Espresso Cake is the ultimate treat for coffee and chocolate lovers—rich, deeply flavorful, and striking that delightful balance of bold espresso with decadent cocoa. Each bite delivers a moist, tender crumb bursting with coffee-kissed chocolatey goodness, making it just right for celebrations or casual afternoons alike. Whether you’re sharing it at a gathering or savoring a secret slice with your favorite mug, this cake brings everyday luxury to your table.
Ingredients You’ll Need
The magic of this Espresso Cake lies in its pantry-friendly ingredients—each one playing a starring role in flavor, texture, or color. With just a handful of quality basics and a burst of instant espresso, you’ll have a showpiece dessert that tastes effortlessly special.
- All-purpose flour: Builds the cake’s structure and keeps it light and tender.
- Unsweetened cocoa powder: Brings deep, luscious chocolate flavor and a dark, alluring hue.
- Baking soda: Helps the cake rise and stay airy.
- Baking powder: Adds extra lift so the crumb feels soft and fluffy.
- Salt: Enhances every sweet and savory note—don’t skip it!
- Instant espresso powder: Infuses intense coffee flavor, ensuring that signature Espresso Cake punch.
- Granulated sugar: Sweetens and helps keep the cake moist.
- Brown sugar: Adds a touch of warmth and caramel notes.
- Unsalted butter (softened): The key to a rich, tender crumb and that irresistible buttery taste.
- Eggs: Provide structure and give the cake its satisfying texture.
- Vanilla extract: Rounds out all the flavors with a sweet, aromatic finish.
- Buttermilk: Tenderizes the crumb and adds a slight tang that cuts through any heaviness.
- Hot brewed espresso or strong coffee: Deepens the coffee flavor and moistens the batter perfectly.
How to Make Espresso Cake
Step 1: Prep Your Equipment
Preheat your oven to 350°F and generously grease a 9-inch round cake pan. This step ensures easy release and beautiful edges—no sticking, no tearing, just a stunning Espresso Cake.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and instant espresso powder. Mixing these ingredients well prevents clumping and ensures each bite is balanced with coffee and chocolate notes.
Step 3: Cream the Butter and Sugars
Using a large mixing bowl, cream the softened unsalted butter with the granulated sugar and packed brown sugar. Beat until the blend becomes light and fluffy—this step helps create a delicate, airy crumb in your finished Espresso Cake.
Step 4: Add Eggs and Vanilla
One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract to bring warmth and depth to your batter.
Step 5: Alternate Dry Ingredients and Buttermilk
Gently add the dry mixture and buttermilk to the creamed mixture in alternating batches, starting and ending with the dry. This method keeps the texture soft and prevents overmixing.
Step 6: Mix in the Hot Espresso
Stir in the hot brewed espresso (or strong coffee) until just combined. The steam from the coffee helps meld all the flavors and gives your cake an extra espresso kick.
Step 7: Bake and Cool
Pour the silky batter into your prepared pan, smoothing the top evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Allow the cake to cool in the pan for ten minutes, then gently release it and transfer to a wire rack to cool completely. Now your Espresso Cake is primed for slicing, frosting, or simply devouring as-is!
How to Serve Espresso Cake
Garnishes
Dress up your Espresso Cake with a velvety espresso glaze, a generous dollop of whipped cream, or a glossy chocolate ganache for pure decadence. A light dusting of cocoa powder or a few chocolate-covered espresso beans make for an irresistible finishing touch.
Side Dishes
Pair each slice with a scoop of vanilla bean ice cream or a mound of fresh berries for a cool contrast. If it’s a brunch occasion, serve alongside good-quality Greek yogurt or a handful of candied nuts for fun texture and flavor play.
Creative Ways to Present
Turn the classic Espresso Cake into a layer cake by dividing the batter between two 6-inch pans and filling with mascarpone cream or mocha frosting. For individual servings, use a round cookie cutter to plate mini cakes—drizzle with glaze or serve in elegant teacups for an unforgettable dessert experience!
Make Ahead and Storage
Storing Leftovers
Store any leftover Espresso Cake tightly wrapped or in an airtight container at room temperature for up to three days. The cake stays wonderfully moist, and the espresso flavor just keeps getting better!
Freezing
Espresso Cake freezes beautifully—wrap completely cooled, unfrosted cake in a double layer of plastic wrap and freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator or for a few hours at room temperature.
Reheating
To revive that just-baked feel, warm individual slices in the microwave for about 10–15 seconds. If you’ve glazed or frosted the cake, a quick warm-up softens toppings, making every bite extra luscious.
FAQs
Can I use decaf coffee in Espresso Cake?
Absolutely! Swap in your favorite decaf espresso powder and brewed coffee—your cake will shine with the same mocha flavor, minus the caffeine buzz.
What if I don’t have buttermilk?
You can quickly make a buttermilk substitute by adding 2 teaspoons of lemon juice or vinegar to ¾ cup of milk. Let it sit for a few minutes before using in your Espresso Cake batter.
How do I make this cake dairy-free?
Simply use a dairy-free butter and substitute plant-based milk mixed with vinegar or lemon juice for the buttermilk. The taste and texture of your Espresso Cake will still be fantastic.
Can I turn this into cupcakes?
Yes! Divide the batter evenly in a lined muffin tin, fill each about two-thirds full, and bake for 16–20 minutes. It’s a perfect way to serve Espresso Cake at parties or picnics.
How do I know when the cake is done baking?
Your Espresso Cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking to keep it extra moist and tender.
Final Thoughts
If you’re looking for a dessert that’s effortlessly elegant yet comfortingly familiar, Espresso Cake is your answer. This recipe is like a warm hug in cake form, ready to brighten your next celebration or coffee break—so don’t wait to bake up this chocolatey, coffee-scented joy!
Print
Espresso Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Espresso Cake. A moist and flavorful chocolate cake infused with the bold essence of espresso, perfect for any coffee lover.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup hot brewed espresso or strong coffee
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- Cream butter and sugars: In a large mixing bowl, cream the butter with the granulated and brown sugars until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine wet and dry: Alternate adding the dry ingredients and the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Stir in the hot espresso until just combined.
- Bake: Pour the 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 and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Top with espresso glaze, whipped cream, or chocolate ganache for an extra indulgent touch.
- You can also make this cake in two 6-inch pans for a layer cake.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
