Cream Cheese Espresso Cake – My Baking Habit

Cream cheese espresso cake includes a tender cake with a layer of tangy cream cheese filling operating by the middle. A brown sugar streusel and easy vanilla glaze are the right ending touches for this scrumptious espresso cake!

With the vacations arising (they’ll be right here earlier than we all know it!), it appeared prefer it was time to share one other espresso cake recipe with y’all.

I really like making espresso truffles for breakfast through the holidays. You may make them forward of time after which everybody can get pleasure from a slice with a cup of espresso every time they get up.

Previously, cranberry espresso cake, pumpkin espresso cake, and make-ahead banana espresso cake have been large favorites. This 12 months, my household is all about this cream cheese espresso cake.

Why you’ll love this cream cheese espresso cake

This cream cheese espresso cake is a bit totally different from a few of my different espresso cake recipes thanks to 1 large part: A thick, tangy cream cheese filling.

We’ve received a young, scrumptious cake flavored with vanilla and only a little bit of cinnamon. We’ve received a brown sugar streusel and an non-compulsory vanilla glaze. 

However what makes it actually particular is the thick ribbon of cream cheese that runs within the heart of the cake.

It’s like combining espresso cake with vanilla cheesecake. You get the perfect of each worlds, and it’s so scrumptious. 

This cream cheese espresso cake is ideal for serving for a vacation brunch or taking to a celebration for a crowd-pleasing dessert. Everybody I fed this cake to completely raved about it, and I do know your family and friends will too.

How one can make my cream cheese espresso cake

There are a number of parts concerned on this cream cheese espresso cake recipe, however none of them are troublesome to make.

Elements you’ll want

I like to begin this recipe by making the streusel topping. That means it might chill within the fridge whereas we work on the remainder of the cake. 

For the topping, you’ll want:

• 1/2 cup all-purpose flour
• 1/2 cup evenly packed brown sugar (gentle or darkish)
• 1 1/2 teaspoons floor cinnamon
• 5 tablespoons room-temperature unsalted butter

For the cake batter itself, you have to:

• ½ cup room-temperature unsalted butter
• 1 cup granulated sugar
• 1 massive egg 
• 1 cup bitter cream 
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 1/2 teaspoons floor cinnamon

When you’ve ever made a bitter cream espresso cake, that the bitter cream within the batter provides taste and helps hold the cake tender and moist. Don’t skip it! 

The streusel and the cake each name for cinnamon. If you wish to change issues up a bit, you would swap the cinnamon for pumpkin pie spice, apple pie spice, and even chai spice mix. 

For the cream cheese filling, you have to:

• 16 ounces room-temperature cream cheese, room temperature
• ½ cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 massive egg

This cake additionally consists of an non-compulsory glaze. When you plan to make the glaze, you’ll want:

• ½ cup powdered sugar
• 1 tablespoon melted unsalted butter
• ¼ teaspoon vanilla extract
• 1 tablespoon milk

Making this recipe

I wish to make the topping for this cream cheese espresso cake first. This permits it to relax within the fridge whereas we make the remainder of the recipe.

Use a fork to mix the topping components in a bowl till you get coarse crumbs. Set this within the fridge to relax.

For the cake batter, use a mixer to beat the butter and sugar till gentle and fluffy. It will take 3-5 minutes.

Add within the egg, then combine within the bitter cream and vanilla. Combine effectively. Be certain that to scrape down the edges and backside of the bowl as wanted.

In a separate bowl, whisk collectively the dry components: flour, baking soda and powder, salt, and cinnamon. Slowly add this combination to the moist components till simply mixed. The batter goes to be very thick!

Unfold half of the batter right into a greased 9×13-inch cake pan. If the batter is just too thick to unfold simply, use (clear) moist palms to press it into the underside of the pan.

Now make the cream cheese filling by beating the cream cheese with the sugar and vanilla till clean. Add the egg.

Use a spatula to unfold the filling over the batter layer. Drop the remainder of the cake batter on high by the spoonful. Don’t fear about it being excellent—we simply need it to be as whilst doable.

Sprinkle the streusel topping over the cake. Bake at 350°F for 45 minutes or till the highest is golden brown. Let the cake cool for half-hour earlier than topping with the non-compulsory glaze.

Whisk the glaze components collectively in a small bowl. It must be skinny sufficient to drizzle over the cake. 

Prime the cake with the glaze and luxuriate in!

Storage ideas

Due to the thick layer of cream cheese filling, cream cheese espresso cake must be saved within the fridge. Refrigerate in an hermetic container for as much as 3 days.

When you’d wish to freeze leftover cake, wrap slices in plastic wrap and retailer them in a zip-top freezer bag. Freeze for as much as a month.

Let frozen slices thaw within the fridge in a single day or at room temperature for 1-2 hours.

Steadily requested questions