Description
Espresso Cake is a rich, moist, and deeply flavored dessert that combines the bold taste of espresso with the sweetness of chocolate and vanilla. Perfect for coffee lovers, this cake pairs beautifully with a cup of coffee or as an indulgent treat for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot brewed espresso (or strong coffee)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Espresso Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons strong brewed espresso (cooled)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Make the Cake:
- Preheat Oven: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together hot espresso, oil, eggs, buttermilk, and vanilla extract.
- Make the Batter: Slowly mix the wet ingredients into the dry ingredients until well combined and smooth.
- Bake: Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- Cream Butter: In a large mixing bowl, beat softened butter until creamy.
- Add Sugar & Espresso: Gradually add powdered sugar, one cup at a time, mixing well. Pour in brewed espresso, vanilla extract, and salt. Beat until smooth and fluffy.
Assemble the Cake:
- Frost: Spread frosting evenly between the cake layers and over the top and sides.
- Decorate: Dust with cocoa powder, sprinkle with chocolate shavings, or add espresso beans for an elegant touch.
Notes
- Espresso Substitute: If you don’t have brewed espresso, dissolve 2 teaspoons of instant espresso powder in 1 cup of hot water.
- Extra Moist Cake: Add 1/4 cup sour cream to the batter for a richer texture.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Coffee Lovers’ Twist: Add 1/2 teaspoon espresso powder to the frosting for an extra coffee kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes