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
Units
Scale
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
