Home
Recipes
Cakes
Layer Cakes
Espresso Martini Cake Recipe

Espresso Martini Cake Recipe

Learn how to make this showstopping homemade Espresso Martini Cake with rich coffee-soaked sponges and boozy mascarpone frosting. The best decadent dessert for coffee lovers combines the sophistication of the classic cocktail with an easy baking recipe technique perfect for special occasions.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An elegant tiered chocolate cake captured from a slight angle to showcase its glistening coffee-vodka glaze dripping artfully down the sides. Shot in moody, low-key lighting that highlights the contrast between the dark cake layers and creamy mascarpone frosting. A close-up reveals the moist, coffee-infused crumb texture next to a perfectly positioned espresso martini garnished with coffee beans. The cake sits on a sleek black cake stand against a dark backdrop, with scattered coffee beans and cocoa powder creating visual interest. A silver cocktail shaker and martini glass appear slightly blurred in the background, reinforcing the sophisticated cocktail inspiration.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g unsalted butter, softened</li><li class="ingredients-single-item">300g caster sugar</li><li class="ingredients-single-item">5 large eggs, room temperature</li><li class="ingredients-single-item">250g self-raising flour</li><li class="ingredients-single-item">50g cocoa powder</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">2 tbsp instant espresso powder</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">For the coffee syrup:</li><li class="ingredients-single-item">100ml freshly brewed strong espresso</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">60ml coffee liqueur (Kahlúa or Tia Maria)</li><li class="ingredients-single-item">30ml vodka</li><li class="ingredients-single-item">For the mascarpone frosting:</li><li class="ingredients-single-item">500g mascarpone cheese, room temperature</li><li class="ingredients-single-item">300g icing sugar, sifted</li><li class="ingredients-single-item">1 tbsp instant espresso powder dissolved in 1 tbsp hot water, cooled</li><li class="ingredients-single-item">2 tbsp coffee liqueur</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">100g dark chocolate, shaved</li><li class="ingredients-single-item">2 tbsp cocoa powder for dusting</li><li class="ingredients-single-item">Whole coffee beans (optional)</li><li class="ingredients-single-item">Gold sprinkles (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm round cake tins</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Cake turntable (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with parchment paper. This recipe creates three layers for an impressive height, but you can bake in batches if you only have one or two tins.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, dissolve 2 tablespoons of instant espresso powder in the 100ml of warm milk, then set aside to cool. This creates a concentrated coffee flavor that will infuse the entire cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy, about 3-5 minutes. The extended beating incorporates air, creating a lighter texture and helping the cake rise properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour to stabilize the emulsion. This gradual incorporation ensures a smooth, stable batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sift together the flour, cocoa powder, and baking powder, then gently fold into the butter mixture using a large metal spoon or silicone spatula. Folding rather than stirring preserves the air bubbles you've worked to incorporate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the cooled espresso milk and fold until just combined. The batter should be smooth and dropping consistency - not too thick or too runny. Be careful not to overmix as this can develop the gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter equally between the three prepared tins (about 450g per tin if you want to be precise). Level the surfaces gently with an offset spatula. Bake in the preheated oven for 22-25 minutes, or until a skewer inserted into the center comes out clean and the cakes spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cakes are baking, prepare the coffee syrup. In a small saucepan, combine the freshly brewed espresso and sugar. Heat gently until the sugar completely dissolves. Remove from heat and stir in the coffee liqueur and vodka. Allow to cool completely. The alcohol in this syrup won't be cooked off, giving your cake that authentic espresso martini kick.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, leave the cakes in their tins for 10 minutes before turning out onto a wire rack. While still warm (but not hot), use a pastry brush to generously soak each cake with the coffee syrup. The warm cakes will absorb the syrup more effectively. Allow the cakes to cool completely before frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the mascarpone frosting, beat the mascarpone cheese in a large bowl until smooth. Carefully fold in the sifted icing sugar, dissolved espresso, and coffee liqueur until just combined. Avoid overmixing mascarpone as it can become runny - gentle folding is key to maintaining its luxurious texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble, place the first soaked cake layer on your serving plate. Spread a generous layer of mascarpone frosting over the top, then add the second cake layer and repeat. Place the final cake layer on top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cover the entire cake with the remaining mascarpone frosting, creating a smooth finish on the sides and top. For the most professional look, apply a thin crumb coat first, chill for 20 minutes, then apply the final frosting layer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Decorate the cake by pressing chocolate shavings around the sides and dusting the top with cocoa powder. If desired, arrange coffee beans and gold sprinkles artfully on top to mimic the sophisticated look of an espresso martini cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set. For the best flavor, remove from the refrigerator 30 minutes before serving to take the chill off. This cake will keep for up to 3 days in an airtight container in the refrigerator.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Espresso Martini Cake?

