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Espresso Red Velvet Cake with Coffee-Infused Cream Cheese Frosting
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 tablespoons of unsweetened cocoa powder
- 1 cup of vegetable oil
- 1 cup of buttermilk
- 2 large eggs
- 2 tablespoons of red food coloring
- 2 tablespoons of espresso powder
- 1 teaspoon of vanilla extract
- 1 teaspoon of white vinegar
- 8 oz of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 2 tablespoons of brewed coffee, cooled
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of cocoa powder.
- In a separate bowl, mix together 1 cup of vegetable oil, 1 cup of buttermilk, 2 eggs, 2 tablespoons of red food coloring, 2 tablespoons of espresso powder, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat 8 oz of softened cream cheese and 1/2 cup of softened butter until smooth. Gradually add 4 cups of powdered sugar, beating until light and fluffy.
- Mix in 2 tablespoons of brewed coffee and 1 teaspoon of vanilla extract until well combined.
- Once the cakes are completely cool, spread a layer of the coffee-infused cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Slice and serve the espresso red velvet cake with coffee-infused cream cheese frosting. Enjoy!
The Espresso Red Velvet Cake with a coffee-infused cream cheese frosting is a decadent and indulgent dessert that combines the rich flavors of espresso and red velvet. This unique twist on the classic red velvet cake has its origins in the southern United States, where red velvet cake has been a beloved dessert for generations. The addition of espresso to the cake batter and the coffee-infused cream cheese frosting adds a depth of flavor and a subtle caffeine kick that elevates this dessert to a whole new level. Renowned chefs and bakers have put their own spin on this delightful treat, incorporating high-quality espresso and rich cocoa to create a moist and flavorful cake. The coffee-infused cream cheese frosting adds a creamy and slightly tangy element that perfectly complements the sweetness of the cake. This dessert has become a popular choice for special occasions, from weddings to birthdays, and can be found in upscale bakeries and restaurants across the country. For those looking to experience the best version of this dish, seeking out a bakery or restaurant known for its expertise in creating moist and flavorful red velvet cakes with a coffee-infused cream cheese frosting is essential. The key to getting this dish right lies in using high-quality espresso and cocoa to enhance the flavor profile, as well as ensuring the cream cheese frosting is perfectly infused with coffee to create a harmonious balance of flavors. While the traditional method of making red velvet cake involves buttermilk, vinegar, and baking soda to achieve its signature texture and color, the addition of espresso and coffee-infused cream cheese frosting adds a modern and sophisticated twist to this beloved dessert. Whether enjoyed with a cup of coffee or as a standalone indulgence, the Espresso Red Velvet Cake with a coffee-infused cream cheese frosting is a delightful treat for any dessert lover.
60 min
12
380 calories
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