Espresso Martini Cake

Name: Espresso Martini Cake
Yield: 10
Cuisine: American

RECIPE: Reprinted with permission from Sweet Tooth. Copyright © 2024 by Sarah Fennel. Photographs copyright © 2024 by Sarah Fennel.
Published by Clarkson Potter, an imprint of Crown Publishing Group.

Photo: Sarah Fennel

November 01, 2024

Espresso Martinis are popular for good reason: “They’re dangerously delicious,” explains Sarah Fennel, the founder of Broma Bakery. Her debut cookbook, Sweet Tooth, includes this elegant layer cake that showcases those crowd-pleasing flavors without the sky-high ABV. Enriched with espresso and coffee liqueur, it’s a sweet way to celebrate this of-the-moment cocktail without ever raising a glass.

Ingredients

Cake
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 eggs, at room temperature
1 Tbsp. vanilla extract
2 1/2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 Tbsp. instant espresso powder
2 1/2 tsp. baking powder
1 tsp. salt
2/3 cup milk (dairy or nondairy)
2/3 cup coffee liqueur
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Coffee Syrup
1/2 cup granulated sugar
1/2 cup coffee liqueur
1/4 cup vodka
1 tsp. vanilla extract
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Frosting
1 1/2 cups unsalted butter, at room temperature
5 cups confectioners’ sugar
2 Tbsp. instant espresso powder
2 Tbsp. milk (dairy or nondairy)
2 Tbsp. coffee liqueur
1 tsp. vanilla extract
1/2 tsp. salt
Espresso beans to top (optional)

Tools:three 8-inch round cake pans, stand mixer with whisk and paddle attachments, 3 bowls, pastry brush, small saucepan, silicone spatula

Preparation

Make the CakePreheat the oven to 350 degrees F. Line the bottoms of three 8-inch round cake pans with parchment paper and grease the sides with nonstick cooking spray.

In a stand mixer fitted with the whisk attachment, beat the butter and vegetable oil on low speed until combined, then increase speed to medium-high and beat until smooth, about 2 minutes.

With the mixer running, slowly pour in the granulated sugar and beat on medium-high until the mixture is light, fluffy, and pale yellow, about 2 minutes.

Scrape down the sides and bottom of the bowl, then add the eggs and vanilla extract. Beat on medium-high until light and fluffy, about 2 minutes, scraping down the bowl as needed.

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. In a third bowl, combine the milk and coffee liqueur. With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients in 3 additions.

Divide the cake batter evenly among the prepared pans. Bake 20 to 25 minutes, until tops spring back when touched and testers inserted in the centers come out clean. Cool slightly on racks, then remove the cakes from the pans by dragging a butter knife around their edges, inverting onto plates, then flipping onto racks to cool completely, about 30 minutes.

Make the Coffee SyrupIn a small saucepan over medium heat, combine the granulated sugar, coffee liqueur, and vodka. Bring to a simmer, stirring constantly, until the mixture thickens and coats the back of a silicone spatula, about 5 minutes. Remove from the heat and stir in the vanilla extract. Set aside to cool, about 30 minutes.

Make the Frosting and Assemble the CakeIn a stand mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar and beat on low for 30 seconds. Add the espresso powder, milk, coffee liqueur, vanilla extract, and salt. Beat on medium, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy, about 1 minute.

Place the first cake layer on a cake stand or plate. Use a pastry brush to soak the top of the cake with about one-third of the coffee syrup, gently pressing the brush into the cake to help it absorb. Top with a large dollop of frosting, spreading it evenly to the edges of the cake.

Repeat with the second and third cake layers. Cover the sides of the cake with the remaining frosting. If desired, top with espresso beans.