Description
Espresso Cake is a rich, moist dessert infused with bold coffee flavor, balanced by a tender crumb and often topped with a smooth espresso glaze or frosting. It’s the perfect indulgence for coffee lovers and a great addition to brunch or dessert tables.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream or plain yogurt
- 1/4 cup strong brewed espresso or coffee, cooled
- 2 tsp instant espresso powder (optional, for extra flavor)
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, espresso, vanilla extract, and espresso powder (if using).
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Top with espresso glaze (mix 1 cup powdered sugar with 1–2 tbsp brewed espresso until smooth) or your favorite frosting.
Notes
- Use decaf espresso for a caffeine-free version.
- Add chocolate chips or chopped nuts for extra texture.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg