The best delicious Espresso Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Espresso Cake recipe today!
Hello my friends, this Espresso Cake recipe will not disappoint, I promise! Made with simple ingredients, our Espresso Cake is amazingly delicious, and addictive, everyone will be asking for more Espresso Cake.
What Makes This Espresso Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Espresso Cake.
Ready to make this Espresso Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Bleached all-purpose flour
1 c Granulated sugar
1 tb Baking powder
2 ts Instant espresso powder
1/2 ts Salt
1/2 c Unsalted butter or
-margarine; (1 stick)
-softened
1/2 c Half and half
1/2 c Coffee liqueur
5 lg Egg whites
Mix flour, sugar, baking powder, espresso powder and salt. Add butter and
half and half. Then beat 1 minute on medium-high speed. In another bowl,
blend coffee liqueur and egg whites. In three additions, add liqueur
mixture to batter, beating 20 seconds with each additional and scraping
sides and bottom of mixer bowl between additions to blend batter
completely. Divide batter between two greased and floured or
parchment-lined 8-inch round cake pans. Bake in middle level of preheated
350 degrees F oven for 20-23 minutes, or until toothpick inserted in cake
center comes out clear. Cool layers in pans for 10 minutes. Carefully run
knife around sides of pans to loosen layers. Invert onto cake rack. Cool
completely before frosting. Makes one 8 inch cake.
Yields
8 Servings
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