Espresso Cake with Cream Cheese Frosting
This moist espresso cake is infused with rich coffee flavor and topped with a smooth, tangy cream cheese frosting. Simple to make and perfect for coffee lovers, it's an elegant dessert that's just as fitting for afternoon coffee as it is for special occasions.
Ingredients
For the cake:
- 250 g unsalted butter at room temperature
- 250 g powdered sugar
- 4 eggs
- 150 g yogurt
- 100 ml brewed espresso , divided (50 ml for the batter and 50 ml for soaking)
- 280 g self-raising flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
For the frosting:
- 350 g cream cheese
- 140 g powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (356°F), fan mode.
- In a stand mixer, beat the butter and powdered sugar on medium-high speed until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the yogurt, vanilla extract, and cooled espresso coffee, continuing to beat until smooth. The mixture may look slightly curdled at this stage; it will come together once the dry ingredients are added.
- Sift together the flour, baking powder, and cocoa powder before folding them into the batter. Fold gently until the batter is fully combined.
- Pour the batter into 20 × 30 cm (8 × 12-inch) baking pan lined with parchment paper, spreading evenly.
- Bake for 30 minutes until a toothpick inserted into the center comes out clean. While still warm, evenly drizzle or brush the remaining espresso.Allow the cake to cool completely in the pan before frosting.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Spread the frosting evenly over the cooled cake.
- Slice into portions and serve.
Notes
Tried this recipe?Let us know how it was!