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Nutty Espresso Cake with Brown Butter Frosting Recipe

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4 from 5 reviews

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, baking powder, cinnamon, and sea salt until evenly combined.
  3. 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.
  4. 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.
  5. Dissolve Espresso Powder: Mix instant espresso powder into cooled espresso liquid and set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Chop Nuts for Decoration: Finely chop about 2 tablespoons each of pecans and hazelnuts for layering, and roughly chop remaining toasted nuts for garnishing.
  12. Level Cake Layers: Use a serrated knife if needed to level cooled cakes for even stacking.
  13. 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.
  14. 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.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/nutty-espresso-cake-with-brown-butter-frosting-recipe/