Classic Opera Cake with Coffee Buttercream and Chocolate Ganache

Elegant, indulgent, and bursting with layered flavor, Opera Cake is a classic French dessert that brings together almond sponge, coffee buttercream, and silky chocolate ganache. This show-stopping treat is as delicious as it is beautiful—with thin, delicate layers stacked to perfection and finished with a glossy chocolate glaze. Whether you're baking for a celebration or indulging your patisserie cravings, this recipe brings the bakery to your kitchen.

What Is Opera Cake?

Opera Cake is a French layered dessert traditionally made of Joconde (almond sponge cake), soaked in coffee syrup and layered with coffee-flavored buttercream and dark chocolate ganache. It’s topped with a thin chocolate glaze for a smooth, polished finish. Originally created in Paris, this cake has become a staple in classic patisserie thanks to its refined texture and bold espresso-chocolate combination.

Why Everyone Will Love This Recipe

• Multiple layers of flavor: almond sponge, coffee syrup, buttercream, and ganache.
• A decadent French-style dessert with impressive presentation.
• Perfect for holidays, birthdays, or elegant dinner parties.
• Make-ahead friendly—chill and serve the next day for best texture.
• Naturally gluten-light thanks to almond flour in the sponge.

Cooking Tips

1. Use room-temperature eggs and butter for smoother mixing.
2. Whip the egg whites properly—stiff peaks give the sponge its structure.
3. Soak each sponge layer generously with coffee syrup for moisture and flavor.
4. Chill between layers during assembly to keep things neat.
5. Use a hot knife when slicing to get clean, sharp edges.

Frequently Asked Questions

Can I Make Opera Cake Ahead of Time?

Yes! It actually tastes better the next day. Assemble and refrigerate for up to 24 hours before serving.

What’s the Difference Between Ganache and Glaze?

Ganache is thicker and used between layers. The glaze is thinner and glossy, designed to finish the top of the cake.

Can I Skip the Coffee?

You can, but it won’t be an authentic Opera Cake. You could swap it with vanilla or hazelnut syrup for a milder flavor.

How Do I Slice the Cake Neatly?

Use a sharp knife dipped in hot water and wiped clean between cuts for crisp edges.

Can I Make Opera Cake Without Almond Flour?

Yes, you can substitute the almond flour with finely ground hazelnuts or use additional all-purpose flour, though the texture will be slightly different. Almond flour gives the sponge its signature softness and nutty depth, so expect a denser result without it.

How to Store

Store the assembled cake in the refrigerator, covered, for up to 3 days. Let sit at room temperature for 10–15 minutes before serving for ideal texture and flavor.

How to Freeze

Freeze the fully assembled (but unglazed) cake, tightly wrapped in plastic and foil, for up to 1 month. Thaw overnight in the refrigerator, then apply the glaze before serving.

How To Make Opera Cake

Make the Joconde Sponge:

Beat the eggs with powdered sugar until light and fluffy.

Gently fold in almond flour and all-purpose flour.

In another bowl, beat egg whites to stiff peaks, adding granulated sugar gradually.

Fold whipped egg whites into the almond mixture. Add melted butter and mix gently.

Divide into three equal portions and spread onto parchment-lined baking sheets.

Bake at 392°F (200°C) for 10 minutes. Let cool completely.

Make the Coffee Buttercream:

Beat egg yolks until pale.

In a saucepan, heat water and sugar until dissolved into syrup.

While mixing, slowly pour syrup into the yolks and beat until cooled.

Gradually add butter. Dissolve instant coffee in 2 tbsp water and mix in.

Make the Ganache:

Pour hot cream over chopped chocolate. Let sit 1 minute.

Whisk until smooth. Add butter and whisk until glossy.

Make the Coffee Syrup:

Heat water and sugar until dissolved.

Stir in instant coffee and let cool completely.

Make the Chocolate Glaze:

Melt chocolate and butter in a double boiler (bain-marie), stirring until smooth and shiny.

Assemble the Opera Cake:

Place the first sponge layer on a tray. Brush with coffee syrup. Spread coffee buttercream.

Add second sponge, brush with syrup, spread chocolate ganache.

Add third sponge, brush again, and cover top and sides with buttercream. Chill for 2 hours.

Pour chocolate glaze evenly over the top. Let set.

Slice into clean rectangles with a hot knife and serve.