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Bitter Cream Espresso Cake – Sugar Spun Run

Bitter cream espresso cake is a moist, tender, and flavorful snack cake. My recipe has been rigorously fine-tuned to perfection and consists of each a cinnamon sugar ripple and a candy crumb topping, and it’s straightforward sufficient for novices! Recipe features a how-to video!

A New Favourite Espresso Cake

A variation of my long-standing five-star espresso cake, this bitter cream espresso cake makes use of a key ingredient (bitter cream, clearly) for a moist, tender crumb and nice depth of taste. It’s sweetened with a cinnamon sugar ripple and a decadent (however straightforward) streusel topping. The vanilla glaze on high is non-obligatory, however you already know the way I really feel about a bit additional sugar 😉

Why You Ought to Attempt This Recipe

  • The straightforward streusel topping is made WITHOUT a pastry cutter. We’ll use my favourite strategy of pouring melted butter over the dry components and utilizing a fork to claw the combination collectively. It’s is a lot simpler than the normal methodology (simply be sure that the butter isn’t too sizzling once you add it)!
  • Freezes nicely, so long as you wrap it correctly. I like to recommend wrapping in plastic after which foil earlier than putting within the freezer–this preserves the flavour.
  • Consists of directions for an non-obligatory vanilla glaze. I personally suppose the glaze actually elevates the look of this espresso cake, however for those who don’t need the additional sweetness, be at liberty to skip it.
  • Could be served in the identical pan it bakes in. Simply one of many many causes that I 💜 sheet desserts!
  • Makes a tasty brunch choice alongside hashbrown casserole or quiche Lorraine (yum). Or, serve it for dessert with a cup of tea or espresso on the aspect!

And did I point out I made it at the very least a half-dozen instances to ensure it was *excellent*, after which once more as a result of it was so good I couldn’t cease consuming it?


Most of those components might be in your pantry already. Let’s go over a number of of the essential ones earlier than we begin the recipe!

  • Bitter cream. In fact! I speak a bit extra about bitter cream and its function on this recipe beneath, however in brief, it’s a key participant in moisture and taste. Should you don’t have any available however you do have full-fat, plain Greek yogurt, be at liberty to make use of that as an alternative.
  • Cinnamon. This provides that signature espresso cake taste. We’ll use cinnamon within the center “ripple” layer of our cake and within the streusel topping as nicely.
  • Sugar. I exploit a mix of sunshine brown sugar and granulated sugar within the cake and streusel topping. I discover this combo works finest for a beautiful depth of taste that doesn’t make the cake too candy or wealthy.
  • Eggs. This recipe works finest in case your chilly components are at room temperature, so set your eggs out forward of time. Should you neglect, don’t fear! I’ve a trick for methods to rapidly deliver eggs to room temperature.
  • Vanilla. We’ll use a hefty pour of vanilla within the cake for depth of taste.

SAM’S TIP: Be happy to toss some chopped nuts into the streusel combination for those who like your bitter cream espresso cake with nuts! Pecans or walnuts could be my advice.

Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll all the way down to the underside of the put up!

Learn how to Make Bitter Cream Espresso Cake

  1. Cream the sugar and butter with an electrical mixer till gentle and fluffy.
  2. Stir within the eggs till nicely mixed.
  3. Add the bitter cream and vanilla and blend to mix, then scrape the edges and backside of the bowl with a spatula. You’ll be able to put your mixer away now; we gained’t want it anymore, and utilizing it previous this level may truly damage the feel of your cake.
  4. Whisk collectively the dry components in a separate bowl, then regularly fold them into the moist components till mixed. Be mild and use a spatula for this step!

SAM’S TIP: Identical to when making espresso cake muffins or vanilla cake, it is advisable to watch out to not over-mix the batter. Over-mixing could cause dense, dry outcomes. To keep away from this, swap to a spatula when you’re accomplished combining your moist components and use a delicate hand!


  1. Unfold half the batter right into a greased 9×9″ pan, then sprinkle the cinnamon sugar ripple combination overtop.
  2. Dollop the remaining batter overtop, then unfold into an excellent layer. It’s okay if among the cinnamon sugar ripple peeks by means of–simply do the perfect you possibly can! The batter is thick so simply be affected person.
  3. Make the streusel by whisking the dry components and sugar collectively, then pouring (cooled) melted butter overtop. Toss and claw this along with a fork till crumbly. Don’t combine it as you’ll a dough or batter — that may depart you with a paste fairly than a crumbly streusel.
  4. Scatter the streusel evenly over the batter, then bake. Let it cool earlier than slicing and luxuriate in!

Regularly Requested Questions

What does bitter cream do in espresso cake?

