Espresso Cake

Recipe by love4culinary
READY IN: 55mins




  • Preheat oven to 350 degrees.
  • Grease and flour an 8-inch square baking pan.
  • To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
  • Dissolve the instant espresso in milk.
  • Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
  • Remove 1 cup of frosting from bowl and set aside.
  • To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
  • Add vanilla and beat until blended.
  • In small bowl, combine flour, baking powder and salt.
  • Dissolve espresso granules in milk.
  • Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
  • Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
  • Cool cake for 10 minutes and remove from pan.
  • Cool cake completely.
  • Place cake on serving plate.
  • Spread sides and top of cake with frosting that was set aside.
  • Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
  • ENJOY!