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There’s something incredibly nostalgic about the first forkful of Opera Cake. The layers unfold like chapters in a well-loved book — light almond sponge soaked in fragrant coffee syrup, followed by velvety coffee buttercream and glossy dark chocolate ganache. This is not just dessert. This is a love letter to French patisserie.

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The Opera Cake holds a special place in the hearts of many who grew up celebrating milestones with it — weddings, anniversaries, or elegant dinner parties. Named, as legend has it, in honor of the Paris Opera, this cake embodies the sophistication of its namesake. It is said that its rectangular shape mimics the grand stage, and its intricate layers mirror the complexity of a dramatic performance.

For me, Opera Cake was always a quiet luxury. My mother would make it once a year, usually in the coldest part of winter. The scent of espresso and chocolate filling our kitchen was the very definition of cozy. Making it together was a bit of a ceremony — each layer brushed, spread, and smoothed with care. That sense of intention and elegance is what I hope to share with you today.

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Why You’ll Love This Recipe

  • Luxurious Flavor Layers: Rich chocolate, deep espresso, and nutty almond harmonize in every bite.
  • Impressive Presentation: Perfect for celebrations or gifting — it’s a showstopper every time.
  • Make-Ahead Friendly: Opera Cake tastes even better the next day as the flavors settle beautifully.

INGREDIENTS YOU’LL NEED:

Joconde Sponge:

  • 1 cup almond flour
  • 1 cup powdered sugar
  • 6 large eggs (room temperature)
  • 3 large egg whites
  • 2 tablespoons granulated sugar
  • ½ cup all-purpose flour

Coffee Syrup:

  • ½ cup brewed strong coffee
  • 2 tablespoons granulated sugar
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Coffee Buttercream:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons strong brewed coffee (cooled)

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Chocolate Glaze:

  • ½ cup dark chocolate chips
  • 2 tablespoons coconut oil

HOW TO MAKE OPERA CAKE:

Layer by layer, you’re building more than a dessert — you’re crafting a culinary experience. Set aside a bit of time, play your favorite soft music, and enjoy the process.

STEP-BY-STEP INSTRUCTIONS:

1. Bake the Joconde Sponge
This almond sponge is airy but sturdy enough to hold the layers.

  1. Preheat your oven to 400°F (200°C). Line two 9×13-inch pans with parchment paper.
  2. In a large mixing bowl, beat almond flour, powdered sugar, and whole eggs until pale and fluffy.
  3. Separately, whip egg whites with granulated sugar until soft peaks form.
  4. Fold the whites into the almond mixture carefully to preserve the airiness.
  5. Gently sift in the flour and fold just until combined.
  6. Spread the batter evenly in prepared pans and bake for 8–10 minutes until golden and springy. Cool completely.

2. Make the Coffee Syrup
This adds moisture and bold coffee flavor.

  1. In a small saucepan, combine brewed coffee and sugar.
  2. Warm over medium heat until sugar dissolves. Let cool.

3. Prepare the Coffee Buttercream
Creamy, silky, and deeply flavored.

  1. Beat softened butter until smooth.
  2. Gradually add powdered sugar, beating until fluffy.
  3. Blend in brewed coffee one tablespoon at a time until the desired consistency is reached.
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4. Prepare the Ganache
Silky chocolate filling that balances the buttercream.

  1. Heat heavy cream until just simmering.
  2. Pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Set aside to cool slightly.

5. Assemble the Opera Cake

  1. Trim your sponge layers for even edges.
  2. Place one layer on a tray or board. Brush generously with coffee syrup.
  3. Spread an even layer of coffee buttercream.
  4. Add another sponge layer, syrup again, then ganache.
  5. Repeat with the final layer and top with the remaining buttercream.
  6. Chill the cake for at least 30 minutes before adding the glaze.

6. Make the Chocolate Glaze

  1. Melt dark chocolate chips with coconut oil until glossy and smooth.
  2. Pour over the chilled cake and smooth with a spatula.
  3. Let the glaze set completely before slicing.

HELPFUL TIPS:

  • Layer Discipline: Freeze each layer for 10–15 minutes before adding the next to keep things neat.
  • Glazing Tip: Pour the glaze from the center and gently tilt the cake to spread.
  • Cut Cleanly: Use a hot knife, wiped clean after each slice, for those crisp bakery-style edges
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DETAILS:

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

NOTES:

  • Best served slightly chilled or at room temperature.
  • You can make all components a day ahead and assemble the next day.
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NUTRITIONAL INFORMATION (Approximate per slice):

  • Calories: 450
  • Carbs: 42g
  • Protein: 6g
  • Fat: 30g
  • Sugar: 35g

FREQUENTLY ASKED QUESTIONS:

How many layers are in an opera cake?
An opera cake traditionally has six to seven layers, featuring almond sponge cake (joconde), coffee buttercream, and dark chocolate ganache. It’s finished with a shiny chocolate glaze, making it a decadent and elegant French dessert perfect for special occasions.

What is an opera cake?
Opera cake is a classic French dessert made with layers of almond sponge cake soaked in coffee syrup, rich coffee buttercream, and chocolate ganache. Its elegant, multi-layered design is said to resemble the grand levels of an opera house, hence the name.

