Description
Bake a rich Espresso Martini Cake! This decadent coffee-soaked cake with creamy frosting and Kahlúa notes is a sophisticated dessert for any occasion.
Ingredients
Scale
- Cake Batter Essentials:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- Coffee & Kahlúa Soak:
- ½ cup strong brewed espresso, cooled
- ¼ cup Kahlúa (coffee liqueur)
- Creamy Espresso Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- ¼ cup heavy cream, whipped to stiff peaks
- Finishing Touches:
- Chocolate-covered espresso beans, for garnish
- Cocoa powder, for dusting
Instructions
- Prep the Espresso Martini Cake Pans & Preheat:: First things first, get those oven mitts ready! Preheat your oven to 350°F (175°C). Then, butter and flour two 8-inch round cake pans. Honestly, I sometimes use parchment paper circles on the bottom too, just for extra insurance against sticking. Nothing worse than a beautiful cake refusing to come out of the pan, right? The smell of the butter melting slightly on the warm pans always reminds me of my grandma’s kitchen.
- Mix the Dry Ingredients:: In a medium bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and salt. Give it a good whisk, making sure everything is evenly combined. This is where I sometimes get a little flour on my nose, a classic kitchen mess! It’s important for the Espresso Martini Cake to have these dry ingredients well distributed so it bakes up perfectly even. Don’t skip this; a lumpy cake is no fun, believe me.
- Cream Butter and Sugar:: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This step takes a few minutes, so be patient! It should look pale yellow and airy, honestly. This is the foundation for a tender Espresso Martini Cake, so don’t skimp on the creaming time. I once rushed this and my cake was a bit dense; never again!
- Add Eggs and Buttermilk:: Beat in the large eggs, one at a time, mixing well after each addition. Then, gradually add the buttermilk, alternating with the dry ingredients, beginning and ending with the dry. Mix just until combined; overmixing develops gluten, which makes for a tough cake. I always smell the sweet butter and vanilla at this stage, it’s just so comforting!
- Bake the Espresso Martini Cake Layers:: Divide the batter evenly between your prepared cake pans. Pop them into the preheated oven and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. My oven runs a little hot, so I always start checking around 25 minutes. The kitchen starts smelling heavenly, like a coffee shop, honestly! Let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Patience is a virtue here!
- Prepare the Soak and Frosting:: While the cakes cool, mix the strong brewed espresso and Kahlúa for the soak. For the frosting, beat cream cheese until smooth, then add powdered sugar, espresso powder, and vanilla. Gradually beat in the heavy cream until light and fluffy. This frosting for the Espresso Martini Cake should be creamy and spreadable, but not runny. I always taste-test the frosting, you know, just to make sure it’s perfect.
- Assemble Your Espresso Martini Cake:: Once the cake layers are completely cool, brush each layer generously with the espresso-Kahlúa soak. Then, place one layer on your serving plate, spread with a good dollop of frosting, top with the second layer, and frost the top and sides. Garnish with chocolate-covered espresso beans and a dusting of cocoa powder. It looks so impressive, honestly, like something from a fancy bakery!