Opera Layer Cake Recipe Will Become Star Of The Gathering!

Decadent yet refined, this Opera Layer Cake brings Parisian patisserie elegance into your own kitchen—no passport required. With rich coffee syrup, almond sponge, and luscious chocolate ganache, each bite feels like an encore performance of your favorite dessert symphony.

Don’t be fooled by the layers—it’s a manageable masterpiece when broken down step by step. And yes, it tastes as good as our other dessert recipes like Butter Pecan Pound Cake and Strawberry Fool, just with a more dramatic flair.

Whether you’re celebrating something big or just treating yourself on a Tuesday, this cake delivers sophistication without the stress. Think of it as your gateway to French baking—with a touch of Southern sweetness and global flair.

What Makes This Recipe Special?

• Best of all, the taste is a perfect harmony of textures and flavors—light, rich, and beautifully balanced.
• I tackled this recipe for a friend’s anniversary and couldn’t believe how doable it was once I lined up each element—it felt like building edible architecture.
• It fits right into my rotation for special occasions, but I’ve also scaled it down for quiet weekends when I crave something a little more indulgent.
• Over time, I started swapping the buttercream with flavored mascarpone or infusing the syrup with hazelnut liqueur—small twists, big flavor shifts.
• It surprisingly keeps well in the fridge, so a single bake carries me through several days of dessert bliss—no need to start from scratch each time.

Opera Layer Cake Recipe

This elegant French dessert features delicate almond sponge cake layers soaked in coffee syrup, filled with rich coffee buttercream and chocolate ganache, and finished with a glossy chocolate glaze. A showstopping cake with bold flavors and a luxuriously smooth texture.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine French

Servings 12 people

Calories 308 kcal

Equipment

• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Saucepan
• 3 8 x 8-inch cake pans
• Parchment paper
• Wire rack
• Microwave-safe bowl

Ingredients

  

Sponge

• 5 large eggs
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup powdered sugar
• 5 large egg whites
• 1/4 cup all purpose flour
• 2 tablespoons butter melted
• 1 1/4 cups almond flour

Coffee Syrup

• 2/3 cup water
• 3 teaspoons instant coffee
• 1/2 cup sugar
• 1/4 cup Cointreau optional

Chocolate Glaze

• 2 tablespoons coconut oil
• 2/3 cup chocolate

Chocolate Ganache

• 3/4 cup heavy cream
• 1 cup chocolate chopped

Coffee Buttercream

• 1 cup butter softened
• 1 1/2 tablespoons milk room temperature
• 1 1/2 teaspoons espresso powder
• 2 teaspoons vanilla extract
• 3 1/2 cups powdered sugar

Instructions

 

• Preheat oven to 200°C (400°F) and line three 8 x 8-inch pans with parchment paper.
• Mix almond flour, powdered sugar, and all-purpose flour in a bowl; add whole eggs and mix until smooth.
  
• In a separate bowl, beat egg whites with salt to soft peaks, add sugar, and beat to stiff peaks.
  
• Fold egg whites into almond mixture, then gently mix in melted butter.
  
• Divide batter evenly into pans and bake for 9–10 minutes, until a skewer comes out clean. Let cool.
  
• Simmer water, sugar, coffee, and Cointreau (if using) to make coffee syrup; let cool.
  
• Melt chocolate in microwave, add cream, and stir into a smooth ganache. Let it cool.
  
• Mix espresso powder with milk.
  
• In a stand mixer, beat butter until fluffy, add powdered sugar, then espresso-milk and vanilla to make coffee buttercream.
  
• Place one cake layer on a board, brush with coffee syrup, and spread with half the buttercream.
• Add second cake layer, brush with syrup, and spread with chocolate ganache.
• Add third cake layer, brush with syrup, and spread remaining buttercream on top and chill cake for at least 2 hours.
  
• Melt chocolate for glaze, whisk in coconut oil, and pour over chilled cake on a wire rack.
  
• Refrigerate until set, slice, and serve.
  

Notes

• When folding egg whites into the batter, use a light hand to maintain airiness.
• Use a serrated knife to trim edges for clean, bakery-style layers before assembling.

Tips To Ease Your Job!

1. Make Components Ahead– Bake the sponge layers, coffee syrup, ganache, and buttercream a day in advance. Store each separately—this breaks up the workload and makes assembly stress-free.
2. Use a Kitchen Scale for Precision– Opera Cake requires balance in layers. Measuring ingredients by weight ensures uniform textures and perfect proportions across the cake.
3. Chill Between Layers– Briefly refrigerate the cake between each layer during assembly. This helps the buttercream and ganache set, preventing sliding and keeping edges clean.
4. Warm Knife for Clean Slices -Dip a sharp knife in hot water and wipe dry before slicing. This gives you bakery-style cuts that showcase those beautiful layers.