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Espresso Cream Cake

Espresso Cream Cake: The Ultimate Decadent Dessert Delight

Indulge in a rich Espresso Cream Cake with deep coffee flavor and creamy glaze. Perfect for coffee lovers and easy to make at home.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 250kcal
Cost: $10

Equipment

  • Stand mixer or hand mixer
  • 9x5-inch loaf pan Grease and line with parchment paper
  • Whisk
  • Spatula
  • Wire rack

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
  • 1/2 cup chopped nuts optional
  • 1 cup powdered sugar for glaze
  • 1 tablespoon instant espresso powder for glaze
  • 1 tablespoon hot water for glaze

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  • Crack in the eggs one at a time, beating well after each addition.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Mix the milk with the dissolved espresso powder, then pour gradually into the butter mixture, alternating with the dry ingredients.
  • Fold in the chopped nuts if using.
  • Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  • Prepare the glaze by mixing powdered sugar, espresso powder, hot water, and adjusting with milk. Drizzle it over the cake and let it set.

Notes

To enhance espresso flavor, brush the cooled cake with a light syrup made from equal parts coffee and sugar. Store in an airtight container at room temperature for up to three days; refrigerate in humid areas. For longer storage, wrap slices individually and freeze for up to two months. Don't skip the parchment paper for easy removal, and use room-temperature ingredients for a smoother batter. Adjust baking time if using different pan sizes; check for doneness a few minutes before the suggested time.

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Calcium: 3mg | Iron: 6mg
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