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Espresso Layer Cake

Espresso Layer Cake prepared dish

This rich espresso cake has a tender crumb and a deep coffee flavor balanced with vanilla and buttermilk. Finished with a creamy coffee icing, it makes an indulgent dessert for coffee lovers.

This recipe is dessert, scaled for 12 servings, with 20 min prep and 22 min cook.

Prep: 20 min · Cook: 22 min · Total: 42 min · Serves: 12

Quick cooking notes

  • Core ingredients include all-purpose flour, granulated sugar, salt, unsalted butter.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 12 servings.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.25 tsp salt
  • 1 cup unsalted butter (2 sticks)
  • 3 tbsp instant coffee crystals
  • 1 cup boiling water
  • 0.5 cup buttermilk
  • 2 large eggs
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 4 cups powdered sugar (for icing)
  • 0.25 cup heavy cream (for icing)
  • 1 tbsp instant coffee crystals (for icing)
  • 1 tsp vanilla extract (for icing)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two round cake pans.
  2. In a large bowl, whisk together the flour, sugar, and salt.
  3. Melt the butter in a saucepan over medium-low heat.
  4. Dissolve the coffee crystals in the boiling water, then add the coffee mixture to the melted butter and bring it just to a brief boil.
  5. Pour the hot butter and coffee mixture into the flour mixture and stir gently to combine slightly and cool the mixture a bit.
  6. In a separate bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract.
  7. Add the egg mixture to the batter and stir gently until smooth and well combined.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 20 to 22 minutes, or until the cake is set and a tester comes out clean.
  10. Let the cakes cool completely before frosting.
  11. To make the icing, whisk together the powdered sugar, heavy cream, coffee crystals, and vanilla extract until smooth and spreadable.
  12. Spread the icing over the cooled cake layers and chill briefly before slicing and serving.

Nutrition (per serving)

  • Calories: 555
  • Protein: 4 g
  • Fat: 21 g
  • Carbohydrates: 90 g
  • Fiber: 1 g
  • Sugar: 70 g
  • Sodium: 210 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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