This Strawberry Espresso Cake is a complete crowd-pleaser: gentle, buttery cake swirled with a cinnamon-brown sugar streusel, loaded up with candy strawberries, and completed with a contemporary strawberry glaze/icing that drips down each slice.
4 Causes You will Love This Strawberry Espresso Cake
- Filled with streusel: I don’t skimp on the brown sugar-cinnamon crumble! There’s a layer within the center and an enormous pile on high—each chunk will get some crunch—just like my blueberry espresso cake.
- Moist and fluffy texture: Due to bitter cream and milk within the batter, this espresso cake isn’t dry (plus, the strawberries assist hold issues further tender).
- Contemporary strawberry glaze: I make a fast icing with mashed contemporary strawberries, lemon juice, and cream. It’s candy, somewhat tangy, and has a pure pale pink shade – a lot prettier than plain icing. If you happen to love stunning muffins, do not miss my easy cherry cake, no-bake blueberry tiramisu, or blueberry shortcake.
- Nice for sharing: Good for spring and summer season when strawberries are in season (otherwise you simply want a style of summer season in winter—see notes beneath for frozen berry ideas). It slices into 8 beneficiant items, making it superb for brunch with pals, child/bridal showers, or after-dinner dessert.
What Is a Espresso Cake?
Espresso cake is a moist, normally dense cake served with espresso or tea—regardless of the title, it doesn’t really include espresso. It will get its title from being a basic pairing to your espresso break. It’s sometimes topped with a cinnamon-sugar streusel (generally layered inside), and should embody nuts, fruit, or a easy glaze as an alternative of a heavy frosting. My strawberry espresso cake checks all these containers. Listed here are all of the components you want:
Suggestions for Success
- Don’t Overmix the Batter: When you add the flour, combine simply till mixed. Overmixing could make the cake powerful.
- Parchment Paper Lining: Lining the pan with parchment makes it approach simpler to carry out the cake and get clear slices.
- Verify for Doneness Early: Ovens range, so I begin checking with a toothpick on the 45-minute mark. If it comes out with just some crumbs, it’s completed.
- Let It Cool Earlier than Glazing: If you happen to glaze the strawberry espresso cake whereas it is nonetheless heat contemporary out of the oven, the icing will soften proper off. I wait till it’s fully cool.
- Add Nuts to Streusel: Generally I add chopped nuts (like pecans or walnuts) to the streusel – it provides crunch and taste.
Extra Strawberry Muffins
Strawberry Espresso Cake
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This Strawberry Espresso Cake is a complete crowd-pleaser: gentle, buttery cake swirled with a cinnamon-brown sugar streusel, loaded up with candy strawberries, and completed with a contemporary strawberry glaze/icing that drips down each slice.
Servings 8 slices
Substances
Streusel
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 tablespoon cinnamon
- ½ cup unsalted butter melted
Cake
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 giant eggs
- 1 teaspoon vanilla extract
- ½ cup bitter cream
- ¼ cup milk
- 3 cups chopped contemporary strawberries
Strawberry glaze
- 1 giant strawberry diced
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Directions
For the streusel
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In a big mixing bowl, mix the flour, brown sugar, and cinnamon. Add the melted butter and stir to mix. Do not overmix to maintain the bigger chunks. Put aside.
For the cake
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Preheat your oven to 350°F (175°C). Flippantly grease a 9×9 inch spherical cake pan or springform pan. Line with parchment paper for straightforward removing.
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In a small bowl, whisk collectively the flour, baking powder, and salt. Put aside.
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In a big mixing bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high pace for 1–2 minutes till fluffy and pale.
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Add the eggs and vanilla, combine till mixed.
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Add half of the flour combination and blend on low simply till mixed. Add within the bitter cream and milk, mixing for 30 seconds. End by including the remaining flour combination and blend simply till no streaks stay. Scrape down the edges of the bowl as wanted.
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Unfold half the batter evenly into the ready baking dish. Sprinkle ½ of your streusel evenly over the batter. If you happen to love cinnamon, a light-weight dusting right here will amplify the flavour within the middle swirl. Gently unfold the remaining cake batter over the crumb layer.
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Add the chopped strawberries in an excellent layer over high of the batter, adopted by the remaining streusel.
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Bake for 45-50 minutes or till a toothpick might be inserted into the middle and are available out clear.
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Take away from the oven and permit the cake to chill.
For the glaze
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In a small bowl, use a fork to mash the chopped strawberries till juicy. Add the powdered sugar, heavy cream, and lemon juice, then whisk till the combination is easy and pourable. Drizzle the glaze over the cooled cake, slice, and serve!
Notes
- Strawberries: I take advantage of contemporary, however you need to use frozen berries—simply thaw and drain first so the cake doesn’t get soggy. In case your berries are tremendous juicy, toss them with a teaspoon of flour earlier than including—they gained’t sink as a lot.
- Strawberry Glaze: You possibly can sub cream with milk and use a spoonful of strawberry jam as an alternative of a contemporary strawberry.
- Let the Cake Cool: The glaze sticks finest and the slices maintain collectively when you let the cake cool fully.
- Add Nuts: Combine in chopped nuts (pecans or walnuts) into the streusel for crunch.
Storage, Reheating, Freezing, Make-Forward
- Storage: I hold the cake coated at room temp for 1-2 days, or as much as 4 days within the fridge.
- Reheating: A fast 10-15 seconds within the microwave brings again that “fresh-baked” style.
- Freezing: This cake freezes properly (unglazed)! Slice and wrap items individually for grab-and-go treats. Glaze after thawing.
- Make Forward: Bake the strawberry espresso cake the day earlier than, let it cool, and glaze the following morning. The flavour really improves in a single day!
What Baking Pans to Use?
- 9-inch Spherical Cake Pan or Springform Pan: That is what I used – it really works completely for a extra “cake-like” presentation, and the springform makes it straightforward to carry out.
- 8×8-inch or 9×9-inch Sq. Baking Pans: You may need to regulate baking occasions barely.
- Deep Pie Pan/Dish: If you wish to serve it pie-style, this works, although the cake could also be a bit softer within the center.
- Muffin Tin: For strawberry espresso cake “muffins” or mini muffins, simply divide the batter among the many cups, and bake for a shorter time (sometimes 20 or half-hour). You possibly can even use cupcake liners for cleaner presentation.
Step-by-Step for How you can Make Strawberry Espresso Cake
- For the streusel: I combine the flour, brown sugar, and cinnamon in a big bowl, then stir within the melted butter—simply till it comes collectively, leaving some larger chunks for further crunch. I set that apart whereas I make the cake batter.
- I preheat the oven to 350°F and grease a 9×9-inch (or spherical) pan, lining it with parchment for straightforward removing.
- For the cake batter: I whisk collectively the flour, baking powder, and salt, then in a separate bowl, beat the softened butter and sugar till mild and fluffy. After mixing within the eggs and vanilla, I alternate including the dry components and the bitter cream/milk, mixing simply till mixed.
- Assemble the cake in a baking pan: I unfold half the batter into the pan and sprinkle half the streusel over it (generally I mud on somewhat further cinnamon right here for extra swirl). I gently unfold the remaining batter excessive.
- Add toppings: Then, I add an excellent layer of chopped strawberries, and end with the remainder of the streusel.
- Bake for 45-50 minutes, till a toothpick comes out clear, then let the cake cool.
- For the glaze: I mash a strawberry in a bowl, then whisk it with powdered sugar, cream, and lemon juice till easy and pourable. As soon as the strawberry espresso cake is cool, I drizzle on the glaze, slice, and serve!
