This delightful espresso cake is incredibly simple to prepare, featuring the rich, robust flavor of strongly brewed coffee and espresso powder baked right into the batter. To elevate this coffee lover’s dream, a smooth coffee glaze, crafted from coffee, milk, and confectioners’ sugar, is generously drizzled over the top, creating an unforgettable dessert experience.

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For the cake

• ▢ 1 cup hot strongly brewed coffee, (decaf works fine)
• ▢ 3 tablespoons instant espresso powder, or more to taste
• ▢ 3 cups unbleached all-purpose flour, plus more for the pan
• ▢ 2 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon fine sea salt
• ▢ 2 sticks (8 oz) unsalted butter, chilled and cut into 1/2-inch (12-mm) cubes, plus more for the pan
• ▢ 2 cups superfine sugar, (or just blitz granulated sugar in a blender until finely ground but not powdery)
• ▢ 1 teaspoon vanilla extract
• ▢ 4 large eggs, at room temperature, separated

For the coffee glaze

• ▢ 2 tablespoons hot brewed coffee
• ▢ 1/2 teaspoon instant espresso or coffee powder, (preferably instant espresso)
• ▢ 1 tablespoon whole milk
• ▢ 1 to 2 cups confectioners sugar, sifted

Make the espresso cake

• 1. Prepare Your Pan and Oven: Preheat your oven to 350°F (176°C) and position an oven rack in the center. Carefully butter your 10- to 12-cup Bundt pan or fluted tube pan, ensuring every crevice is coated. Then, lightly flour the pan, rotating and tapping out any excess flour. This crucial step creates a non-stick surface, guaranteeing your beautiful cake releases perfectly.
• 2. Create the Coffee Infusion: In a heatproof glass measuring cup, combine the hot strongly brewed coffee with the instant espresso powder. Stir diligently until the espresso powder is completely dissolved. Set this mixture aside to cool down entirely to room temperature. This cooling period is vital, as adding hot liquid to the butter mixture could cook the eggs or melt the butter prematurely, affecting the cake’s texture.
• 3. Sift Dry Ingredients: In a separate medium-sized bowl, sift together the unbleached all-purpose flour, baking powder, and fine sea salt. Sifting isn’t just for removing lumps; it also aerates the flour, contributing to a lighter, more tender cake crumb.
• 4. Cream Butter and Sugar: In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, beat the chilled and cubed unsalted butter on high speed for about 1 minute, until it is beautifully smooth and creamy. Gradually add the superfine sugar, continuing to beat until light and fluffy. Stir in the vanilla extract. Continue beating and remember to scrape down the sides of the bowl occasionally to ensure everything is evenly combined. This process should take approximately 4 minutes, resulting in a mixture that is significantly lighter in both color and texture. Next, beat in the egg yolks, one at a time, ensuring each yolk is fully incorporated into the mixture before adding the next. This ensures a stable emulsion.
• 5. Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Begin by adding about one-third of the sifted flour mixture to the butter mixture, beating just until combined. Follow with half of the cooled coffee mixture, mixing until smooth. Repeat this process: add another third of the flour, then the remaining coffee, and finally, finish with the last third of the flour. Beat only until the ingredients are just incorporated after each addition. Be cautious not to overmix, as this can develop the gluten in the flour, leading to a tough cake.
• 6. Fold in Egg Whites: In a separate, clean bowl, using a handheld electric mixer on high speed or a balloon whisk, beat the egg whites until soft peaks form. Soft peaks are key – they should hold their shape but still be slightly pliable. Using a rubber spatula, gently stir about one-quarter of the beaten egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites in two additions. Use a gentle, upward motion, being careful not to deflate the air you’ve incorporated, as this air contributes to the cake’s light texture. Scrape the delicate batter into your prepared Bundt pan and gently smooth the top with the spatula for an even bake.
• 7. Bake to Perfection: Bake the cake for 45 to 60 minutes. The cake is done when the top springs back when gently pressed with your finger. To double-check, insert a wooden skewer or cake tester into the center of the cake; it should come out clean, indicating it is perfectly cooked through.
• 8. Cool and Unmold: Allow the cake to cool in the Bundt pan on a wire rack for exactly 10 minutes. This brief cooling period helps the cake to firm up, making it easier to handle without breaking. After 10 minutes, carefully invert the cake onto the wire rack. Ensure the wire rack is placed over a baking sheet to catch any potential drips or crumbs. Let the cake cool completely to room temperature before proceeding with the glaze.

