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Simple Espresso Cake

This Simple Espresso Cake strikes the perfect balance between sweet and slightly bitter, featuring a moist texture and rich flavor that pairs wonderfully with coffee or tea.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brewed espresso
Toppings
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch round cake pan or line it with parchment paper.
  3. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and brewed espresso.
  5. Slowly pour the wet ingredients into the dry ingredients and gently fold until just combined.
  6. Transfer the batter into the prepared cake pan and smooth the surface.
Baking
  1. Place the cake in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  2. Dust with powdered sugar before serving, if desired.

Notes

Can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in the oven.