Name: Espresso Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 tablespoon instant espresso powder; 1 cup boiling water

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When you need a dessert that’s a total showstopper and an instant mood-lifter, Espresso Cake delivers every single time. This cake layers the deep, sophisticated embrace of espresso with luxuriously rich chocolate for an indulgence that’s not-too-sweet, has a gorgeous grown-up edge, and brings a wonderful jolt of excitement to every gathering. Whether you’re serving it for a milestone celebration or simply because the weekend calls for decadence, the Espresso Cake’s tender crumb and bold flavor make it totally unforgettable.

Ingredients You’ll Need

Espresso Cake shines not just because of its delicious flavor, but also because the ingredient list keeps things classic and straightforward. Each item here plays a vital role—from adding depth and moisture to ensuring the perfect rise. Here’s exactly what you’ll need, plus a few insider tips to guarantee seriously delicious results:

All-purpose flour: The foundation for structure and softness; be sure to measure it accurately for the best crumb.
Granulated sugar: Adds sweetness and supports the cake’s tender texture.
Brown sugar: Brings a hint of caramel richness and extra moisture for a plush bite.
Unsweetened cocoa powder: Delivers that deep chocolate flavor and beautiful color; use a good-quality brand if you can.
Baking powder: Helps the cake rise to fluffy heights—don’t skip or substitute.
Baking soda: Works alongside the baking powder for a light, airy crumb.
Salt: Rounds out the sweetness and amps up all the other flavors.
Eggs: Provide structure, richness, and stability throughout the cake layers.
Whole milk: Gives the cake moisture for that perfect, melt-in-your-mouth texture.
Vegetable oil: Keeps everything moist and tender even days after baking.
Vanilla extract: Adds warmth and complexity to balance the chocolate and espresso.
Instant espresso powder: The star ingredient—brings bold coffee flavor that elevates the entire cake.
Boiling water: Intensifies the cocoa and espresso, ensuring the cake bakes up ultra-soft and full of flavor.

How to Make Espresso Cake

Step 1: Prep the Pans and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grab two 8-inch round cake pans, grease them generously (either with butter, nonstick spray, or parchment rounds), and set them aside. Proper pan prep makes sure your Espresso Cake lifts out in perfect, clean layers every time.

Step 2: Whisk the Dry Ingredients

In a spacious mixing bowl, whisk together the flour, both sugars, cocoa powder, baking powder, baking soda, and salt. Taking time to blend these ingredients thoroughly ensures you won’t have uneven pockets of cocoa or baking powder—just a smooth, uniform cake batter in the next step.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until everything is beautifully unified. You’re looking for a silky texture and even color—this will help the cake rise evenly and keep the crumb light.

Step 4: Dissolve the Espresso

Measure out your boiling water and stir in the instant espresso powder until it’s completely dissolved. Let this mixture cool for a couple of minutes—this intensifies the coffee flavor and prevents the eggs from scrambling in the batter!

Step 5: Combine and Mix

Now comes the magic moment: pour the wet ingredients into the bowl of dry ingredients and mix gently, just until combined. Then slowly stream in the espresso mixture. You’ll notice the batter is quite thin, and that’s exactly what you want—the result will be a cake that’s incredibly moist and full of flavor.

Step 6: Bake to Perfection

Divide your batter evenly between the two prepared pans. Pop them in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine!). Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. This patience pays off with cake layers that won’t fall apart when it’s time to frost.

How to Serve Espresso Cake

Garnishes

Let your Espresso Cake steal the show by topping it with a cloud of mocha or vanilla buttercream. For extra flair, scatter chocolate-covered espresso beans, a sprinkle of cocoa powder, or delicate chocolate shavings right on top before serving. Each little addition adds pizzazz and a hint about the bold flavors inside.

Side Dishes

This cake is stunning all on its own, but you can dress up your dessert plate with a scoop of vanilla ice cream, a drizzle of warm salted caramel, or even some gently whipped cream. Fresh berries (especially raspberries or strawberries) bring a bright, tart contrast that’s totally dreamy alongside the deep notes of espresso and chocolate.

Creative Ways to Present

Think beyond the classic layer cake! Cut your Espresso Cake into cubes and make decadent parfaits with layers of cream and fruit, or serve thin slices on individual boards with chocolate truffles and berries for a build-your-own dessert bar. If you’re feeling extra fancy, mini layer cakes or cake pops are always a crowd-pleaser at parties or brunches.

Make Ahead and Storage

Storing Leftovers

Store leftover Espresso Cake tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen runs particularly warm, consider refrigerating it to keep that wonderful moisture locked in—just let it come to room temp before serving for the best texture.

Freezing

Espresso Cake freezes beautifully, making it perfect for planning ahead. Wrap cooled, unfrosted cake layers tightly in plastic wrap and then in foil, freezing them for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature. Frost only after the layers are thawed for best results.

Reheating

If you love a warm slice of cake, you can gently reheat individual pieces in the microwave for 10-15 seconds. This brings back a just-baked coziness without compromising the cake’s soft texture. Skip reheating if your cake is frosted with buttercream, as it may melt or slide.

FAQs

Can I use brewed espresso instead of instant espresso powder?

For the most intense flavor, instant espresso powder is preferred. Brewed espresso tends to add too much liquid and not enough concentrated coffee flavor, which can affect the cake’s structure. If you must substitute, reduce other liquids to keep the batter from getting too runny.

What type Dessert

Natural unsweetened cocoa powder is ideal for this recipe, giving the richest flavor and a pleasing deep color. Dutch-process cocoa will work in a pinch but may alter the cake’s rise slightly.

Can I make Espresso Cake as cupcakes?

Absolutely! This batter works wonderfully for cupcakes. Simply divide it among lined cupcake tins and bake for about 18–22 minutes, checking for doneness with a toothpick.

How do I get a stronger coffee flavor?

If you want a more pronounced espresso kick, feel free to increase the instant espresso powder up to 1.5 tablespoons. It’s all about personal preference—taste the batter (before adding eggs) to find your perfect balance!

Which frosting pairs best with Espresso Cake?

Espresso Cake is dreamy with a mocha buttercream or classic vanilla buttercream, but you can also use chocolate ganache or cream cheese frosting for something extra-luxurious. Each brings out different nuances in the cake.

Final Thoughts

Trust me, once you’ve tasted this Espresso Cake, it’s bound to become a staple for every special moment—or even the treat you make just because. The irresistible combination of deep coffee and chocolate flavors makes every bite memorable. Don’t wait for a fancy occasion to try it—gather your ingredients and dive into pure cake bliss!

Espresso Cake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Espresso Cake. A moist and chocolatey cake infused with the bold essence of espresso, perfect for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon instant espresso powder
1 cup boiling water

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
Mix Dry Ingredients: In a large bowl, combine flour, sugars, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk eggs, milk, oil, and vanilla. Dissolve espresso powder in boiling water and let it cool slightly.
Combine Batter: Pour wet ingredients into dry ingredients and mix until just combined. Slowly stir in espresso water.
Bake: Divide batter between pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frost: Frost cakes as desired and enjoy!