Espresso Layer Cake

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If you love coffee, then you are going to love this Espresso Layer Cake. It’s a moist and tender coffee flavored vanilla cake that is brushed with a coffee simple syrup then smothered with a smooth and creamy espresso buttercream and topped with chocolate covered espresso beans. Another words, a coffee lovers dream.

I love coffee flavored deserts. There is just something about that rich coffee flavor that I find so hard to resist. Whether it be coffee flavored cookies, ice cream or a delicious cake, If it has coffee in it, I’m in.

Why You Will Love This Cake

  • Flavor, Flavor, Flavor: This cake is loaded with coffee flavor. Between the coffee flavored cake, the coffee syrup, the coffee buttercream and of course, those chocolate covered espresso beans, there will be no mistaking what flavor this cake is.
  • Ease: This is an easy cake to make with simple ingredients that you probably already have.
  • Appearance: This cake is a real show stopper. With its fluffy clouds of espresso buttercream that are sprinkled with whole and chopped chocolate covered espresso beans, it is a cake that your guests will love.

Tips For Making This Cake

  • Room Temperature Ingredients: Keeping your ingredients at room temperature will allow them to blend together smoothly.
  • Lining The Baking Pan: Always line your cake pan with a round of parchment paper. I do this by tracing the bottom of the pan on the parchment then I cut it out. This way the round of parchment is the exact size of the pan. I also spray my baking pan with baking spray to ensure that it releases from the sides as well.
  • Baking: I like to bake my cakes the day before I assemble them. This gives them plenty of time to cool and it also allow me to get some prep work done.

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Equipment Needed To Make This Recipe

  • Electric Hand Mixer: This will make the job of mixing your ingredients together easier. You can also use a stand mixer if preferred.
  • Mixing Bowls: Having mixing bowls in a variety of sizes is helpful when making a recipe.
  • Baking Pan: This recipe calls for two 8” round baking pans. Because I like making a three layer cake, I doubled my recipe which made four cakes. I wrapped the extra cake in plastic wrap and placed it in the freezer for another time.
  • Parchment Paper: I always like to line my baking pans with a round of parchment paper. Just cut out the size you need and line the bottom of your baking pan with it. This will prevent the cake from sticking and allow it to come out easily.
  • Large Piping Bag: I like to use a large piping bag fitted with a Star tip for decorating.

Ingredients Needed To Make This Recipe

  • Flour: All Purpose Flour is perfect for this recipe.
  • Baking Powder & Baking Soda: These are the leavening agents in this recipe, which will give your cake a fluffy texture and allow it to rise.
  • Salt: A pinch of salt in sweet recipes will enhance the flavors in that recipe.
  • Butter: I always opt for unsalted butter so that I can control the salt content in the recipe. Keeping the butter at room temperature will allow it to blend into the other ingredients easily.
  • Sugar: Granulated Sugar works great for this recipe.
  • Eggs: Keep the eggs at room temperature.
  • Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
  • Espresso Powder: Espresso Powder will add a deep intense coffee flavor.
  • Buttermilk: Gives baked goods a light and fluffy texture. It’s acidity reacts with the baking soda to give the cake rise.
  • Powdered Sugar: Powdered sugar dissolves easily, which is perfect for making frostings.
  • Chocolate Covered Espresso Beans: The Chocolate Covered Espresso Beans are optional but I would not leave them out. They not only add great coffee flavor but also a bit of crunch.
  • Instant Coffee: I like to use Instant Coffee for my coffee syrup.

Other Layer Cakes

Espresso Layer Cake
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Espresso Layer Cake

Recipe by BrendaCourse: DessertDifficulty: Easy

A “Coffee Lovers Dream”. This cake is loaded with coffee flavor. Between the coffee flavored cake, the coffee syrup, the coffee buttercream and let’s not forget those chocolate covered espresso beans, there will be no mistaking what flavor this cake is. It’s Coffee, through and through.

Ingredients

  • For The Cake

  • 2 1/2 Cups All Purpose Flour

  • 1 1/2 Teaspoons baking powder

  • 1/4 Teaspoon baking soda

  • 1/2 Teaspoon salt

  • 10 Tablespoons unsalted butter, softened

  • 1 1/2 Cups Granulated Sugar

  • 3 Eggs

  • 2 Teaspoons Pure Vanilla Extract

  • 2 Teaspoons Espresso Powder

  • Coffee Syrup

  • 1 Cup water

  • 1 Tablespoon Instant Coffee

  • 1/4 Cup granulated sugar

  • Espresso Buttercream

  • 1 1/2 Cup unsalted butter, softened

  • 2 Teaspoons espresso powder

  • 3 1/2 Cups powdered sugar

  • 1 Tablespoon pure vanilla extract

  • 2 Tablespoons heavy whipping cream

Directions

  • For The Cake
  • Preheat the oven to 350º. Line the bottom of two 8” cake pans with a round of parchment paper then coat with baking spray. Set to the side.
  • To a large mixing bowl whisk together the all purpose flour, baking powder, baking soda and salt until combined, set to the side.
  • To the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth. Add the eggs and espresso powder and continue beating until completely combined. Alternately add the flour and buttermilk, starting and stopping with the flour mixture and mixing after each addition, until combined.
  • Pour batter into prepared baking pans to 1/2 full. Place in the preheated oven and bake for 30 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack.
  • For The Coffee Syrup
  • While the cakes are cooling you can make the coffee syrup. To a small saucepan add the water, instant coffee granules and sugar and cook on high until it comes to a boil. Lower the heat slightly and continue boiling until reduced by half. Remove from heat and allow to cool.
  • For The Espresso Buttercream
  • To make the buttercream, place the butter and espresso powder in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth. Turn off mixer and add the powdered sugar. Mix on low until combined. Add the vanilla extract and beat on medium until smooth and fluffy. If necessary add cream 1 tablespoon at a time, mixing after each addition, until piping consistency is reached. Place in a large piping bag fitted with a star tip.
  • Assembly
  • Remove cooled cakes from pans. Place one cake upside down on a serving dish. Brush the top of the cake with a healthy portion of coffee syrup, then add a layer of buttercream and spread to coat.
  • Place the next layer upside down on top of the buttercream and once again coat with coffee syrup. Cover the entire cake with buttercream and using an offset spatula, spread to make smooth. Pipe around the edges with buttercream and decorate with chocolate covered espresso beans if desired.
  • Enjoy.

Notes

  • The cake pictured has three layers. I had to make two batches of cake to accomplish this. Each batch makes two cakes. I used the three cakes then wrapped the extra one in plastic wrap and placed it in the freezer to use at another time. I also had to make two batches of buttercream to be able to coat three cakes.