Homemade Opera Cake Jump to recipe

Homemade Opera Cake

Try this fantastic Opera Cake recipe with layers of almond sponge, coffee buttercream, and chocolate ganache. A tasty French dessert to enjoy.

The Delightful World of Opera Cake

Opera Cake is a French dessert that has captured the hearts of dessert lovers worldwide. This sophisticated, multi-layered cake combines almond sponge cake, coffee buttercream, and chocolate ganache, all topped with a shiny chocolate glaze.
Each bite offers a harmonious blend of flavors and textures that make Opera Cake a true masterpiece.


Homemade Opera Cake

Cooking method: Baking
Cuisine: French
Courses: Dessert
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
90 min 45 min 120 min 255 min
Servings: 10 person
Calories: 450kcal
Best season: all

The Layers of Opera Cake

What makes Opera Cake special is its intricate layers. The base is a Joconde sponge cake made with almond flour, giving it a nutty flavor and moist texture. The sponge is soaked in coffee syrup, infusing it with a rich coffee flavor. Next comes the coffee buttercream, a smooth and creamy layer that adds sweetness and depth.
The chocolate ganache provides a velvety richness, perfectly complementing the other layers. Finally, the cake is finished with a glossy chocolate glaze, making it visually stunning.

The Origin and History of Opera Cake

Opera Cake’s origins are somewhat debated, but it is generally believed to have been created in the early 20th century. The cake is often credited to French pastry chef Cyriaque Gavillon of Dalloyau, a renowned Parisian patisserie. He wanted to create a dessert where each flavor could be distinctly tasted.
The name “Opera Cake” is said to be inspired by the Paris Opera, with the cake’s layers symbolizing the multi-tiered stage.

Homemade Opera Cake Recipe
A tasty French dessert to enjoy.

Why You Should Try Opera Cake

Opera Cake is not just a treat for the taste buds but also a feast for the eyes. Its elegant presentation and balanced flavors make it a favorite for special occasions and celebrations. While it requires some skill and patience to prepare, the result is well worth the effort.

Whether you enjoy it at a patisserie or try your hand at making it at home, Opera Cake is a dessert that promises to impress. Its rich history and delightful taste make it a timeless classic in the world of French pastries.
So next time you’re in the mood for something special, treat yourself to a slice of Opera Cake – a true celebration of flavor and artistry.


For the Joconde Sponge Cake

For the Coffee Buttercream

For the Chocolate Ganache

For the Coffee Syrup

For the Chocolate Glaze


  1. Joconde Sponge Cake

    Preheat the oven to 220°C (428°F).

    Whisk almond flour, powdered sugar, and whole eggs until light and fluffy.

  2. In a separate bowl, whisk egg whites until soft peaks form, gradually adding granulated sugar until stiff peaks form.

    Gently fold the egg white mixture into the almond mixture.

  3. Fold in sifted all-purpose flour and melted butter.

  4. Spread the batter evenly on a baking sheet lined with parchment paper.

    Bake for 5-7 minutes until lightly golden. Allow to cool.

  5. Coffee Buttercream

    In a saucepan, combine granulated sugar and water. Heat until the sugar dissolves and the mixture reaches 118°C (244°F).

  6. In a bowl, whisk egg yolks and slowly pour in the sugar syrup while whisking continuously until the mixture cools.

  7. Gradually add softened butter and whisk until smooth.

  8. Dissolve coffee powder in a small amount of hot water and mix into the buttercream.

  9. Chocolate Ganache

    Heat the heavy cream until it just begins to boil.

  10. Pour over the chopped dark chocolate and let sit for 2 minutes.

    Stir until smooth and glossy. Allow to cool slightly.

  11. Coffee Syrup

    Combine water, granulated sugar, and coffee powder in a saucepan.

    Heat until the sugar dissolves. Set aside to cool.

  12. Chocolate Glaze

    Heat the heavy cream until it just begins to boil.

  13. Pour over the chopped dark chocolate and stir until smooth and glossy.

  14. Assembly The Cake

    Cut the Joconde sponge cake into three equal layers.

  15. Place one layer on a serving plate and brush with coffee syrup.

    Spread a layer of coffee buttercream over the cake.

  16. Add a layer of chocolate ganache over the buttercream.

  17. Repeat the layers, ending with the third sponge layer brushed with syrup.

  18. Pour the chocolate glaze over the top of the cake and smooth it out.

  19. Garnish with tuile shards. (Optional)

  20. Serve a slice of the cake with a scoop of blackcurrant sorbet on the side. (Optional)

    Enjoy your elegant dessert! Good Appetite!

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