Make the coffee glaze

• 1. Prepare the Glaze Base: In a small saucepan, removed from the stovetop, stir together the hot brewed coffee and instant espresso powder until the espresso powder is fully dissolved. This creates a concentrated coffee base for your glaze. Stir in the whole milk until well combined.
• 2. Whisk in Sugar & Warm: Gradually add the sifted confectioners’ sugar to the coffee mixture, whisking constantly until the glaze is completely smooth and free of any lumps. Once smooth, place the saucepan over very low heat. Continue whisking constantly and gently warm the glaze until it is warm to the touch and slightly thins. Be careful not to overheat it, as it can become too thin to cling to the cake. The warmth helps achieve a beautiful, flowing consistency.

Glaze the cake

• 1. Drizzle and Serve: Once the cake is completely cooled and the glaze is prepared, transfer the warm glaze to a glass measuring cup for easier pouring. Position the cooled cake on its wire rack (with the baking sheet underneath to catch drips). Slowly and evenly pour the warm glaze over the cake, allowing it to naturally flow over the beautiful indentations and cascade down the center. Don’t be shy with the glaze; a generous amount ensures an extra moist and flavorful experience! Allow the cake to sit and cool completely once again, letting the glaze set before you slice and serve. This cake can be stored beautifully at room temperature, wrapped tightly in plastic wrap, for up to 2 days, maintaining its delightful freshness.

To ensure your espresso cake turns out perfectly every time, keep these expert tips in mind:

Ingredient Quality & Temperature

• Espresso Powder: For the most vibrant and authentic coffee flavor, invest in high-quality instant espresso powder. It’s more concentrated than instant coffee and dissolves beautifully.
• Brewed Coffee: Whether you choose regular or decaf brewed coffee for the cake batter, make sure it’s strong. This is where the core coffee flavor comes from.
• Butter & Eggs: Adhere strictly to the recommended temperatures. Chilled butter is essential for proper creaming, which incorporates air for a light texture. Room temperature eggs emulsify better with the butter and sugar, preventing a curdled batter and resulting in a smoother, more uniform cake.
• Superfine Sugar: If you don’t have superfine sugar, you can easily make your own by pulsing granulated sugar in a blender for a few seconds until finely ground but not powdery. This finer texture helps it dissolve more easily and create a smoother batter.

Baking Techniques

• Proper Pan Preparation: Thoroughly buttering and flouring your Bundt pan is paramount to prevent sticking and ensure a clean release. Don’t skip this step!
• Don’t Overmix: Once you start adding the flour mixture, mix only until the ingredients are just combined. Overmixing develops gluten, which can lead to a dense, tough cake.
• Folding Egg Whites: Be gentle when folding in the egg whites. They are responsible for much of the cake’s airy lightness. Fold in stages, using an upward motion, to retain as much volume as possible.
• Oven Calibration: Ovens can vary. Use an oven thermometer to ensure your oven is at the correct temperature (350°F / 176°C) for consistent baking.
• Cooling is Crucial: Allow the cake to cool completely before glazing. Applying glaze to a warm cake will cause it to melt and run off, rather than setting beautifully. Cooling on a wire rack allows air to circulate, preventing a soggy bottom.

Adjusting the Glaze

• Sweetness Level: As some of our testers noted, the glaze can be quite sweet. Feel free to adjust the amount of confectioners’ sugar (between 1 to 2 cups) to suit your preference. Start with 1 cup and add more until you reach your desired consistency and sweetness.
• Glaze Consistency: The warmth of the glaze helps it thin slightly for an even pour. If it becomes too thick, add a tiny bit more warm coffee or milk, one teaspoon at a time. If it’s too thin, whisk in a bit more sifted confectioners’ sugar.

Love the elegant look of this cake? Here’s how you can bring the LC Lifestyle into your home.

Royal Bundt Pan by Martha Stewart

Adapted From: Sarabeth’s Bakery

This remarkable espresso cake recipe proudly originates from the acclaimed pages of Sarabeth’s Bakery: From My Hands to Your Home by celebrated pastry chef Sarabeth Levine. Her cookbook is a treasure trove of classic American baking, offering recipes that are both comforting and exquisitely refined. For those who seek to recreate the magic of a professional bakery in their own kitchens, this book is an invaluable resource, showcasing Sarabeth’s masterful approach to timeless desserts and pastries. We highly recommend adding this culinary gem to your collection to discover more of her inspiring recipes and techniques.

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Nutrition Facts (Per Serving)