Espresso cake is a moist coffee Victoria sponge filled and topped with a silky mascarpone cream and finished with a dusting of cocoa powder. It is a simple and elegant coffee cake which pairs perfectly with a cup of tea or coffee.
Why you'll love this espresso cake
- This cake has a rich coffee flavour.
- The sponge layers are light and moist.
- This coffee Victoria sponge is made using common kitchen ingredients.
- The sponges can be baked in advance.
- It is perfect for birthdays and other celebrations, get-togethers or an afternoon snack.
I you are looking for other cake ideas you could try this carrot cake traybake which also has a mascarpone topping, cherry and almond traybake, lemon drizzle cake, orange and ginger drizzle cake or apricot and almond cake.
Ingredients for the espresso sponge
- Butter - softened so that it can easily be mixed.
- Caster sugar
- Flour - plain flour or multi purpose flour.
- Baking powder
- Eggs
- Espresso powder - to give your sponge cake a rich espresso coffee flavour. Espresso powder typically dissolves in liquid. Ground coffee is not suitable for this recipe.
- Vanilla extract
Ingredients for the mascarpone frosting
- Mascarpone
- Icing sugar
- Cream - use either whipping cream or double cream.
- Espresso powder
- Cocoa powder - to decorate.
Prepare the coffee sponge
Cream the butter and sugar together. Add the flour, baking powder, eggs, espresso powder and vanilla extract.
Beat for a few minutes and then divide the cake batter evenly between two lined and oiled sandwich tins.
Bake
Bake the two tins of sponge together at 180oC, 350oF, gas mark 4. Leave in the tins for about 15 minutes and then remove and leave on a wire rack to cool.
Prepare the mascarpone cream
Mix the mascarpone and icing sugar. Whip the cream in a separate bowl.
Add the whipped cream and espresso powder to the mascarpone and mix.
Assemble the cake
Place one of the sponges on a plate and spread part of the mascarpone cream over it. Add the second sponge and spread more of the mascarpone cream evenly over the top.
Sift cocoa powder over the top to decorate.
Serving instructions
Serve cold either on its own or with double cream or whipped cream. If you have any mascarpone frosting left over you could serve this alongside your cake.
This coffee cake is not suitable for heating
Storage instructions
As the frosting is made using mascarpone and cream you will need to store the cake in the fridge where it will keep for 1 to 2 days.
This cake is not suitable for freezing.
Make ahead instructions
The sponges can be prepared in advance and stored in an airtight container until the following day and then decorated.
The coffee sponges can be frozen. Defrost at room temperature before decorating with the mascarpone frosting.
FAQs
Yes, you can substitute instant coffee in place pf espresso powder. Dissolve the instant coffee granules in the beaten egg before adding to the other sponge ingredients.
No, liquid espresso would add too much liquid to the sponge batter and is not suitable for this recipe.
Other cake recipes
- Cherry and almond traybake1 Hours 20 Minutes
- Carrot cake traybake1 Hours 10 Minutes
- Lemon drizzle cake1 Hours 20 Minutes
- Apricot and almond cake50 Minutes
Espresso cake
Ingredients
Ingredients for the espresso sponge
- 175 grams butter
- 175 grams caster sugar
- 175 grams flour
- 2 teaspoons baking powder
- 3 eggs
- 3 teaspoons espresso powder
Ingredients for the espresso frosting
- 250 grams mascarpone
- 20 grams icing sugar
- 200 millilitres cream
- 3 teaspoons espresso powder
- 1 teaspoon cocoa powder
Instructions
Prepare the espresso sponge
- Cream the butter and sugar together in a bowl.
- Sift the flour and baking powder into the bowl.
- Break the eggs into a bowl and beat. Add the espresso powder and mix. Add to the bowl with the butter, sugar and flour.
- Add the vanilla extract and beat with an electric mixer or by hand.
- Line two 18 cm (7") sandwich tins with non-stick parchment and lightly oil.
- Divide the sponge batter evenly between the two tins and level the tops.
Bake
- Bake at 180℃, 350℉, gas mark 4, until the centre of the sponges are firm to the touch (about 20 to 25 minutes).
- Place on a wire rack for around 15 minutes and then carefully remove from the tins and leave to cool.
Prepare the frosting
- Place the mascarpone in a bowl and mix with the icing sugar.
- Whip the cream in a separate bowl. Add the espresso powder and mix. Add to the mascarpone and mix again.
Assemble
- Place one of the sponges on a plate and cover with some of the frosting. Add the second sponge and cover the top with frosting.
- Dust cocoa powder over the top to decorate.
Leave a Reply