Espresso martini layer cake Recipe

Indulge in a scrumptious espresso martini layer cake recipe – a dessert dream come true!

By Matt Simmons

Ever wondered how a beloved coffee cocktail might taste if you turned it into a cake? That’s exactly what this espresso martini layer cake recipe is all about. You get the creamy coffee flavor, a subtle boozy kick, and a moist sponge layered with indulgent frosting. If you’re on the hunt for something that merges your favorite after-dinner drink with a sweet treat, you’re in the right place.

In this recipe, you’ll discover simple steps to whip up a crowd-pleasing dessert. Let’s get baking.

Ingredients

Below is a handy list of what you’ll need. Feel free to adjust where necessary to match your taste.

2 cups all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 eggs (room temperature)
⅔ cup milk (whole or your favorite type)
2 tablespoons coffee liqueur (like Kahlúa)
1 tablespoon vodka (optional, for a true “martini” flavor)

Frosting

1 cup unsalted butter (softened)
3 cups powdered sugar
1 tablespoon instant espresso powder (dissolved in 1 tablespoon hot water)
1 tablespoon coffee liqueur
Pinch of salt

Directions

Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, and line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar until pale and fluffy. This step helps incorporate air for a lighter cake.
Blend in the eggs one at a time. Then stir in milk, coffee liqueur, and vodka (if you’re using it).
Gently fold the dry ingredients into the wet mixture in two or three additions. Avoid overmixing, so the cake stays tender.
Pour the batter evenly into the prepared cake pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for about 10 minutes. Then carefully turn them out onto a cooling rack.
While the cakes cool completely, prepare the frosting. Beat the butter and powdered sugar until smooth. Add dissolved espresso, coffee liqueur, and salt. Beat until creamy and well combined.
Place one cake layer on your serving plate. Spread a thick layer of frosting on top. Gently set the second cake layer over the frosting. Cover the top and sides of the cake with the remaining frosting. Chill for about 15–20 minutes before slicing.

Tips & variations

Not a fan of vodka? Swap it for extra coffee liqueur or skip it altogether.
For extra richness, add a tablespoon of cocoa powder to the sponge.
If you’d rather keep things entirely alcohol-free, use a few drops of coffee extract in place of the liqueur.
Decorate with chocolate shavings, cocoa powder dusting, or chocolate-covered espresso beans for a simple, elegant finish.

Nutrition facts

Below is an approximate breakdown of key nutrients per slice (based on 12 slices):

Nutrient	Amount
Calories	~320
Total Fat	~15 g
Carbs	~40 g
Protein	~4 g
Sugar	~28 g

(These values can vary depending on the exact brands and ingredients you use.)

Final thoughts

With minimal effort, you’ve crafted a layered coffee delight that brings the essence of an espresso martini straight into your dessert spread. You’ll love how the bold coffee taste blends with a hint of spirit, all enveloped by a smooth, creamy frosting. Share a slice with friends, or savor a piece on a cozy night in—either way, it’s a comforting and indulgent treat that will spark conversation around the table.

Frequently asked questions (FAQs)

Can I make this cake in advance?
Absolutely. You can bake the layers a day early. Just wrap them tightly in plastic wrap and store at room temperature. Wait to frost until shortly before serving for the best texture.
How do I store leftovers?
Keep leftover cake in an airtight container in the fridge for up to three days. Let it sit at room temperature for about 10–15 minutes before enjoying another slice.
What if I don’t have instant espresso powder?
You can substitute strong brewed coffee (replacing some of the milk), or grind regular coffee beans into a fine powder. Just remember, flavor strength may differ slightly.
Can I turn these into cupcakes?
Yes. This batter works nicely for cupcakes, too. Fill each cupcake liner about two-thirds full and bake for around 15–18 minutes. Check doneness with a toothpick.

Enjoy your coffee-kissed indulgence!