If you’ve been on the lookout for a dessert that brilliantly combines rich coffee flavor with a delightful crunch, then the Nutty Espresso Cake with Brown Butter Frosting Recipe is exactly what you need in your baking repertoire. This layered espresso-spiked cake is tender and moist, perfectly complemented by a luscious brown butter buttercream that has just the right hint of espresso and a meltingly smooth texture. Topped with crunchy toasted pecans and hazelnuts, it delivers that irresistible nutty contrast that keeps you coming back for more. Whether for a cozy afternoon treat or impressing guests at your next gathering, this cake is a soulful slice of perfection you’ll be eager to share.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients ready for this Nutty Espresso Cake with Brown Butter Frosting Recipe is straightforward, but each component plays a crucial role—from the almond flour adding a gentle nutty undertone to the brown butter that enhances flavor complexity. Having quality ingredients ensures your cake will achieve the perfect balance of taste and texture.
- 1 ½ cup all-purpose flour: Provides the base structure and lightness of the cake.
- ⅔ cup blanched almond flour, super fine: Adds moistness and natural nuttiness to elevate the flavor.
- 2 ½ teaspoon baking powder: Essential leavening agent to give the cake its tender crumb.
- ½ teaspoon ground cinnamon: Adds warmth and subtle spice to complement the espresso.
- ½ teaspoon fine sea salt: Enhances all the flavors, balancing sweetness.
- 1 cup unsalted butter, room temperature: Delivers richness and helps create a tender texture.
- ⅔ cup granulated sugar: Sweetens without overpowering the espresso notes.
- 4 large eggs, room temperature: Contributes to lift, structure, and moisture.
- 1 Tablespoon instant espresso powder: Infuses deep coffee flavor directly into the batter.
- ¼ cup strong espresso, slightly cooled: Boosts the authentic coffee aroma and taste.
- 1 cup unsalted butter for frosting: The star ingredient for the brown butter buttercream.
- 3 cups confectioners sugar: Creates a silky sweet base for the frosting.
- ½ teaspoon instant espresso powder for frosting: Adds a subtle espresso kick to frosting.
- Pinch fine sea salt for frosting: Balances the sweetness in the buttercream.
- 2 Tablespoons milk or milk alternative: Ensures a creamy, spreadable frosting consistency.
- 1 cup raw pecans, halves: Toasted for a toasty crunch and nutty flavor topping.
- 1 cup raw hazelnuts: Roasted and skinned for added texture and aromatic depth.
How to Make Nutty Espresso Cake with Brown Butter Frosting Recipe
Step 1: Prepare the Espresso Cake Batter
Start by preheating your oven to 350°F and prepping your three 6-inch cake pans with grease and parchment paper. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, and salt. This dry mix sets the foundation for the cake’s tender crumb and warm flavor. In your mixer, cream the softened butter until smooth and fluffy, then gradually add the sugar to build sweetness and lightness. Incorporate the eggs one by one, taking care to scrape down the bowl often. This careful mixing ensures a smooth batter that won’t curdle, but if it does, a little dry flour mixture will fix it instantly.
Step 2: Combine Espresso Flavors and Dry Ingredients
Dissolve the instant espresso powder in the cooled strong espresso, making a concentrated coffee infusion. On low speed in your mixer, add the flour mixture to the batter in thirds, alternating with the espresso liquid so you start and finish with the dry ingredients. This gradual combining avoids over-mixing and keeps your cake beautifully tender.
Step 3: Bake the Cake Layers
Divide the batter evenly among the three prepared pans, leveling the surface and tapping out any air bubbles for even baking. Bake for 23 to 25 minutes or until a toothpick comes out clean. Allow them to cool in the pans briefly before easing the cakes out onto wire racks to cool completely. Cooling is key—you want those layers firm enough to frost without crumbling.
Step 4: Craft the Brown Butter Frosting
Gently melt the butter in a saucepan over medium heat, swirling to cook evenly. Watch carefully as the butter transitions from bubbling foam to a fragrant, rich brown—this browning deepens its flavor delightfully. Transfer the butter solids and liquid to a bowl and let it cool completely before chilling until solid. When ready, beat the solid brown butter until smooth then fold in confectioners sugar, espresso powder, salt, and milk to a fluffy, spreadable buttercream that sings with nutty coffee notes.
