Why is my cake dense or dry?

This cake should be very soft and moist. If your cake is dense or dry, you have most likely added too much flour. Make sure to use a weighing scale for accurate measurements. If using a measuring cup, fluff up the flour before adding it in; do not stuff it.

Why did my cake(s) break?

Since this cake is very moist and soft, it needs to be handled with care, especially when hot. Make sure to let the cakes cool down for at least 20 minutes before removing from the pans, and then chill for another 30-60 minutes in the fridge before frosting.

Can I use coffee beans or ground coffee instead of instant coffee?

I recommend using instant coffee for both the cake and frosting because it will give more consistent results. However, you are welcome to replace the instant coffee and hot water with 3/4 cup of very strong, hot brewed coffee for the cake batter.

How to tell when the cakes are done baking?

Insert a toothpick in the middle of the cake(s). It should come out with light, moist crumbs attached (no wet batter, and not fully clean).

Can I bake the cake in 2 pans instead of 3?

Yes, you can divide the batter in 2 8" or 9" pans instead of 3. However, the cakes will take longer to bake and dome more.

How can I scale this cake down to half its size?

You can divide all quantities by 2, and bake in 3 6" pans instead of 3 8" pans to make a cake which is half the size of this cake.

Can I turn this into a sheet cake?

Yes! You can turn this cake into a 9x13" sheet cake and slather with frosting on top. The baking time may vary, so rely on a toothpick to check for doneness.

How to store this espresso cake?

Keep this espresso cake in an airtight container (or covered with cling wrap) in the fridge for 5-7 days.

Espresso Cake (Coffee Layer Cake)

Name: Espresso Cake (Coffee Layer Cake) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: PT-481427H17M57S
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour (325g), sifted; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 cup granulated sugar (200g); 1/2 cup light brown sugar (100g); 1 tsp salt; 3 large eggs; ⅔ cup vegetable oil (133g); ⅓ cup buttermilk; mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar to make your own; 1 cup sour cream (240g); 1 tsp vanilla; 2-3 tbsp instant coffee depending on how strong you want the flavor to be; ¾ cup boiling water (180g); 1 ¼ cup unsalted butter, softened (2.5 sticks or 283g); 20 oz cream cheese, room temperature (2.5 8 oz blocks or 570g); 1 tsp vanilla; ½ tsp salt; 2 tbsp instant coffee + 1 tbsp hot water; 3-4 cups icing sugar, sifted (360 to 480g)

Description

An easy to make, moist and delicious coffee-flavored espresso cake with a luscious espresso cream cheese frosting.

Ingredients

Espresso cake:

2 1/2 cups all purpose flour (325g), sifted
1.5 tsp baking powder
1.5 tsp baking soda
1 cup granulated sugar (200g)
1/2 cup light brown sugar (100g)
1 tsp salt
3 large eggs
⅔ cup vegetable oil (133g)
⅓ cup buttermilk; mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar to make your own
1 cup sour cream (240g)
1 tsp vanilla
2-3 tbsp instant coffee depending on how strong you want the flavor to be
¾ cup boiling water (180g)

Espresso Cream Cheese Frosting: *see notes

1 ¼ cup unsalted butter, softened (2.5 sticks or 283g)
20 oz cream cheese, room temperature (2.5 8 oz blocks or 570g)
1 tsp vanilla
½ tsp salt
2 tbsp instant coffee + 1 tbsp hot water
3-4 cups icing sugar, sifted (360 to 480g)

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Instructions

Espresso cake:

Pre-heat your oven to 350F (conventional, no fan) and line 3 8" cake pans with parchment paper
Add the flour, baking powder, baking soda, granulated sugar, brown sugar and salt to a bowl and whisk until combined and no lumps remain
Add the eggs, oil, buttermilk, sour cream, and vanilla to the same bowl. Use a hand whisk to gently stir until the wet ingredients are combined with the dry and no lumps remain. Do not overmix
Mix the instant coffee with the boiling water in a separate bowl / cup, and pour it into the batter. Very gently fold until a smooth espresso cake batter forms
Divide the batter evenly between the three lined pans
Bake at 350F for ~20 min until a toothpick inserted in the middle comes out with light, moist crumbs attached
Let the cakes cool in the pans for at least 20 minutes, then carefully turn them out. Cover with cling wrap and chill in the fridge for 30-60 minutes before frosting

Espresso Cream Cheese Frosting:

Make sure the butter and cream cheese are fully softened at room temperature. Add them to the bowl of your stand mixer fit with the paddle attachment. Add the vanilla, salt, and instant coffee mixed with hot water. Whisk on medium-low speed for 2-3 minutes until the mixture becomes really smooth and creamy, scraping the bowl 2-3 times along the way
Keeping the mixer on low speed, add the sugar one cup at a time until the frosting reaches the consistency and sweetness level you like. Do not whisk too long as it will become more runny
If you feel the frosting is too soft, refrigerate for 10-20 minutes so it firms up a bit

Assembly:

Once the cakes have cooled, carefully trim off the domes from them, and layer them with a generous amount of the frosting between them
Cover with a thin layer of frosting on the top and sides (crumb coat) and refrigerate for ~20 minutes so the coat sets. Then cover with the remaining frosting
Decorate the cake however you like. You can pipe on the frosting, or decorate with instant coffee and / or coffee beans
Slice, serve & enjoy!

Video tutorial:

Notes

*This recipe makes a generous amount of frosting. You can scale it down to 1 cup butter, 16 oz cream cheese, 1.5 tbsp coffee, and 3 cups powdered sugar if you prefer less frosting

Prep Time: 30 min
Cook Time: 20 min
Category: Dessert
Cuisine: American