Imagine the rich aroma of freshly brewed espresso filling your kitchen, blending with the scent of warm, buttery cake fresh out of the oven. That’s what you get with this Espresso Cake—a decadent, coffee-infused treat that’s irresistibly moist, fluffy, and packed with bold espresso flavor.
Whether you’re a coffee lover or just looking for a cake that pairs beautifully with your afternoon latte, this one’s a must-try. The deep, roasted espresso flavor perfectly balances the sweetness, making every bite indulgent yet not overly rich. Trust me—this cake is about to become your new favorite!
Why You’ll Love Espresso Cake
Perfect Coffee Fix: This cake is infused with real espresso, giving it that bold, deep coffee flavor we all crave.
Moist and Tender: Thanks to a mix of butter, sugar, and just the right amount of espresso, every bite is soft and melt-in-your-mouth delicious.
Simple Ingredients: No fancy ingredients—just pantry staples and your favorite brewed espresso.
Pairs Beautifully with Coffee: This cake was made for coffee lovers! Enjoy it with your morning cup or as an afternoon treat.
Customizable: Add a coffee glaze, chocolate chips, or even a layer of mascarpone frosting for an extra indulgence.
Ingredients in Espresso Cake
All-Purpose Flour: The foundation for a soft yet sturdy cake.
Espresso Powder or Freshly Brewed Espresso: The star ingredient that gives the cake its rich coffee flavor.
Butter: Adds moisture and richness to the cake.
Sugar: Sweetens the cake while helping achieve a tender texture.
Eggs: Provide structure and make the cake light and fluffy.
Baking Powder and Baking Soda: Helps the cake rise perfectly.
Vanilla Extract: Enhances the warm, deep coffee notes.
Milk or Sour Cream: Keeps the cake incredibly moist.
Salt: Balances the sweetness and brings out the coffee flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder.
Cream the Butter and Sugar: Beat butter and sugar together until light and fluffy. This step helps create an airy cake texture.
Add the Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
Incorporate the Espresso: Slowly pour in the freshly brewed espresso or dissolved espresso powder, blending it into the batter.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients, alternating with milk or sour cream, stirring until just combined.
Bake to Perfection: Pour the batter into the prepared pan and bake for about 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Optional Glaze: Drizzle with a simple espresso glaze or dust with powdered sugar for an extra special touch.
Nutrition Facts
Servings: 8–10 slices
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
How to Serve Espresso Cake
With a Cup of Coffee: The ultimate coffee-lover’s pairing—enjoy a slice with your favorite brew.
Drizzled with Espresso Glaze: Make a simple glaze with powdered sugar and espresso for extra flavor.
Topped with Whipped Cream: A dollop of whipped cream makes this cake feel extra indulgent.
With Dark Chocolate Chips: Add chocolate chips into the batter for a mocha-inspired twist.
As a Dessert or Breakfast Treat: This cake is light enough for breakfast but rich enough for dessert—win-win!
Additional Tips
Use Freshly Brewed Espresso: The better the coffee, the richer the flavor in your cake.
Don’t Overmix: Mix until just combined to keep the cake light and tender.
Cool Before Slicing: Let the cake cool completely for the best texture and flavor.
Store Properly: Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Make It Extra Fancy: Add a mascarpone frosting for a tiramisu-inspired twist!
FAQ Section
Q1: Can I use instant coffee instead of espresso powder?
A1: Yes! Dissolve 1–2 tablespoons of instant coffee in hot water and use it as a substitute.
Q2: Can I make this cake gluten-free?
A2: Yes! Use a high-quality gluten-free flour blend made for baking.
Q3: How do I store leftovers?
A3: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Q4: Can I freeze this cake?
A4: Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Q5: How do I make a coffee glaze?
A5: Mix powdered sugar with brewed espresso until smooth, then drizzle over the cake.
Q6: Can I make cupcakes instead of a cake?
A6: Yes! Bake in a cupcake tin for about 18–22 minutes.
Q7: Is this cake very sweet?
A7: It has a balanced sweetness, but you can adjust the sugar if you prefer it less sweet.
Q8: Can I add nuts to the batter?
A8: Definitely! Walnuts or hazelnuts add a great crunch and complement the coffee flavor beautifully.
Q9: Does the espresso make the cake bitter?
A9: Not at all! The sugar and vanilla balance out the coffee’s natural bitterness.
Q10: Can I use decaf espresso?
A10: Yes! If you love the flavor of coffee but want to avoid caffeine, decaf works just as well.
Final Thoughts
If you love coffee, this Espresso Cake is a dream come true. With its rich espresso flavor, soft texture, and simple ingredients, it’s the perfect treat to enjoy any time of the day. Whether you serve it for brunch, as an afternoon pick-me-up, or as a decadent dessert, this cake is sure to impress.
Print
Espresso Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Rich, moist, and infused with bold espresso flavor, this Espresso Cake is perfect for coffee lovers! Made with real espresso and topped with a silky espresso glaze, this cake is the ultimate indulgence.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp instant espresso powder
- 1/2 cup hot water
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
For the Espresso Glaze:
- 1 cup powdered sugar
- 1 tbsp instant espresso powder
- 2 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
Instructions
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Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch cake pan or loaf pan.
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Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Dissolve Espresso:
- In a small bowl, dissolve espresso powder in hot water. Let cool slightly.
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Cream Butter & Sugar:
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and the cooled espresso mixture.
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Combine Wet & Dry Ingredients:
- Gradually mix in dry ingredients, alternating with sour cream, starting and ending with flour mixture.
- Mix until just combined—do not overmix.
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Bake:
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
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Make the Espresso Glaze:
- In a small bowl, whisk together powdered sugar, espresso powder, milk, and vanilla until smooth.
- Adjust consistency by adding more milk if needed.
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Glaze & Serve:
- Drizzle the glaze over the cooled cake. Let set for 10 minutes before slicing.
Notes
- For extra coffee flavor, add ½ tsp cinnamon to the dry ingredients.
- Pairs perfectly with a cup of espresso or cappuccino!
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg