Espresso Cake with Cream Cheese Frosting
If you love coffee-flavored desserts, this Espresso Cake with Cream Cheese Frosting is sure to become a favorite.
Recipe by Chef Giorgos Tsoulis, this easy sheet cake comes together with simple pantry ingredients yet delivers bakery-worthy results.
It’s an excellent choice for entertaining, holiday gatherings, or simply enjoying with a cup of coffee or espresso. For an extra-special finish, dust the frosted cake with cocoa powder or finely grated dark chocolate before serving.
For the cake:
- 250 g unsalted butter at room temperature
- 250 g powdered sugar
- 4 eggs
- 150 g yogurt
- 100 ml brewed espresso, divided (50 ml for the batter and 50 ml for soaking)
- 280 g self-raising flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
Instructions
- Preheat the oven to 180°C (356°F), fan mode.
- In a stand mixer, beat the butter and powdered sugar on medium-high speed until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the yogurt, vanilla extract, and cooled espresso coffee, continuing to beat until smooth. The mixture may look slightly curdled at this stage; it will come together once the dry ingredients are added.
- Sift together the flour, baking powder, and cocoa powder before folding them into the batter. Fold gently until the batter is fully combined.
- Pour the batter into 20 × 30 cm (8 × 12-inch) baking pan lined with parchment paper, spreading evenly.
- Bake for 30 minutes until a toothpick inserted into the center comes out clean. While still warm, evenly drizzle or brush the remaining espresso. Allow the cake to cool completely in the pan before frosting.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Spread the frosting evenly over the cooled cake.
- Slice into portions and serve.
