If you are a coffee lover searching for a dessert that embodies the rich, bold flavors of your favorite brew in every bite, this Espresso Cake (Coffee Layer Cake) Recipe is an absolute must-try. It transforms classic cake components into a heavenly, moist delight where the deep espresso notes shine beautifully amid creamy, luscious frosting layers. Whether you’re baking for a special occasion or simply want to indulge in a sophisticated homemade treat, this cake will quickly become one of your go-to recipes that friends and family rave about.
Ingredients You’ll Need
Ingredients You’ll Need
Every great cake starts with simple, thoughtfully chosen ingredients. These staples each play a key role in balancing flavor, creating the perfect texture, and achieving that irresistible coffee hue for this Espresso Cake (Coffee Layer Cake) Recipe.
- All-purpose flour: Provides structure and lightness for a soft crumb.
- Baking powder and baking soda: Essential leavening agents to help the cake rise perfectly.
- Granulated and light brown sugar: Offer sweetness with a subtle molasses warmth from the brown sugar.
- Salt: Enhances all the flavors for a well-rounded taste.
- Eggs: Bind the ingredients and add richness.
- Vegetable oil: Keeps the cake moist and tender.
- Buttermilk: Adds tang and reacts with leaveners to heighten fluffiness.
- Sour cream: Boosts moisture and contributes to a velvety crumb.
- Vanilla extract: Brings warmth and rounds out the coffee flavors.
- Instant coffee: The star ingredient infusing the cake and frosting with true espresso intensity.
- Boiling water: Helps dissolve the coffee for maximum flavor distribution.
- Unsalted butter: Adds richness and creaminess to the frosting.
- Cream cheese: Provides tang and smooth texture essential for the frosting.
- Icing sugar: Sweetens and sets the perfect frosting texture.
How to Make Espresso Cake (Coffee Layer Cake) Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350F and lining three 8-inch cake pans with parchment paper to ensure the layers release easily. In a large bowl, whisk together the sifted flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until evenly combined. This dry mix is the foundation of your cake’s texture and rise.
Step 2: Combine Wet Ingredients and Form Batter
Next, add the eggs, vegetable oil, buttermilk, sour cream, and vanilla extract to the dry mix. Gently whisk until just combined so you don’t overwork the batter—a tender crumb depends on this delicate touch. In a separate bowl, dissolve instant coffee in boiling water, then gently fold this espresso infusion into the batter, ensuring the flavors are evenly distributed without deflating the mixture.
Step 3: Bake the Cake Layers
Divide the luscious espresso cake batter evenly among the prepared pans. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cakes to cool in their pans for 20 minutes before turning them out onto racks. For best results, cover and chill the layers for 30-60 minutes to firm up before frosting.
Step 4: Make the Espresso Cream Cheese Frosting
With softened butter and cream cheese at room temperature, beat them together in a mixer fitted with a paddle attachment until smooth and creamy. Stir in vanilla, salt, and a coffee mixture made from instant coffee and hot water, then gradually add sifted icing sugar until you reach your preferred frosting consistency. Be mindful not to overbeat to avoid a runny finish. If needed, chill the frosting briefly to thicken.
Step 5: Assemble the Espresso Cake (Coffee Layer Cake) Recipe
Carefully level off the domed tops of the cooled cake layers for even stacking. Spread a generous amount of frosting between each layer, then apply a crumb coat around the entire cake and chill until set. Finish by covering with the remaining frosting and decorate as you like—be it piped swirls, a dusting of instant coffee, or a few coffee beans for an elegant touch.
How to Serve Espresso Cake (Coffee Layer Cake) Recipe
Garnishes
A dusting of finely ground espresso or cocoa powder is a simple way to enhance the coffee flavor while adding an attractive rustic look. Fresh coffee beans or a few chocolate-covered espresso beans on top make for delightful little bites that complement each forkful of cake.
Side Dishes
Pairing this cake with lightly whipped cream or a scoop of vanilla bean ice cream brings a creamy contrast that makes each bite even more indulgent. A hot cup of dark roast coffee or a silky latte served alongside amplifies the espresso experience, making the dessert feel truly special.
Creative Ways to Present
For a striking presentation, try serving individual slices with a drizzle of coffee-infused chocolate sauce or place mini dollops of frosting decoratively around the plate. You can also create a deconstructed version by layering cake crumbs, frosting, and coffee syrup in clear glasses for a modern twist that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your espresso cake covered in the refrigerator to preserve freshness and texture. Stored properly, it maintains its delightful flavor and moistness for up to 4 days. Be sure to bring slices to room temperature before serving to allow the flavors to bloom fully.
Freezing
You can freeze the cake layers (unfrosted) tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight and then frost as usual. Alternatively, freeze the assembled cake after crumb coating for a quick treat later by thawing gently and finishing with fresh frosting or decorations.
Reheating
Because this is a cold-cream cheese frosted cake, reheating slices isn’t ideal. Instead, simply enjoy chilled or at room temperature. If desired, pair with a warm beverage to contrast the cool, creamy texture perfectly.
