Espresso Cake Recipe

Name: Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup cake flour; 1 1/4 cups powdered sugar; 12 large egg whites; 1 1/2 teaspoons cream of tartar; 1/4 teaspoon salt; 1 1/2 teaspoons vanilla extract; 1 1/4 cups sugar granulated; 2 teaspoons instant coffee; 3 teaspoons cocoa powder divided; 2 tablespoons water hot; 1 1/2 cups powdered sugar

Servings: persons

1 cup cake flour
1 1/4 cups powdered sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar granulated
2 teaspoons instant coffee
3 teaspoons cocoa powder divided
2 tablespoons water hot
1 1/2 cups powdered sugar

1
Sift cake flour and 1 1/4 cups of powdered sugar together.
2
Set aside.
3
Place room temperature egg whites, espresso, cream of tartar.
4
Beat at high speed until soft peaks form.
5
Add vanilla and continue beating.
6
Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve.
7
Keep beating at high speed until egg whites form stiff peaks.
8
Spoon batter into an ungreased 10-inch tube pan.
9
Bake in a preheated 375F (190C) oven for 35 to 40 minutes or until cake springs back when lightly touched.
10
Invert pan and cool completely.
11
Loosen cake from sides of pan with a narrow metal spatula.
12
Ice with ingredients by combining them.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup cake flour, 1 1/4 cups powdered sugar, 12 large egg whites, 1 1/2 teaspoons cream of tartar, and more.

Yes, Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Cake

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