes, or even a tidy sprinkle of cocoa powder for a final flourish. For a true Parisian touch, consider piping a swirl of whipped cream or adding a single chocolate-covered espresso bean. The finishing touches not only elevate the look but also hint at the flavors within.
Side Dishes
Serve each slice of Opera Cake alongside a strong espresso or a velvety cappuccino. Fresh berries like raspberries or strawberries offer a bright, slightly tart contrast, while a dollop of lightly whipped cream makes every bite extra dreamy. If you’re feeling festive, a tiny glass of coffee liqueur or a sweet dessert wine pairs beautifully!
Creative Ways to Present
Opera Cake is naturally glamorous, but you can amp up the drama by slicing it into slim, tall rectangles and arranging them on individual plates. Try plating with a drizzle of espresso reduction, a swipe of ganache, or a scatter of toasted almonds. For gatherings, serve petite squares on a tiered platter—it’s guaranteed to spark conversations as friends admire those gorgeous layers!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Opera Cake, cover each slice tightly and store it in the refrigerator for up to 4 days. The flavors will continue to harmonize, and every layer will stay soft and luscious. For best texture, let slices sit at room temperature for about 15 minutes before serving.
Freezing
Opera Cake freezes surprisingly well! Wrap individual slices or the whole (uncut) cake in several layers of plastic wrap, followed by foil. Store in the freezer for up to one month. Thaw overnight in the fridge, still wrapped, to maintain that perfect texture and prevent condensation on the glossy glaze.
Reheating
This is one dessert best enjoyed chilled or at room temperature—no reheating required! Just let your Opera Cake sit out for 10 to 20 minutes if it’s been refrigerated to soften the buttercream and ganache for the ultimate melt-in-your-mouth experience.
FAQs
Can I make Opera Cake in advance?
Absolutely! Opera Cake is actually better when made a day ahead. Resting the cake allows the coffee, chocolate, and almond flavors to deepen and the textures to meld, giving you a truly harmonious dessert.
What makes Opera Cake different from other layered cakes?
Its unique trio of almond sponge, coffee syrup, and alternating layers of ganache and coffee buttercream set Opera Cake apart. The bold coffee-chocolate profile and dramatic stripe presentation are like nothing else!
Can I make Opera Cake gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend that works well for cakes. The almond flour and eggs help keep the sponge moist and light, even without gluten.
Do I need special equipment for Opera Cake?
You don’t need fancy gadgets—just a jelly roll pan, some mixing bowls, a whisk or electric mixer, and a spatula. For clean layers, a sharp knife is your best friend.
How do I get those perfect, clean layers when slicing?
Chill the Opera Cake well before slicing, and use a sharp, hot knife (run it under hot water and wipe dry) between each cut. This helps you get crisp, bakery-style slices every time.
Final Thoughts
If you’ve been searching for a dessert that wows both taste buds and eyes, Opera Cake is your answer. Its balance of textures, bold flavors, and irresistible elegance make it a true treat for special occasions or any day you want to make memorable. Give this recipe a try—you’ll love every luxurious layer!
Print
Opera Cake Recipe
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent layers of almond sponge, coffee buttercream, and chocolate ganache in this classic French Opera Cake. A luscious dessert that’s perfect for special occasions and celebrations.
Ingredients
For the Joconde Sponge:
- 6 large eggs
- 6 large egg whites
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter (melted)
For the Coffee Syrup:
- 1/2 cup strong brewed coffee (or espresso)
- 1/4 cup granulated sugar
For the Coffee Buttercream:
- 3 large egg yolks
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 cup unsalted butter (softened)
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate (chopped)
For the Chocolate Glaze:
- 3 oz dark chocolate
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven: to 425°F (220°C). Line a jelly roll pan with parchment paper and grease lightly.
- Make the joconde sponge: Beat eggs, almond flour, and powdered sugar, then fold in whipped egg whites and flour-butter mixture. Bake and cut into layers.
- Prepare the coffee syrup: Combine coffee and sugar, heat until dissolved, then cool.
- Make the coffee buttercream: Beat egg yolks, cook sugar-water to soft-ball stage, combine with yolks, beat in butter and espresso.
- Create the ganache: Heat cream, pour over chocolate, stir until smooth.
- Assemble the cake: Layer sponge with syrup, buttercream, ganache, and repeat. Chill.
- Make the glaze: Melt chocolate with oil, pour over cake, chill until set, trim, slice, and serve.
Notes
- Opera cake is best made a day ahead for developed flavors.
- Keep refrigerated but serve slightly chilled or at room temperature for the best texture.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
