Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Espresso Cake (Coffee Layer Cake) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 76 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill Frosting if Needed: If the frosting is too soft for spreading, refrigerate it for 10-20 minutes to firm up before using.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://breakfasttodinner.com/espresso-cake-coffee-layer-cake-recipe/