You’ll fall in love with the mini espresso cake with rosewater buttercream icing! It’s a 6″ mini cake that is light and moist from the sour cream and espresso. It’s rich with chocolate and balanced with the floral extract of rosewater in the buttercream icing. This is special dessert perfect for sharing with a loved one.
This makes me happy – Chocolate Espresso Cake with Rosewater Buttercream. How could it not when it looks so sweet? Valentine’s Day is just around the corner and whether you are planning a romantic night with your sweetie or a fun single girl’s night in, nothing says I love you like a sweet little chocolate cake baked by you!
I’m a big fan of showing love for others by making something special in the kitchen! If you know me or follow along on the blog, you’ll know this too. I can’t think of anything more special than spending time preparing a favourite dish (or treat) for someone you care about and then sharing it together (perhaps over a glass of nice wine)! It’s the little things that matter, the small details that show you care; like remembering a favourite dish or flavour, the first dinner date out, or the smells/flavours of a place you’ve travelled together.
Okay, okay on to the cake; I love this cake! It’s light and moist because of the sour cream and espresso. The rich chocolate is balanced with the floral extract of rosewater, reminding me of my beloved travels through Morocco and Europe. I do have to admit that I didn’t make my coffee strong enough to taste through the rich cocoa. Next time I’ll make sure to brew my coffee extra, extra strong.
I’ve almost eaten this cake entirely by myself! Thank goodness I decided to make a mini (6 inch) cake 😉 Every bite begs me to take one more, I start with a small slice and end with one more! I know this will become a favourite cake recipe for you too. If you don’t make this Espresso Cake with Rosewater Buttercream for Valentine’s Day then bookmark it for your next special occasion. You can easily double the recipe and make a large cake to feed a crowd, that’s if you’re worried it will be too small (just be warned you’ll eat all of it, so leave room for dessert).
The secret ingredient is always love!
Happy Valentine’s Day
Mini Espresso Cake with Rosewater Buttercream
This 6″ mini cake is light and moist from the sour cream and espresso. It’s rich with chocolate and balanced with the floral extract of rosewater in the buttercream icing. This is special dessert perfect for sharing (4 people).
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 1- 6 inch cake 1x
- Category: Dessert
- Cuisine: Persian
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup sour cream
- 1/4 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup sifted dark cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed espresso or extra strong coffee
- 1/2 cup unsalted butter, at room temperature
- 3 cups sifted icing sugar
- 1/2 teaspoon rosewater extract
- 2–3 Tablespoons full milk or whipping cream
- 1 drop red food colouring
- Brew your coffee or espresso and bring to room temperature (make it extra strong), set aside.
- Line two 6 inch round cake pans with parchment paper and set aside (grease the sides with oil).
- Preheat oven to 350˚F.
- In a mixing bowl, beat butter and sugar until light and fluffy. Add the egg, sour cream and vanilla extract. Beat until well incorporated and pale in colour.
- In a separate bowl whisk together flour, cocoa, baking soda and salt.
- Add your dry ingredients to your butter mixture, alternating with the brewed coffee making 2 additions.
- Pour batter into prepared pans, do your best to divide the batter evenly between the two pans (this is to ensure even baking for each cake). Place in the center of the oven and bake for 25-30 minutes. Let cool on rack for 5-10 minutes and then place the cakes (in pans) into the freezer. Meanwhile make your icing.
- In a large mixing bowl beat butter, icing sugar, milk and rosewater extract until smooth and fluffy. Add one drop of red food colouring and beat until pale pink. Set aside.
- Take out cakes from the freezer and carefully remove from the pans.
- Add approximately a tablespoon of icing to the center of your cake stand (this is so your cake won’t slide around when you are building it or cutting, etc). Place one of the cakes on top and press down. Spread a layer of icing on top of the cake and then carefully place the second cake on top. Add more icing to the top layer of the cake.
Freezing the cake helps limit the crumbs while building and icing the cake. A hot/warm cake from the oven crumbs easily and is more difficult to build.
Use a pastry brush to brush away crumbs while building your cake.
This cake is super moist, do your best to not overbake it. It will last you 3 days without drying out if you don’t overbake it.
If using real flowers on your cake remember to use pesticide-free and never stick the stems directly into the icing.
You can make the cake ahead of time and freeze for up to a week. Make icing the day of and ice the cake partially frozen.
- Serving Size: 1 serving of 8
- Calories: 607
- Sugar: 76.9g
- Sodium: 337mg
- Fat: 27.3g
- Saturated Fat: 17g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 91.7g
- Fiber: 1.2g
- Protein: 3.8g
- Cholesterol: 91mg
Keywords: Espresso Cake, Chocolate Cake, Cake, Mini Cake, Valentine's Day
You may also like: