If you’re a fan of coffee in any form, prepare to fall head over heels for this Espresso Cake (Coffee Layer Cake) Recipe! Picture three tender, fluffy layers infused with real espresso and sandwiched together with a creamy, dreamy espresso cream cheese frosting. Every bite is a cozy hug for your tastebuds, balancing bold coffee flavor with just the right amount of sweetness—it’s a showstopper for any celebration or afternoon treat!
Why You’ll Love This Recipe
- Deep, Authentic Coffee Flavor: Real espresso and instant coffee ensure every slice delivers a truly bold but balanced coffee experience—never artificial, always rich.
- Incredibly Moist Texture: Thanks to sour cream, buttermilk, and a light oil-based batter, the cake stays wonderfully tender—even if you make it ahead!
- Dreamy Espresso Cream Cheese Frosting: Luscious and velvety, this frosting is the ultimate upgrade from basic buttercream—tangy, creamy, and spiked with coffee.
- Surprisingly Simple to Bake: No complicated steps or exotic tools required—an achievable showpiece for bakers of every skill level!
Ingredients You’ll Need
Don’t be intimidated by the impressive layers—the Espresso Cake (Coffee Layer Cake) Recipe uses simple, approachable ingredients you probably already have. Each one is chosen to build flavor and create that classic coffeehouse-style crumb and creaminess.
- All-purpose flour: The cake’s sturdy but fluffy structure comes from this reliable staple; always sift for the softest crumb!
- Baking powder & baking soda: Working together, these create the perfect lift and a tender, light cake.
- Granulated sugar & light brown sugar: This combo brings sweetness and subtle caramel notes that pair beautifully with coffee.
- Salt: Just a touch brightens all the flavors and makes every bite sing.
- Eggs: Essential for richness and structure, the eggs keep the cake moist and tender.
- Vegetable oil: Oil keeps the layers moist for days, even after chilling!
- Buttermilk (or whole milk + vinegar): Adds subtle tang and ensures a plush, cake-shop crumb—make your own in a pinch!
- Sour cream: The secret to ultra-moist cakes, sour cream adds creaminess and a hint of tartness.
- Vanilla extract: Rounds out the bold coffee with cozy, aromatic warmth.
- Instant coffee: Packs every layer with that unmistakable coffee punch; dial up or down to suit your taste.
- Boiling water: Dissolves the instant coffee for an even, robust flavor throughout the batter.
- Espresso Cream Cheese Frosting: A dreamy blend of unsalted butter, cream cheese, vanilla, salt, instant coffee, hot water, and icing sugar—your new favorite cake topper!
Variations
What makes this Espresso Cake (Coffee Layer Cake) Recipe extra special is how flexible it can be! Whether you’re making it gluten free, scaling the coffee intensity, or adding flair, adapting the cake to suit your tastes and needs couldn’t be simpler.
- Mocha Twist: Add ½ cup of finely chopped dark chocolate to the batter, or swirl in melted chocolate between the layers for a decadent mocha vibe.
- Nutty Finish: Sprinkle toasted chopped hazelnuts or pecans between the layers and on top for a crunchy contrast and a hint of nutty sweetness.
- Gluten-Free Swap: Substitute your favorite 1:1 gluten-free flour blend and double-check baking powder and soda are gluten-free.
- Vegan Adaptation: Use dairy-free sour cream and cream cheese, a plant-based milk and egg replacer, then opt for vegan butter in the frosting for an animal-product-free version.
How to Make Espresso Cake (Coffee Layer Cake) Recipe
Step 1: Prep Your Cake Pans & Oven
Start by preheating your oven to 350°F (conventional, no fan) and lining three 8-inch cake pans with parchment paper. This not only prevents sticking but also makes unmolding your beautiful layers effortless. A little prep at the beginning saves you from cake disasters later on!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, granulated and light brown sugars, and salt. Whisking ensures even distribution—no surprise salty or bitter pockets—and helps remove lumps, setting you up for a cake with a tender, even crumb.
Step 3: Add Wet Ingredients
Add the eggs, vegetable oil, buttermilk, sour cream, and vanilla directly to your bowl of dry ingredients. Use a gentle hand whisk to bring everything together—no need for fancy equipment! Stir just until combined; over-mixing can make your cake a bit tough.
Step 4: Combine Coffee & Water
Measure out your instant coffee (use more or less for a stronger or milder taste), and dissolve it completely in boiling water. Pour this liquid gold into your cake batter and gently fold to create a smooth, silky espresso mixture throughout. The aroma alone will have you swooning!
Step 5: Pour and Bake
Divide your batter evenly among the three prepared pans and bake for around 20 minutes. Keep an eye on them: you’re looking for a toothpick with just a few light, moist crumbs (not wet batter). This keeps every layer perfectly supple and never dry.
Step 6: Chill and Prepare Frosting
Allow the cakes to cool in the pans for at least 20 minutes before turning them out onto a rack. Once completely cool, wrap and chill them in the fridge—this little step makes assembly and frosting so much easier, and helps you get super clean layers.
Step 7: Make the Espresso Cream Cheese Frosting
With your butter and cream cheese at room temperature, add them to your mixer with vanilla, salt, and the coffee dissolved in hot water. Whip until creamily smooth, scraping down as needed. Gradually add icing sugar until the frosting is fluffy, spreadable, and just sweet enough for your taste. If it’s a bit soft, a quick chill will bring it back into perfect shape.
Step 8: Assemble & Decorate
Carefully trim any domes from your cake layers. Stack with plenty of espresso frosting between each, then give your cake a quick crumb coat to lock in stray crumbs. Chill, then finish frosting the top and sides until smooth. Decorate with a swirl of frosting, a dusting of instant coffee, or a sprinkle of coffee beans—your cake, your style!
