There is nothing quite like a slice of this Espresso Cake Recipe to brighten your day with its rich and moist crumb infused with bold coffee flavor. Whether you need a decadent dessert, a brunch treat, or an afternoon pick-me-up, this cake delivers a perfect balance of sweetness and aromatic espresso punch that coffee lovers will adore. The tender cake crowned with a velvety espresso glaze or cream cheese frosting elevates every bite into a comforting pleasure worth savoring.
Ingredients You’ll Need
These ingredients are simple but essential, combining to create a luscious texture and deeply satisfying coffee taste while offering just the right level of sweetness and moisture. Each component plays an important role that, when brought together, makes this Espresso Cake Recipe so memorable.
- All-purpose flour (1 ½ cups): The foundation for a tender crumb and structure.
- Granulated sugar (1 cup): Sweetens the cake while helping it brown beautifully.
- Unsalted butter (½ cup, softened): Adds richness and moisture for a velvety feel.
- Large eggs (2): Bind ingredients and create a light, fluffy cake texture.
- Sour cream or plain yogurt (½ cup): Keeps the cake moist and adds a subtle tang.
- Strong brewed espresso or coffee (¼ cup, cooled): The star ingredient that infuses bold coffee flavor directly into the cake.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet notes.
- Baking powder (1 teaspoon): Helps the cake rise to tender perfection.
- Baking soda (½ teaspoon): Works with sour cream to tenderize and leaven.
- Salt (¼ teaspoon): Balances sweetness and intensifies flavors.
- Powdered sugar (1 cup, for glaze or frosting): Creates a smooth and sweet topping.
- Cream cheese (4 oz, softened, optional for frosting): Adds tang and creaminess to frosting variations.
- Butter (2 tablespoons, for frosting): Makes frosting silky and spreadable.
- Espresso (1–2 tablespoons for glaze, 1 tablespoon for frosting): Intensifies the coffee flavor in toppings.
How to Make Espresso Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch round or square cake pan. This ensures your cake will bake evenly and release effortlessly once done.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination will give structure to the cake and enable a good rise while balancing the flavors.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps create a tender and delicate crumb in your Espresso Cake Recipe.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, mixing well after each addition to fully integrate the ingredients. Then stir in the vanilla extract and sour cream. The sour cream or yogurt will keep the cake moist and add a subtle tang that complements the espresso beautifully.
Step 5: Alternate Adding Dry Ingredients and Espresso
Slowly add the dry ingredient mixture to the wet ingredients, alternating with the cooled brewed espresso. Mix just until combined to avoid overworking the batter. This careful incorporation keeps the cake light while infusing that bold coffee flavor.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes. A toothpick inserted in the center should come out clean, signaling that your Espresso Cake Recipe is perfectly done.
Step 7: Cool Before Glazing or Frosting
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Only apply glaze or frosting once the cake is fully cooled to ensure the topping sets beautifully without melting.
How to Serve Espresso Cake Recipe
Garnishes
Garnishing your espresso cake is a delightful way to personalize it. Sprinkle with finely chopped toasted nuts, dust with cocoa powder, or add a few chocolate shavings to echo the mocha notes. Fresh berries or a mint sprig provide a lovely contrast in color and brightness.
Side Dishes
This Espresso Cake Recipe pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of whipped cream, balancing its bold flavors with cool sweetness. Alternatively, serve alongside a hot cup of black coffee or a latte for a full café-style experience.
Creative Ways to Present
For a charming brunch centerpiece, slice the cake and serve on decorative plates with a drizzle of chocolate or caramel sauce. You can also layer slices with mascarpone and raspberries for an espresso-infused trifle or cut into petite squares for elegant finger desserts at gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Espresso Cake Recipe has cooled completely, store it covered at room temperature for up to 2 days or place it in the refrigerator for up to 5 days. Make sure to keep it well wrapped to preserve its moisture and prevent it from absorbing other flavors.
Freezing
If you want to enjoy the cake later, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag before freezing. The cake can be frozen for up to 2 months. Thaw in the refrigerator overnight for best results.
Reheating
To refresh your cake slices, gently warm them in the microwave for 10 to 15 seconds or pop them briefly in a preheated oven. This step revives the moist texture and brings out the lovely espresso aroma, making every bite as delightful as the first.
FAQs
Can I use regular coffee instead of espresso in this Espresso Cake Recipe?
Absolutely! While espresso gives a robust and concentrated coffee flavor, strong brewed coffee works perfectly well too. Just ensure it’s cooled before mixing to maintain the cake’s texture.
Is sour cream necessary, or can I substitute it?
Sour cream adds tenderness and moistness to the cake. If you prefer, you can substitute it with plain yogurt or buttermilk, which will provide a similar tang and moisture level.
How can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend designed for baking. Keep an eye on moisture—you might need to adjust liquid ingredients slightly to maintain the right batter consistency.
Can I make this recipe dairy-free?
Yes! Use dairy-free butter or margarine, and replace sour cream with a nondairy yogurt. For frosting, choose dairy-free cream cheese. These substitutions work well while preserving the espresso flavor.
What are some flavor variations I can try with this Espresso Cake Recipe?
Consider adding mini chocolate chips or chopped nuts for texture. You can also infuse a bit of cinnamon or even a splash of coffee liqueur in the batter or frosting to create unique twists on the classic recipe.
Final Thoughts
I can’t recommend this Espresso Cake Recipe enough for anyone who cherishes the comforting aroma and flavor of coffee in dessert form. It’s straightforward to make, deeply satisfying to eat, and perfect for any occasion that calls for a little indulgence. Trust me, once you try this cake, it’s going to become a beloved staple in your kitchen and a go-to whenever you want to impress with ease and flavor.
Print
Espresso Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Espresso Cake is a rich and moist dessert infused with bold coffee flavor, making it a dream for espresso lovers. With a tender crumb and a velvety espresso glaze or frosting, this cake strikes the perfect balance between sweetness and a deep, aromatic coffee punch—ideal for brunch, dessert, or an afternoon pick-me-up.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream or plain yogurt
- ¼ cup strong brewed espresso or coffee, cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons brewed espresso
Or for frosting (optional):
- 4 oz cream cheese, softened
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 tablespoon espresso
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the leavening agents and seasoning evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Add eggs one at a time to the butter and sugar mixture, beating well after each addition, then mix in the vanilla extract and sour cream (or plain yogurt) for moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled brewed espresso, mixing gently just until combined to ensure a tender, moist cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which prevents sogginess under the glaze or frosting.
- Prepare Glaze (Optional): Whisk powdered sugar with 1 to 2 tablespoons brewed espresso until smooth and pourable, then drizzle over the cooled cake for a sweet coffee finish.
- Prepare Frosting (Optional): Beat cream cheese and butter until smooth, add espresso, then gradually beat in powdered sugar until fluffy. Spread the frosting on the cooled cake evenly.
Notes
- Add mini chocolate chips or chopped nuts to the batter for texture and extra flavor.
- This cake pairs perfectly with a fresh cup of coffee or a scoop of vanilla ice cream for a delightful treat.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
