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Espresso Red Velvet Cake with Mocha 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
- 1 tablespoon of espresso powder
- 1 teaspoon of vanilla extract
- 1 teaspoon of white vinegar
- 1/2 cup of hot water
- For the mocha frosting:
- 1 cup of unsalted butter, softened
- 3 cups of powdered sugar
- 1/4 cup of unsweetened cocoa powder
- 2 tablespoons of espresso powder
- 2 tablespoons of milk
- 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, 1 tablespoon of espresso powder, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar.
- Add the wet ingredients to the dry ingredients and mix until well combined. Gradually stir in 1/2 cup of hot water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. 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.
- To make the mocha frosting, beat 1 cup of softened butter until creamy. Gradually add 3 cups of powdered sugar, 1/4 cup of cocoa powder, and 2 tablespoons of espresso powder, mixing until smooth.
- Add 2 tablespoons of milk and 1 teaspoon of vanilla extract, and beat until light and fluffy.
- Once the cakes are completely cool, spread a layer of mocha 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 mocha frosting. Enjoy!
The Espresso Red Velvet Cake with mocha frosting is a decadent twist on the classic red velvet cake, infused with rich espresso flavor and topped with a luscious mocha frosting. This indulgent dessert has its roots in the southern United States, where red velvet cake has been a beloved treat for generations. The addition of espresso and mocha frosting adds a sophisticated and modern touch to this traditional favorite. Renowned chefs and bakeries across the country have put their own spin on this dessert, making it a popular choice for special occasions and celebrations. For the best version of this dish, look for a bakery or restaurant known for their expertly crafted cakes and pastries. The key to getting this recipe right lies in the balance of the espresso flavor in the cake and the richness of the mocha frosting, creating a harmonious blend of chocolate and coffee notes. Whether enjoyed with a cup of coffee or as a show-stopping dessert, the Espresso Red Velvet Cake with mocha frosting is sure to delight any sweet tooth.
55 min
12
380 calories
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