Espresso Cake Recipes

COFFEE LAYER CAKE WITH VANILLA ESPRESSO BUTTERCREAM

Steps:

• Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and a wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
• Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, salt, and espresso powder into a bowl and whisk to combine. Set aside. Combine the whole milk and coffee in a small container and set aside.
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
• With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the coffee and whole milk mixture and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be slightly thick, but pourable.
• Pour batter evenly into prepared cake pans (about 2/3 of the way full) and bake for 35-40 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
• In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.
• Add powdered sugar a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated.
• Turn mixer to low and add vanilla and milk. Mix on medium for one minute. Scrape down bowl and paddle and add the instant espresso powder and salt. Mix for another minute on medium until incorporated.
• Torte each layer to desired height. Fill the first layer with vanilla espresso buttercream and place the second layer on top. Fill the second layer with vanilla espresso buttercream before placing the final layer on top. Crumb coat with vanilla espresso buttercream and place in the refrigerator for 15 minutes to chill before frosting with a final layer of vanilla espresso buttercream.
• Decorate however you wish. I've chosen to decorate with a chocolate ganache drip, a few swirls on top with Wilton tip 1M, and garnish with crushed Speculoos cookies and chocolate covered espresso beans.

ESPRESSO CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
• Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
• In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
• Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
• For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
• To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

ESPRESSO CHOCOLATE CAKE

Steps:

• Preheat oven to 350ºF. Line two 6-inch round cake pans with parchment paper. Lightly grease and set aside.
• Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, mix together coconut oil, sugar, espresso powder, eggs, and vanilla until well combined. On low speed alternate adding dry flour mixture and milk. Add about 1/3 of flour, following with 1/2 of milk. Add another 1/3 of flour and remaining milk. Scrape down bowl as needed to ensure thorough mixing. Add sour cream and remaining flour. Mix on low speed until there are no longer any streaks of dry flour.
• Divide batter between prepared cake pans. Level batter. Bake for 28-30 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 5 minutes before unmolding. Allow cakes to cool to room temperature on wire rack.
• In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl of a pot of simmer water to create a double boiler. Make sure simmering water does not touch the bowl. Heat sugar egg mixture until it reaches a temperature of 160ºF, whisking often to ensure even heating. Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test this by rubbing mixture between your fingers. The mixture should be smooth. You should not be able to feel the granules of sugar.
• Return bowl to stand mixer. Using a whisk attachment, beat mixture at medium speed until it has cooled to 75ºF (about room temperature). Add in espresso powder and salt. Reduce speed to low and add butter one tablespoon at a time. Once all the butter has been added, increase speed to medium-high and continue to beat until buttercream is light and fluffy.
• Once cake is cooled, slice each cake into two equal layers. To build the cake, place one layer on a serving platter or cake turntable. Spread a layer of espresso buttercream. Place another cake layer on top and repeat until you have the fourth cake layer on top. Spread a thin layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat). Place in the fridge and allow to chill for 15 minutes to set the buttercream.
• If desired, coat cake with another layer of buttercream. Drizzle melted chocolate along sides of the cake. Place remaining buttercream in a pipping bag fitted with a large star tip. Pipe large stars on top surface of cake. Decorate with coffee beans.
• Keep cake chilled until ready to serve. Allow cake to warm to room temperature before eating.

SIMPLE ESPRESSO CAKE

Steps:

• Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add eggs, sugar, salt, and vanilla essence to the bowl. Using an electric mixer, beat the mixture for about 5 - 8 minutes or until tripled in size and pale.
• Remove the egg mixture from the heat. While mixing with an electric mixer, start adding warm, freshly brewed espresso coffee and melted butter. Mix to combine, then add flour, unsweetened cacao powder, and baking powder. Mix until combined, then gently stir everything using a spatula.
• Grease a 20 cm / 8-inch springform cake pan. Brush with butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan. Pour the cake mixture into your prepared cake pan. Place in the preheated oven. Bake for 45 - 50 minutes at 170 °C / 340 °F.
• Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add egg whites and sugar to a bowl. While regularly whisking with a whisk, cook the mixture until it will be hot on touch and it reaches 55 - 60 °C or 130 - 140 °F. It will take approx. 10 - 12 minutes. Remove the egg whites from the heat and mix into a thick meringue. Mix with an electric mixer for approx. 10 minutes. The meringue will start to cool. When it reaches room temperature, start adding cold butter cubes while constantly mixing with an electric mixer. Only add the next cube of butter once the previous one has been completely incorporated. Now add the cold espresso coffee. Mix until the mixture becomes smooth and creamy. The mixture will separate while mixing, but do not stop mixing. Continue mixing at the highest speed until creamy and smooth.
• Turn the baked sponge cake upside-down on a wire rack to cool completely. The cake will flatten. When the sponge cake is cold, spread the espresso buttercream on top. Optionally sprinkle with hazelnut crocant. Slice and serve.

