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Espresso Coffee Meringue Layer Cake

moka coffee pot
A deliciously bold cake combining espresso and meringue layers, packed with flavor and a perfect balance of textures.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 280 kcal

Ingredients
  

For the Cake:

  • 2 tbsp espresso powder
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk

For the Meringue:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar

Instructions
 

  • Preheat your oven to 350°F and grease two 8-inch round cake pans.
  • In a bowl, mix flour, baking powder, salt, and espresso powder.
  • In another bowl, cream together butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, followed by the vanilla extract.
  • Alternate adding the dry ingredients and milk to the wet ingredients, mixing until smooth.
  • Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • While the cakes bake, beat egg whites with an electric mixer until soft peaks form.
  • Add sugar, vanilla, and cream of tartar, continuing to beat until stiff peaks form.
  • Remove the cakes from the oven and let them cool completely.
  • Spread a layer of meringue on top of each cake and bake for an additional 10–12 minutes until golden brown.
  • Layer the meringue-topped cakes, serve, and enjoy the unexpected espresso and meringue magic.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Iron: 5%
  • Calcium: 4%
  • Magnesium: 6%
  • Potassium: 6%

Additional Notes/Tips to Enhance Flavor

  • Add a sprinkle of cocoa powder to the meringue for extra depth.
  • Want it sweeter? Drizzle a bit of chocolate syrup on top before serving.
  • If you like a stronger coffee taste, double the espresso powder.
  • This cake keeps well for up to 3 days in an airtight container.
  • For a crunchy twist, top the meringue with finely chopped nuts.