This cake combines butter, sugar, eggs, flour, cocoa powder, espresso powder, and milk for the sponge. The boozy elements include coffee liqueur and vodka in the syrup, while the luxurious frosting features mascarpone cheese, icing sugar and more coffee flavourings.

How to cook Espresso Martini Cake at home?

Learn how to cook Espresso Martini Cake by creating three coffee-infused sponge layers that are soaked in a boozy coffee syrup. The cake is then assembled with velvety mascarpone frosting between each layer and decorated with chocolate shavings, cocoa powder, and coffee beans to mimic the sophisticated look of the classic cocktail.

Can I make this cake entirely non-alcoholic but still retain the espresso martini flavour?

Yes! Replace the coffee liqueur with alcohol-free coffee syrup and omit the vodka. Intensify the coffee flavour by using stronger espresso in the syrup and adding a splash of vanilla extract to mimic the depth that alcohol would provide. The cake will still have that distinctive espresso martini character.

How far in advance can I prepare this coffee-based cake for a special occasion?

You can bake the sponges up to 2 days ahead and store them wrapped in cling film. The coffee syrup can be made 3 days ahead. However, the mascarpone frosting should be prepared on the day of assembly. Once decorated, the cake keeps beautifully in the fridge for up to 3 days.

What's the secret to getting a smooth, professional-looking mascarpone frosting?

The key is temperature and technique. Ensure your mascarpone is at room temperature but not too warm. Fold rather than vigorously mix the ingredients to avoid over-beating, which can cause the mascarpone to split. Apply a thin crumb coat first, chill, then add the final layer for a polished finish.

Want to try something else in ...

Layer Cakes

Try following recommended recipes

View all
Overhead shot of a two-layer chocolate mayonnaise cake on a weathered blue cake stand, with soft natural light highlighting its fudgy frosting and glossy, smooth finish. A cut slice reveals an exceptionally moist, dark crumb that appears almost melting in texture. Scattered cocoa nibs and a light dusting of powdered sugar create visual contrast against the deep chocolate glaze that drips artfully down the sides. A vintage silver cake server rests nearby, with tiny chocolate shavings scattered across the rustic wooden table, emphasizing the cake's homemade elegance and rich cocoa intensity.
Cakes
Layer Cakes

Chocolate Mayonnaise Cake Recipe

Rich, moist chocolate cake with a velvety crumb and deep cocoa flavor, where mayonnaise creates an unbelievably tender texture no one will guess the secret ingredient.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
View recipe
Overhead shot of a three-layer cake with pale pink rosewater buttercream visible between each tier, topped with a crown of roughly chopped vibrant green pistachios and scattered dried rose petals. A cross-section reveals the delicate crumb of the sponge layers and the perfect distribution of buttercream. Soft natural light highlights the subtle pink hue of the frosting against the golden-brown cake layers and creates shadows that emphasize the texture of the crushed pistachios. The cake sits on an ornate silver cake stand against a cream linen background, with a small bowl of chopped pistachios and a tiny bottle of rosewater strategically placed beside it.
Cakes
Layer Cakes

Rosewater Pistachio Layer Cake Recipe

Fragrant rosewater sponge layers are stacked with crushed pistachios and delicate rosewater buttercream, creating an elegant cake that balances floral notes with nutty richness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a three-layer cake with cream cheese frosting swirled decoratively on top, with a slice being removed to reveal the stunning cinnamon swirl pattern between each layer. The cake sits on a white ceramic cake stand against a light wooden table, with soft natural light streaming in from a nearby window. Scattered around the base are cinnamon sticks, a small bowl of ground cinnamon, and a few fresh flowers for color contrast. The cross-section reveals moist vanilla cake layers married with rich brown cinnamon filling that spirals throughout, resembling the interior of a traditional cinnamon roll. The thick cream cheese frosting gleams with a slight sheen, dripping tantalizingly down the sides.
Cakes
Layer Cakes

