Espresso Cake Recipe
Imagine the rich aroma of freshly brewed coffee swirling around your kitchen as you bake something truly special — that’s the experience of making Espresso Cake. This luscious dessert combines deep chocolate flavor with a bold espresso kick, resulting in a cake that’s delightfully moist, packed with bittersweet notes, and utterly irresistible. Whether you’re looking to impress guests at a dinner party or simply want to indulge in an afternoon treat, Espresso Cake is an easy yet showstopping way to satisfy your coffee and chocolate cravings.
Ingredients You’ll Need
The beauty of Espresso Cake lies in its straightforward, classic ingredients that come together to create something greater than the sum of their parts. Each component plays a vital role — from the cocoa powder that brings richness to the espresso that intensifies every bite.
- All-purpose flour: Provides the sturdy, tender base for the cake’s crumb.
- Granulated sugar: Sweetens the cake and balances the bitter notes of espresso and cocoa.
- Unsweetened cocoa powder: Adds a deep chocolate flavor that complements the espresso perfectly.
- Baking powder: Gives the cake its beautiful lift and lightness.
- Baking soda: Works with the sour cream to keep the cake extra moist.
- Salt: Enhances all the other flavors for a more dimensional taste.
- Large eggs: Bind the batter and provide structure for a lush, cohesive cake.
- Sour cream: Adds wonderful moisture and a subtle tang that pairs with coffee flavors.
- Vegetable oil: Ensures a plush, tender texture in every slice.
- Vanilla extract: Brings a warm, aromatic note to balance chocolate and espresso.
- Brewed espresso (cooled): The star ingredient — infuses the cake with that signature coffee-house aroma and boldness.
- Whole milk: Loosens the batter for a perfectly tender crumb.
- Optional: Instant espresso powder: Stir in for an extra shot of deep, complex coffee flavor.
How to Make Espresso Cake
Step 1: Prep the Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper — this ensures your Espresso Cake releases perfectly every time and keeps the edges nice and soft.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and, if you’re going for extra intensity, a tablespoon of instant espresso powder. Whisking thoroughly aerates the dry ingredients, making your cake lighter and fluffier.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs, sour cream, vegetable oil, and vanilla extract until lush and smooth. Next, gently mix in the cooled brewed espresso and whole milk. This combination guarantees a rich, velvety batter brimming with flavor.
Step 4: Bring It All Together
Gradually pour the wet ingredients into the dry mix, stirring just until everything is combined. Resist the urge to overmix — a gentle hand keeps your Espresso Cake ultra-tender and moist.
Step 5: Bake!
Pour the batter into your prepared cake pan and smooth out the top. Slide it into your preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with a deliciously inviting aroma — that’s part of the magic!
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes. Then, carefully invert onto a wire rack to cool completely. Once cooled, you can frost, dust with powdered sugar, or get creative with toppings (more on that soon!).
How to Serve Espresso Cake
Garnishes
The finishing touch can transform your Espresso Cake into a showpiece. Try a swoosh of silky espresso buttercream, a drizzle of dark chocolate ganache, or a dusting of powdered sugar for a minimalist touch. If you’re feeling festive, top with chocolate-covered espresso beans or delicate cocoa nibs for a beautiful crunch.
Side Dishes
Pair a slice of Espresso Cake with a dollop of whipped cream or a scoop of silky vanilla ice cream to contrast its intense flavors. For a café-inspired treat, serve alongside a small cappuccino or a glass of cold brew — the cake’s chocolate and coffee notes are a natural match with coffee-based beverages.
Creative Ways to Present
Go beyond the everyday by slicing the cake horizontally and layering it with mascarpone frosting or rich ganache, tiramisu-style! Turn individual slices into decadent trifles with whipped cream and berries, or cut into small squares and serve as elegant petit fours at your next gathering. Espresso Cake is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Espresso Cake keeps beautifully! Simply wrap any remaining cake tightly in plastic wrap or transfer to an airtight container. Store at room temperature for up to 2 days, or in the fridge for about 5 days. The flavors actually deepen a bit after a day, making each bite even better.
Freezing
Espresso Cake freezes surprisingly well. Allow the cake to cool completely, then wrap it securely in a layer of plastic wrap and aluminum foil. Freeze whole or in slices, and they’ll be ready to enjoy for up to 2 months. Defrost in the fridge overnight or on the counter for a few hours before serving.
Reheating
To gently reheat single slices, pop them in the microwave for 10 to 15 seconds — just long enough to refresh the crumb and bring out the aroma. If you prefer to warm the entire cake, cover it with foil and place in a low oven (about 300°F) for 5 or 10 minutes.
FAQs
Can I make Espresso Cake without brewed espresso?
Absolutely! If you don’t have espresso, strong brewed coffee works well for a milder flavor. You can also dissolve instant espresso powder in hot water; just be sure to let it cool before adding to your batter.
What type Dessert
Use unsweetened natural cocoa powder for a pure, deep chocolate flavor. Dutch-processed cocoa will also work and may give your Espresso Cake a slightly darker color and smoother taste.
Is it possible to make Espresso Cake gluten-free?
Yes! Swap the all-purpose flour for a reliable cup-for-cup gluten-free baking blend. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this luscious cake.
Can I double the recipe for a larger crowd?
Definitely. Simply double all ingredients and divide the batter between two 9-inch round pans, or use a 9×13-inch pan for easy sheet cake servings. The bake time might need a slight adjustment, so check for doneness with a toothpick.
What frosting pairs best with Espresso Cake?
Espresso buttercream or chocolate ganache are classic choices. For something lighter, try a mascarpone frosting or even a simple dusting of powdered sugar if you want the coffee-chocolate flavors to truly shine.
Final Thoughts
If you love the rich companionship of chocolate and coffee, Espresso Cake is bound to become a staple in your kitchen. It’s easy, deeply flavorful, and always a crowd-pleaser. Whip one up soon and let every bite bring a little burst of joy to your day!
Print
Espresso Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Espresso Cake, a delightful treat for coffee lovers and chocolate enthusiasts alike. Moist and flavorful, this cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso (cooled)
- 1/2 cup whole milk
- Optional: 1 tablespoon instant espresso powder for deeper flavor
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pan.
- Mix dry ingredients: Combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
- Prepare wet ingredients: In a separate bowl, whisk eggs, sour cream, oil, and vanilla, then add espresso and milk.
- Combine: Mix wet and dry ingredients until just combined.
- Bake: Pour batter into pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool before frosting or dusting with powdered sugar.
Notes
- Enhance the flavor with espresso buttercream or mascarpone frosting.
- Pair with dark chocolate ganache for a luxurious touch.
- Substitute brewed coffee for espresso for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
