Opera cake has its roots in France. Made with layers of almond sponge cake (known as Joconde in French), soaked in coffee syrup, and layered with ganache and Coffee buttercream, no doubt, we call it our Wonder Cake.!

Preparation Time: 2 Hours
Servings: 6 to 8                
Frosting time: 1 1/2 Hours


For almond sponge cake

  • Cake Flour – 3 tbsp
  • Large Eggs – 2 (at room temperature for 30 minutes)
  • Almond flour – 1 cup
  • Confectioners’ sugar – 1/2 Cup
  • Salt – 1/8 teaspoon
  • Granulated Sugar – 1 tbsp
  • Large Egg Whites – 2 (at room temperature for 30 minutes)
  • Cream of tartar – 1/8 teaspoon
  • 1 tablespoon granulated sugar
  • Unsalted Butter – 2 tbsp

For Coffee Buttercream

  • Instant espresso powder – 2 teaspoons
  • Water – 1/4 cup plus 1 tbsp
  • Granulated Sugar – 6 tbsp
  • Large Egg Yolks – 2
  • Unsalted butter – ½ cup (cut into 1/2-inch cubes and softened)

For Coffee Syrup

  • Instant espresso powder – 1 teaspoon
  • Water – 1/4 cup plus 1 tbsp
  • Granulated Sugar – ½ cup


For Sponge Cake

  1. Preheat the oven to 425°F. Apply butter to the baking pan, and line the bottom with a sheet of parchment or wax paper, leaving an inch extension on short sides, and generously butter paper.
  2. Now, beat eggs in a large bowl for 2 to 3 minutes. Reduce speed to low, and then add almond flour and confectioners’ sugar and blend thoroughly.
  3. Now, resift cake flour over batter and gently fold in.
  4. Take egg whites in a bowl and beat them at medium speed until foamy. Add salt and cream of tartar and beat until whites just hold soft peaks.
  5. Now, add granulated sugar to the mixture and increase speed to high.
  6. Start folding one-third of whites into almond mixture and then fold in remaining whites gently but carefully.
  7. Now, fold in butter, and pour batter evenly into baking pan, scattering gently and evenly with offset spatula.
  8. Bake the mixture for 8-10 minutes, until it forms a pale golden color. Then, let it cool in the pan on a wire rack for further 10 minutes.
  9. Release edges of cake with a spatula, then transfer cake (on paper) to a cutting board.
  10. Trim outside edges a little, then cautiously peel paper from strips and squares and set back on paper.

For Coffee Syrup

  1. Mix espresso powder in water (1 tbsp) until powder is dissolved.
  2. Take remaining ½ cup of water and dissolve sugar in it and boil it in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved.
  3. Blend both the solutions, reduce heat and simmer the syrup for 5 minutes, without stirring.

Make Coffee ButterCream

  1. While the coffee syrup boils, beat egg yolks in a large bowl at the standard speed for 1 minute.
  2. Add hot syrup to yolks in a slow stream beating. Now, add coffee mixture and beat for 3-5 minutes until completely cool.
  3. Beat in butter, 1 piece at a time, and beat until thickened and smooth.

Assemble Cake

  1. Transfer the cake to the plate and then brush generously with coffee syrup.
  2. Spread the buttercream evenly over top with the cleaned offset spatula, spreading to edges.
  3. Chill the cake until buttercream is firm, about 30 minutes.

Note: You can also cut the cake into square pieces, glaze individual pieces and then keep aside to freeze so that the buttercream is firm.

You can get this absolutely delicious French Dessert delivered at your doorstep in just a few hours. You can simply place an order for this opera cake online in Delhi or  Gurgaon and wait until Bakingo knocks your door 🙂