Espresso Layer Cake
"This moist Espresso Layer Cake consists of flavorful espresso cake layers with espresso whipped cream filling and espresso buttercream!..."
INGREDIENTS
•
2 Sticks (226 g) unsalted butter, slightly softened
•
2 cups (400 g) sugar
•
3 large eggs, room temperature (you can add eggs to very warm water, to bring to room temp)
•
1 cup (242 g) sour cream (we use full fat)
•
1/3 cup (81g) milk (we use whole milk)
•
3 teaspoons Vanilla Extract
•
3 cups (342 g) cake flour (plain in the UK) *See substitution below
•
3 teaspoons (12g) baking powder
•
1/2 teaspoon (4g) salt
•
2 Tablespoons Instant Espresso (6g) (you can substitute instant coffee)
•
2 rounded teaspoons (2g) espresso powder (you could also use instant coffee)
•
1 teaspoon hot water
•
2 cups (464g) heavy cream
•
1 teaspoon (4g) vanilla extract
•
1/4 cup (29g) confectioners sugar
•
2 sticks (226g) unsalted butter, slightly softened
•
6 cups (690g) powdered sugar (sift then measure), more if needed for consistency you like
•
3 rounded teaspoons (4g) espresso powder or instant coffee granules
•
2 teaspoons hot water
•
1 teaspoon (4g) vanilla extract
•
1/2 cup (116g) heavy cream, a bit more or less to reach consistency you like
•
1/2 teaspoon (3g) salt to cut sweetness (optional)
Comments & Reviews
Just A Pinch Sweepstakes