Description
A soft, coffee-forward cake inspired by the creamy richness of a classic latte, perfect for coffee lovers who enjoy bold flavor in a simple homemade dessert.
Ingredients
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All-purpose flour: 2 cups (240 g)
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Baking powder: 2 teaspoons (8 g)
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Baking soda: ½ teaspoon (3 g)
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Salt: ½ teaspoon (3 g)
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Unsalted butter, softened: ¾ cup (170 g)
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Granulated sugar: 1 cup (200 g)
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Brown sugar: ¼ cup (55 g)
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Eggs: 2 large
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Vanilla extract: 2 teaspoons (10 ml)
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Strong brewed coffee, cooled: ¾ cup (180 ml)
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Whole milk: ½ cup (120 ml)
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Espresso powder: 1½ tablespoons (12 g)
Instructions
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Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan.
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Whisk flour, baking powder, baking soda, and salt together.
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Cream butter with both sugars until light and fluffy.
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Add eggs one at a time, then mix in vanilla.
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Dissolve espresso powder in brewed coffee and stir in milk.
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Alternate adding dry ingredients and coffee mixture to the batter.
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Pour batter into pan and smooth the top.
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Bake for 40–45 minutes until a toothpick comes out clean.
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Cool before slicing and serving.
Notes
For a stronger coffee flavor, use dark roast brewed coffee. This cake pairs beautifully with a light coffee glaze or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes