Espresso Cake
This rich and decadent espresso cake is a perfect treat for coffee lovers. With a moist texture and intense flavor, this cake can be enjoyed as a dessert or served alongside a cup of coffee.
Equipment
- 1 9-inch round cake pan
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 toothpick for testing doneness
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed espresso, cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the softened butter until creamy. Add the eggs, cooled espresso, and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
To enhance the espresso flavor, you can add espresso powder to the batter or top the cake with coffee-flavored frosting.
This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Store any leftovers in an airtight container at room temperature for up to 3 days.