If you love coffee-flavored desserts, this Espresso Cake with Cream Cheese Frosting is sure to become a favorite. Made with brewed espresso, creamy yogurt, and a touch of cocoa, the cake is wonderfully moist and tender, while an extra drizzle of espresso adds even more depth of flavor. The cream cheese frosting provides the perfect balance of sweetness and tang, complementing the rich coffee notes without overpowering them.
Recipe by Chef Giorgos Tsoulis, this easy sheet cake comes together with simple pantry ingredients yet delivers bakery-worthy results.
It’s an excellent choice for entertaining, holiday gatherings, or simply enjoying with a cup of coffee or espresso. For an extra-special finish, dust the frosted cake with cocoa powder or finely grated dark chocolate before serving.
Giorgos Tsoulis
This moist espresso cake is infused with rich coffee flavor and topped with a smooth, tangy cream cheese frosting. Simple to make and perfect for coffee lovers, it’s an elegant dessert that’s just as fitting for afternoon coffee as it is for special occasions.
For the cake:
- 250 g unsalted butter at room temperature
- 250 g powdered sugar
- 4 eggs
- 150 g yogurt
- 100 ml brewed espresso , divided (50 ml for the batter and 50 ml for soaking)
- 280 g self-raising flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
For the frosting:
-
Preheat the oven to 180°C (356°F), fan mode.
-
In a stand mixer, beat the butter and powdered sugar on medium-high speed until light and fluffy.
-
Gradually add the eggs one at a time, beating well after each addition until fully incorporated.
-
Mix in the yogurt, vanilla extract, and cooled espresso coffee, continuing to beat until smooth. The mixture may look slightly curdled at this stage; it will come together once the dry ingredients are added.
-
Sift together the flour, baking powder, and cocoa powder before folding them into the batter. Fold gently until the batter is fully combined.
-
Pour the batter into 20 × 30 cm (8 × 12-inch) baking pan lined with parchment paper, spreading evenly.
-
Bake for 30 minutes until a toothpick inserted into the center comes out clean. While still warm, evenly drizzle or brush the remaining espresso.Allow the cake to cool completely in the pan before frosting.
-
In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Spread the frosting evenly over the cooled cake.
-
Slice into portions and serve.