Very similar to buttermilk, bitter cream provides taste and contributes to a young, moist texture. I exploit it in my bitter cream pound cake, bitter cream donuts, and numerous different recipes for a bit of additional fats and richness. Should you don’t have any available, make my traditional espresso cake as an alternative.

Does it must be refrigerated?

Nope, I truly don’t advocate it because the fridge tends to dry out your cake crumb. You’ll be able to retailer it in an hermetic container at room temperature (let it cool fully first). It’s going to maintain this fashion for as much as 5 days. You too can freeze this cake; I present directions for this within the recipe notes beneath.

Can I make this with out the crumb topping?

Sure, however I’d nonetheless advocate topping the cake with at the very least a sprinkling of cinnamon sugar (like I do on my apple cake). With out the streusel topping, the cake will doubtless want much less time within the oven; begin checking at 40 minutes.

How is that this recipe completely different out of your traditional espresso cake?

The distinction is primarily the components (my unique recipe makes use of cream cheese and buttermilk, this one makes use of bitter cream). Nonetheless, I’d say this model has a barely springier crumb, whereas the opposite is extra dense. Each are scrumptious, and you’ll’t go mistaken with both. Now you simply have two choices to select from relying on the components in your fridge!

Should you love espresso cake, give my espresso cake cookies a strive subsequent!

Take pleasure in!

Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜

Bitter Cream Espresso Cake

Bitter cream espresso cake is a moist, tender, and flavorful snack cake. My recipe has each a cinnamon sugar ripple and a candy crumb topping, nevertheless it’s nonetheless straightforward sufficient for novices! Recipe features a how-to video!


Course: Breakfast, Cake

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 50 minutes

Complete Time: 1 hour 10 minutes

Servings: 16 servings

Energy: 382kcal

Stop your display from going darkish


For the ripple

  • Preheat oven to 350F (175C) and flippantly grease a 9×9” (23x23cm) metallic pan with butter. Put aside.

  • In a small mixing bowl, whisk collectively sugar, cinnamon, and salt for the ripple and put aside.

    ¼ cup (50 g) granulated sugar, 1 ½ teaspoons cinnamon, ¼ teaspoon salt

For the cake

  • Mix butter and sugar in a big mixing bowl and use an electrical mixer to beat collectively till gentle and fluffy.

    ½ cup (113 g) unsalted butter, 1 cup (200 g) granulated sugar, ⅓ cup (66 g) gentle brown sugar

  • Add eggs and beat till fully mixed.

    2 massive eggs

  • Add bitter cream and vanilla extract and stir nicely. Pause periodically to scrape down the edges and backside of blending bowl with a spatula to make sure all components are nicely integrated.

    1 cup (240 g) bitter cream, 1 ½ teaspoons vanilla extract

  • In a separate, medium-sized mixing bowl, whisk collectively flour, baking powder, baking soda, and salt.

    1 ¾ cups (220 g) all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt

  • Regularly fold dry components into moist components till batter is uniform.

  • Unfold roughly half (barely lower than half is finest) of the batter evenly into the underside of your ready pan, then sprinkle the cinnamon/sugar ripple combination over the batter. Dollop the remaining batter over the ripple layer and gently unfold into an excellent layer over the floor. Put together the streusel topping.

For the streusel

  • Mix flour, sugars, cinnamon, and salt In a medium sized bowl and whisk till mixed.

    1 ⅓ cups (175 g) all-purpose flour, 1 cup (200 g) brown sugar, ¼ cup (50 g) granulated sugar, 4 ½ teaspoons floor cinnamon, ¼ teaspoon salt

  • Pour melted, cooled butter over the flour combination and use a fork to toss / claw collectively the combination till you’ve got a crumbly streusel combination (all of the butter ought to be absorbed and no dry flour ought to be remaining).

    10 Tablespoons (140 g) unsalted butter

  • Sprinkle streusel evenly over ready batter.

  • Bake in heart rack of 350F (175C) oven for 50 minutes or till a toothpick inserted within the heart comes out clear or with a number of moist crumbs.

  • Permit to chill earlier than slicing and serving.



Should you’d like so as to add a easy vanilla glaze over the espresso cake, whisk collectively ½ cup (65g) powdered sugar with 2-4 teaspoons of milk and ¼ teaspoon vanilla extract till you’ve got a clean glaze that ribbons off your whisk.


Retailer in an hermetic container at room temperature for as much as 5 days. This espresso cake may be wrapped in plastic wrap after which aluminum foil and frozen for a number of months.


Serving: 1serving | Energy: 382kcal | Carbohydrates: 56g | Protein: 4g | Fats: 16g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 63mg | Sodium: 233mg | Potassium: 84mg | Fiber: 1g | Sugar: 37g | Vitamin A: 517IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg

Dietary info is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

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