FAQs
Can I use brewed espresso instead of instant coffee?
While freshly brewed espresso can work, instant coffee is recommended as it dissolves fully in the batter and frosting, ensuring consistent and bold coffee flavor without adding extra liquid that might affect the cake’s texture.
Is it necessary to chill the cake before frosting?
Yes! Chilling the cake layers firms them up, making it easier to spread the frosting evenly without crumbs mixing in. It also helps the frosting set nicely for a smooth, professional look.
Can I substitute sour cream with yogurt?
Full-fat Greek yogurt is a good substitute for sour cream and will add a similar tang and moisture. Just use an equal amount, and your espresso cake will still turn out wonderfully moist.
How strong is the coffee flavor in this cake?
The recipe uses a balance of 2-3 tablespoons of instant coffee in the batter and additional coffee flavor in the frosting, providing a noticeable but not overpowering espresso punch that coffee lovers will adore.
Can this cake be made gluten-free?
Yes, by replacing all-purpose flour with a trusted gluten-free flour blend that includes xanthan gum, you can enjoy this espresso cake without gluten. Just be sure to check the blend’s substitution ratios for best results.
Final Thoughts
You really can’t go wrong making this Espresso Cake (Coffee Layer Cake) Recipe your new favorite dessert. It perfectly captures the joy of coffee-infused sweetness with a texture that’s irresistibly tender and frosting that’s unbelievably luscious. Whether for a cozy afternoon treat or a stunning party centerpiece, this cake will delight every palate and put a smile on every face. So grab your mixing bowls and start baking—you’re in for a delicious adventure!
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Espresso Cake (Coffee Layer Cake) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (excluding chilling times)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Espresso Cake (Coffee Layer Cake) is a moist, rich coffee-flavored cake layered with a smooth espresso cream cheese frosting. Made from scratch with ingredients like instant coffee, sour cream, and a luscious cream cheese buttercream, this cake combines deep espresso flavors with a tender crumb, perfect for coffee lovers looking for a decadent dessert to impress at any gathering.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 3 large eggs
- 2/3 cup vegetable oil (133g)
- 1/3 cup buttermilk (made by mixing 1/3 cup whole milk (80g) with 1 tsp vinegar)
- 1 cup sour cream (240g)
- 1 tsp vanilla extract
Espresso Mixture
- 2–3 tbsp instant coffee (adjust to preferred strength)
- 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 extract
- 1/2 tsp salt
- 2 tbsp instant coffee mixed with 1 tbsp hot water
- 3–4 cups icing sugar, sifted (360 to 480g)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (conventional, no fan) and line three 8-inch cake pans with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until fully combined and lump-free.
- Mix Wet Ingredients: Add the eggs, vegetable oil, homemade buttermilk, sour cream, and vanilla extract to the dry ingredients. Gently stir with a hand whisk just until the mixture is smooth and homogeneous, taking care not to overmix to avoid a dense cake.
- Prepare Espresso Liquid: In a separate bowl, dissolve the instant coffee in the boiling water, then gently fold this espresso mixture into the cake batter until fully incorporated and smooth.
- Divide Batter and Bake: Evenly distribute the batter among the three prepared pans. Bake at 350°F for about 20 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Cakes: Let the cakes cool in their pans for at least 20 minutes. Then, carefully turn them out onto wire racks and cover with cling wrap. Chill in the refrigerator for 30-60 minutes to firm up the layers before frosting.
- Make Espresso Cream Cheese Frosting: Ensure butter and cream cheese are softened at room temperature. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese together. Add the vanilla extract, salt, and dissolved instant coffee mixture, then whisk on medium-low speed for 2-3 minutes until smooth and creamy, scraping the bowl as needed.
- Add Icing Sugar: With the mixer on low speed, add the sifted icing sugar one cup at a time until the frosting reaches your desired sweetness and consistency. Avoid over-whisking to prevent the frosting from becoming too runny.
- Chill Frosting if Needed: If the frosting is too soft for spreading, refrigerate it for 10-20 minutes to firm up before using.
- Trim and Layer Cake: Once the cakes are chilled, carefully trim the domed tops off to create flat layers. Spread a generous layer of frosting between each cake layer.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the top and sides of the cake and refrigerate for about 20 minutes to set this layer.
- Final Frosting and Decoration: Apply the remaining frosting evenly over the cake. Decorate as desired—pipe frosting decorations, sprinkle with instant coffee, or garnish with coffee beans for an elegant finish.
- Serve and Enjoy: Slice the cake and serve. This espresso cake is perfect for coffee lovers seeking a rich and moist dessert.
Notes
- Adjust the amount of instant coffee in the batter to control the intensity of the espresso flavor.
- Make sure butter and cream cheese are softened to room temperature for a smooth frosting without lumps.
- Do not overmix the batter to keep the cake tender and light.
- Chilling the cake layers before frosting helps achieve cleaner layers and prevents the frosting from melting.
- If the frosting is too soft, chilling briefly will firm it up for easier spreading and decorating.
- Use parchment paper for lining pans to avoid cake sticking and for an easier release after baking.
