Description
This Espresso Cake combines the rich, robust flavor of brewed espresso with a moist, tender crumb. Perfectly balanced with a hint of sweetness and a touch of sour cream for added moisture, this cake is an ideal treat for coffee lovers. Enhanced optionally with instant espresso powder for extra depth and finished with a smooth espresso glaze or your favorite frosting, it’s a delightful dessert that’s simple to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or plain yogurt
- ¼ cup strong brewed espresso or coffee, cooled
- 2 tsp instant espresso powder (optional, for extra flavor)
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square cake pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add eggs: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Combine wet flavors: Mix in the sour cream (or plain yogurt), cooled brewed espresso, vanilla extract, and instant espresso powder if using. This adds moisture and deep coffee flavor.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to prevent toughness.
- Prepare for baking: Pour the smooth batter into the prepared cake pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cake: Allow the cake to cool in the pan for 10 minutes, then remove it and place on a wire rack to cool completely for best texture.
- Optional glaze: For extra flavor, prepare an espresso glaze by mixing 1 cup powdered sugar with 1 to 2 tablespoons brewed espresso until smooth, then drizzle or spread it on the cooled cake. Alternatively, frost with your favorite frosting.
Notes
- Using brewed espresso instead of regular coffee strengthens the coffee flavor in the cake.
- Sour cream or plain yogurt adds moisture and tenderness to the cake.
- Instant espresso powder is optional but enhances the coffee aroma and taste.
- Make sure the espresso or coffee is cooled before adding to the batter to prevent curdling.
- Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
- You can substitute the sour cream with plain yogurt for a lighter option.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
