A French patisserie classic you can make at home.
Picture this: you walk into a Parisian pastry shop and see a gleaming tray of glossy, gold-dusted Opera Cake slices in the window. You know you can’t resist. Layers of almond sponge, silky coffee buttercream, rich ganache, and a whisper of espresso syrup — all wrapped up in one neat, dramatic bite.
This cake is the diva of the dessert world: beautiful, complex, unforgettable — but absolutely doable in your own kitchen. Perfect for dinner parties, weddings, or whenever you feel like your baking deserves a standing ovation. 👏
If you love elegant French sweets, you’ll also adore my Classic Madeleines or this stunning Raspberry Charlotte.
✅ Quick Tip:
- ✔️ Chill the cake thoroughly before slicing for those perfectly clean, show-stopping layers.
Ingredients:
For the Joconde Sponge:
- 6 large eggs
- 6 large egg whites
- 1 cup (120 g) almond flour
- 1 cup (120 g) all-purpose flour
- 1 1/4 cups (150 g) powdered sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted and cooled
For the Coffee Syrup:
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) granulated sugar
- 2 tbsp instant espresso powder
For the Coffee Buttercream:
- 3 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 3 tbsp water
- 1 cup (230 g) unsalted butter, room temperature
- 1 tbsp instant espresso dissolved in 1 tbsp hot water
For the Ganache:
- 8 oz (225 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter
For the Glaze:
- 4 oz (115 g) semisweet chocolate, chopped
- 2 tbsp vegetable oil
- Gold leaf or dust (optional)
Instructions:
1️⃣ Bake the Joconde:
Preheat oven to 425°F (220°C). Line 3 jelly roll pans (or bake in batches) with parchment. Whip eggs, almond flour, and powdered sugar until thick and pale. In another bowl, whip egg whites and granulated sugar to soft peaks. Gently fold into almond mixture. Fold in melted butter. Spread evenly and bake 6–8 minutes per sheet. Cool.
2️⃣ Make the syrup:
Boil water and sugar. Remove from heat, stir in espresso powder. Cool.
3️⃣ Prepare buttercream:
Beat egg yolks in a stand mixer. In a saucepan, heat sugar and water to 240°F. Slowly drizzle into yolks while beating. Continue beating until cool. Gradually add butter, then coffee mixture.
4️⃣ Make ganache:
Heat cream to simmering, pour over chocolate. Stir until smooth. Add butter. Cool slightly.
5️⃣ Assemble:
Trim sponges to even rectangles. Brush one layer with syrup, spread half the buttercream. Add second layer, brush syrup, spread ganache. Add final layer, brush syrup, spread remaining buttercream. Chill.
6️⃣ Glaze:
Melt chocolate and oil together. Pour over chilled cake, spreading evenly. Decorate with gold if desired. Chill before slicing.
Serving Tips:
- Slice into small rectangles or diamonds for elegant presentation.
- Sprinkle a little cocoa powder or add a gold leaf for flair.
- Serve with espresso or champagne for full Parisian drama.
Creative Variations:
- Replace coffee with raspberry syrup and buttercream for a fruity twist.
- Make it gluten-free with a 1:1 GF flour blend.
- Use white chocolate ganache for a milder flavor.
Troubleshooting:
- Layers sliding? Chill longer between steps.
- Ganache too runny? Let it cool a few minutes before spreading.
- Buttercream curdled? Keep mixing — it’ll come back together!
Storage Info:
- Keep refrigerated in an airtight container for up to 4 days.
- Freeze individual slices for up to 2 months. Thaw overnight in fridge.
Opera Cake
Ingredients
For the Joconde Sponge:
- 6 large eggs
- 6 large egg whites
- 1 cup 120 g almond flour
- 1 cup 120 g all-purpose flour
- 1 1/4 cups 150 g powdered sugar
- 1/2 cup 100 g granulated sugar
- 1/2 cup 115 g unsalted butter, melted and cooled
For the Coffee Syrup:
- 1/2 cup 120 ml water
- 1/2 cup 100 g granulated sugar
- 2 tbsp instant espresso powder
For the Coffee Buttercream:
- 3 large egg yolks
- 1/4 cup 50 g granulated sugar
- 3 tbsp water
- 1 cup 230 g unsalted butter, room temperature
- 1 tbsp instant espresso dissolved in 1 tbsp hot water
For the Ganache:
- 8 oz 225 g semisweet chocolate, chopped
- 1/2 cup 120 ml heavy cream
- 2 tbsp unsalted butter
For the Glaze:
- 4 oz 115 g semisweet chocolate, chopped
- 2 tbsp vegetable oil
- Gold leaf or dust optional
Instructions
1️⃣ Bake the Joconde:
- Preheat oven to 425°F (220°C). Line 3 jelly roll pans (or bake in batches) with parchment. Whip eggs, almond flour, and powdered sugar until thick and pale. In another bowl, whip egg whites and granulated sugar to soft peaks. Gently fold into almond mixture. Fold in melted butter. Spread evenly and bake 6–8 minutes per sheet. Cool.
2️⃣ Make the syrup:
- Boil water and sugar. Remove from heat, stir in espresso powder. Cool.
3️⃣ Prepare buttercream:
- Beat egg yolks in a stand mixer. In a saucepan, heat sugar and water to 240°F. Slowly drizzle into yolks while beating. Continue beating until cool. Gradually add butter, then coffee mixture.
4️⃣ Make ganache:
- Heat cream to simmering, pour over chocolate. Stir until smooth. Add butter. Cool slightly.
5️⃣ Assemble:
- Trim sponges to even rectangles. Brush one layer with syrup, spread half the buttercream. Add second layer, brush syrup, spread ganache. Add final layer, brush syrup, spread remaining buttercream. Chill.
6️⃣ Glaze:
- Melt chocolate and oil together. Pour over chilled cake, spreading evenly. Decorate with gold if desired. Chill before slicing.
Notes
- Bake sponges one at a time if your oven is small.
- Buttercream and ganache can be made a day ahead.
- Use a hot knife for the cleanest cuts!
💌 Let’s Bake Together!
If you try this recipe, tag me on Pinterest or Instagram — I’d love to see your golden creation and how you make it your own! 💖
