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Espresso Coffee Layer Cake with Whipped Cream

moka coffee pot
A moist espresso-flavored cake topped with light whipped cream, bringing the best of both coffee and dessert worlds.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 370 kcal

Ingredients
  

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons espresso powder or instant coffee
  • 2 large eggs
  • 1 cup brewed espresso cooled
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Instructions

Instructions
 

For the Cake:

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and espresso powder.
  • Add eggs, brewed espresso, oil, and vanilla. Mix until smooth.
  • Pour batter evenly into the prepared pans.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.

For the Whipped Cream:

  • In a chilled bowl, whip heavy cream until soft peaks form.
  • Add powdered sugar and vanilla, then whip until stiff peaks form.
  • Frost the cooled cakes generously with whipped cream.

Notes

Nutritional Values (Per Serving)

Calories: 370
Total Fat: 24g
Saturated Fat: 14g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 10%
  • Iron: 6%
  • Calcium: 3%
  • Vitamin C: 2%
  • Magnesium: 5%

Additional Notes/Tips

  • For a richer flavor, try using freshly brewed espresso instead of instant coffee.
  • Want extra indulgence? Add a drizzle of chocolate sauce on top.
  • Store leftovers in the fridge to keep the whipped cream fresh.