So I was looking through my recipe notebook/idea book yesterday for where I’d written down this recipe. This is the book that ends up with all the random inspirations I have, notes, reminders, and of course recipes. As I was scrolling through it though, it occurred to me that to anyone else looking through the pages, it would look like complete gibberish and most likely have whoever was looking at it questioning my mental stability.
Ha, when I see those people who seemingly have it all together with those cutesy little decorated bullet journals and a separate notebook where they’ve compartmentalized there lives and planned out what time to brush their teeth I’m like “Who are you!?!?!” or “I’m sorry, I don’t talk to mutants.” Let’s just say I could be a little more organized.
I’m getting there, guys. Slowly, yes, but I’m way more organized than years ago when I started. Also, is anyone else getting lots of snow right now. I just woke up to the most gorgeous layer of white fluff coating the world outside my window an I’m loving it…….but I’m also slightly annoyed at it as well because it makes driving a bit of a challenge. You see, I haven’t been driving for very long because during the 4 years I lived in Chile I didn’t drive much because the majority of vehicles there are manual and I haven’t really mastered that yet. That’s why I’ve been really enjoying living back where most of the cars are automatic and I can drive myself around.
Anyway, the snow and I have this love/hate relationship going on right now because driving in it is another thing I haven’t mastered so it makes it harder to get out. Ugh, but it is sooooo pretty and I’ve missed it all these past Winters while I lived where there wasn’t snow. Clearly, I’m on the fence about the snow.
I think baking is such a great way to spend a snow day though, at least that’s my favorite distraction. This cake was inspired by the current weather because nothing says cozy and warm quite like a hot cappuccino and some sweet white chocolate in a cake form.
For this recipe I like using espresso powder for baking but if you prefer a more vanilla cake with less coffee favor feel free to lessen the amount of espresso powder.
A deliciously moist cake infused with the perfect balance of vanilla and espresso flavor frosted in a fluffy layer of white chocolate espresso frosting!
- 3 eggs, divided
- 1/2 cup strong black coffee
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cups light brown sugar
- 1/3 cup granular sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons espresso powder *see note
- 2 teaspoons vanilla extract
- 3 cups flour
- 4 1/2 cups powdered sugar
- 1 cup (2 sticks) butter, room temp
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 teaspoons instant espresso powder, divided
- 4 ounces (115g) white chocolate squares or chips
- cocoa powder for dusting top
- handful of semi-sweet chocolate chips (optional)
- Preheat oven to 350 degrees F (180 C) and grease 2 8-in cake pans with oil. Pour egg whites into bowl of stand mixer and beat until they form stiff peaks. In separate bowl, cream butter and sugars together on medium high speed until lightened in color and smooth. Add all other ingredients, milk, coffee, oil, baking powder, salt, espresso powder, vanilla, egg yolks, and flour, then mix until smooth.
- Now gently fold in the stiff egg whites to the batter just until evenly combined. Divide batter into pans as evenly as possible. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.
- Beat butter in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time until incorporated into mixture. Add the milk beat until light and fluffy. ,elt the white chocolate in a double-boiler or microwave safe bowl, stirring in intervals until completely smooth (it's important not to have lumps of white chocolate especially if you want to use smaller tips.) Pour the white chocolate into the mixing bowl while mixing on low then add the espresso powder and beat until light and fluffy again, about a minute.
- To assemble, Gently loosen the cakes form pans by running a thin knife around edges and inverting over plates or trays shake them loose. Use a serrated edge knife to trip and level the cakes. Spread frosting on one of the cakes and layer the second on top. Frost the top and all the sides with remaining frosting until smooth. I did a very basic frosting job and for the trim I didn't even use a tip on my pastry bag, I simply use the open tip of the bag to pipe and decorate a very simple edge. I also added a dusting of cocoa powder and some semi-sweet chocolate chips as a border, but this is optional. Coffee beans would look cute as well.
You can purchase espresso powder for baking online.