ESPRESSO CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour an 8-inch square baking pan.
• To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
• Dissolve the instant espresso in milk.
• Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
• Remove 1 cup of frosting from bowl and set aside.
• To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
• Add vanilla and beat until blended.
• In small bowl, combine flour, baking powder and salt.
• Dissolve espresso granules in milk.
• Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
• Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
• Cool cake for 10 minutes and remove from pan.
• Cool cake completely.
• Place cake on serving plate.
• Spread sides and top of cake with frosting that was set aside.
• Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
• ENJOY!

CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra., In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely., In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes., Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.

WICKED ESPRESSO LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat six 6-inch round cake pans (or four 9-inch pans) with flour based baking spray.
• Dissolve the espresso in the hot water by stirring in a small bowl and set aside.
• Sift together flour, baking soda and salt into a separate bowl, and combine granulated sugar with the half cup brown sugar in a separate bowl also; set these aside.
• Mix 1/2 cup of sugar mixture, butter and 2 teaspoons vanilla in the bowl of an electric mixer on low speed until well combined. Increase to medium speed and add remaining sugar mixture about 1/4 cup at a time, beating at least 15 seconds after each addition. Scrape down sides of bowl and beat 5 more minutes. Add the six eggs one at a time, beating for 1 minute after each addition. Add dissolved espresso, then add the flour mixture and buttermilk alternately, beginning and ending with flour mixture.
• Pour the batter into the prepared pans and bake 30-40 minutes or until a pick inserted into the center of the cake layers comes out clean. Cool in pans 10 minutes on wire racks, then turn the layers out on the racks to cool completely. Level the cakes using a cake leveler or a large serrated knife.
• Dissolve espresso powder in 2 tablespoons hot water in a small bowl and set aside.
• In a small bowl, dissolve in the cornstarch in 1/2 cup of the cold milk. Beat the eggs, then the yolks one at a time into the cornstarch mixture.
• In a saucepan, combine the remaining milk and the sugar; bring to a boil, whisking constantly until the sugar is dissolved. Remove from heat.
• Slowly pour a third of the hot milk into the egg mixture while whisking constantly to temper the eggs.
• Return the remaining milk in the saucepan to medium low heat and pour the tempered egg mixture into the saucepan in a thin stream, whisking so as to not scramble the eggs. Increase the heat to medium-high and whisk constantly until the mixture begins to boil. Remove from heat and whisk in butter, vanilla and espresso. Strain the pastry cream through a sieve into a bowl to remove any lumps. Press a sheet of plastic wrap directly onto the surface of the pastry crème, so it does not form a skin. Refrigerate until firm, about 2 hours. When the pastry cream is set, whip 1 cup heavy whipping cream and 1/4 cup sugar in the bowl of an electric mixer, whisking on high speed until a thick, fluffy consistency is achieved. Fold the whipped cream into the cooled pastry crème until a light, fluffy consistency is formed (crème légère = light cream, in this case meaning lightened pastry cream).
• Place the egg yolks into a stand mixer bowl and beat with the whip attachment on medium high speed until thick and light yellow in color, about 7-10 minutes. While the yolks are whipping, combine 2/3 cup water and sugar in a small saucepan. Heat the sugar without stirring over medium high heat until the temperature of the mixture reaches 238F/115C on a candy thermometer. (Note: during cooking, use a pastry brush dipped in water to dissolve any crystalized sugar building up on the inside of the pan.) Keep the stand mixer running on medium speed and carefully pour the hot sugar syrup in a thin, slow and steady stream into the egg yolks.
• Once all the sugar syrup has been added, increase to high speed and, with a timer set, whisk for 7 minutes, or until the mixture is thick and pale in color. The mixing bowl should be lukewarm to the touch. If it is hot, keep mixing until the bowl cools to lukewarm. Remove the whip attachment and replace with the paddle attachment. Add softened butter 1-2 tablespoons at a time, mixing for about 15-20 seconds after each addition, and scraping down sides of bowl often so that all the butter is mixed in well. The mixture may appear to deflate at first, but it will begin to thicken as more butter is added.
• After adding all the butter, add the melted chocolate, salt, and dissolved espresso. Mix again for a few minutes until a uniform, fluffy frosting forms. Place 2/3 of the frosting in an extra-large piping bag fitted with a plain 1/2-inch tip.
• Place one cake layer on a serving platter or cake stand. Pipe a line of buttercream on the top edge of the cake. Fill with coffee crème légère. Place a cake layer on top of gently press the two layers together. Continue the piping and filling process, and end with an unfrosted cake layer on top. (This is a tall cake, so feel free to add a dowel down the center if you feel it's a bit wobbly or unstable. We did fine without one.) Cover the entire cake with a crumb-coat of buttercream frosting. Chill until firm, about 20 minutes. Apply a second thicker coat of buttercream to the cake and smooth using an offset spatula or a bench scraper. Use leftover frosting to create buttercream orbs using a half-sphere mold (see blog post for details).
• Melt the 10 ounces of chocolate in a medium bowl the microwave at 30 second intervals until melted and smooth when stirred (no lumps!). Add the corn syrup and stir until well-combined and thickened but still pourable. Pour the chocolate over the bottom 1/3 of a large (16-inch or greater) impression mat with coffee bean motif (see post for resources). Chill in the refrigerator until firm. Flip the mat over and peel away to reveal the coffee bean texture. Using a kitchen-dedicated X-acto knife, trim around some of the coffee bean impressions so that the top of the chocolate piece is various heights (slight zigzag fashion). Use a small round cookie cutter to 4-6 rounds from the leftover chocolate.
• Transfer remaining frosting to a piping bag fitted with a grass tip (#233 Wilton) or other multi strand piping tip. Pipe frosting on top of cake, swirling the strands to-and-fro in wavy patterns or the motion that makes you happiest. Top the cake with buttercream orbs, chocolate pieces, and coffee beans.
• Place the chocolate collar around the bottom edge of the cake and trim to size; press to adhere. Store the cake in the refrigerator. Bring to room temperature before serving.

