14 Opera Cake Recipes for Layered Luxury

Indulge in a world of sweet delight with 14 opera cake recipes that will take your breath away. These recipes are special because they have many layers, making them look like a big, yummy tower. You'll find all sorts of flavors and textures to try, from classic to French and more.

Get ready to make some amazing desserts with unique flavors like hazelnut praline and decadent buttercream. You can make a moist and delicious cake that will impress your friends and family. What will you create first and make everyone's taste buds happy?

1. Classic Opera Cake Recipe

Rich, mocha-flavored French cake made with layers of coffee-soaked joconde.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup almond flour
• 1 1/2 cups confectioners' sugar
• 3/4 cup unsalted butter, softened
• 4 large egg whites
• 1/2 cup granulated sugar
• 2 teaspoons instant coffee powder
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup chocolate ganache

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, and confectioners' sugar.
3. In a large bowl, whip the egg whites until stiff peaks form, then set aside.
4. In another large bowl, whisk together the softened butter, granulated sugar, coffee powder, and vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the egg whites, beginning and ending with the dry ingredients.
6. Divide the batter evenly among three 10x15-inch pans and smooth the tops.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Allow the cakes to cool completely in the pans.
9. Once the cakes are cool, soak each layer with coffee syrup.
10. Spread a layer of chocolate ganache on top of each cake layer, then stack the layers.
11. Refrigerate the cake for at least 30 minutes to allow the flavors to meld.
12. Slice and serve the opera cake chilled.

2. Moist Chocolate Opera Cake

Rich, velvety chocolate cake with intense coffee and chocolate flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup strong brewed coffee
• 1 cup semisweet chocolate, chopped
• 1 cup confectioners' sugar

Instructions

1. Preheat the oven to 425°F (220°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour in the coffee and whisk until well combined.
6. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
9. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
10. Once the cake is cool, place it on a serving plate and dust with confectioners' sugar.

3. French Opera Cake With Coffee Syrup

French Opera Cake With Coffee Syrup is a rich, mocha-flavored dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons instant coffee powder
• 1 cup coffee syrup
• 1 cup chocolate glaze

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. In a large bowl, whisk together butter and eggs.
4. Add the dry ingredients to the butter mixture and whisk until smooth.
5. Pour the batter into a prepared pan and bake for 10-12 minutes.
6. Remove from the oven and let cool completely.
7. Brush the cooled cake with coffee syrup.
8. Repeat the layers two more times, ending with a layer of chocolate glaze.
9. Refrigerate for at least 3 hours before serving.

4. Layered Opera Cake With Ganache

Layered Opera Cake With Ganache is a rich, chocolatey dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup ganache
• 1 cup chocolate glaze

Instructions

1. Preheat the oven to 425°F (220°C).
2. Prepare the joconde cake by whisking together flour, sugar, and cocoa powder.
3. In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
4. Combine the dry and wet ingredients and pour into a prepared baking sheet.
5. Bake for 12 minutes, then allow the cake to cool.
6. Slice the cooled cake into three equal layers.
7. Spread a layer of ganache on top of each cake layer.
8. Stack the cake layers on top of each other, creating a layered effect.
9. Pour the chocolate glaze over the top of the cake, allowing it to set before serving.

5. Simple Opera Cake For Beginners

Rich, mocha-flavored cake made with layers of ganache and coffee syrup.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons instant coffee powder
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, coffee powder, and salt.
3. In a separate bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Pour the dry ingredients into the cocoa mixture and whisk until just combined.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Pour the batter into a prepared pan and smooth the top.
8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
9. Allow the cake to cool completely before assembling the opera cake.
10. Repeat the cake layers two more times, then assemble the cake with ganache and coffee syrup.

6. Decadent Opera Cake With Buttercream

Rich, mocha-flavored opera cake filled with buttercream frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup unsalted butter, at room temperature
• 2 cups buttercream frosting

Instructions

1. Preheat the oven to 425°F (220°C) and line a 10x15-inch pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Melt the butter and pour it into the batter, whisking until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
8. Allow the cake to cool completely in the pan.
9. Once the cake is cool, spread a layer of buttercream frosting on top.
10. Refrigerate the cake for at least 30 minutes to allow the frosting to set.
11. Slice the cake into squares or rectangles and serve.

7. Opera Cake Recipe With Hazelnut Praline

Rich opera cake layers infused with hazelnut praline flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup hazelnut praline paste
• 1 cup dark chocolate ganache

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour the batter into the prepared baking sheet and smooth the top.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow the cake to cool completely before spreading with hazelnut praline paste.
8. Top with dark chocolate ganache and refrigerate for at least 30 minutes before serving.

8. Chocolate Opera Cake With Grand Marnier

Rich, mocha-flavored cake soaked in Grand Marnier syrup and layered with chocolate ganache.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 large egg yolks
• 2 large egg whites
• 1/4 cup Grand Marnier
• 1 cup semisweet chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg yolks, and Grand Marnier.
4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
5. Beat the egg whites until stiff peaks form and fold into the chocolate mixture.
6. Pour the batter onto the prepared baking sheet and bake for 12-15 minutes.
7. Allow the cake to cool completely before slicing into three layers.
8. Make the chocolate ganache by heating the chocolate chips and heavy cream in a double boiler.
9. Assemble the cake by spreading a layer of ganache on each layer and stacking them.
10. Soak the cake in Grand Marnier syrup by brushing it onto each layer before assembling.