Cinnamon Roll Layer Cake Recipe

A tender vanilla cake layered with swirls of brown sugar-cinnamon filling and crowned with cream cheese frosting captures all the comforting flavors of a classic cinnamon roll in celebratory form.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a three-layer banana caramel cake on a white ceramic cake stand against a neutral linen backdrop. Soft natural light highlights the glossy caramel drizzle cascading elegantly down the sides of the cream-colored frosting. A cross-section view reveals moist banana cake layers separated by rich caramel-infused cream cheese frosting. Scattered around the base are fresh banana slices, a sprinkle of chopped walnuts, and caramel shards for texture contrast. A vintage cake server rests nearby, poised to cut through the first slice, while a small jar of extra caramel sauce sits in the background, its amber tones echoing the warm golden highlights in the cake's decoration.
Cakes
Layer Cakes

Banana Caramel Layer Cake Recipe

A decadent three-layer banana cake infused with warm spices, filled with smooth caramel cream cheese frosting, and crowned with a glossy homemade caramel drizzle that cascades down the sides.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake photographed in soft natural light streaming through a window, showing a perfect cross-section that reveals moist golden-brown layers separated by delicate cream-colored frosting. The exterior features smoothly applied tahini buttercream with deliberate textured swirls and drips of golden honey cascading down the sides. The cake sits on a simple white ceramic cake stand against a neutral linen backdrop, with scattered sesame seeds and small jars of honey and tahini strategically placed nearby. Close-up details capture the fine crumb texture of the cake and the luxurious sheen of the honey drizzle, emphasizing the cake's perfect balance of rustic and refined elements.
Cakes
Layer Cakes

Honey Tahini Layer Cake Recipe

A sophisticated layer cake combining the nutty richness of tahini with floral honey sweetness, finished with a silky tahini buttercream that balances sweet and savory notes in every luxurious bite.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
Overhead shot of a three-layer cake with velvety chai buttercream visible between each moist layer. A cross-section reveals the cake's tender crumb against creamy frosting. Styled on a white ceramic cake stand with scattered cinnamon sticks, star anise, and cardamom pods around the base. Soft natural light highlights the cake's golden-brown edges and the delicate swirls of buttercream on top, dusted with a fine sprinkle of cinnamon. Small chai tea leaves are scattered artistically on the wooden surface alongside cups of steaming chai tea, suggesting the perfect pairing.
Cakes
Layer Cakes

Chai Spiced Layer Cake Recipe

A tender, warmly-spiced cake layered with aromatic chai-infused buttercream that balances complex spices with subtle sweetness for an elegant dessert experience.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake photographed in soft afternoon light, showing a slice removed to reveal the delicate layers of golden sponge, white mascarpone frosting, and vibrant purple plum compote. The exterior features swirls of vanilla-flecked mascarpone and is adorned with fresh plum slices arranged in an overlapping pattern around the top edge. A light dusting of icing sugar creates a subtle contrast against the deep burgundy fruit, while the cake sits on a vintage milk glass cake stand against a neutral linen backdrop, with a silver cake server and scattered fresh plums completing the sophisticated arrangement.
Cakes
Layer Cakes

Plum and Mascarpone Layer Cake Recipe

A tender, spiced sponge layered with creamy mascarpone frosting and sweet-tart plum compote creates a sophisticated yet comforting dessert perfect for special occasions.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer chocolate cake photographed in soft window light against a matte black backdrop, creating dramatic contrast with the cake's deep brown exterior. A cross-section reveals moist, tender chocolate layers separated by smooth malted chocolate buttercream. The top features a glossy chocolate ganache dripping artfully down the sides, with crushed malted milk balls and chocolate curls creating visual texture. A slice being lifted away shows the perfect crumb structure while malted milk powder dusts the wooden cake stand below, hinting at the secret ingredient that gives this cake its distinctive flavor profile.
Cakes
Layer Cakes

Malted Chocolate Layer Cake Recipe

Rich chocolate layers infused with malted milk powder create a nostalgic yet sophisticated cake with deep cocoa flavor, creamy frosting, and a delightful crunch from malted chocolate balls.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake captured from a slight angle to showcase its dramatic black and white contrast. The exterior features smooth charcoal-colored black sesame buttercream with deliberate textural swoops created by an offset spatula. A cross-section view reveals pristine white cake layers separated by darker frosting. The cake sits atop a minimalist white cake stand against a neutral gray background, with scattered black sesame seeds and a small bowl of whole seeds nearby. Soft natural light casts gentle shadows, highlighting the cake's velvety frosting texture and moist interior crumb.
Cakes
Layer Cakes

