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
Scale
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.
