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–+ servings

Espresso Cake with Creamy Glaze

Discover the perfect blend of rich espresso and spongy cake topped with a creamy glaze. Ideal for coffee lovers, this easy-to-make dessert is a hit at any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp instant espresso powder, dissolved in 1 tbsp hot water
  • 1/2 cup chopped nuts
  • 1 cup powdered sugar
  • 1 tbsp instant espresso powder
  • 1 tbsp hot water
  • 1-2 tbsp milk, for consistency

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Wire cooling rack
  • Spoon for drizzling

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan lined with parchment paper.
  2. In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Combine the milk with the dissolved instant espresso and alternate adding the dry ingredients and milk to the butter mixture.
  6. Gently fold in the chopped nuts with a spatula.
  7. Pour the batter into the prepared loaf pan and smooth the surface.
  8. Bake for 45-50 minutes or until a toothpick comes out clean.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
  10. For the glaze, mix the powdered sugar with instant espresso powder and hot water, adding milk to achieve desired consistency.
  11. Drizzle the glaze over the cooled cake and let it set before serving.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 6IUCalcium: 3mgIron: 5mg

Notes

This cake keeps well for 3-4 days at room temperature in an airtight container. It can also be frozen for up to 2 months.
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