Black Sesame Layer Cake Recipe

A sophisticated layer cake featuring nutty black sesame buttercream between tender vanilla sponges, delivering complex flavors with a striking monochromatic appearance.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake captured in soft natural light against a pale marble backdrop, showcasing a cross-section view that reveals vivid purple blackberry compote nestled between lime-flecked sponge layers. The exterior features smooth cream cheese frosting with a gentle ombré effect, transitioning from white to pale lavender, adorned with fresh blackberries, lime zest, and edible flowers. Condensation beads on plump berries create a striking contrast against the cake's matte finish, while a vintage cake stand elevates the composition, with scattered fresh blackberries and lime wheels creating a naturally styled border.
Cakes
Layer Cakes

Blackberry Lime Layer Cake Recipe

A tender, zesty cake bursting with fresh blackberry compote between layers of lime-infused sponge, all wrapped in silky cream cheese frosting with subtle hints of citrus.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
View recipe
No items found.
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Espresso Martini Cake Recipe", "image": ["https://cdn.prod.website-files.com/67f19ab882e7325b0d63c86a/68424ce34c7a0503f5cdce1f_Leonardo_Phoenix_10_An_elegant_tiered_chocolate_cake_captured_0.jpeg"], "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-05-21", "description": "Learn how to make this showstopping homemade Espresso Martini Cake with rich coffee-soaked sponges and boozy mascarpone frosting. The best decadent dessert for coffee lovers combines the sophistication of the classic cocktail with an easy baking recipe technique perfect for special occasions.", "prepTime": "PT45M", "cookTime": "PT35M", "totalTime": "PT1H20M", "keywords": "espresso martini cake, boozy dessert, coffee cake recipe, cocktail-inspired baking, mascarpone frosting", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "European", "nutrition": { "@type": "NutritionInformation", "calories": "485 calories", "carbohydrateContent": "52 g", "proteinContent": "6 g", "fatContent": "28 g", "saturatedFatContent": "17 g", "cholesterolContent": "120 mg", "sodiumContent": "280 mg", "sugarContent": "38 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g unsalted butter, softened", "300g caster sugar", "5 large eggs, room temperature", "250g self-raising flour", "50g cocoa powder", "1 tsp baking powder", "2 tbsp instant espresso powder", "100ml whole milk", "100ml freshly brewed strong espresso", "50g caster sugar for syrup", "60ml coffee liqueur (Kahlúa or Tia Maria)", "30ml vodka", "500g mascarpone cheese, room temperature", "300g icing sugar, sifted", "1 tbsp instant espresso powder dissolved in 1 tbsp hot water, cooled", "2 tbsp coffee liqueur for frosting", "100g dark chocolate, shaved", "2 tbsp cocoa powder for dusting", "Whole coffee beans (optional)", "Gold sprinkles (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with parchment paper. This recipe creates three layers for an impressive height, but you can bake in batches if you only have one or two tins." }, { "@type": "HowToStep", "name": "Dissolve coffee", "text": "In a small bowl, dissolve 2 tablespoons of instant espresso powder in the 100ml of warm milk, then set aside to cool. This creates a concentrated coffee flavor that will infuse the entire cake." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy, about 3-5 minutes. The extended beating incorporates air, creating a lighter texture and helping the cake rise properly during baking." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour to stabilize the emulsion. This gradual incorporation ensures a smooth, stable batter." }, { "@type": "HowToStep", "name": "Incorporate dry ingredients", "text": "Sift together the flour, cocoa powder, and baking powder, then gently fold into the butter mixture using a large metal spoon or silicone spatula. Folding rather than stirring preserves the air bubbles you've worked to incorporate." }, { "@type": "HowToStep", "name": "Add coffee milk", "text": "Pour in the cooled espresso milk and fold until just combined. The batter should be smooth and dropping consistency - not too thick or too runny. Be careful not to overmix as this can develop the gluten and result in a tough cake." }, { "@type": "HowToStep", "name": "Bake", "text": "Divide the batter equally between the three prepared tins (about 450g per tin if you want to be precise). Level the surfaces gently with an offset spatula. Bake in the preheated oven for 22-25 minutes, or until a skewer inserted into the center comes out clean and the cakes spring back when lightly pressed." }, { "@type": "HowToStep", "name": "Make syrup", "text": "While the cakes are baking, prepare the coffee syrup. In a small saucepan, combine the freshly brewed espresso and sugar. Heat gently until the sugar completely dissolves. Remove from heat and stir in the coffee liqueur and vodka. Allow to cool completely. The alcohol in this syrup won't be cooked off, giving your cake that authentic espresso martini kick." }, { "@type": "HowToStep", "name": "Soak cakes", "text": "Once baked, leave the cakes in their tins for 10 minutes before turning out onto a wire rack. While still warm (but not hot), use a pastry brush to generously soak each cake with the coffee syrup. The warm cakes will absorb the syrup more effectively. Allow the cakes to cool completely before frosting." }, { "@type": "HowToStep", "name": "Make frosting", "text": "For the mascarpone frosting, beat the mascarpone cheese in a large bowl until smooth. Carefully fold in the sifted icing sugar, dissolved espresso, and coffee liqueur until just combined. Avoid overmixing mascarpone as it can become runny - gentle folding is key to maintaining its luxurious texture." }, { "@type": "HowToStep", "name": "Start assembly", "text": "To assemble, place the first soaked cake layer on your serving plate. Spread a generous layer of mascarpone frosting over the top, then add the second cake layer and repeat. Place the final cake layer on top." