Description
This Espresso Cake is a moist and flavorful dessert combining rich coffee flavors with a tender crumb. Featuring instant espresso powder in the batter and a luscious espresso glaze, this American-style cake is perfect for coffee lovers and can be enjoyed on its own or paired with whipped cream or ice cream.
Ingredients
Scale
For the Cake
- 1 3/4 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/4 cup brewed espresso (cooled)
For the Espresso Glaze
- 1 cup powdered sugar
- 1–2 tablespoons brewed espresso (adjust for desired consistency)
- Pinch of salt
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Incorporate sour cream: Add the sour cream to the wet mixture and blend until smooth, ensuring a moist and tender cake texture.
- Combine liquids: In a small bowl, mix the whole milk and cooled brewed espresso together, preparing the liquid components that will be alternated into the dry ingredients.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the espresso-milk mixture. Begin and end with the dry ingredients. Mix gently each time just until combined, being careful not to overmix to avoid a dense cake.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes to set, then carefully turn it out onto a wire rack to cool completely before glazing.
- Prepare the espresso glaze: In a small bowl, whisk together the powdered sugar, brewed espresso (start with 1 tablespoon and add more as needed for desired consistency), and a pinch of salt until the glaze is smooth and pourable.
- Glaze the cake: Drizzle the espresso glaze evenly over the cooled cake. Allow the glaze to set slightly before slicing and serving.
Notes
- You can add mini chocolate chips or chopped walnuts to the batter for added texture and flavor.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
- For a layered cake, simply double the recipe and bake in two pans, then stack with additional glaze or frosting if desired.