ESPRESSO LOAF CAKE

Steps:

• Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Beat butter, sugar, and instant espresso in a large mixer bowl on medium speed until combined. Reduce speed to low and add eggs, one at a time. Combine buttermilk and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture). Fold in toasted pecans and dried cranberries.
• Spoon batter into prepared pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 60 to 65 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely.
• For the glaze, whisk together melted butter, powdered sugar, salt, espresso, vanilla, and milk in a small bowl until smooth. Drizzle over cake and top with toasted pecans and dried cranberries. Let glaze set before serving.

ESPRESSO COFFEE CAKE

Steps:

• Mist a 5-qt slow cooker with cooking spray. In a large bowl, with a handheld electric mixer on low, beat together bananas, egg, cane juice, butter and vanilla. Add sour cream and espresso and beat on low until well combined. In a medium bowl, mix together flour, baking soda, baking powder, cinnamon and salt. Add flour mixture to banana mixture and beat on low until just combined. Spread batter into slow cooker. Top with walnuts. Cover and cook on low for 3 to 4 hours until a knife inserted into center comes out clean.

ESPRESSO CAKE

Steps:

• Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
• Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
• In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
• Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

ESPRESSO CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8-by-8-inch square baking pan; line with parchment paper and lightly butter parchment.To make topping, melt butter in a microwave safe bowl. Mix in sugar until evenly moistened. Add flour, espresso powder, cinnamon and salt and mix until dough comes together (it will be on the crumbly side, but should hold together when squished). Set aside and let cool.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes. Add egg and mix until incorporated. Mix in vanilla extract.Mix baking soda in with sour cream; whisk baking powder and salt in with flour.Add half of dry ingredients to batter, followed by half of sour cream, mixing well after each addition. Scrape down the sides of the bowl, then repeat with remaining flour and sour cream until just incorporated.Spread batter into prepared pan. Crumble topping on top, starting around the outside edges and working your way towards the center until the entire top is covered.Bake for about 30 to 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached.Place pan on a wire rack to cool completely while you prepare the glaze.For glaze, sift powdered sugar into a bowl. Add espresso and whisk until glaze is smooth. It should be thick but still drizzle-able, if necessary, add more powdered sugar to thicken it up or if it's too thick, and more espresso, 1/2 teaspoon at a time, until desired consistency is acheived.Use a whisk or a fork to drizzle glaze over top of cooled cake. Let glaze set for 15 minutes before cutting into squares and serving.Cake will keep, covered in an airtight container, for up to 3 days.