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Cover the entire cake with the remaining mascarpone frosting, creating a smooth finish on the sides and top. For the most professional look, apply a thin crumb coat first, chill for 20 minutes, then apply the final frosting layer." }, { "@type": "HowToStep", "name": "Decorate", "text": "Decorate the cake by pressing chocolate shavings around the sides and dusting the top with cocoa powder. If desired, arrange coffee beans and gold sprinkles artfully on top to mimic the sophisticated look of an espresso martini cocktail." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set. For the best flavor, remove from the refrigerator 30 minutes before serving to take the chill off. This cake will keep for up to 3 days in an airtight container in the refrigerator." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Alessandra Bianchi", "datePublished": "2024-05-12", "reviewBody": "The perfect balance of booze and coffee! I made this for my husband's birthday and he was blown away. The mascarpone frosting has just the right amount of sweetness without being overpowering.", "name": "Perfectly Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-15", "reviewBody": "I made this for my girlfriend's birthday party and everyone was impressed! The coffee-soaked layers were incredible and the vodka kick gave it that sophisticated edge. Definitely making this again.", "name": "Crowd-Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eloise Dubois", "datePublished": "2024-05-18", "reviewBody": "The sophisticated flavors in this cake are absolutely worth the effort! The coffee and liqueur combination is divine, and the mascarpone frosting is so velvety. My guests couldn't stop raving about it.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-05-10", "reviewBody": "This cake is actually better than drinking espresso martinis! The texture is perfect - moist but not soggy. The coffee flavor comes through beautifully without being overwhelming. A true masterpiece.", "name": "Better Than The Cocktail", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhang", "datePublished": "2024-05-05", "reviewBody": "What a showstopper! This cake presents beautifully with minimal effort, and the coffee frosting is addictively good. Not too sweet and absolutely divine - perfect for coffee lovers like me. Will definitely make again.", "name": "Coffee Lover's Dream", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Espresso Martini Cake?", "acceptedAnswer": { "@type": "Answer", "text": "This cake combines butter, sugar, eggs, flour, cocoa powder, espresso powder, and milk for the sponge. The boozy elements include coffee liqueur and vodka in the syrup, while the luxurious frosting features mascarpone cheese, icing sugar and more coffee flavourings." } }, { "@type": "Question", "name": "How to cook Espresso Martini Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Espresso Martini Cake by creating three coffee-infused sponge layers that are soaked in a boozy coffee syrup. The cake is then assembled with velvety mascarpone frosting between each layer and decorated with chocolate shavings, cocoa powder, and coffee beans to mimic the sophisticated look of the classic cocktail." } }, { "@type": "Question", "name": "Can I make this cake entirely non-alcoholic but still retain the espresso martini flavour?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! Replace the coffee liqueur with alcohol-free coffee syrup and omit the vodka. Intensify the coffee flavour by using stronger espresso in the syrup and adding a splash of vanilla extract to mimic the depth that alcohol would provide. The cake will still have that distinctive espresso martini character." } }, { "@type": "Question", "name": "How far in advance can I prepare this coffee-based cake for a special occasion?", "acceptedAnswer": { "@type": "Answer", "text": "You can bake the sponges up to 2 days ahead and store them wrapped in cling film. The coffee syrup can be made 3 days ahead. However, the mascarpone frosting should be prepared on the day of assembly. Once decorated, the cake keeps beautifully in the fridge for up to 3 days." } }, { "@type": "Question", "name": "What's the secret to getting a smooth, professional-looking mascarpone frosting?", "acceptedAnswer": { "@type": "Answer", "text": "The key is temperature and technique. Ensure your mascarpone is at room temperature but not too warm. Fold rather than vigorously mix the ingredients to avoid over-beating, which can cause the mascarpone to split. Apply a thin crumb coat first, chill, then add the final layer for a polished finish." } } ] }