Step 5: Toast Nuts and Prepare for Assembly
While the cake cools, toast pecans and hazelnuts separately on parchment-lined sheets at 350°F until aromatic, stirring once toasting halfway through. For hazelnuts, rub them in a towel to remove their skins for a smoother texture, though some skins left on add rustic charm. When cool, finely chop some nuts for sprinkling inside the layers and roughly chop the rest for topping—this variation in texture adds a true nutty crunch to each bite.
Step 6: Assemble the Cake Layers
Level the cooled cakes if needed. Place the first layer on your serving plate and spread a generous layer of brown butter frosting. Sprinkle finely chopped toasted nuts evenly on top. Repeat this process for the second layer, then place the final cake layer and coat the entire cake with a thin crumb coat of frosting. Chill briefly to set, then add a smooth final coat of frosting. For extra charm, pipe a decorative border using remaining frosting if you like. Finish by scattering roughly chopped nuts on top and sides for that irresistible nutty finish.
How to Serve Nutty Espresso Cake with Brown Butter Frosting Recipe
Garnishes
Garnishing your Nutty Espresso Cake with Brown Butter Frosting Recipe is the perfect finishing touch. A scattering of toasted pecans and hazelnuts on top not only emphasizes the nutty theme but also adds an inviting texture contrast. For a bit of elegance, consider a light dusting of finely ground espresso powder or a few edible coffee beans placed sparingly to echo the cake’s coffee essence.
Side Dishes
This cake pairs wonderfully with simple sides that complement, rather than overwhelm. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream can balance the rich, nutty espresso flavors. On the beverage front, a fresh cup of black coffee or a creamy latte will echo the espresso notes and make the whole dessert experience even more memorable.
Creative Ways to Present
If you want to impress your guests, serve slices of this Nutty Espresso Cake with Brown Butter Frosting Recipe on elegant dessert plates dusted with cocoa powder. Try layering small cake wedges on tiered stands at parties or cut into petite squares for bite-sized indulgence. Wrapping individual slices with a thin ribbon or placing on decorative doilies adds a charming touch for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Nutty Espresso Cake with Brown Butter Frosting Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container or cover tightly with plastic wrap to prevent drying out and to preserve the frosting’s creamy texture. Allow refrigerated slices to soften at room temperature before enjoying to bring out the full flavor.
Freezing
You can freeze the cake in well-wrapped portions for up to 2 months. It’s best to freeze individual slices or layers wrapped tightly in plastic wrap and foil to avoid freezer burn. When ready to eat, thaw the cake overnight in the refrigerator and then bring to room temperature for the best texture and taste.
Reheating
This cake is best enjoyed fresh or at room temperature as reheating can affect the delicate buttercream. If you prefer a warm slice, gently warm it for a few seconds in the microwave, but keep in mind the frosting might soften significantly. Serving with a warm beverage instead is often the perfect match for this nutty, coffee-infused dessert.
FAQs
Can I use regular butter instead of browned butter for the frosting?
While you can use regular butter, browning the butter adds a rich, nutty depth that really elevates the frosting’s flavor in this Nutty Espresso Cake with Brown Butter Frosting Recipe. It’s worth the extra step for a noticeable difference.
How do I prevent the cake from becoming dry?
Make sure to measure your flour accurately and avoid overbaking. Also, the almond flour helps keep the cake moist, and the espresso liquid adds moisture—following the recipe’s timing closely will help keep your cake tender.
Can I substitute other nuts for pecans and hazelnuts?
Absolutely! Walnuts or almonds would also work beautifully and maintain that wonderful nutty crunch. Just toast them lightly to bring out their flavors before assembling.
Is there a caffeine content in this cake?
Yes, the espresso powder and strong espresso contribute caffeine to the cake, so keep this in mind if you’re serving it later in the evening or to children.
Can I make this cake gluten-free?
You can replace the all-purpose flour with a gluten-free all-purpose baking blend, but it’s important to use a blend that contains xanthan gum to help with structure. The almond flour is already gluten-free, so the swap should work well with minimal changes.
Final Thoughts
Making the Nutty Espresso Cake with Brown Butter Frosting Recipe is an absolute joy—you get to enjoy layers of coffee-soaked cake and luscious frosting studded with crunchy toasted nuts that feel like a warm hug in every bite. It’s a delightful blend of flavors and textures that’s perfect for any coffee lover or anyone craving a truly indulgent homemade cake. I promise once you try it, this cake will quickly become one of your favorite go-to desserts!
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Nutty Espresso Cake with Brown Butter Frosting Recipe
A rich and layered Nutty Espresso Cake featuring a moist espresso-spiked cake layered with nutty brown butter buttercream and topped with toasted pecans and hazelnuts for a decadent coffee-flavored dessert perfect for special occasions.
