I love coffee. I love cake. And I love it when both come together, like with our espresso yogurt cake. The batter is wonderfully moist, and its espresso notes give it a certain something. With aplomb, the mascarpone cream is the metaphorical cherry on top and makes this recipe irresistible. Whether you make it for friends, family, or just for yourself: This is a recipe you will be making again and again!
Espresso Yogurt Cake with Mascarpone Cream: Sweet, Sweet Perfection
Nothing beats simple cake recipes that still excel in taste. It’s the combo of coffee and cake, that is especially heavenly for me. If it were up to me, I would treat myself to a large piece of sweet pastry with a freshly brewed cup every morning. But wait a minute, I can! One of the many advantages of being an adult. And because I love the taste of coffee so much, it’s even going into the cake today. Yes, you read that right, today we’re baking Scrumdiddlyumptious’ espresso yogurt cake!
Now you might be wondering, “Why yogurt? Aren’t butter and milk enough?” No, they’re not! The Greek yogurt in this recipe is actually the star behind the fluffy, moist texture. It brings moisture to the batter and makes it oh-so wonderfully soft. It also prevents the cake from drying out, even if it sits for a few days (if it even survives that long).
The natural acidity of the yogurt also enhances the flavor of the cake. It harmonizes fantastically with the tart note of the espresso and creates a not-too-sweet, perfectly balanced flavor.
Our espresso yogurt cake is topped with a mascarpone cream that is refined with an espresso twist. If you like it a little more chocolatey, add chopped dark chocolate as perfectly crunchy topping before serving. Roasted almond slivers or a pinch of cinnamon are also great.
If the mascarpone cream isn’t your thing, no problem! There are plenty of alternatives to nail the landing with this cake. The simplest solution would be a simple dusting of powdered sugar. Simply sprinkle it on top before serving, and you’ll have a still gorgeous minimalist version of this decadent recipe. No matter which way you slice it, you will love our espresso yogurt cake.
Who doesn’t love a cake? There seems to be an infinite selection of different recipes to enjoy, like our homemade Snickers cake, cappuccino cream cake, and peach cake with cocoa recipes.
Espresso Yogurt Cake
Equipment
- 1 9-inch springform pan
Ingredients
For the batter:
- 1 vanilla bean
- 1 cup Greek yogurt
- ¾ cup agave syrup
- ¼ cup milk
- 2 eggs
- 1 tbsp instant espresso powder
- ⅓ cup butter
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
For the topping:
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 2 tbsp espresso cooled
- 1 cup dark chocolate finely chopped (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan or line it with parchment paper.
- Scrape the seeds from the vanilla bean. In a large bowl, mix the Greek yogurt, agave syrup, milk, eggs, espresso powder, and vanilla bean seeds until smooth.
- In a small pan, melt the butter over low heat. Let it brown slowly until it foams and gives off a slightly nutty aroma. Set aside to cool.
- In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. Gradually sift the dry ingredients into the wet ingredients. Stir until a uniform batter forms. Gently stir in the browned butter.
- Pour the batter into the prepared springform pan and smooth the surface. Bake for 35–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool briefly in the pan, before moving it onto a wire rack to cool completely.
- As the cake cools, you can make the topping. In a bowl, cream the mascarpone cheese and powdered sugar together until creamy.
- Slowly stir in the cooled espresso until the cream is smooth. Refrigerate for about 10 minutes to firm up slightly.
- Spread the mascarpone cream evenly over the completely cooled cake. Optionally, top with chopped dark chocolate before serving.