What is the difference between opera cake and Tiramisu?
Opera cake is French and uses almond sponge, coffee buttercream, and chocolate ganache. Tiramisu, an Italian dessert, features espresso-soaked ladyfingers layered with mascarpone cream. While both offer bold coffee flavors, their textures and ingredients differ significantly.

How do you make a French opera cake?
To make a French opera cake, layer almond sponge cake (joconde) with coffee syrup, coffee buttercream, and chocolate ganache. Finish with a glossy chocolate glaze. Preparing each component ahead helps streamline the process and ensures even layering.

Is making opera cake easy?
While making opera cake involves multiple steps, each one is manageable with a bit of planning. The process includes baking almond sponge, preparing coffee buttercream and ganache, and layering them precisely. Patience and prep are key to success.

What kind of coffee is used in an Opera Cake?
Instant espresso powder is typically used for its deep, concentrated flavor, ideal for both the coffee syrup and buttercream. For a non-alcoholic version, simply skip any added spirits and rely on the espresso to deliver bold coffee notes.

STORAGE INSTRUCTIONS:

Wrap the cake tightly with plastic wrap or store in an airtight container. It keeps in the refrigerator for up to 5 days. To freeze, wrap in two layers of plastic and freeze up to one month. Thaw overnight in the fridge before serving.

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If you liked this recipe, you’ll definitely enjoy these other creamy, layered desserts:

CONCLUSION:

Making Opera Cake is more than just baking — it’s an experience in patience, craft, and joy. With each elegant layer, you build a memory, whether it’s for a loved one’s birthday or a quiet celebration of your own. Let this classic French dessert bring a little opera-worthy magic into your kitchen.

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Opera Cake: A Slice of Elegance in Every Bite


  • Author: Martha

Description

There’s something incredibly nostalgic about the first forkful of Opera Cake. The layers unfold like chapters in a well-loved book — light almond sponge soaked in fragrant coffee syrup, followed by velvety coffee buttercream and glossy dark chocolate ganache. This is not just dessert. This is a love letter to French patisserie.

The Opera Cake holds a special place in the hearts of many who grew up celebrating milestones with it — weddings, anniversaries, or elegant dinner parties. Named, as legend has it, in honor of the Paris Opera, this cake embodies the sophistication of its namesake. It is said that its rectangular shape mimics the grand stage, and its intricate layers mirror the complexity of a dramatic performance.

 

For me, Opera Cake was always a quiet luxury. My mother would make it once a year, usually in the coldest part of winter. The scent of espresso and chocolate filling our kitchen was the very definition of cozy. Making it together was a bit of a ceremony — each layer brushed, spread, and smoothed with care. That sense of intention and elegance is what I hope to share with you today.


Ingredients

  • Joconde Sponge:
  • 1 cup almond flour

  • 1 cup powdered sugar

  • 6 large eggs (room temperature)

  • 3 large egg whites

  • 2 tablespoons granulated sugar

  • ½ cup all-purpose flour

  • Coffee Syrup:
  • ½ cup brewed strong coffee

  • 2 tablespoons granulated sugar

  • Coffee Buttercream:
  • 1 cup unsalted butter, softened

  • 3 cups powdered sugar

  • 2 tablespoons strong brewed coffee (cooled)

  • Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy cream

  • Chocolate Glaze:
  • ½ cup dark chocolate chips

  • 2 tablespoons coconut oil


Instructions

1. Bake the Joconde Sponge
This almond sponge is airy but sturdy enough to hold the layers.

  1. Preheat your oven to 400°F (200°C). Line two 9×13-inch pans with parchment paper.

  2. In a large mixing bowl, beat almond flour, powdered sugar, and whole eggs until pale and fluffy.

  3. Separately, whip egg whites with granulated sugar until soft peaks form.

  4. Fold the whites into the almond mixture carefully to preserve the airiness.

  5. Gently sift in the flour and fold just until combined.

  6. Spread the batter evenly in prepared pans and bake for 8–10 minutes until golden and springy. Cool completely.

2. Make the Coffee Syrup
This adds moisture and bold coffee flavor.

  1. In a small saucepan, combine brewed coffee and sugar.

  2. Warm over medium heat until sugar dissolves. Let cool.

3. Prepare the Coffee Buttercream
Creamy, silky, and deeply flavored.

  1. Beat softened butter until smooth.

  2. Gradually add powdered sugar, beating until fluffy.

  3. Blend in brewed coffee one tablespoon at a time until the desired consistency is reached.

4. Prepare the Ganache
Silky chocolate filling that balances the buttercream.

  1. Heat heavy cream until just simmering.

  2. Pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Set aside to cool slightly.

5. Assemble the Opera Cake

  1. Trim your sponge layers for even edges.

  2. Place one layer on a tray or board. Brush generously with coffee syrup.

  3. Spread an even layer of coffee buttercream.

  4. Add another sponge layer, syrup again, then ganache.

  5. Repeat with the final layer and top with the remaining buttercream.

  6. Chill the cake for at least 30 minutes before adding the glaze.

6. Make the Chocolate Glaze

  1. Melt dark chocolate chips with coconut oil until glossy and smooth.

  2. Pour over the chilled cake and smooth with a spatula.

  3. Let the glaze set completely before slicing.

Notes

  • Best served slightly chilled or at room temperature.

 

  • You can make all components a day ahead and assemble the next day.


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