Love espresso martinis and cake? Why not mix them? The Espresso Martini Cake is the perfect marriage of rich coffee, smooth vodka, and velvety chocolate, all wrapped into a decadent dessert that’s perfect for adults. It’s classy, flavorful, and surprisingly simple to make at home.
This recipe will guide you from start to finish—no fancy skills required, just a love for dessert and a splash of espresso magic.
Ingredients and Equipment
Basic Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup buttermilk
Espresso Martini Flavor Boosters
- ¼ cup freshly brewed espresso (or strong coffee)
- 2 tbsp coffee liqueur (like Kahlúa)
- 1 tbsp vodka (optional for more kick)
Optional Add-ons
- Mini chocolate chips
- Crushed espresso beans
- Chocolate shavings
Equipment You’ll Need
- 2 mixing bowls
- Electric mixer or whisk
- 8-inch round cake pan
- Cooling rack
- Small saucepan
- Offset spatula or spoon
Preparation Before Baking
Prepping Your Workspace
Make sure all ingredients are measured and at room temperature. Line your cake pan with parchment paper or grease it lightly.
Preheating and Measuring Tips
Preheat your oven to 350°F (175°C). Always level off dry ingredients with a knife and use a liquid measuring cup for liquids — trust us, it makes a difference!
Step-by-Step Cake Instructions
Step 1: Preparing the Espresso Mixture
Brew your espresso and mix in the vodka and coffee liqueur. Let it cool. This will be used to infuse the batter and later drizzled over the cake.
Step 2: Mixing the Wet Ingredients
In a large bowl, whisk together eggs, oil, vanilla, buttermilk, and the espresso martini mix. Beat until well combined.
Step 3: Combining Dry Ingredients
In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: Blending Wet and Dry Together
Slowly mix the dry ingredients into the wet mixture. Stir until smooth — no overmixing! Fold in chocolate chips if desired.
Step 5: Baking the Cake
Pour batter into your prepared cake pan. Bake for 28–32 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pan.
Making the Martini-Infused Syrup
Ingredients for the Syrup
- ¼ cup espresso
- 1 tbsp vodka
- 1 tbsp coffee liqueur
- 2 tbsp sugar
How to Make and Apply It
Bring the mixture to a light boil until the sugar dissolves. Poke holes in your cake and gently brush or drizzle the syrup over the top. Let it soak in!
Creating the Espresso Buttercream Frosting
What You’ll Need
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tbsp espresso
- 1 tsp vanilla
- 1 tbsp coffee liqueur (optional)
Whipping Up the Cream
Beat butter until fluffy. Slowly add powdered sugar, espresso, vanilla, and liqueur. Beat until smooth and dreamy.
Assembling the Cake
Layering Techniques
If making a layered cake, slice the cake in half horizontally. Spread a thin layer of frosting and stack them up.
Syrup Soaking Method
Brush syrup between layers, too, for maximum coffee flavor.
Frosting Like a Pro
Apply a thin crumb coat first, chill for 10 minutes, then go in with a thick final layer.
Decorating Tips
Garnish Ideas
Top with chocolate curls, coffee beans, or a dusting of cocoa.
Coffee Bean and Chocolate Touches
For the ultimate espresso martini vibe, place 3 espresso beans in the center, just like the cocktail garnish!
Serving Suggestions
Best Ways to Plate It
Serve slices on a white plate for a café-style presentation. Add a drizzle of chocolate sauce for extra drama.
What to Serve With It
Pair with a shot of espresso, a scoop of vanilla ice cream, or even a chilled espresso martini (because why not?).
Storage and Shelf Life
Storing at Room Temperature
Keep in an airtight container for up to 2 days.
Refrigeration and Freezing Tips
For longer storage, refrigerate for up to 5 days or freeze (unfrosted) for up to 1 month.
Customizing Your Cake
Alcohol-Free Version
Skip the vodka and liqueur. Use espresso or coffee syrup instead for the same flavor punch.
Vegan and Gluten-Free Swaps
Use flax eggs, almond milk with vinegar as a buttermilk swap, and a gluten-free flour blend.
Common Mistakes and How to Avoid Them
Overbaking
Keep an eye on the timer. Overbaked cake = dry cake.
Overmixing
Stir just until combined. You want a tender crumb, not a rubbery mess.
Too Much or Too Little Espresso
Stick to the measurements. Balance is key to nailing that espresso martini flavor.
Nutritional Breakdown (Per Slice Approx.)
- Calories: 420
- Carbs: 55g
- Fats: 20g
- Protein: 4g
- Sugars: 35g
Tips to Lighten It Up
Use applesauce instead of oil, reduce sugar slightly, or skip the frosting (but it’s sooo good!).
Conclusion
If you’ve never had an espresso martini cake before, now’s your time to shine. This dessert is a showstopper at parties, date nights, or even just a personal weekend treat. It’s bold, creamy, and filled with just the right buzz of coffee and sweetness. The best part? You made it yourself, right in your kitchen — no barista skills required.
FAQs
1. Can I use instant coffee instead of espresso?
Yes, just make it strong. Mix 1 tbsp instant coffee with ¼ cup hot water.
2. Can I make this a day ahead?
Absolutely! It tastes better the next day after the flavors have settled in.
3. Is the alcohol strong in the final cake?
Not really — it bakes off mostly, leaving behind flavor, not booze.
4. Can I use a boxed cake mix?
Sure! Add your espresso martini syrup for flavor and follow the decorating steps.
5. Can I freeze the cake for later?
Yes. Wrap tightly and freeze without frosting—frost after thawing for the best texture.
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