This Kahlúa espresso cake comes packed with espresso, Kahlúa, and a latte glaze. After-dinner cocktails never tasted so good.
Kahlúa Espresso Cake
Makes 1 (9x5-inch) loaf
- 1 cup (227 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 2 teaspoons (12 grams) vanilla bean paste
- ½ cup (120 grams) whole milk
- ½ cup (120 grams) plus 1 tablespoon (15 grams) Kahlúa, divided
- 2 tablespoons (12 grams) plus 1 teaspoon (2 grams) espresso powder, divided
- 3 large eggs (150 grams), lightly beaten
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- ¼ teaspoon kosher salt
- 1 cup plus 4 tablespoons (148 grams) confectioners’ sugar, divided
- 2 tablespoons (30 grams) heavy whipping cream
- Preheat oven to 325°F (170°C). Butter and flour a 9x5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, stir together melted butter, granulated sugar, and vanilla bean paste. Add milk, ½ cup (120 grams) Kahlúa, and 2 tablespoons (12 grams) espresso powder, stirring until coffee is dissolved. Whisk in eggs, flour, baking powder, and salt. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
- In a small bowl, stir together ½ cup plus 2 tablespoons (74 grams) confectioners’ sugar, remaining 1 tablespoon (15 grams) Kahlúa, and remaining 1 teaspoon (2 grams) espresso powder. In another small bowl, stir together cream and remaining ½ cup plus 2 tablespoons (74 grams) confectioners’ sugar. Pour glazes over cooled cake, and swirl.