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Espresso Cake

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A rich and chocolatey espresso cake perfect for coffee lovers and dessert fans alike.

Ingredients

Scale
  • 1 cup espresso, brewed and cooled
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup espresso frosting

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cooled espresso.
  5. Gradually add the dry ingredients into the wet mixture, folding until just combined.
  6. Divide the batter evenly between the prepared pans.
  7. Bake in the preheated oven for 25-30 minutes.
  8. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks.
  9. Once completely cool, layer the cakes with espresso frosting and serve.

Notes

For an extra caffeine kick, consider adding a tablespoon of instant espresso powder to the batter.

Nutrition

Find it online: https://www.nailzspa.com/espresso-cake/

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