Pro Tips for Making Espresso Cake (Coffee Layer Cake) Recipe
- Get the Most from Your Coffee: Always dissolve the instant coffee fully in boiling water; this ensures a deep, uniform espresso flavor without any gritty bits.
- Smooth, Not Runny Frosting: If your cream cheese frosting becomes too soft, give it a quick chill in the fridge—ten minutes is usually just right for spreading and piping.
- Chill Before Assembling: Cold cake layers make stacking and decorating much easier and keep your frosting from sliding or melting.
- Level for Bakery-Worthy Layers: Use a long serrated knife or cake leveler to trim domed tops—your finished cake will look as if it came from a professional bakery!
How to Serve Espresso Cake (Coffee Layer Cake) Recipe
Garnishes
For a final flourish, try scattering chocolate-covered espresso beans, a fine dusting of cocoa powder, or a sprinkle of instant coffee on top. Delicate chocolate curls or even edible gold sparkles would make your Espresso Cake (Coffee Layer Cake) Recipe look straight out of a pâtisserie window!
Side Dishes
This cake is the star of the show, but a scoop of vanilla bean ice cream or a little dollop of whipped cream alongside each slice takes it to the next level. Add some fresh berries for a burst of color and a hint of tartness to balance the richness.
Creative Ways to Present
Think individual mini cakes for a café-style treat, or layer up in elegant glass trifle bowls for a deconstructed look. For a playful twist, serve with mini espresso cups and stack thin shards of dark chocolate around the cake for an ultra-sophisticated effect.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Espresso Cake (Coffee Layer Cake) Recipe in an airtight container in the fridge for up to 5 days. The flavors actually deepen and mellow after a night’s rest—talk about a fantastic next-day treat!
Freezing
The unfrosted cake layers freeze beautifully—just wrap each cooled layer tightly in plastic wrap and then foil. They’ll keep for up to 2 months; thaw overnight in the fridge and frost as usual when you’re ready. You can also freeze frosted cake slices, though they’re best enjoyed within a month for freshest taste.
Reheating
No need to reheat—just let chilled cake slices sit at room temperature for 20-30 minutes to soften the frosting and bring out the flavors. If you prefer a warm, gooey bite, zap an unfrosted slice in the microwave for just 10 seconds!
FAQs
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Can I use freshly brewed espresso instead of instant coffee?
Yes! You can swap 2-3 tablespoons of strong, freshly brewed espresso for the instant coffee and water. Just be sure to let it cool before adding to your batter, and keep in mind the cake will be slightly more moist—adjust baking time if needed.
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Can I make the Espresso Cake (Coffee Layer Cake) Recipe in advance?
Absolutely! You can bake the cake layers up to two days in advance—just wrap tightly and refrigerate. The frosting can also be made ahead and chilled, making assembly on the big day a breeze.
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What if I don’t own three 8-inch cake pans?
No worries! You can bake the layers one at a time with the same pan, just washing and re-lining between bakes. Alternatively, you can make this recipe as a two-layer cake—just increase the baking time by about 5-8 minutes and test with a toothpick.
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How do I get a strong coffee flavor without bitterness?
Use a good-quality instant espresso or instant coffee, dissolve it thoroughly, and don’t exceed the recipe amount. The balance of cream cheese frosting and a little brown sugar in this Espresso Cake (Coffee Layer Cake) Recipe rounds out any harsh notes, so you get bold but never bitter.
Final Thoughts
If you can’t resist the allure of a robust, coffee-flavored dessert, there’s no better treat than this Espresso Cake (Coffee Layer Cake) Recipe. Treat yourself (and your favorite coffee lovers) to a slice, and watch it disappear—trust me, it’s so good, you’ll find yourself making up excuses to bake it again and again!
Print
Espresso Cake (Coffee Layer Cake) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes + cooling
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Espresso Cake, a decadent coffee layer cake that will satisfy any sweet tooth. With layers of moist espresso-infused cake and a creamy coffee cream cheese frosting, this dessert is a coffee lover’s dream come true.
Ingredients
Espresso Cake:
- 2 1/2 cups all-purpose flour (325g), sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 cup granulated sugar (200g)
- 1/2 cup light brown sugar (100g)
- 1 tsp salt
- 3 large eggs
- 2/3 cup vegetable oil (133g)
- 1/3 cup buttermilk; mix 1/3 cup whole milk (80g) + 1 teaspoon vinegar
- 1 cup sour cream (240g)
- 1 tsp vanilla
- 2-3 tbsp instant coffee
- 3/4 cup boiling water (180g)
Espresso Cream Cheese Frosting:
- 1 1/4 cup unsalted butter, softened (2.5 sticks or 283g)
- 20 oz cream cheese, room temperature (2.5 8 oz blocks or 570g)
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tbsp instant coffee + 1 tbsp hot water
- 3–4 cups icing sugar, sifted (360 to 480g)
Instructions
- Espresso cake: Preheat oven to 350F, line cake pans. Combine dry ingredients, add wet ingredients, fold in coffee mixture, divide batter, bake, cool, and chill.
- Espresso Cream Cheese Frosting: Beat butter, cream cheese, vanilla, salt, and coffee. Gradually add sugar until desired consistency. Refrigerate if too soft.
- Assembly: Trim cake domes, layer with frosting, coat with frosting, decorate, chill, and serve.
Notes
- This recipe yields a generous amount of frosting. For a smaller batch, use 1 cup butter, 16 oz cream cheese, 1.5 tbsp coffee, and 3 cups powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450
- Sugar: Approximately 35g
- Sodium: Approximately 400mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 1g
- Protein: Approximately 5g
- Cholesterol: Approximately 100mg
