Description
A delightful cake infused with espresso and layered with a creamy cream cheese filling, perfect for coffee lovers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup milk
- 2 tablespoons brewed espresso (cooled)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat together the softened butter, egg, milk, and cooled espresso until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until the batter comes together.
- Pour the batter into the greased cake pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before transferring it to a wire rack.
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is cool, slice it in half horizontally. Spread the cream cheese mixture on the bottom layer, place the top layer back, and gently press down.
- Slice the cake into pieces, serve with a dusting of powdered sugar if desired, and indulge in your creation!
Notes
- Ensure the espresso is cooled before adding to the batter.
- For a richer flavor, you can add more espresso to the cream cheese filling.
- Store any leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Espresso Cake, Cream Cheese Cake, Biscuit Cake, Coffee Dessert