Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. - Add the Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract. Beat until smooth. - Add the Espresso
Slowly pour in the hot espresso or strong coffee and mix until the batter is smooth and slightly thin. - Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Make the Frosting
In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add the espresso and vanilla extract, then beat until smooth and fluffy. Add milk if needed for a spreadable consistency. - Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of espresso frosting on top. Place the second cake layer on top and frost the top and sides. - Garnish and Serve
Decorate with chocolate shavings or chocolate-covered espresso beans if desired. Slice and serve.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10–12 slices
Difficulty Level: Medium
Tips for Best Results
- Use freshly brewed espresso for the strongest flavor.
- Let the cake cool completely before frosting to prevent melting.
- Add a teaspoon of instant espresso powder to the frosting for extra coffee flavor.
Variations
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