- Total Time: 1 hour 25 minutes
- Yield: One 6-inch cake, serves 10
Ingredients
Espresso Cake:
- 1 ½ cup all-purpose flour (180 g)
- ⅔ cup blanched almond flour, superfine (64 g)
- 2 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, room temperature, softened (226 g)
- ⅔ cup granulated sugar (135 g)
- 4 large eggs, room temperature
- 1 Tablespoon instant espresso powder
- ¼ cup strong espresso, slightly cooled
Brown Butter Frosting:
- 1 cup unsalted butter, cut into tablespoons (226 g)
- 3 cups confectioners sugar (360 g)
- ½ teaspoon instant espresso powder
- Pinch fine sea salt
- 2 Tablespoons milk or milk alternative
Toasted Nuts:
- 1 cup raw pecans, halves
- 1 cup raw hazelnuts
Instructions
- Prepare Cake Pans and Preheat Oven: Preheat oven to 350°F. Grease three 6-inch round cake pans and line with parchment paper; set aside.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, baking powder, cinnamon, and sea salt until evenly combined.
- Cream Butter and Sugar: In a stand mixer with paddle attachment, cream softened butter until smooth. Add granulated sugar and beat until mixture is fluffy and well combined, scraping the bowl as needed.
- Add Eggs: On medium speed, add eggs one at a time ensuring each is fully incorporated before adding the next. Scrape bowl as necessary. Note: Eggs must be room temperature to prevent curdling. If batter curdles, add 2-3 tablespoons of dry flour mixture and mix until smooth.
- Dissolve Espresso Powder: Mix instant espresso powder into cooled espresso liquid and set aside.
- Combine Wet and Dry Ingredients: On low speed, add the dry flour mixture to the batter in three additions, alternating with espresso mixture. Begin and end with flour mixture. Mix until just combined with no visible dry streaks.
- Divide Batter and Bake: Evenly divide batter among prepared pans. Level batter with an offset spatula or back of a spoon and gently tap pans on surface to release air bubbles. Bake 23-25 minutes until a toothpick inserted in centers comes out clean. Cool in pans for 5 minutes before running a knife along edges to unmold. Transfer to wire racks to cool completely.
- Make Brown Butter: In a heavy-bottomed saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally until butter foams, bubbles, and then solids turn rich brown with a nutty aroma. Remove from heat, scrape brown bits into a heat-safe bowl, and cool to room temperature. Refrigerate until solid.
- Prepare Brown Butter Frosting: Allow chilled brown butter to soften at room temperature. Beat in stand mixer until smooth. Add confectioners sugar, instant espresso powder, salt, and milk; beat until the buttercream is soft and fluffy, scraping sides as needed.
- Toast Nuts: Preheat oven to 350°F. Spread pecans evenly on one parchment lined baking sheet and hazelnuts on another. Bake 10-12 minutes until fragrant, stirring halfway through. Pecans cook faster; hazelnuts are done when skins loosen. Transfer hazelnuts to a kitchen towel and rub to remove skins (some skins may remain). Cool nuts completely.
- Chop Nuts for Decoration: Finely chop about 2 tablespoons each of pecans and hazelnuts for layering, and roughly chop remaining toasted nuts for garnishing.
- Level Cake Layers: Use a serrated knife if needed to level cooled cakes for even stacking.
- Assemble Cake: Place first cake layer on serving plate or cake turntable. Spread an even layer of brown butter frosting and sprinkle 1 ½ tablespoons of finely chopped nuts over it. Repeat with second layer. Top with third layer and spread frosting on top and sides of the cake to seal crumbs. Chill cake 10-15 minutes.
- Final Frosting and Decoration: Apply a final smooth coat of frosting around the exterior. Keep chilled until serving. Bring cake to room temperature for 30 minutes before slicing. Optionally pipe decorative frosting borders on top and garnish with roughly chopped toasted nuts before serving. Garnish each slice with additional chopped nuts.
Notes
- Ensure eggs are at room temperature to prevent batter curdling.
- Brown butter must be completely cooled and solid before beating into frosting for best texture.
- When toasting nuts, be vigilant to avoid burning as nuts toast quickly.
- Removing hazelnut skins improves texture and flavor but not all skins need to come off.
- Allow cake to sit at room temperature 30 minutes before serving for ideal frosting consistency and flavor development.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
