Description
Indulge in this rich Espresso Layer Cake, featuring moist chocolate layers and creamy espresso buttercream that will impress at any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup unsalted butter (softened)
- 1 cup brewed espresso or strong coffee
- 2 cups powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease three round cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until well combined.
- In another bowl, beat softened butter and eggs until creamy. Gradually mix in brewed espresso.
- Slowly combine the dry ingredients with the wet mixture, stirring gently until just blended.
- Divide the batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely on wire racks.
- In a mixing bowl, beat powdered sugar with heavy cream until fluffy.
- Once cooled, layer cakes with frosting between each layer and cover the entire cake generously.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 38g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Allow espresso to cool before adding to the batter for better texture. Customize by adding chocolate chips or nuts between layers for added texture. Store leftover cake in an airtight container for up to three days at room temperature.