These little cakes look exactly like espresso martinis, but are actually just soft, rich, chocolate cakes with a coffee soak and a subtle cocoa buttercream. The cocoa dusting and coffee bean decor really seals the deal!
They may look fancy, but making them is pretty simple. The batter comes together quickly, and gets baked in one sheet pan so you can just dump it all in one place. Start by whisking flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. In another bowl, mix oil, eggs, vanilla, and buttermilk, then pour that into the dry ingredients. Add a cup of hot coffee and whisk until the batter is smooth and glossy. It’ll be fairly thin – that’s what keeps the texture soft. Pour it into your 17×12-inch pan and bake for about 18 minutes, until a toothpick comes out clean.
While it’s baking, you can prep the coffee soak and buttercream. The coffee soak is just 1/4 cup hot coffee, sweetened with sugar. These are completely alcohol-free as written, so everyone can enjoy them. But if you want to lean into the “martini” theme, stir a splash of Kahlúa (or any coffee liqueur) into the soak. It adds a subtle warmth and brings more of that espresso martini flavour! For the frosting, we just have a classic American buttercream: beat softened butter until pale, then add icing sugar, cocoa powder, vanilla, and a pinch of salt.
Once baked, let the cake cool slightly, then grab your coupe glasses and use one to cut out circles of cake. Straight-walled coupes are important here so they cut cleanly through the sheet cake and hold the rounds snugly once assembled. These are the glasses I use: 7 oz Clear Coupe Glasses – Set of 4. Use a fork to poke holes in each cake, and spoon over a bit of sweetened coffee to soak in.
To replicate the foam of the fancy drink, spread the frosting over each cake layer so it’s about level with the rim of the glass, then dust with cocoa powder and top with three coffee beans.
Here’s a short video, showing the process of cutting out the cakes and decorating:
Happy baking!
Espresso Martini Mini Cakes
Ingredients
Cake
- 219 g all-purpose flour (1 ¾ cups)
- 62 g unsweetened cocoa powder (¾ cup)
- 350 g granulated sugar (1 ¾ cups)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder decaf recommended
- 120 ml canola oil (½ cup)
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 240 ml buttermilk, at room temperature (1 cup)
- 240 ml hot coffee (decaf recommended) (1 cup)
Soak
- 60 ml hot coffee (¼ cup)
- 8 g 2 tsp sugar
Frosting
- 113 g unsalted butter, softened (½ cup)
- 200 g icing sugar (confectioners’) (1 ½ cups)
- 8 g cocoa powder (1 Tbsp)
- 1 tsp vanilla extract
- ¼ tsp salt
Topping
- Cocoa powder for dusting
- Whole coffee beans 3 per glass
Instructions
- Preheat the oven to 350°F (177°C). Grease a 17 × 12 inch (43 × 30 cm) rimmed baking sheet and line it with parchment paper, letting a bit hang over the edges for easy lifting.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder until evenly combined. In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla until smooth. Pour the wet ingredients into the dry ingredients, add the hot coffee, and whisk until the batter is smooth and glossy (it will be thin).
- Pour the batter into the prepared pan and spread evenly to the edges. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Meanwhile, stir the sugar into the hot coffee until dissolved and set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low, gradually add the icing sugar, and mix until mostly combined. Add the vanilla, cocoa powder, and salt, then increase speed to medium-high and beat until light and creamy, about 2 minutes more.
- Lift the cooled cake from the pan using the parchment overhang. Using your coupe glass as a cutter, stamp out circles of cake and press one into the bottom of each glass. Use a fork to poke a few holes in the surface, then spoon 1–2 teaspoons of the coffee soak over each to moisten.
- Spread or pipe frosting over each cake layer, smoothing it level with the rim of the glass. Dust lightly with cocoa powder and top with three coffee beans.
