Description
Indulge in the rich flavors of coffee with this decadent Espresso Cake, featuring layers of moist espresso-infused cake and a luscious espresso cream cheese frosting. Perfect for coffee lovers and special occasions!
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 tablespoon 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. Mix dry ingredients, add wet ingredients, fold in coffee mixture, divide batter, bake, cool, and chill.
- Espresso Cream Cheese Frosting: Combine butter, cream cheese, vanilla, salt, and coffee. Whisk until smooth. Gradually add sugar to desired consistency.
- Assembly: Trim cake layers, frost between layers, crumb coat, chill, and decorate as desired.
Notes
- This recipe yields a generous amount of frosting. Adjust quantities for a lighter frosting.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450
- Sugar: Approx. 35g
- Sodium: Approx. 380mg
- Fat: Approx. 28g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 1g
- Protein: Approx. 5g
- Cholesterol: Approx. 105mg
