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Espresso Cake with Mocha Streusel Ribbon

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  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 16
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If the two loves of your life are coffee and chocolate, you've just found your beautifully baked match. This delicious mocha espresso cake brings all the decadent flavor of a chocolate cake, with a kick of irresistible coffee. Start off your day with a slice of espresso cake that does it all! It delivers on rich, intense flavors through every single bite and packs a pick-me-up for the day ahead. Make your day with a bit of decadence.
By Betty Crocker Kitchens
Updated Oct 19, 2020
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Ingredients

Streusel

  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon instant espresso coffee powder or granules
  • 1 tablespoon cold butter, cut into 6 pieces
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup chopped pecans

Cake

  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup instant espresso coffee powder or granules
  • 2 1/2 cups granulated sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 5 eggs

Glaze

  • 3 tablespoons whipping cream
  • 2/3 cup miniature semisweet chocolate chips
  • 2 teaspoons instant espresso coffee powder or granules
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In small bowl, mix 2 tablespoons flour, brown sugar and 1 tablespoon espresso powder. Using pastry blender or fork, cut in 1 tablespoon butter pieces until crumbly. Stir in 1/2 cup chocolate chips and pecans; set aside.
  • 2
    In medium bowl, mix 3 cups flour, baking powder and salt; set aside. In 1-cup glass measuring cup, combine milk and 1/4 cup espresso powder; set aside.
  • 3
    In large bowl, beat granulated sugar, 1 cup butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel mixture over batter. Carefully spread remaining batter over streusel.
  • 4
    Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • 5
    In small microwavable bowl, combine glaze ingredients. Microwave on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Espresso coffee powder is richer and darker than regular instant coffee and gives this cake an intense coffee flavor.

Nutrition

450 Calories, 20g Total Fat, 6g Protein, 61g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
95mg
32%
Sodium
210mg
9%
Potassium
170mg
5%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
7%
Sugars
41g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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