This fluffy espresso cake has the best moist texture thanks to the addition of oil! The simple one layer coffee flavored cake is topped with a mascarpone frosting. This Italian inspired cake recipe is quick and easy as it comes together in one bowl without a mixer.
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Y'all are busy, like me. I have been baking cakes for decades and am always looking for ways to make baking easy. I took a clue from chocolate cake and made this cake with oil instead of butter. It means a whisk and a bowl are all you need to create this espresso flavored cake. While I do recommend a mixer for the espresso mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!
Much like my espresso brownies, I wanted this cake to shine with coffee, which is why we start with a vanilla base. While chocolate and coffee go really well together, chocolate can really overwhelm the coffee flavor. And we are here for the espresso, right??
The cake is sweet, soft and packed with espresso flavor, like my espresso cheesecake. And much like my tiramisu cupcakes, it has a ridiculously easy, mascarpone frosting.
This espresso cake checks all the boxes ~ easy, impressive and wildly delicious! Perfect for your next birthday party or just because you love the flavor of coffee.
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☕️ espresso cake key ingredients
A range of ingredients were tested to create the best homemade version of this quick cake recipe. I started with a butter based cake batter, but found the combo of buttermilk and oil made this cake even easier to make; while also giving it the softest texture. Here are a few ingredients that help to create this moist cake.
Instant espresso powder ~ brings the rich coffee flavor, I use this instant espresso.
Vanilla extract ~ vanilla adds flavor and gives this cake a bit of latte flavor vibes. For the best flavor, use pure vanilla extract or vanilla bean paste.
Buttermilk ~ making cakes with buttermilk brings extra moisture by working to tenderize the gluten in the flour, which results in a tender and soft cake. For the best from scratch cake, use store bought buttermilk and bring it to room temperature.
Oil ~ the oil brings a ton of moisture to the single layer cake, creating a super soft, moist and tender crumb. Vegetable oil or canola oil can be used.
Eggs ~ should be at room temperature to give the cake the best rise and soft texture.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 how to make this easy dessert cake
Preheat oven to 350°F (177°C) and grease line an 8-inch cake round with a parchment round. Set aside.
Sift the all-purpose flour into a large bowl. I love this set of Cuisinart sifters.
Add the granulated sugar, baking powder, kosher salt and instant espresso powder and whisk to combine.
Now add the buttermilk, eggs, vegetable oil and vanilla. Whisk until the batter comes together. Try not to over mix.
Pour the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs, about 25 - 30 minutes.
Allow the cake to cool in the pan for 15 minutes, before turning out to cool completely on a wire rack.
🍰 how to make the mascarpone frosting
Add the mascarpone, confectioners' sugar, instant espresso powder and vanilla to a bowl.
With a hand mixer or a stand mixer with the paddle attachment (or a whisk for an arm workout!), beat until smooth and creamy.
Now add the heavy whipping cream and and beat until soft/medium peaks.
💬 frequently asked questions
what baking pan do I need?
I recommend an 8-inch round pan. If you only have a 9-inch round cake pan, the cake will be a little shorter and will need a little less time to bake. If you prefer a square cake pan, an 8x8 pan can be used, but will take less time as well.
how should I store this espresso snack cake?
The espresso mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment)
The espresso cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.
The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.
Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.
🧁 frosting variation ideas
Espresso is amazing with other flavors, so here are more frosting options ~
Use the caramel buttercream from my brown butter cupcakes.
For chocolate and coffee, use the chocolate fudge frosting from my chocolate snack cake.
If you want a vanilla latte flavored cake, use the vanilla bean swiss meringue from my coffee sugar cookies.
👩🏻🍳 tips for the best from scratch cake
Try not to over mix the cake batter. Since we are using a whisk, there is less risk of that, but mix until just fully incorporated.
Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade espresso cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Allow the cake to cool completely before frosting.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Simple Fluffy Espresso Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Simple Fluffy Espresso Cake
Fluffy espresso cake with an ultra-moist texture from oil is topped with a mascarpone frosting. This one layer cake is quick and easy to make!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 1 ¼ cups all-purpose flour (156g)
- ¾ cup granulated sugar (150g)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ tablespoons instant espresso powder
- ½ cup buttermilk, room temperature (120mL)
- 2 large eggs, room temperature
- 6 tablespoons vegetable oil (90mL)
- 2 teaspoons pure vanilla extract
espresso mascarpone frosting
- 4 ounces mascarpone, cold (113g)
- ¾ cup confectioners' sugar (90g)
- ½ teaspoon instant espresso powder
- ½ teaspoon pure vanilla bean paste or extract
- ½ cup heavy whipping cream, cold (120mL)
Instructions
- Preheat oven to 350°F (177°C) and grease line an 8-inch cake round with a parchment round. Set aside.
- Sift the all-purpose flour (1 ¼ cups/156g) into a large bowl. Add the granulated sugar (¾ cup/150g), baking powder (1 ½ teaspoons), kosher salt (½ teaspoon) and instant espresso powder (1 ½ tablespoons) and whisk to combine.
- Now add the buttermilk (½ cup/120mL), eggs (2 large), vegetable oil (6 tablespoons/90mL) and vanilla (2 teaspoons). Whisk until the batter comes together. Try not to over mix.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs, about 25- 30 minutes.
- Allow the cake to cool in the pan for 15 minutes, before turning out to cool completely on a wire rack.
- For the espresso mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment (or a whisk for an arm workout!), beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g), instant espresso powder (½ teaspoon) and vanilla (½ teaspoon) on medium until smooth and creamy, about 1 minute. Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 2-3 minutes.
- Spoon or pipe the espresso mascarpone frosting on the completely cooled cake.
Notes
If you only have table salt, use half the amount.
I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
Vegetable or canola oil can be used.
The espresso mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment).
The espresso cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.
The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.
Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 19gSaturated Fat: 7gUnsaturated Fat: 12gCholesterol: 68mgSodium: 251mgCarbohydrates: 49gFiber: 0gSugar: 39gProtein: 4g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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