9. Easy Opera Cake Recipe For Special Occasions

Rich, velvety opera cake perfect for special occasions.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1 cup confectioners' sugar
• 1/2 cup unsalted butter, softened

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour the batter into a prepared baking sheet and smooth the top.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow the cake to cool completely in the pan.
8. Once the cake is cool, use a sharp knife to cut it into three equal layers.
9. In a small bowl, whip the heavy cream until stiff peaks form.
10. In a separate bowl, whisk together confectioners' sugar and softened butter until smooth.
11. To assemble the cake, place one layer on a serving plate and spread a layer of buttercream on top.
12. Repeat the process with the remaining two layers, creating a stacked effect.
13. Frost the outside of the cake with the remaining buttercream and decorate as desired.

10. Opera Cake With A Twist Of Orange

Orange-infused opera cake with layers of chocolate and coffee.

Ingredients

• 1 cup almond flour
• 1 cup confectioners' sugar
• 2 large eggs
• 2 teaspoons instant coffee powder
• 1/2 cup whole milk
• 1/4 cup orange liqueur
• 1/2 cup unsalted butter, softened
• 2 cups dark chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and confectioners' sugar.
3. In a large bowl, whisk together eggs, coffee powder, and milk.
4. Add the orange liqueur, softened butter, and vanilla extract to the egg mixture and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
6. Melt the chocolate chips in a double boiler and set aside.
7. Pour the batter into the prepared baking sheet and smooth the top.
8. Bake for 10-12 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool completely.
10. Once cool, spread a layer of melted chocolate on top of the cake and refrigerate for at least 30 minutes.
11. Cut the cake into squares and serve.

11. Rich Opera Cake With Dark Chocolate

Rich Opera Cake With Dark Chocolate is a multi-layered French dessert made with dark chocolate and coffee.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons instant coffee powder
• 1/2 cup dark chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. In a large bowl, whisk together butter, eggs, and coffee powder.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into a lined baking sheet and bake for 12-15 minutes.
6. Remove from oven and let cool completely.
7. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Whip the heavy cream until stiff peaks form.
9. Assemble the cake by spreading a layer of chocolate on top of the cooled cake, followed by a layer of whipped cream.
10. Repeat the layers two more times, ending with a layer of chocolate on top.

12. Opera Cake Recipe For Chocolate Lovers

Rich, mocha-flavored opera cake for chocolate lovers.

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons instant coffee
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup dark chocolate chips
• 1/2 cup unsalted butter, softened

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, all-purpose flour, and granulated sugar.
3. In a large bowl, whisk together eggs, instant coffee, and vanilla extract.
4. Add the dry ingredients to the egg mixture and whisk until smooth.
5. Pour in the whole milk and whisk until combined.
6. Melt the dark chocolate chips in a double boiler and let cool slightly.
7. Add the softened butter to the chocolate and whisk until smooth.
8. Pour the batter into the prepared baking sheet and bake for 10-12 minutes.
9. Remove from the oven and let cool completely.
10. Assemble the opera cake by layering the cake, chocolate ganache, and coffee syrup.

13. Coffee Infused Opera Cake With Whipped Cream

Coffee infused opera cake with whipped cream is a rich dessert.

Ingredients

• 1 cup of coffee
• 1 1/2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter
• 4 large eggs
• 2 teaspoons of vanilla extract
• 1 cup of heavy cream
• 1/2 cup of whole milk
• 1/4 cup of unsweetened cocoa powder
• 1/4 teaspoon of salt
• Confectioners' sugar for dusting

Instructions

1. Preheat the oven to 425°F (220°C).
2. Prepare the joconde cake by whisking together flour, sugar, and eggs in a large bowl.
3. Add the coffee and vanilla extract to the bowl and mix until combined.
4. Pour the batter into a greased and floured jelly roll pan and bake for 12 minutes.
5. Allow the cake to cool before slicing it into three layers.
6. Combine the heavy cream, whole milk, and unsweetened cocoa powder in a saucepan and heat over medium heat.
7. Remove the saucepan from the heat and let it cool to room temperature.
8. Whip the heavy cream until stiff peaks form and set aside.
9. Assemble the opera cake by spreading a layer of the cooled chocolate mixture on each layer of cake.
10. Top the cake with the whipped cream and dust with confectioners' sugar.

14. Luxury Opera Cake With Multiple Layers

Rich, multi-layered opera cake with coffee and chocolate flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon instant coffee powder
• 1/2 cup unsalted butter, softened
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat the oven to 425°F (220°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and coffee powder.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Melt the butter and chocolate chips in a double boiler, then fold into the cake batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Once the cake is cool, use a serrated knife to cut it into 3 equal layers.
10. To assemble the cake, place one layer on a serving plate, spread a layer of chocolate ganache, and repeat with the remaining two layers.
11. Top the cake with whipped heavy cream and decorate as desired.

Conclusion

You'll master the art of opera cake with these 14 recipes, but don't worry if you're intimidated - even beginners can achieve layered luxury with simple options. Overcome the fear of complexity and indulge in decadent flavors, from classic to moist chocolate, and discover a world of rich textures and unique presentation ideas that will impress any audience.