Espresso Cake
Indulge in the rich, aromatic flavors of this espresso cake, a delightful treat that brings the bold essence of coffee into every tender bite. Made with freshly dissolved instant espresso powder, this dessert is a dream for caffeine lovers, perfectly balanced with hints of vanilla and buttery sweetness. The combination of fluffy cake batter and a moist, coffee-infused texture creates an irresistible dessert that pairs beautifully with your favorite latte or cappuccino. Ready in under an hour, this simple yet elegant cake can be dusted with unsweetened cocoa powder for a touch of sophistication. Perfect for brunch, a casual coffee break, or an after-dinner dessert, this espresso cake is a must-bake for coffee enthusiasts and dessert lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.75 cups Whole milk
- 2 tablespoons Instant espresso powder
- 2 teaspoons Vanilla extract
- 1 tablespoon Unsweetened cocoa powder (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line the pan with parchment paper for easier removal.
In a small bowl, whisk together the instant espresso powder and whole milk until the powder is fully dissolved. Set aside.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually incorporate the flour mixture into the butter mixture, alternating with the espresso-milk mixture. Start and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top with unsweetened cocoa powder for an added touch of flavor and presentation.
Slice and serve. Enjoy it with a cup of coffee or your favorite dessert topping!
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 505.4 g | 184% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 310.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 283 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
